Balsamic Chicken

You can't beat the one-pan wonder of Balsamic Chicken with tender chicken in a tangy sauce. Easy to make but tastes like it's straight from a restaurant!

Course Main Course

Cuisine American

Keyword Balsamic Chicken, Balsamic Chicken Recipe, How Do I Make Balsamic Chicken, How To Make Balsamic Chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 416kcal

Author Kathleen

Ingredients

4 boneless, skinless chicken breasts
salt
black pepper
2 tablespoons olive oil
1 large shallot, finely chopped
1 tablespoon garlic, minced
1/4 cup balsamic vinegar
1 (18-ounce) container, about 3 cups grape tomatoes cut in half
2 tablespoons fresh rosemary, chopped
3/4 cup chicken broth
2 tablespoons butter
1 cup basil, chopped

US Customary - Metric

Instructions

Pat chicken breast (4) with paper towels to remove any excess moisture from the packaging. Season chicken breast generously with salt and pepper.
Heat olive oil (2 tablespoons) 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 (1) and garlic (1 tablespoon) to the same skillet. Cook over medium-low heat until the shallots are soft, about 4-6 minutes.
Add the balsamic vinegar (1/4 cup), stir and 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 (3 cups), rosemary (2 tablespoons), chicken broth (3/4 cup) and bring to a boil. Reduce heat and simmer for 8-10 minutes, until the tomatoes are soft and the sauce has thickened a bit.
Add butter (2 tablespoons) 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 (1 cup). Serve.

Notes

Cooking the Chicken: When you put the chicken back into the sauce for its final cook, be sure you don’t overcook it. If you boil it in the sauce for too long, the chicken will be tough and rubbery. Cook it just until it reaches a safe internal temperature of 165 degrees.
The Vinegar: Like wine, there is a wide variety of ages and quality of balsamic vinegar. I suggest a mid-range vinegar that has a little age to it, but it doesn’t have to be the super expensive stuff. The older the vinegar is, the sweeter it is.
Cutting the tomatoes – Cutting the individual tomatoes can be tedious. I suggest the sandwich method (that’s my name for it!) Put your tomatoes on a cutting board, plate, or even a Tupperware lid with a bit of a lip around the edge.
- Put your tomatoes on it and put a plate or lid on top to make a sandwich. Press down just hard enough to hold the tomatoes in place and use a sharp knife to slice through them in one pass. This video shows it perfectly. It’s a great trick and saves tons of time. Just be sure your knife is sharp, and you don’t squash the tomatoes!

Nutrition