One Pan Juicy Chicken Balsamic (Printable Version)

Golden chicken in rich balsamic glaze with tomatoes and herbs

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (5-6 oz 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 plus extra for garnish
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried

→ 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 Optional

13 - Fresh basil leaves

# Directions:

01 - Pat chicken breasts dry with paper towels and 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 from pan and set aside on a plate.
03 - In the same pan, add red onion and sauté for 2 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they start to release juices and soften.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey. Pour mixture into the pan, scraping 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 and reaches internal temperature of 165°F.
07 - Remove lid and simmer uncovered for 2 to 3 minutes to allow sauce to reduce and thicken slightly.
08 - Transfer chicken to plates, spoon pan sauce and vegetables over top, and garnish with additional fresh basil leaves.

# Expert Tips:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce creates itself while the chicken simmers away
02 -
  • Do not crowd the pan when searing or the chicken will steam instead of brown
  • Let the sauce reduce uncovered at the end or it will be too thin
03 -
  • A cold butter whisked in at the end makes the sauce velvety
  • Use thighs instead of breasts if you want even more juiciness

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