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

Instructions

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.

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