Juicy Chicken With Balsamic Sauce (Printable)

Golden chicken breasts in a 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 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 thoroughly dry with paper towels. Season both sides generously with salt and black pepper, pressing seasoning into meat to adhere.
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 deep 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 and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they begin to blister and release their juices, creating a light sauce in the pan.
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 thyme and chopped basil evenly over the top. Reduce heat to low, cover, and simmer for 12 to 15 minutes until chicken is cooked through (internal temperature reaches 165°F).
07 - Remove lid and continue simmering uncovered for 2 to 3 minutes until sauce reduces and thickens slightly. The glaze should coat the back of a spoon.
08 - Transfer chicken to serving plates. Spoon pan sauce and vegetables over the chicken. Garnish with additional fresh basil leaves. Serve immediately while hot.

# Expert Hacks:

01 -
  • The sauce becomes this thick, luscious glaze that clings to every bite of chicken
  • Clean up is minimal since everything cooks in one pan
  • The tomatoes burst and create their own juices that blend with the balsamic
  • It tastes like something from a restaurant but takes 35 minutes start to finish
02 -
  • Let the chicken rest for a few minutes after cooking so the juices redistribute throughout the meat
  • The sauce will continue to thicken as it sits off the heat, so dont reduce it too much
  • If your chicken breasts are very thick, pound them slightly so they cook evenly
03 -
  • Swirl in a tablespoon of cold butter at the very end for a velvety, restaurant quality finish
  • Chicken thighs stay even juicier than breasts if you prefer dark meat
  • Serve with crusty bread because you will want to sop up every drop of that sauce

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