One Pan Juicy Chicken Balsamic (Print)

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

# What You 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:

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 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, using a wooden spoon to scrape up any browned bits from the bottom.
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 continue simmering 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 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The balsamic glaze transforms simple ingredients into something that tastes like it came from a restaurant
02 -
  • Do not skip searing the chicken first because those browned bits are the foundation of the sauce depth
  • Let the sauce reduce uncovered at the end if you prefer it thicker and more syrupy
03 -
  • A tablespoon of cold butter swirled in at the very end adds a velvety finish and glossy shine
  • Let the chicken rest for a few minutes before serving so the juices redistribute evenly

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