One Pan Chicken Balsamic Sauce (Printer-friendly)

Tender chicken in rich balsamic glaze with garlic, tomatoes, and herbs. An elegant, flavorful one-pan dinner ready in 35 minutes.

# What You’ll Need:

→ Poultry

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

→ Vegetables & Aromatics

02 - 1 pint (10 ounces) 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 Make It:

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 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 (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 plates. Spoon pan sauce and vegetables over the top. Garnish with additional fresh basil leaves if desired.

# Expert Tips:

01 -
  • The balsamic glaze becomes this sticky, finger-licking situation that makes everything feel fancy without actually being difficult
  • You get protein, vegetables, and sauce all from one pan and about 35 minutes of your life
02 -
  • If your balsamic sauce seems too thin at the end, just let it simmer a few minutes longer without the lid
  • That final splash of cold butter, while optional, is what restaurant kitchens do to make sauces glossy and velvety
03 -
  • Let the chicken rest for 5 minutes after cooking so it stays juicy when you cut into it
  • If your balsamic vinegar is particularly acidic, add honey one teaspoon at a time until it balances

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