One-Pan Balsamic Chicken with Tomatoes

Golden-brown chicken cutlets nestled in a burst tomato balsamic sauce make for a quick yet impressive dinner any night of the week. This balsamic chicken recipe is made in one pan and takes around 30 minutes to prepare!

More One-Pan Dinners, Please! 

“‘I’m so tired of one-skillet recipes that call for just a few ingredients,” said no one ever. 

I’ve made many fast and easy chicken dinners over the years, and I never tire of experimenting with this lean protein. In this saucy balsamic version, chicken cutlets are seared until golden brown, then finished in a balsamic-spiked burst tomato sauce. 

It’s a restaurant-worthy meal that takes all of 30 minutes to assemble, and the chicken pairs nicely with your choice of carb (mashed potatoes, buttered noodles, rice, or quinoa) and a simple side salad, if you’re so inclined. 

I know how much you hate these simple chicken dinners, so I hope you don’t mind my sharing another one 😉.

Enjoy!

Here’s What’s In the Balsamic Sauce 

The full recipe, with amounts, can be found in the recipe card below.

• Butter — Adds richness and a lush mouthfeel. 
• Aromatics — Fresh onion and garlic are the flavor foundation of the tomato balsamic sauce. 
• Balsamic vinegar — You’ll want to use a classic balsamic vinegar for the sauce, not a white balsamic that is lighter in flavor. 
• Sweetener of choice — I prefer using brown sugar or honey to balance out the acidity of the balsamic and tomatoes, but use any sweetener you like. 
• Cherry tomatoes — They’re already quite soft and juicy, so they only need about 5 minutes in the hot skillet to burst and create the sauce. 
• Fresh rosemary — Fresh is a must! Chop it finely so the leaves distribute evenly throughout the sauce. 
• Water or broth — Using chicken broth will make for a more flavorful dish, but use what you’ve got.

How to Make Balsamic Chicken in 1 Skillet 

1. Brown the chicken. I like to sear chicken in a combination of butter and olive oil, because the oil raises the butter’s smoke point and prevents it from burning. Remove the chicken to a baking sheet or plate once it’s golden brown (we’ll finish cooking it in the balsamic sauce!). 

2. Make the balsamic sauce. In the now-empty skillet, sauté the onion and garlic until fragrant before adding in the rest of the sauce ingredients. You’re looking for the tomatoes to soften and burst and for the sauce to thicken. 

3. Finish cooking the chicken. Nestle the chicken into the sauce and cook for another few minutes until done. 

Looking for an alternate cooking method with similar balsamic flavors? Try my Grilled Balsamic Chicken or Slow Cooker Balsamic Chicken for more savory-sweet eats.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

One-Pan Balsamic Chicken with Tomatoes

This fast and easy balsamic chicken recipe is served with a balsamic burst tomato sauce that gets cooked in the same skillet.

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Course Main Course

Cuisine Mediterranean

Keyword balsamic chicken

Servings 4

Calories 326kcal

Ingredients 

½x1x2x3x

• 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
• 1 tablespoon extra-virgin olive oil
• 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

• 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. Add the chicken and brown until golden on each side, about 3 minutes. Transfer the chicken to a plate (the chicken will continue cooking in the sauce later).

• Cook the onion and garlic until tender. To the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add ½ red onion, thinly sliced, and 2 cloves pressed garlic, and cook until the onion is tender, stirring occasionally.

• Add the balsamic sauce flavorings, rosemary, and tomatoes. Add ¼ cup balsamic vinegar, 1 tablespoon brown sugar, 2 cups cherry tomatoes, 1 ½ tablespoons fresh rosemary, and ¼ cup water or chicken broth. Cook until the tomatoes soften and the sauce reduces and thickens, stirring often, about 5 minutes.

• Return the chicken to the skillet. Add the cooked chicken back to the skillet and cook for 3-4 minutes, spooning the sauce over the cutlets, until the chicken registers 160°F. Taste for seasoning, and serve with more minced fresh rosemary if desired.

Nutrition

Calories: 326kcal | Carbohydrates: 11g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 892mg | Potassium: 858mg | Fiber: 1g | Sugar: 8g | Vitamin A: 617IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 2mg

What to Serve With Balsamic Chicken

More One-Pan Chicken Recipes

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