If you’re looking for a flavorful dinner that’s both simple and elegant, this One-Pan Balsamic Chicken with Tomatoes is the perfect recipe. Tender chicken cutlets are seared until golden, then simmered in a rich balsamic glaze with juicy cherry tomatoes, garlic, onions, and fresh rosemary. Best of all, everything comes together in one skillet, making cleanup just as easy as dinner.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Made in just one pan for easy cleanup.
- Juicy chicken with a sweet and tangy balsamic sauce.
- Fresh cherry tomatoes add bright flavor and natural sweetness.
- Perfect for busy weeknights or casual entertaining.
- High in protein and naturally gluten-free.
- Pairs well with pasta, mashed potatoes, rice, or crusty bread.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, sliced in half lengthwise
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- ½ small red onion, thinly sliced
- 2 garlic cloves, minced or pressed
- ¼ cup balsamic vinegar
- 1 tablespoon brown sugar or honey
- 2 cups cherry tomatoes
- 1½ tablespoons chopped fresh rosemary
- ¼ cup water or chicken broth
Instructions
- Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides with half of the salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for about 3 minutes per side until golden brown. Transfer the chicken to a plate. It will finish cooking later.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.
- Add the sliced red onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the balsamic vinegar and stir in the brown sugar or honey.
- Add the cherry tomatoes, fresh rosemary, and chicken broth or water.
- Simmer for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the sauce thickens slightly.
- Return the chicken and any accumulated juices to the skillet.
- Spoon the balsamic sauce over the chicken and continue cooking for 3 to 4 minutes, or until the chicken reaches an internal temperature of 160°F (71°C).
- Taste and adjust seasoning if needed.
- Garnish with additional fresh rosemary and serve immediately.
Tips & Tricks
- Use evenly sized chicken cutlets for quicker, more even cooking.
- Fresh rosemary offers the best flavor, but dried rosemary can be substituted if needed.
- Honey creates a smoother glaze, while brown sugar gives a richer caramel flavor.
- Add fresh spinach during the last minute of cooking for extra vegetables.
- Finish with grated Parmesan or crumbled feta for an extra layer of flavor.
- Deglaze the pan thoroughly to capture all the browned bits for maximum flavor.
- Let the chicken rest for a few minutes before serving to keep it juicy.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free, High Protein
Notes
- Boneless chicken thighs may be substituted for chicken breasts.
- Grape tomatoes work just as well as cherry tomatoes.
- Serve over mashed potatoes, buttered noodles, rice, quinoa, or creamy polenta.
- Add mushrooms or baby spinach for additional vegetables.
- A drizzle of balsamic glaze before serving adds even more flavor.
Nutrition (Approximate Per Serving)
- Calories: 360
- Protein: 38g
- Carbohydrates: 10g
- Fat: 18g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 8g
- Sodium: 520mg
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work wonderfully and remain extra juicy during cooking.
Can I make this recipe ahead of time?
Absolutely. Prepare the dish up to two days in advance and gently reheat before serving.
What can I serve with balsamic chicken?
This recipe pairs beautifully with mashed potatoes, rice, roasted vegetables, pasta, quinoa, or crusty bread.
Can I use dried rosemary?
Yes. Replace the fresh rosemary with 1 teaspoon of dried rosemary.
Is this recipe freezer-friendly?
Yes. Allow the chicken and sauce to cool completely before freezing in an airtight container for up to three months.
How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. The chicken should reach an internal temperature of 165°F (74°C) after resting.
Storage
Store leftover One-Pan Balsamic Chicken with Tomatoes in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months.
Reheat gently in a skillet over medium-low heat or microwave until warmed through. Add a splash of chicken broth if the sauce has thickened too much during storage.
Similar Recipes
One-Pan Balsamic Chicken with Tomatoes
Ingredients
- 1½ pounds boneless skinless chicken breasts, sliced in half lengthwise
- 1 teaspoon kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- ½ small red onion thinly sliced
- 2 garlic cloves minced or pressed
- ¼ cup balsamic vinegar
- 1 tablespoon brown sugar or honey
- 2 cups cherry tomatoes
- 1½ tablespoons chopped fresh rosemary
- ¼ cup water or chicken broth
Instructions
- Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides with half of the salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for about 3 minutes per side until golden brown. Transfer the chicken to a plate. It will finish cooking later.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.
- Add the sliced red onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the balsamic vinegar and stir in the brown sugar or honey.
- Add the cherry tomatoes, fresh rosemary, and chicken broth or water.
- Simmer for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the sauce thickens slightly.
- Return the chicken and any accumulated juices to the skillet.
- Spoon the balsamic sauce over the chicken and continue cooking for 3 to 4 minutes, or until the chicken reaches an internal temperature of 160°F (71°C).
- Taste and adjust seasoning if needed.
- Garnish with additional fresh rosemary and serve immediately.
Notes
- Boneless chicken thighs may be substituted for chicken breasts.
- Grape tomatoes work just as well as cherry tomatoes.
- Serve over mashed potatoes, buttered noodles, rice, quinoa, or creamy polenta.
- Add mushrooms or baby spinach for additional vegetables.
- A drizzle of balsamic glaze before serving adds even more flavor.
Conclusion
This One-Pan Balsamic Chicken with Tomatoes is proof that simple ingredients can create an incredibly satisfying meal. Juicy chicken, sweet roasted tomatoes, fragrant rosemary, and a rich balsamic glaze come together in one skillet for an easy dinner that’s packed with flavor. Whether you’re preparing a quick weeknight meal or serving guests, this recipe is guaranteed to impress while keeping cleanup to a minimum.