Description
Skillet-seared chicken in a glossy balsamic-garlic glaze with burst cherry tomatoes and sweet red onion. One pan, weeknight-fast, and downright delicious.
Ingredients
1 1/2 pounds (680 g) boneless skinless chicken breasts, patted dry
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
2 cups (300 g) cherry or grape tomatoes, halved
4 cloves garlic, minced
1/3 cup (80 ml) balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Season chicken on both sides with 3/4 teaspoon salt and the black pepper.
2. Heat a large 12-inch skillet over medium-high; add olive oil. Sear chicken 3–4 minutes per side until golden (it will finish cooking in the sauce). Transfer to a plate.
3. Reduce heat to medium. Add red onion and a pinch of the remaining salt; sauté 3 minutes until starting to soften.
4. Stir in tomatoes and cook 2–3 minutes until they begin to burst.
5. Add garlic; cook 30 seconds until fragrant.
6. Whisk together balsamic vinegar, honey, Dijon, Italian seasoning, and remaining 1/4 teaspoon salt; pour into skillet. Scrape up browned bits and simmer 1 minute.
7. Return chicken (and any juices) to the pan. Spoon sauce over the pieces, reduce heat to medium-low, and cook 5–7 minutes, flipping once, until chicken reaches 165°F (74°C).
8. If you prefer a thicker glaze, simmer uncovered 1–2 more minutes.
9. Remove from heat. Sprinkle with crushed red pepper (if using) and parsley. Serve straight from the skillet with rice, mashed potatoes, or crusty bread.
Notes
Swap option: Use 1 1/2 pounds boneless skinless chicken thighs; sear 4–5 minutes per side, then simmer to 175°F for extra tenderness.
Veggie add-ins: sliced mushrooms, zucchini, or bell peppers can go in with the onions.
Make-ahead: Mix the balsamic, honey, Dijon, and spices up to 3 days ahead; refrigerate in a jar.
Leftovers: Refrigerate up to 3 days; reheat gently over low heat with a splash of water.
Gluten-free note: Use certified GF Dijon if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + sauce/veg
- Calories: 390
- Sugar: 14 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: One Pan Balsamic Chicken, dinner ideas, meals, lazy dinners, chicken, dinner meals, quick dinner