Name: One-Pan Balsamic Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces chicken breasts (Can substitute with boneless, skinless chicken thighs.); to taste Salt and pepper; 2 tablespoons olive oil (Can substitute with avocado oil.); 1/2 cup balsamic vinegar (Use a good-quality balsamic for the best glaze.); 1 teaspoon garlic, minced (Fresh minced garlic is best.); 1/2 cup chicken broth (Use low-sodium broth to control salt.); 1 cup cherry tomatoes (Halved grape tomatoes can substitute.); to taste Fresh basil (For garnish.)

This One-Pan Balsamic Chicken delivers tangy, slightly sweet balsamic glaze over juicy, pan-seared chicken and burst cherry tomatoes. The sauce is glossy and coats the chicken, giving a rich flavor and a tender texture without fuss. It’s an easy weeknight dish that comes together in one skillet and needs only a quick side, like rice or a simple salad. If you enjoy one-pan dinners with big flavor and little cleanup, also check my similar dish, anti-inflammatory turmeric chicken rice. This recipe is straightforward, pantry-friendly, and ready in about 30–40 minutes.

Why You’ll Love This One-Pan Balsamic Chicken

One skillet start-to-finish for minimal cleanup and fast dinner prep.
Bright, tangy balsamic sauce that balances garlic and tomato sweetness.
Juicy chicken breasts that stay tender from simmering in the sauce.
Cherry tomatoes pop and add fresh flavor and color.
Flexible enough to pair with rice, pasta, or roasted vegetables.
Uses a short ingredient list you likely have on hand.
Hands-off simmer step lets you finish sides while it cooks.
Great for weeknights and also nice for casual guests.

What Is One-Pan Balsamic Chicken?

One-Pan Balsamic Chicken is a simple skillet meal where chicken breasts are seared, then simmered briefly in a balsamic-based sauce with garlic, broth, and cherry tomatoes. It tastes tangy and slightly sweet from the balsamic, garlicky and fresh from tomatoes, with a rich pan sauce that clings to the meat. The cooking method is stove-to-skillet: sear over medium heat, add the sauce, then cover and finish until cooked through. The vibe is comfort-forward yet bright — perfect for quick weeknights or a low-effort dinner that still feels special.

Ingredients for One-Pan Balsamic Chicken

For the Base

4 chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil

For the Sauce

1/2 cup balsamic vinegar
1 teaspoon garlic, minced
1/2 cup chicken broth
1 cup cherry tomatoes

To Serve

Fresh basil, for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: You can use boneless, skinless chicken thighs instead of breasts (optional). Thighs will stay more forgiving and add a bit more fat and flavor.
Balsamic vinegar: Use a good-quality balsamic for the best glaze. If you only have a very sharp vinegar, add a teaspoon of honey or brown sugar (optional) to balance the acidity.
Olive oil: Swap for an equal amount of avocado oil if you prefer a higher smoke point.
Garlic: Fresh minced garlic is best, but 1/4 teaspoon garlic powder can work in a pinch (optional).
Chicken broth: Use low-sodium chicken broth to better control salt. Vegetable broth works if you want a lighter base.
Cherry tomatoes: If unavailable, halved grape tomatoes or a cup of chopped tomatoes can substitute (optional). They add juice and bright flavor.

Step-by-Step Instructions

Step 1 – Prep the chicken and pan
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
Visual cue: The oil should ripple but not smoke.

Step 2 – Brown the chicken
Add the chicken breasts to the hot skillet and cook until browned on one side, about 5–7 minutes. Flip and brown the other side for another 5–7 minutes. You want a golden crust before adding the sauce.
Visual cue: The browned surface will lift easily from the pan when ready.

Step 3 – Make the balsamic mixture
While the second side finishes, mix 1/2 cup balsamic vinegar, 1 teaspoon minced garlic, and 1/2 cup chicken broth in a small bowl. Stir to combine.

Step 4 – Add sauce and tomatoes
Pour the balsamic mixture over the browned chicken and add 1 cup cherry tomatoes around the pieces. Bring the skillet to a gentle simmer so the sauce begins to reduce.

Step 5 – Simmer and finish
Cover the skillet, reduce heat to low, and cook another 10–15 minutes, or until the chicken is cooked through and the sauce slightly thickens. Check the chicken for an internal temperature of 165°F (74°C).
Pro cue: If the sauce hasn’t thickened after cooking, remove the lid and simmer uncovered for a few minutes until it reduces.

Step 6 – Garnish and serve
Remove from heat, spoon sauce and tomatoes over the chicken, and garnish with fresh basil before serving.

Pro Tips for Success

Dry the chicken well before searing to get a good crust. Moisture prevents browning.
Use medium heat to brown; too high and the oil will smoke, too low and the chicken won’t color.
Don’t overcrowd the pan — cook in two batches if needed so the chicken sears, not steams.
Taste the sauce before serving and adjust salt or pepper as needed; the balsamic can be tart.
If you like a thicker glaze, remove the chicken when done and reduce the sauce over medium heat until syrupy, then return chicken to coat.
Let the chicken rest 3–5 minutes after cooking to let juices redistribute.
Use fresh basil at the end to keep its bright color and aroma.

Flavor Variations

Optional: Add a teaspoon of honey or maple syrup to the balsamic mix for a sweeter glaze.
Optional: Stir in a tablespoon of Dijon mustard to the sauce for a subtle tangy depth.
Optional: Add a handful of sliced mushrooms with the tomatoes for an earthy note.
Optional: Toss in a few olives or capers when adding the sauce for a salty, briny twist.
Optional: Finish with a pat of butter off the heat for richer texture and sheen on the sauce.
Optional: Sprinkle grated Parmesan at the end for a savory finish.

Serving Suggestions

Spoon over steamed white or brown rice to soak up the balsamic sauce.
Serve with mashed potatoes or creamy polenta for a comforting plate.
Toss baby greens with lemon and olive oil for a fresh side salad.
Pair with roasted asparagus or green beans for a simple vegetable side.
Slice the chicken and serve on toasted baguette for a balsamic chicken sandwich.
Make it part of a light brunch with scrambled eggs and a side salad.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the balsamic, garlic, and broth ahead and store in the fridge up to 24 hours. Trim and season chicken the night before to save prep time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep chicken and sauce together to retain moisture.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce. Microwave at medium power in short intervals, stirring between, to avoid overcooking.
Texture note: The chicken may become slightly firmer after refrigeration. Reheat gently to avoid drying it out.

Storage and Freezing Instructions

Freezing: You can freeze cooked chicken with sauce, but the texture of the tomatoes may change and become softer after thawing. If freezing, transfer to a freezer-safe container and freeze up to 2 months.
Thawing: Thaw overnight in the refrigerator before reheating on the stovetop.
If you prefer to freeze, consider freezing plain cooked chicken breasts and thawing them to reheat with freshly made balsamic-tomato sauce for better tomato texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
380 | 52 g | 5 g | 13 g | 1 g | 520 mg

Estimates vary by brands and portions.

FAQ About One-Pan Balsamic Chicken

Q: How do I know when the chicken is fully cooked?
A: The best way is an instant-read thermometer: 165°F (74°C) in the thickest part. If you don’t have one, slice into the center to ensure juices run clear and there’s no pink.

Q: My sauce is too thin — how do I thicken it?
A: Simmer uncovered over medium heat until reduced and glossy. You can also mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce a little at a time.

Q: Can I use bone-in chicken?
A: Yes, but increase the covered cooking time until the meat reaches 165°F and is tender. Sear longer if needed and expect a longer simmer.

Q: The chicken burned on the bottom — what went wrong?
A: Likely the heat was too high or the pan was too dry. Lower the heat, add a touch more broth, and scrape the pan gently to release browned bits.

Q: Can I skip the cherry tomatoes?
A: Yes, the sauce will still work but tomatoes add freshness and a light sweetness. You can replace with halved grape tomatoes or omit entirely (optional).

Q: Is balsamic vinegar essential?
A: Balsamic gives the signature sweet-tang. If you must substitute, try a mix of red wine vinegar plus a touch of honey, but flavor will differ (optional).

TastyInspo Notes

Finish with a few torn basil leaves rather than chopped for a rustic look and fresh aroma.
Spoon extra sauce over a bed of rice right before serving to highlight the glaze.
Use a heavy-bottom skillet for even heat and better browning.
Plate with whole cherry tomatoes for color contrast and to show the dish’s freshness.
For a restaurant touch, drizzle a tiny amount of good olive oil over the chicken at the end.

Troubleshooting

Bland sauce: Taste and add a pinch more salt or a small splash more balsamic to lift flavor.
Overcooked, dry chicken: Reduce simmer time and rest the chicken after cooking. Use a thermometer to prevent overcooking.
Too tart: Add a little honey or a pinch of sugar to balance acidity.
Sauce won’t reduce: Remove the lid and increase heat slightly, stirring often so it doesn’t burn.
Burning garlic flavor: Add garlic with the balsamic mix rather than at high heat to avoid bitterness.

Final Thoughts

This One-Pan Balsamic Chicken gives big flavor with little fuss — a reliable weeknight winner that looks and tastes like you put in more effort than you did. The sweet-tart balsamic, soft roasted tomatoes, and tender chicken make a balanced plate that pairs well with many sides. Try it once and you’ll find it’s a simple go-to for busy nights and casual dinners.

Conclusion

For another easy one-pan balsamic-style idea and extra veggie options, see this related recipe: ONE PAN Balsamic Chicken and Veggies – Chelsea’s Messy Apron.