One Pan Chicken Balsamic Sauce (Printable Version)

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

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 5 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
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

# Directions:

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 until shimmering. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
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, being careful not to burn.
04 - Stir in cherry tomatoes and cook for 3-4 minutes until they start to release juices and soften slightly.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until combined. Pour mixture into the pan, scraping up any browned bits from the bottom with a wooden spoon.
06 - Return the 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 reaches 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. Garnish with additional fresh basil leaves if desired.

# Expert Hints:

01 -
  • The sauce creates itself in the pan while you pour a glass of wine
  • Everything cooks together so cleanup is literally one pan
  • The tomatoes burst and sweeten the sauce while the chicken stays impossibly moist
02 -
  • Don't rush the initial sear, that golden crust is where deep flavor lives
  • The sauce will thicken slightly as it stands, so don't over-reduce it in the pan
  • If your chicken breasts vary wildly in thickness, pound them to even size first
03 -
  • Use chicken thighs for even more moisture and a little more forgiveness on cooking time
  • Swirl in cold butter off heat for an velvety finish that transforms the sauce completely

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