Balsamic Chicken & Tomatoes – Simple, Juicy, and Full of Flavor

This Balsamic Chicken & Tomatoes recipe is the kind of weeknight meal that tastes like you put in way more effort than you did. It’s bright, tangy, and a little sweet, with juicy chicken and burst tomatoes that make their own sauce. Everything cooks in one skillet, and it comes together fast.

Serve it over rice, pasta, or a pile of garlicky greens and you’re set. If you love recipes that are hands-off and still feel special, this one’s for you.

Balsamic Chicken & Tomatoes - Simple, Juicy, and Full of Flavor

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or thighs if you prefer)
• Cherry or grape tomatoes: About 3 cups (1 pint to 1.5 pints)
• Balsamic vinegar: 1/3 cup, good quality
• Olive oil: For searing and roasting
• Garlic: 3–4 cloves, minced
• Honey or brown sugar: 1–2 teaspoons (optional, to balance acidity)
• Fresh basil: A small handful, sliced
• Dried Italian seasoning or dried oregano: 1 teaspoon
• Crushed red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Butter: 1 tablespoon (optional, for finishing the sauce)
• Optional add-ins: Sliced red onion, balsamic glaze for drizzling, Parmesan for serving

Instructions

 

• Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, and Italian seasoning. This helps build a flavorful crust and keeps the meat juicy.
• Heat the pan: Warm a large skillet over medium-high. Add 1–2 tablespoons of olive oil and let it get hot until shimmering.
• Sear the chicken: Place chicken in the pan and sear 4–5 minutes per side until golden. You’re not cooking it through yet—just getting color. Remove to a plate.
• Sauté the aromatics: Lower heat to medium. Add a splash more oil if needed. Stir in the garlic (and sliced red onion if using) and cook 30–60 seconds until fragrant, not browned.
• Deglaze with balsamic: Pour in the balsamic vinegar and scrape up the browned bits. If using honey or brown sugar, stir it in now. Let it bubble for 1–2 minutes to slightly thicken.
• Add tomatoes: Toss in the cherry tomatoes and a pinch of red pepper flakes. Cook 2–3 minutes, stirring occasionally, until some start to burst.
• Return the chicken: Nestle the chicken back into the skillet, spooning some sauce and tomatoes over the top. Reduce heat to medium-low.
• Finish cooking: Simmer gently 5–8 minutes, flipping once, until chicken reaches an internal temp of 165°F (74°C). If the sauce gets too thick, add a splash of water or stock.
• Enrich the sauce: Swirl in the butter for extra gloss and richness. Taste and adjust salt and pepper.
• Add basil and serve: Turn off the heat and stir in the fresh basil. Serve immediately over rice, pasta, polenta, or with crusty bread to mop up the sauce.

Why This Recipe Works

This dish uses a handful of pantry staples to build big flavor. Balsamic vinegar reduces in the pan and turns glossy and slightly syrupy, which coats the chicken and tomatoes beautifully.

Garlic and herbs bring balance and depth without complicating things. A quick sear locks in the chicken’s juices, while the tomatoes burst and create a fresh, silky sauce around the meat. It’s one skillet, minimal prep, and reliably delicious.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or thighs if you prefer)
• Cherry or grape tomatoes: About 3 cups (1 pint to 1.5 pints)
• Balsamic vinegar: 1/3 cup, good quality
• Olive oil: For searing and roasting
• Garlic: 3–4 cloves, minced
• Honey or brown sugar: 1–2 teaspoons (optional, to balance acidity)
• Fresh basil: A small handful, sliced
• Dried Italian seasoning or dried oregano: 1 teaspoon
• Crushed red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Butter: 1 tablespoon (optional, for finishing the sauce)
• Optional add-ins: Sliced red onion, balsamic glaze for drizzling, Parmesan for serving

How to Make It

1. Prep the chicken: Pat chicken dry.

   Season both sides with salt, pepper, and Italian seasoning. This helps build a flavorful crust and keeps the meat juicy.

2. Heat the pan: Warm a large skillet over medium-high. Add 1–2 tablespoons of olive oil and let it get hot until shimmering.
3. Sear the chicken: Place chicken in the pan and sear 4–5 minutes per side until golden.

   You’re not cooking it through yet—just getting color. Remove to a plate.

4. Sauté the aromatics: Lower heat to medium. Add a splash more oil if needed.

   Stir in the garlic (and sliced red onion if using) and cook 30–60 seconds until fragrant, not browned.

5. Deglaze with balsamic: Pour in the balsamic vinegar and scrape up the browned bits. If using honey or brown sugar, stir it in now. Let it bubble for 1–2 minutes to slightly thicken.
6. Add tomatoes: Toss in the cherry tomatoes and a pinch of red pepper flakes.

   Cook 2–3 minutes, stirring occasionally, until some start to burst.

7. Return the chicken: Nestle the chicken back into the skillet, spooning some sauce and tomatoes over the top. Reduce heat to medium-low.
8. Finish cooking: Simmer gently 5–8 minutes, flipping once, until chicken reaches an internal temp of 165°F (74°C). If the sauce gets too thick, add a splash of water or stock.
9. Enrich the sauce: Swirl in the butter for extra gloss and richness.

   Taste and adjust salt and pepper.

10. Add basil and serve: Turn off the heat and stir in the fresh basil. Serve immediately over rice, pasta, polenta, or with crusty bread to mop up the sauce.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the chicken with its sauce to prevent drying out.
• Freezer: Freeze for up to 2 months.

  Thaw overnight in the fridge, then rewarm gently on the stove with a splash of water or stock.

• Reheating: Warm in a skillet over low heat, covered, 5–8 minutes until heated through. Avoid high heat, which can toughen the chicken.

Benefits of This Recipe

• Quick and fuss-free: One skillet, simple steps, and everyday ingredients.
• Balanced flavors: Tangy balsamic, sweet tomatoes, and savory garlic create a well-rounded sauce.
• Flexible protein: Works with breasts or thighs, and even turkey cutlets.
• Meal-prep friendly: Holds up well in the fridge and reheats nicely.
• Light but satisfying: Naturally gluten-free and easy to pair with veggies or grains.

Common Mistakes to Avoid

• Skipping the sear: That golden crust adds flavor and locks in juices. Don’t rush this step.
• Overcooking the chicken: Pull it at 165°F.

  Use a thermometer for accuracy.

• Burning the garlic: Garlic turns bitter if it browns too much. Keep heat moderate after searing.
• Using poor-quality balsamic: A good vinegar makes a big difference. Avoid ultra-cheap, harsh varieties.
• Not balancing acidity: If the sauce tastes too sharp, a small amount of honey, butter, or a splash of stock smooths it out.

Variations You Can Try

• Creamy version: Add 1/4 cup heavy cream or coconut milk at the end for a lush, creamy sauce.
• Caprese-style: Top with fresh mozzarella slices and broil for 1–2 minutes until melty.

  Finish with extra basil.

• Mediterranean twist: Add olives and a handful of spinach in the final few minutes, then sprinkle with feta.
• Roasted sheet pan: Toss chicken and tomatoes with oil, balsamic, garlic, and seasoning. Roast at 425°F (220°C) for 20–25 minutes.
• Herb swap: Use thyme or rosemary instead of basil for a cozier, earthy vibe.
• Spicy kick: Add Calabrian chili paste or more red pepper flakes to the sauce.

FAQ

Can I use canned tomatoes instead of fresh?

Yes, but use whole peeled or diced tomatoes and drain most of the liquid first. Fresh cherry tomatoes give the best burst and sweetness, but canned will still make a tasty sauce.

What’s the best cut of chicken for this?

Boneless, skinless breasts work great if you don’t overcook them.

For extra juiciness and more forgiving timing, use boneless, skinless thighs.

Do I need sugar or honey?

No, it’s optional. If your balsamic is sharp or your tomatoes aren’t very sweet, a small spoonful helps balance the sauce without making it sugary.

Can I make this dairy-free?

Absolutely. Skip the butter at the end or use a vegan butter.

The sauce will still be glossy from the balsamic reduction and olive oil.

How do I thicken the sauce?

Let it simmer a few extra minutes to reduce. If you need more body, swirl in a teaspoon of cold butter off the heat or add a splash of stock and reduce again.

What should I serve with it?

This is great with rice, orzo, mashed potatoes, polenta, or a simple green salad. Garlic bread is perfect for soaking up the sauce.

How can I meal prep this without drying out the chicken?

Slice the cooked chicken and store it fully submerged in the sauce.

When reheating, warm gently and add a splash of water or stock to loosen if needed.

Can I grill the chicken instead?

Yes. Grill the seasoned chicken until done, then make the balsamic-tomato sauce in a skillet and spoon it over the grilled chicken. You’ll get nice smoky flavor.

In Conclusion

Balsamic Chicken & Tomatoes brings big flavor with minimal effort.

The balsamic reduction, juicy tomatoes, and fresh basil make a bright, satisfying sauce that lifts simple chicken into something special. Whether you’re feeding family on a Tuesday or hosting friends, this one-skillet recipe delivers. Keep it simple, don’t overcook the chicken, and enjoy every saucy bite.