Get ready for a weeknight dinner that hits every mark: easy, flavorful, and wonderfully colorful. Balsamic Chicken and Tomatoes brings together juicy, golden-seared chicken breasts, sweet-tangy balsamic glaze, and bursts of tender blistered tomatoes, all topped off with ribbons of fresh basil and a sprinkle of Parmesan. It’s one of those special meals that looks gorgeous on the table, tastes like you spent all day cooking, and comes together in half an hour. Whether you’re out to impress or just need something truly delicious, this Balsamic Chicken and Tomatoes has your back.
Ingredients You’ll Need
Making Balsamic Chicken and Tomatoes requires a handful of everyday ingredients, each one adding its own magic—fragrant herbs, glossy tomatoes, and a tangy-sweet balsamic drizzle create a pan sauce that’s simply irresistible. Here’s what you’ll need and why it matters:
- Chicken Breasts: The heart of the dish—boneless and skinless for quick cooking and easy slicing.
- Olive Oil: For a golden crust and Mediterranean flavor base—generous but not overpowering.
- Italian Seasoning: Dried herbs for earthy, aromatic notes in every bite.
- Garlic Powder: Brings subtle, all-over garlicky warmth alongside fresh garlic in the sauce.
- Salt & Black Pepper: The essentials for bringing out every bit of flavor from the chicken and tomatoes.
- Cherry Tomatoes: Halved so they burst just enough, releasing their sweet juices into the pan.
- Fresh Garlic: Minced for a pungent kick—fresh really makes a difference here.
- Balsamic Vinegar: Sweet, dark, and tangy—it thickens and caramelizes into a gorgeous glaze.
- Honey: Balances the acidity of the vinegar and brings out the tomatoes’ sweetness.
- Fresh Basil: Chopped or torn for beautiful green flecks and that unmistakable brightness.
- Parmesan Cheese (Optional): For a salty, nutty finish—totally optional, but so worth it!
How to Make Balsamic Chicken and Tomatoes
Step 1: Season the Chicken
Start by patting your chicken breasts dry with a paper towel—this helps get that golden sear. Sprinkle both sides evenly with the Italian seasoning, garlic powder, salt, and black pepper. A simple but generous seasoning ensures your Balsamic Chicken and Tomatoes start off with layers of flavor built right into the chicken itself.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the seasoned chicken breasts in the pan, making sure not to crowd them. Sear for about 5 to 6 minutes per side, undisturbed, to develop that gorgeous golden crust. The chicken should be cooked through but still juicy—don’t be afraid to peek underneath for that perfect color.
Step 3: Cook the Tomatoes and Garlic
Transfer the seared chicken to a plate and keep it nearby. In the same skillet, toss in the halved cherry tomatoes and cook for around 3 minutes. The goal: have them starting to blister and soften, releasing some of their natural juices. Add the minced garlic and stir constantly for about one minute, letting it get fragrant but not browned.
Step 4: Make the Balsamic Glaze
Pour in the balsamic vinegar and drizzle over the honey, stirring to combine with the tomatoes and garlic. As it bubbles, it’ll reduce into a glossy, tangy-sweet glaze—scrape up any bits stuck to the pan for extra flavor. You’ll notice the kitchen start to smell incredible.
Step 5: Simmer Everything Together
Slide the chicken breasts back into the skillet and spoon tomatoes and glaze all over the top. Let everything simmer gently for 2 to 3 minutes, so the flavors meld and the chicken reheats through. The sauce will thicken just enough to coat each piece in glossy, flavorful goodness.
Step 6: Finish with Basil and Parmesan
Right before serving, scatter fresh chopped basil and (if you’re using it) grated Parmesan over the whole skillet. The herbs add brightness and a burst of color, while the cheese melts just so, giving that extra savory finish to your Balsamic Chicken and Tomatoes.
How to Serve Balsamic Chicken and Tomatoes
Garnishes
Fresh basil is a must for this dish—it brings a garden-fresh brightness that ties the whole meal together. A shower of grated Parmesan gives every bite an irresistible salty richness. For a final flourish, you could also add a crack of black pepper or a few shavings of lemon zest for an extra spark.
Side Dishes
Balsamic Chicken and Tomatoes pair beautifully with just about anything: pile it over fluffy rice, nestle it onto buttery pasta, or spoon it alongside roasted vegetables for a lighter vibe. Even a simple green salad and a chunk of good bread make this feel like a feast without any heavy lifting.
Creative Ways to Present
This dish is gorgeous right from the skillet, but if you want to impress, try slicing the chicken and fanning it out over the sauce on a platter, scattered with basil and Parmesan. You could even mound it into warm bowls over creamy polenta, or make open-faced sandwiches with toasty bread for a rustic Italian-inspired meal. However you serve it, Balsamic Chicken and Tomatoes always looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Got extras? Cool Balsamic Chicken and Tomatoes to room temperature before transferring to an airtight container. It keeps well in the fridge for up to three days—the flavors continue to marry, making leftovers especially tasty for lunch the next day.
Freezing
You can freeze the chicken and sauce together for up to two months. The tomatoes might soften further, but the flavors remain bold and comforting. Thaw in the fridge overnight before reheating, and always store in a freezer-safe sealed container for best results.
Reheating
The best way to reheat Balsamic Chicken and Tomatoes is gently on the stovetop over medium-low heat. Add a splash of chicken broth or water to help loosen the glaze and keep everything moist—just heat through, sprinkle with a little extra basil, and serve.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great swap and bring even more juiciness to Balsamic Chicken and Tomatoes. You may need to cook them a few extra minutes to ensure they’re done through, but the result will be just as delicious—maybe even a little richer.
What if I don’t have cherry tomatoes?
No worries at all. You can use grape tomatoes, plum tomatoes, or even chop up larger tomatoes—just aim for about 2 cups worth. The key is to keep them bite-sized so they blister and sauce quickly.
Is there a way to make this recipe lower in sugar?
If you’d like to reduce the sweetness, feel free to cut the honey in half or leave it out altogether. The balsamic vinegar will still provide plenty of tang, and you can always add a bit more after tasting if you’d like a touch of sweetness.
How do I know when the chicken is cooked through?
The safest way is to use an instant-read thermometer—the chicken should reach 165°F (74°C) at the thickest part. If you don’t have one, look for juices running clear and no pink in the middle when you slice into the thickest section.
Can I make Balsamic Chicken and Tomatoes ahead for a dinner party?
Yes, you can! Prep and sear the chicken, then make the sauce up to a day ahead. Reheat gently on the stove, adding the fresh basil and Parmesan just before serving. It’s a fantastic make-ahead main that tastes just as good—if not better—the next day.
Final Thoughts
If you’re in the mood for a dinner that feels special but fits right into a busy schedule, Balsamic Chicken and Tomatoes is the answer. Try it once and you’ll find it’s a dish you’ll want to make again and again. Gather up your ingredients, and let this vibrant, flavorful meal wow you and anyone lucky enough to join you at your table!
Print
Balsamic Chicken and Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
- Diet: Non-Vegetarian
Description
This Balsamic Chicken and Tomatoes recipe is a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner. Tender chicken breasts are seasoned, seared, and then simmered with cherry tomatoes in a balsamic glaze until perfectly cooked. Serve with a sprinkle of fresh basil and Parmesan cheese for a flavorful meal.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tomatoes:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Season the Chicken: Season chicken breasts with Italian seasoning, garlic powder, salt, and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Cook the Tomatoes: In the same skillet, add cherry tomatoes and cook for 3 minutes until they begin to soften. Stir in garlic and cook for 1 minute.
- Make the Glaze: Add balsamic vinegar and honey, stirring to create a glaze.
- Finish the Dish: Return chicken to the skillet and spoon the sauce and tomatoes over the top. Simmer for 2–3 minutes to heat through. Sprinkle with fresh basil and Parmesan before serving.
Notes
- This dish pairs well with rice, pasta, or roasted vegetables.
- For a lighter version, reduce or omit the honey.
- You can substitute chicken thighs for a juicier result.
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