One Pan Balsamic Chicken, juicy seared chicken in a tangy-sweet balsamic glaze with garlic, herbs, and tomatoes.

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tbsp olive oil

1 tbsp butter

¼ cup balsamic vinegar

2 tbsp honey

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp dried Italian herbs

1 cup cherry tomatoes, halved

¼ cup chicken broth (optional)

Fresh basil or parsley for garnish

Shaved Parmesan (optional)

Cook Mode Prevent your screen from going dark

1. Season chicken with salt and pepper. Heat oil and butter in a skillet; sear 5–6 minutes per side until golden.

2. Remove chicken; add garlic to skillet and cook 30 seconds.

3. Stir in balsamic vinegar, honey, mustard, and herbs; simmer 2–3 minutes.

4. Add cherry tomatoes and cook until softened; add broth if desired.

5. Return chicken, coat with sauce, and simmer 5 minutes until glazed.

6. Serve with fresh basil and Parmesan.

Use thighs instead of breasts for extra tenderness.

Add red wine for deeper flavor.

Serve with rice or roasted vegetables to soak up the glaze.