Juicy Chicken Balsamic Sauce (Printable)

Tender golden chicken in rich balsamic glaze with garlic, tomatoes, and herbs. Ready in 35 minutes.

# What's Needed:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 5 ounces each)

→ Vegetables & Aromatics

02 - 1 pint (10 ounces) 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 thyme

→ 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 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 chicken from pan and set aside.
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. 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. Reduce heat to low, cover, and simmer for 12 to 15 minutes or until chicken reaches internal temperature of 165°F.
07 - Remove lid and simmer uncovered for 2 to 3 minutes to allow sauce to reduce and thicken slightly.
08 - Transfer chicken to serving plates, top with pan sauce and vegetables, and garnish with additional fresh basil leaves.

# Tips for Success:

01 -
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
  • The balsamic glaze transforms simple ingredients into something restaurant worthy
  • It is forgiving enough for beginners but impressive enough for company
02 -
  • Patting the chicken completely dry before seasoning is the secret to getting a proper sear
  • Letting the sauce reduce uncovered at the end makes the difference between watery and glossy
  • The internal temperature is more reliable than timing for doneness
03 -
  • Do not skip the step of scraping up the browned bits, that is where all the flavor lives
  • If your sauce is too acidic, add another teaspoon of honey
  • A splash of cream at the end transforms this into something utterly decadent

Go Back