Description
This Balsamic Chicken and Tomatoes recipe features juicy chicken breasts cooked in a flavorful balsamic vinegar and honey sauce with tender cherry tomatoes. It’s a quick and healthy one-pan meal perfect for busy weeknights, offering a delicious balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Sauce and Vegetables
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried basil
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear the Chicken: Place the chicken breasts in the hot skillet and cook for 3–4 minutes on each side, until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Make the Sauce: Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Stir in balsamic vinegar, honey, and dried basil, and let the mixture simmer for 1–2 minutes to thicken slightly.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes, allowing them to soften and release their juices into the sauce.
- Simmer Chicken: Return the chicken breasts to the skillet, spoon the sauce over them, cover the skillet, and let everything simmer for 6–8 minutes until the chicken is cooked through (internal temperature reaches 165°F).
- Garnish and Serve: Sprinkle chopped fresh basil or parsley over the top before serving to add freshness and color.
Notes
- This dish pairs well with rice, quinoa, or roasted vegetables for a complete meal.
- For extra richness, stir in a tablespoon of butter into the sauce at the end of cooking.
- You can substitute boneless chicken thighs if preferred for a juicier option.
