Our One Skillet Balsamic Chicken is an Easy Delish Dinner that works year round! No marinating time equals easy prep, one pan equals easy cleanup.
Our easy Balsamic Chicken requires no advanced prep work or planning but delivers a complex, super flavorful result. The chicken and sauce are both prepared in the same skillet, which cuts back on clean up time and multitasking. If you are juggling enough as it is today, this balsamic chicken breast skillet dinner for you!
Prepared with ripe grape tomatoes, plentiful in the supermarket, this chicken is nutritious and garden fresh in addition to bold and tart and just a little bit sweet! As an added benefit, the balsamic vinegar in the balsamic sauce is believed to help lower cholesterol and blood pressure!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- Only one pan to clean!
- Uses fresh tomatoes that are available year round.
- No advanced prep or planning required!
- The SAUCE! Thick, Complex and sooo Yummy!!
- Balsamic vinegar has a number of health benefits!
What is Balsamic Chicken?
Balsamic chicken with tomatoes is a tart and savory dinner entrée made using chicken broth and fresh seasoning. A balsamic chicken Allrecipes fan favorite, this recipe is an easy weeknight dish. It pairs well with a wide assortment of starches and vegetables.
It’s namesake balsamic vinegar originated in Italy and is made from grape must. Check out Supreme Vinegar’s article for a more detailed story about the origin of balsamic vinegar, including the scoop on a poem written in 1046 that is the first known written reverence to the liquid.
SAVE THIS BALSAMIC CHICKEN
TO YOUR CHICKEN OR DINNER BOARD FOR LATER
What ingredients do you need for Balsamic Glazed Chicken?
Balsamic Chicken one pan requires only a few common ingredients. For seasoning, the balsamic chicken thighs or balsamic chicken breasts, use salt, pepper, and olive oil.
For the balsamic chicken sauce, use rosemary, a shallot, garlic, balsamic vinegar, grape tomatoes, basil, chicken broth, and butter. That’s it!
How do you make Balsamic Chicken?
My balsamic chicken skillet dish is made by seasoning and pan frying chicken then preparing a balsamic sauce in the same pan. The sauce needs to simmer for about 10 minutes before you add the chicken back in.
The tomato, garlic, vinegar sauce will thicken nicely as it simmers. Once the chicken is warmed through, garnish with some chopped basil and serve!
Step By Step Overview: How To Make Balsamic Chicken
1. Pat chicken breast with paper towels to remove excess moisture (not in picture). Then, season generously with salt and pepper.
2. Heat olive oil in a skillet, add chicken breast. Brown on each side for about 3-5 minutes until cooked.
3. Transfer the chicken breasts to a plate. Set aside.
4. Add the shallots and garlic to the same skillet. Cook for about 4-6 minutes.
5. Add the balsamic vinegar and stir scraping up all the brown bits on the bottom of the skillet. Cook until the vinegar is reduced and jammy.
6. Stir in the tomatoes and chicken broth and bring to a boil.
7. Reduce heat and simmer 8-10 minutes, until the tomatoes are soft and the sauce has thickened a bit.
8. Add butter and stir until melted and combined. Not in photo: Add chicken and nestle into the sauce. Simmer until chicken is warmed through, flip to coat with sauce. Remove chicken to serving platter and sprinkle with chopped basil. Serve.
- 4 Boneless, Skinless Chicken Breasts
- Black Pepper
- 2 Tablespoons Olive Oil
- 1 Large Shallot, Finely Chopped
- 1 Tablespoon Garlic, Minced
- 1/4 Cup Balsamic Vinegar
- 3 Cups Grape Tomatoes, Cut In Half
- 2 Tablespoons Fresh Rosemary, Chopped
- 3/4 Cup Chicken Broth
- 2 Tablespoons Butter
- 1 Cup Basil, Chopped
- Pat chicken breast with paper towels to remove any excess moisture from packaging. Season chicken breast generously with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat, when it begins to shimmer, add chicken breast.
- Cook, turning once, until firm to the touch, about 3-5 minutes per side, depending on the size of the breast. Transfer the chicken breasts to a plate and set aside.
- Add the shallots and garlic to the same skillet. Cook over medium-low heat until the shallots are soft, about 4-6 minutes.
- Add the balsamic vinegar and stir scrape up any brown bits on the bottom of the skillet, and cook until the vinegar is reduced and becomes syrupy.
- Stir in the tomatoes, rosemary and chicken broth and bring to a boil. Reduce heat and simmer 8-10 minutes, until the tomatoes are soft and the sauce has thickened a bit.
- Add butter and stir in until melted and combined.
- Add chicken, along with any accumulated juices, and nestle chicken into the sauce. Simmer until chicken is warmed through. Flip chicken to coat with sauce.
- Remove chicken to serving platter and sprinkle with chopped basil. Serve.
Try Honey Balsamic Sheet Pan Chicken Next Time!
Our Honey Balsamic Sheet Pan Chicken is an amazingly delicious way to enjoy Balsamic vinegar and chicken. While two of the main ingredients are the same as the recipe here, the finished dishes have totally different flavor outcomes! I think both will become regulars in your dinner rotation. They sure are in mine! ♥
Honey Balsamic Chicken:
Honey Balsamic Chicken is completely different than out sheet pan chicken above and I look forward to sharing it with you asap. This chicken skillet puts a sweet spin on this classic dish.
Balsamic Chicken Marinade:
Chicken made from a Balsamic Chicken Marinade Recipe comes out very different than this dish. Its a delicious alternative and produces a wonderful balsamic chicken breast marinade. We’ll post it soon!!
Balsamic Chicken Slow Cooker:
When you know you’ll have a busy day away from the house, a balsamic chicken slow cooker style is the way to go.
Balsamic Chicken Thighs:
Balsamic Chicken Thighs are a tender and juicy, roasted version of Balsamic Chicken
Balsamic Chicken With Tomatoes And Mozzarella:
Balsamic chicken with tomatoes and mozzarella incorporates classic ingredients and flavor. It’ll wow your savvy Italian travelers. Posting here soon.
Balsamic Chicken With Basil:
Balsamic chicken with basil not only presents beautifully this sweet and savory aromatic adds a mint/ anise like taste some say it’s peppery. The balsamic chicken delish puts out does a lovely job with it.
Recipe Notes For Balsamic Vinegar Chicken:
Warming the chicken: Be careful not to over-simmer the chicken or it will become tough and rubbery. While the chicken will need to be rewarmed in the final step of this recipe, a process that will take a few minutes, don’t put it back in and forget about it!
Cutting the tomatoes: I generally buy the 24-ounce container of grape tomatoes. I use all but a handful of the tomatoes to make the 3 cups. The extra tomatoes are great for throwing in a salad.
*TIP*- For a quick grape tomato slicing method, try gathering your tomatoes in a cluster, holding them in place with a plate or lid, then slicing through the group in one fell swoop. Cutting them one by one can be a tedious process!
How To freeze Balsamic Chicken: Store it in an airtight container for up to several months, defrost, and reheat slowly on medium heat. The tomatoes break down as they cook in the sauce anyway, so do not worry about any loss of texture.
What To Serve With Balsamic Chicken: This chicken goes well with cooked spaghetti, angel hair pasta, rice or simply a loaf of french bread. Seasoned red or gold potatoes, saffron rice, and dark leafy greens are other good companions. Savory vegetable sides like buttered zucchini squash and asparagus are great if you want to up the ante!
If you want to up the ante with the Balsamic experience, serve a simple green salad dressed with our easy and super delish Balsamic Vinaigrette!
Can you make This Balsamic Chicken Breast Recipe Ahead Of Time?
You can make Balsamic Chicken in advance in one of two ways. Option one: finish the entire dish, then freeze or refrigerate the chicken and sauce it in an airtight container like a gallon plastic bag. Cooked chicken keeps for about three months in the freezer and three days in the refrigerator.
Alternatively, you can cook the seasoned chicken, freeze it, and put together the sauce when you want to serve. Defrost the chicken by putting it in the refrigerator the night before.
More One Pan Chicken Meals…
- Chicken Francaise
- Chicken Florentine
- Pesto Chicken
- Lemon Pepper Chicken with Lemon Pan Sauce
- Creamy Lemon Skillet Chicken
- Chicken Lazone
- French Onion Chicken
More Italian Recipes…
- Italian Stuffed Peppers– have a meaty stuffing bursting with classic Italian flavors, marinara sauce, and cheese all packaged up in a sweet bell pepper!
- Creamy Tuscan Garlic Chicken – smells like Florence and tastes like heaven! Rich and filling, it’s perfect for long days and special occasions!
- Italian Chicken – This recipe for Italian Chicken is so juicy and flavorful, you’re sure to use it as a go-to weeknight recipe! Moist, and juicy with a taste of Italy.
- Chicken Riggies –This famous Italian-American pasta will rock your world! In Chicken Riggies, a thick tomato cream sauce smothers marinated chicken and veggie-rich rigatoni.