One Pan Juicy Chicken Balsamic (Printable version)

Tender golden chicken in rich balsamic glaze with garlic, tomatoes and herbs.

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (about 5 ounces each)

→ Vegetables & Aromatics

02 - 1 pint cherry tomatoes, halved
03 - 4 cloves garlic, minced
04 - 1 medium red onion, thinly sliced
05 - 2 tablespoons fresh basil, chopped
06 - 1 tablespoon fresh thyme leaves

→ Sauce & Seasoning

07 - 1/3 cup balsamic vinegar
08 - 1/4 cup low-sodium chicken broth
09 - 2 tablespoons honey
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ For Serving

13 - Fresh basil leaves for garnish

# How to Prepare:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken from pan and set aside.
03 - Add red onion to the same pan and sauté for 2 minutes until slightly softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they begin to release their juices and soften.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until combined. Pour mixture into the pan, using a wooden spoon to scrape up any browned bits from the bottom.
06 - Return chicken breasts to the skillet, nestling them among the vegetables. Sprinkle with thyme and chopped basil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until chicken is cooked through to an internal temperature of 165°F.
07 - Remove the lid and continue simmering uncovered for 2 to 3 minutes to allow the sauce to thicken slightly.
08 - Transfer chicken to plates and spoon the pan sauce and vegetables over the top. Garnish with additional fresh basil leaves.

# Expert advice:

01 -
  • Everything cooks in one pan, including the sauce that forms from the chicken juices and balsamic reduction
  • The chicken stays impossibly tender because it simmers gently in the flavorful sauce instead of drying out in the oven
  • It looks and tastes like something from a fancy restaurant but comes together in under 40 minutes on a weeknight
02 -
  • Do not rush the searing step, that golden crust adds essential flavor to the final sauce
  • The sauce will look thin at first but thickens beautifully as it reduces
  • Let the chicken rest for a few minutes before serving to keep all those juices inside
03 -
  • Use a skillet with a lid so you can cover it during the simmer step, keeping everything tender
  • Swirl in a tablespoon of cold butter right at the end for an incredibly velvety sauce

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