One Pan Juicy Chicken Balsamic (Printable View)

Golden chicken breasts in rich balsamic glaze with garlic, tomatoes, and herbs. Ready in 35 minutes.

# What You 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 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 for garnish

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken 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, stirring constantly to prevent burning.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they start to release juices and soften slightly.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until well combined. Pour mixture into the pan, scraping up any browned bits from the bottom with a wooden spoon.
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 (internal temperature reaches 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 serving plates. Spoon pan sauce and vegetables over the top. Garnish with additional fresh basil leaves if desired.

# Expert Advice:

01 -
  • The sauce becomes this perfect balance of sweet and acidic that makes even simple weeknight vegetables taste restaurant-worthy
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
02 -
  • Don't rush the initial sear—getting good color on the chicken is what creates the deep, caramelized flavor base
  • Let the sauce reduce uncovered at the end, because that final concentration transforms it from good to absolutely restaurant-quality
03 -
  • Swirl in a tablespoon of cold butter at the very end for that glossy, restaurant-quality finish
  • If your sauce reduces too much, a splash more broth brings it right back to the perfect consistency

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