Description
This one-pan balsamic chicken with spring tomatoes is juicy, flavorful, and ready in 30 minutes. A perfect easy chicken dinner for busy weeknights with minimal cleanup.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
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1 teaspoon kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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2 tablespoons butter
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1 tablespoon extra-virgin olive oil
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½ small red onion, thinly sliced
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2 garlic cloves, minced
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¼ cup balsamic vinegar
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1 tablespoon brown sugar or honey
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2 cups cherry tomatoes
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1 ½ tablespoons chopped fresh rosemary
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¼ cup water or chicken broth
Instructions
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Season the chicken cutlets evenly with ½ teaspoon salt and ½ teaspoon pepper.
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Heat butter and olive oil in a large skillet over medium-high heat until melted and bubbling.
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Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
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In the same skillet, add sliced red onion. Cook 2 minutes until softened and fragrant.
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Stir in garlic and cook 30 seconds, just until aromatic.
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Pour in balsamic vinegar and sprinkle in brown sugar or honey. Stir and simmer 1 minute until slightly reduced.
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Add cherry tomatoes, rosemary, remaining salt and pepper, and water or broth. Simmer 5–6 minutes until tomatoes soften and sauce turns glossy
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Return chicken to the pan, spoon sauce over the top, and simmer 2–3 minutes to reheat.
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Remove from heat and serve immediately
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 326kcal
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 37g