One Pan Juicy Chicken With Balsamic Sauce (Print Version)

Tender golden chicken in rich balsamic glaze with garlic, tomatoes, and herbs

# 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

# 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 to 4 minutes per side until golden brown. Remove 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.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they start to release their 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.
06 - Return the chicken breasts to the skillet, nestling them among the vegetables. Sprinkle with thyme and chopped basil.
07 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
08 - Remove lid and simmer uncovered for 2 to 3 minutes to allow the sauce to reduce and thicken slightly.
09 - Transfer chicken to plates, spoon the pan sauce and vegetables over the top, and garnish with additional fresh basil leaves.

# Expert Hints:

01 -
  • Everything cooks in one pan, including the sauce that forms right in the skillet
  • The chicken stays incredibly juicy while developing a gorgeous golden crust
  • It tastes like something from a fancy Italian restaurant but takes 35 minutes start to finish
02 -
  • Dry the chicken thoroughly before searing or it will steam instead of develop that gorgeous crust
  • Let the pan get properly hot before adding the chicken, otherwise it will stick and tear
  • The sauce will look thin at first but thickens beautifully in those last few minutes of uncovered simmering
03 -
  • Swirl in a tablespoon of cold butter right at the end for an incredibly velvety sauce
  • Use a wide skillet so the chicken sears properly instead of steaming
  • Double the sauce ingredients if you love extra because it freezes beautifully

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