One-Pan Balsamic Chicken with Tomatoes
This fast and easy balsamic chicken recipe features tender chicken served with a balsamic burst tomato sauce, all cooked in one skillet.
Equipment
- large skillet
Ingredients
- 1.5 pounds boneless, skinless chicken breasts sliced in half lengthwise to create two thinner cutlets
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided, freshly ground
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 0.5 small red onion thinly sliced
- 2 cloves garlic pressed or minced
- 0.25 cup balsamic vinegar
- 1 tablespoon brown sugar or honey
- 2 cups cherry tomatoes
- 1.5 tablespoons fresh rosemary leaves chopped
- 0.25 cup water or chicken broth
Instructions
- 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.
- 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 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.
- 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
Serving: 1pieceCalories: 326kcalCarbohydrates: 11gProtein: 37gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 124mgSodium: 892mgPotassium: 858mgFiber: 1gSugar: 8gVitamin A: 617IUVitamin C: 21mgCalcium: 44mgIron: 2mg
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