One Pan Juicy Chicken With Balsamic Sauce (Printable)

Tender golden chicken in rich balsamic glaze with cherry tomatoes, garlic and fresh herbs. An elegant one-pan dinner ready in 35 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (approximately 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 for garnish

# How to Make It:

01 - Pat chicken breasts completely dry using paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until deeply golden brown. Remove chicken from pan and set aside on a plate.
03 - In the same pan, add red onion slices and sauté for 2 minutes until slightly softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in halved cherry tomatoes and cook for 3 to 4 minutes until they begin to blister and release their juices.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until fully combined. 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 thyme and chopped basil evenly over the dish. Reduce heat to low, cover with a tight-fitting lid, and simmer for 12 to 15 minutes until chicken reaches an internal temperature of 165°F.
07 - Remove the lid and continue simmering uncovered for 2 to 3 minutes until the sauce reduces and thickens slightly to a glaze consistency.
08 - Transfer chicken to serving plates. Spoon the pan sauce and vegetables over the chicken. Garnish with additional fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • The balsamic glaze reduces into something restaurant-worthy but takes minutes to achieve
  • Clean up is literally just one pan, making weeknight elegance completely achievable
  • The tomatoes burst and create their own sauce mixed with the balsamic, so flavors get incredibly concentrated
02 -
  • Dont rush the sear—letting the chicken get deeply golden creates flavor that simmers into the sauce
  • If your sauce is too thick, splash in a little more broth, and if its too thin, simmer uncovered a few minutes longer
  • The internal temperature matters more than the time, so use a meat thermometer for perfectly cooked chicken every time
03 -
  • Room temperature chicken sears more evenly than cold chicken straight from the fridge
  • Let the chicken rest for 5 minutes after cooking before serving to keep all the juices inside

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