Description
Easy and flavorful One Pan Balsamic Chicken with tangy glaze. Quick prep for a healthy, satisfying meal. Perfect for weeknights!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 3 tablespoons olive oil, divided
- ½ cup (120ml) balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon Italian seasoning
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (60ml) chicken broth
- 2 tablespoons fresh basil, chopped (for garnish)
- 1 cup (150g) cherry tomatoes (optional)
Instructions
- Pat chicken breasts dry and season with salt and pepper on both sides. If thick, butterfly or pound to even ¾-inch thickness.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown, about 4-5 minutes per side. Transfer to a plate.
- In the same pan, add remaining tablespoon of olive oil and reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant.
- Add balsamic vinegar, honey, Italian seasoning, and Dijon mustard. Stir to combine, scraping up browned bits from the pan.
- Pour in chicken broth and bring to a simmer. Return chicken to the pan with any accumulated juices.
- Reduce heat to medium-low and simmer for 7-10 minutes, occasionally spooning sauce over chicken, until chicken reaches 165°F (74°C) and sauce has reduced to a glaze.
- If using cherry tomatoes, add them for the final 2 minutes of cooking.
- Remove from heat and let rest for a few minutes. Garnish with fresh basil before serving.