One Pan Chicken Balsamic Sauce (Print Version)
Golden chicken breasts in rich balsamic glaze with 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
# How to Make It:
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 3-4 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 garlic and cook for 30 seconds until fragrant.
04 - Stir in cherry tomatoes and cook for 3-4 minutes until they start to release juices and soften.
05 - Whisk together balsamic vinegar, chicken broth, and honey in a small bowl. 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 12-15 minutes until chicken is cooked through (internal temperature 165°F).
07 - Remove lid and simmer uncovered for 2-3 minutes to allow the sauce to reduce and thicken slightly.
08 - Transfer chicken to serving plates, spoon the pan sauce and vegetables over the top, and garnish with additional fresh basil leaves.
# Expert Advice:
01 -
- The balsamic glaze strikes that perfect balance between sweet and tangy, elevating simple chicken into something special
- Everything happens in one pan, meaning less cleanup and more flavor as the sauce picks up all those browned bits
02 -
- Letting the chicken rest at room temperature for 15 minutes before cooking helps it cook evenly and stay juicy throughout
- Resist the urge to crank up the heat, a steady medium-high sear creates better color without burning the glaze later
03 -
- Invest in a good balsamic vinegar, the cheap stuff tastes harshly acidic while quality vinegar has natural sweetness
- Keep that browned fond from the bottom of the pan, its the foundation of your sauces complexity