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One-Pan Balsamic Chicken with Tomatoes Recipe

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4.4 from 11 reviews

This one-pan balsamic chicken recipe offers a quick and flavorful Mediterranean main course featuring tender chicken cutlets cooked in a rich balsamic tomato sauce infused with fresh rosemary. Perfect for an easy weeknight dinner, the sauce is made right in the skillet, making cleanup a breeze.

Ingredients

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts, each breast sliced in half lengthwise to create two thinner cutlets
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil

Sauce and Vegetables

  • ½ small red onion, thinly sliced
  • 2 garlic cloves, pressed or minced
  • ¼ cup balsamic vinegar
  • 1 tablespoon brown sugar or honey
  • 2 cups cherry tomatoes
  • 1 ½ tablespoons chopped fresh rosemary leaves
  • ¼ cup water or chicken broth

Instructions

  1. Brown the chicken cutlets: Season both sides of the chicken breasts with ½ teaspoon kosher salt and ½ teaspoon black pepper. In a large skillet, heat 1 tablespoon of the butter with 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until golden on each side, about 3 minutes per side. Transfer the chicken to a plate to rest; it will finish cooking later in the sauce.
  2. Cook the onion and garlic until tender: Reduce the skillet heat to medium and add the remaining 1 tablespoon butter. Add the thinly sliced red onion and pressed garlic cloves. Cook, stirring occasionally, until the onion is soft and translucent.
  3. Add the balsamic sauce flavorings, rosemary, and tomatoes: Pour in the balsamic vinegar, then add the brown sugar, cherry tomatoes, fresh rosemary, and water or chicken broth. Stir well and cook the mixture, stirring frequently, until the tomatoes soften and the sauce thickens, about 5 minutes.
  4. Return the chicken to the skillet and finish cooking: Place the chicken cutlets back into the skillet, spooning the sauce over them. Continue cooking for 3 to 4 minutes, until the chicken registers 160°F internally. Adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with extra fresh rosemary if desired.

Notes

  • Use chicken breasts sliced lengthwise for quick, even cooking and tender results.
  • Substitute honey for brown sugar for a natural sweetener alternative.
  • Use chicken broth instead of water for a richer sauce flavor.
  • Make sure the chicken reaches an internal temperature of 160°F to ensure it is safely cooked but still juicy.
  • This dish pairs beautifully with a side of steamed vegetables, rice, or crusty Mediterranean bread.

Find it online: https://lauracooks.com/one-pan-balsamic-chicken-with-tomatoes-recipe/