Balsamic Chicken

5 from 5 votes

Juicy chicken breasts seared in a skillet and finished in the oven with a glossy balsamic pan sauce, honey, Dijon mustard, and burst cherry tomatoes. This is a one pan weeknight dinner that delivers serious flavor with very little effort. On the table in 45 minutes.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: balsamic chicken, balsamic chicken recipe

Servings:

Calories: 259kcal

Author: Joanna Cismaru

Equipment

Ingredients

4 boneless skinless chicken breasts
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic minced
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Dijon mustard
1 cup cherry tomatoes halved
½ cup chicken broth low sodium or no sodium added
2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C).
Season the 4 boneless, skinless chicken breasts with 1 ½ teaspoons salt and 1 teaspoon black pepper on both sides.
Heat 2 tablespoons olive oil in a large oven safe skillet over medium high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until nicely browned. Remove the chicken and set aside.
In the same pan, add the 4 cloves minced garlic and cook for about 30 seconds until fragrant. Pour in ¼ cup balsamic vinegar and ½ cup chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
Add the 1 cup halved cherry tomatoes to the pan and stir to combine. Return the chicken breasts to the pan, spooning some of the sauce over them.
Transfer the skillet to the oven and bake for 15 to 20 minutes, until the chicken is cooked through. Spoon the balsamic sauce over the chicken and sprinkle with 2 tablespoons chopped fresh parsley before serving.

Notes

Pat the chicken dry before it hits the pan. This is the single most important thing you can do for a good sear. Surface moisture creates steam, and steam is the enemy of browning. Dry chicken, hot oil, and patience, that's the whole formula.
Use a meat thermometer. Chicken breasts are unforgiving. Pull them at exactly 165°F and not a degree more. If you are cutting into the chicken to check for doneness, you are letting the juices out and drying the meat in real time. A thermometer costs less than dinner for four. It's worth it.
If the sauce is too thin after baking, remove the chicken and put the skillet back on the stovetop over medium heat for 2 to 3 minutes. It will reduce and tighten up quickly. Do not panic, do not add cornstarch, just give it a little time.

Nutrition