One Pan Juicy Chicken Balsamic (Printable)

Golden chicken in rich balsamic glaze with tomatoes and herbs, ready in 35 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (5-6 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 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

# How-To Steps:

01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with salt and black pepper, pressing gently to help it adhere.
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 deeply golden brown. Remove chicken from pan and set aside on a plate.
03 - Reduce heat to medium. Add red onion to the same pan and sauté for 2 minutes until slightly softened and translucent. Add garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in cherry tomatoes and cook for 3-4 minutes, tossing occasionally, until they start to blister and release their juices.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until honey is fully dissolved. Pour mixture into the pan, using a wooden spoon to scrape 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 12-15 minutes until chicken is cooked through (internal temperature reaches 165°F).
07 - Remove lid and continue simmering uncovered for 2-3 minutes until sauce reduces and thickens slightly. The sauce should coat the back of a spoon.
08 - Transfer chicken to serving plates. Spoon pan sauce and vegetables over the top. Garnish with additional fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • The sauce becomes this incredible sticky glaze that coats everything in sight
  • Clean up is basically nonexistent since everything happens in one pan
  • It looks fancy enough for company but comes together on a random Tuesday
02 -
  • Don't skip the step of scraping up browned bits from the pan that's where all the flavor lives
  • The sauce will continue thickening off the heat so don't reduce it too much
  • If your chicken breasts are thick pound them to even thickness before cooking
03 -
  • Use a skillet with a lid so you don't lose any steam during simmering
  • If the sauce reduces too quickly add a splash more broth

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