One Pan Juicy Chicken Balsamic Sauce (Printable View)

Golden chicken breasts in rich balsamic glaze with garlic, tomatoes, and herbs. 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 (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 for garnish

# How-To Steps:

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 juices and soften.
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 and sauce.
07 - 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).
08 - Remove lid and simmer uncovered for 2 to 3 minutes to allow sauce to thicken slightly.
09 - Transfer chicken to serving plates, spoon pan sauce and vegetables over the top, and garnish with additional fresh basil leaves.

# Expert Advice:

01 -
  • The entire dinner cooks in one pan while the sauce thickens into something you would want to drizzle on everything
  • Perfect for those nights when you want something impressive without the effort or time commitment
02 -
  • Let the chicken sear undisturbed, otherwise you will not get that golden crust that adds texture and flavor
  • The sauce thickens mostly in that final uncovered simmer, so do not skip that last step
03 -
  • Swirl in a tablespoon of cold butter right at the end for a restaurant-worthy glossy finish
  • Start checking the chicken at 12 minutes if your pieces are on the smaller side

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