Chicken with Tomato-Balsamic Pan Sauce

Chicken with Tomato-Balsamic Pan Sauce is one of those recipes that has become a staple in our household. Honestly, from the first time I made it, the reaction was overwhelmingly positive. The kids, who can sometimes be picky eaters, devoured it, and my partner raved about the depth of flavor from such a simple dish. It’s become my go-to when I need a quick yet impressive weeknight dinner, or even when I’m entertaining casual guests. The vibrant tomato-balsamic pan sauce is just bursting with flavor, coating juicy, perfectly cooked chicken breasts. It’s the kind of meal that feels both comforting and elegant, all while being incredibly easy to prepare. If you’re looking for a recipe that delivers big on taste without requiring hours in the kitchen, you absolutely have to try this Chicken with Tomato-Balsamic Pan Sauce. Trust me, it’s a game-changer!

Ingredients for Chicken with Tomato-Balsamic Pan Sauce

• Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. These are the star of the dish, providing lean protein and a canvas for the delicious sauce. Ensure they are similar in size for even cooking.
• Olive Oil: 2 tablespoons, extra virgin olive oil. Used for sautéing and adding richness to the sauce. Extra virgin olive oil offers the best flavor and health benefits.
• Shallots: 2 medium shallots, finely minced. Shallots provide a delicate onion-like flavor that is less pungent than regular onions, adding a subtle sweetness to the sauce.
• Garlic: 3 cloves, minced. Garlic is essential for depth of flavor, bringing a savory and aromatic element to the pan sauce that complements the tomatoes and balsamic beautifully.
• Cherry Tomatoes: 1 pint (about 2 cups), halved. Cherry tomatoes are sweet and juicy, bursting with flavor when cooked. Halving them allows them to release their juices and create a luscious sauce base.
• Dry White Wine: 1/2 cup, such as Pinot Grigio or Sauvignon Blanc. White wine adds acidity and complexity to the sauce. The alcohol cooks off, leaving behind a wonderful depth of flavor. You can substitute with chicken broth if you prefer to avoid alcohol.
• Balsamic Vinegar: 1/4 cup, good quality balsamic vinegar. Balsamic vinegar is the key ingredient that gives the sauce its signature sweet and tangy flavor. Use a good quality balsamic for the best results as it will have a richer and more complex taste.
• Chicken Broth: 1/2 cup, low sodium chicken broth. Chicken broth adds moisture and enhances the savory flavor of the sauce, helping to create a luscious consistency. Low sodium broth allows you to control the salt level in the dish.
• Fresh Thyme: 2 sprigs, or 1 teaspoon dried thyme. Thyme adds an earthy and herbaceous note to the sauce, complementing the tomatoes and balsamic vinegar perfectly. Fresh thyme is preferred for its brighter flavor, but dried works well too.
• Fresh Basil: 1/4 cup, chopped fresh basil. Fresh basil adds a bright, peppery, and slightly sweet flavor to the sauce. It is best added at the end of cooking to preserve its fresh aroma and vibrant green color.
• Salt: To taste. Salt is crucial for enhancing all the flavors in the dish. Season generously but taste and adjust as needed, especially if using regular chicken broth.
• Black Pepper: Freshly ground black pepper, to taste. Freshly ground black pepper adds a pungent and aromatic spice that balances the sweetness of the tomatoes and balsamic vinegar.
• Red Pepper Flakes (Optional): Pinch, for a touch of heat. Red pepper flakes add a subtle kick of spice to the sauce, providing a pleasant contrast to the sweetness and acidity. Use sparingly if you are sensitive to heat.

Instructions for Making Chicken with Tomato-Balsamic Pan Sauce

1. Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. This step is important as it helps the chicken to brown properly. Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Don’t be shy with the seasoning as it’s crucial for flavorful chicken.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Ensure the skillet is large enough to comfortably fit all the chicken breasts in a single layer without overcrowding. Once the oil is shimmering hot, carefully place the seasoned chicken breasts in the skillet. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The goal is to get a nice golden-brown crust on the chicken, which adds flavor and visual appeal. Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the chicken. Once cooked, remove the chicken from the skillet and set aside on a plate, tenting it loosely with foil to keep it warm while you prepare the sauce.
3. Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced shallots and cook for about 2-3 minutes, or until softened and translucent. Stir frequently to prevent them from burning. Then, add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the shallots and garlic in the same skillet where you cooked the chicken will incorporate the flavorful browned bits (fond) left behind, adding depth to the sauce.
4. Build the Tomato-Balsamic Sauce: Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they begin to soften and release their juices. Use a spoon to gently crush some of the tomatoes to further release their juices and create a saucier consistency. Pour in the dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This process is called deglazing and is essential for adding flavor to the sauce. Let the wine reduce slightly for a minute or two.
5. Simmer the Sauce: Add the balsamic vinegar, chicken broth, and thyme sprigs (or dried thyme) to the skillet. Bring the sauce to a gentle simmer and cook for about 8-10 minutes, or until the sauce has slightly thickened and the flavors have melded together. The balsamic vinegar will reduce and become more concentrated, creating a wonderfully sweet and tangy sauce. Stir occasionally and taste the sauce, adjusting seasoning with salt and pepper as needed. Remove the thyme sprigs before proceeding to the next step.
6. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet and nestle them into the tomato-balsamic sauce. Spoon the sauce generously over the chicken to coat them well. Let the chicken simmer in the sauce for a few minutes, about 2-3 minutes, to reheat through and allow the flavors to further meld.
7. Finish and Serve: Stir in the chopped fresh basil at the very end. This will keep the basil fresh and vibrant. Taste the sauce one last time and adjust seasoning if needed. Serve the Chicken with Tomato-Balsamic Pan Sauce immediately, garnished with extra fresh basil if desired.

Nutrition Facts for Chicken with Tomato-Balsamic Pan Sauce

Servings: 4

Calories Per Serving: Approximately 450-550 calories (This is an estimate and can vary based on portion size and specific ingredients used).

• Protein: 45-55 grams
• Fat: 20-30 grams (Varies depending on oil and chicken fat content)
• Saturated Fat: 5-8 grams

Note: Nutritional values are estimates and can vary. For precise nutritional information, use a nutrition calculator with specific ingredient brands and quantities.

Preparation Time for Chicken with Tomato-Balsamic Pan Sauce

Total Time: Approximately 30-35 minutes

• Prep Time: 10-15 minutes (This includes patting chicken dry, chopping vegetables, and measuring ingredients). The beauty of this recipe is its efficiency. Minimal chopping and straightforward steps make the prep quick and easy, perfect for busy weeknights.
• Cook Time: 20-25 minutes (This includes searing the chicken and simmering the sauce). The cooking process is also relatively fast. Searing the chicken ensures it’s juicy and flavorful, while the pan sauce comes together quickly and beautifully in the same skillet, minimizing cleanup and maximizing flavor.

This recipe is designed for speed and ease, making it an ideal choice for a delicious and healthy meal even when time is short.

How to Serve Chicken with Tomato-Balsamic Pan Sauce

This versatile dish pairs wonderfully with a variety of sides. Here are some delicious serving suggestions:

• Pasta:
  • Linguine or Spaghetti: Tossed with a little olive oil and Parmesan cheese, these long pasta shapes are perfect for twirling and soaking up the flavorful tomato-balsamic sauce.
  • Penne or Rotini: These shorter pasta shapes are also great for capturing the sauce and provide a hearty accompaniment to the chicken.
  • Orzo: This rice-shaped pasta is a lighter option and absorbs the sauce beautifully.
• Grains:
  • Quinoa: A healthy and protein-rich grain that offers a nutty flavor and fluffy texture, complementing the richness of the sauce.
  • Couscous: Light and fluffy, couscous is quick to prepare and provides a delicate base for the chicken and sauce.
  • Rice (White or Brown): Steamed white rice or brown rice are classic choices that provide a simple and satisfying side to soak up the delicious pan sauce. Brown rice offers added fiber and a nuttier flavor.
• Vegetables:
  • Roasted Asparagus: Asparagus spears roasted with olive oil, salt, and pepper offer a tender-crisp texture and a slightly bitter note that balances the sweetness of the sauce.
  • Sautéed Green Beans: Sautéed green beans with garlic and a squeeze of lemon juice provide a fresh and vibrant green side dish.
  • Garlic Bread: Crusty garlic bread is perfect for soaking up every last bit of the delicious tomato-balsamic sauce.
  • Simple Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the chicken and sauce.
  • Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or sweet potatoes offer a comforting and satisfying side dish, especially on cooler evenings.

Additional Tips for Perfect Chicken with Tomato-Balsamic Pan Sauce

1. Quality Balsamic Matters: Use a good quality balsamic vinegar for the best flavor. Inexpensive balsamic vinegars can be thin and overly acidic. A thicker, more syrupy balsamic will provide a richer and more complex flavor to the sauce. Look for balsamic vinegar of Modena (IGP) for a good balance of quality and price.
2. Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the pan, causing the chicken to steam instead of sear, resulting in less browning and potentially uneven cooking. Cook in batches if necessary to ensure proper searing.
3. Pat Chicken Dry: Always pat your chicken breasts dry with paper towels before seasoning and searing. This removes excess moisture and helps the chicken develop a beautiful golden-brown crust when seared. Moisture is the enemy of browning!
4. Adjust Sweetness and Acidity: Taste the sauce before serving and adjust the sweetness and acidity to your liking. If the sauce is too tart, you can add a teaspoon of honey or maple syrup to balance the acidity. If it’s too sweet, a squeeze of lemon juice or a splash more balsamic vinegar can help.
5. Fresh Herbs are Best (But Dried Work Too): Fresh herbs like thyme and basil are ideal for this recipe, providing a brighter and more vibrant flavor. However, if you only have dried herbs on hand, they will still work. Use about 1/3 of the amount of dried herbs compared to fresh herbs (e.g., 1 teaspoon dried thyme instead of 1 tablespoon fresh).
6. Make it Ahead: The tomato-balsamic pan sauce can be made ahead of time. Prepare the sauce up to step 5 in the instructions and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, sear the chicken, and finish the recipe as directed. This is a great time-saver for busy weeknights.
7. Add Vegetables to the Sauce: Feel free to add other vegetables to the pan sauce for extra flavor and nutrition. Sliced bell peppers, zucchini, or mushrooms can be sautéed along with the shallots and garlic. Spinach or kale can be stirred in at the end along with the basil for a boost of greens.
8. Deglaze Thoroughly: Don’t skip the deglazing step after searing the chicken. Scraping up those flavorful browned bits from the bottom of the skillet is essential for creating a rich and flavorful pan sauce. Use a wooden spoon or spatula to loosen all the browned bits as you add the white wine or chicken broth.

Frequently Asked Questions (FAQ) About Chicken with Tomato-Balsamic Pan Sauce

Q1: Can I use bone-in chicken for this recipe?
A: Yes, you can use bone-in, skin-on chicken thighs or breasts. However, bone-in chicken will take longer to cook. Increase the searing and simmering time accordingly, ensuring the chicken is cooked through to an internal temperature of 165°F (74°C). Skin-on chicken will also add extra flavor and richness.

Q2: I don’t have white wine, can I substitute it?
A: Absolutely! If you don’t have white wine, you can substitute it with an equal amount of chicken broth. While white wine adds a layer of acidity and complexity, chicken broth will still provide moisture and help to deglaze the pan. You can also use a splash of lemon juice or apple cider vinegar in addition to the chicken broth to mimic some of the acidity from the wine.

Q3: Can I make this recipe vegetarian or vegan?
A: To make this recipe vegetarian, you can substitute the chicken with halloumi cheese or firm tofu. Sear the halloumi or tofu until golden brown and then proceed with the sauce recipe as directed. For a vegan version, use firm tofu and ensure all other ingredients are vegan-friendly. You can also add vegetables like eggplant or portobello mushrooms as a hearty vegan protein source.

Q4: How do I store leftovers of Chicken with Tomato-Balsamic Pan Sauce?
A: Store leftover Chicken with Tomato-Balsamic Pan Sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. It’s best to reheat gently to prevent the chicken from drying out.

Q5: Can I freeze Chicken with Tomato-Balsamic Pan Sauce?
A: Yes, you can freeze this dish, but the texture of the tomatoes might change slightly upon thawing. For best results, freeze the chicken and sauce separately. Allow them to cool completely before transferring to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Q6: Is this recipe gluten-free?
A: Yes, Chicken with Tomato-Balsamic Pan Sauce is naturally gluten-free as long as you ensure your chicken broth is gluten-free. Serve it with gluten-free pasta, quinoa, or rice to keep the entire meal gluten-free.

Q7: Can I use different types of tomatoes?
A: Yes, while cherry tomatoes are recommended for their sweetness and flavor, you can use other types of tomatoes. Diced Roma tomatoes or canned diced tomatoes can be used as substitutes. If using canned tomatoes, drain off excess liquid before adding them to the skillet. You may need to cook canned tomatoes for a bit longer to reduce their liquid content.

Q8: How can I make the sauce thicker?
A: If you want a thicker sauce, you can simmer it for a longer period to allow it to reduce further. Alternatively, you can create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth. Stir the slurry into the simmering sauce and cook for a minute or two until the sauce thickens to your desired consistency. Be careful not to add too much cornstarch, as it can make the sauce gluey.

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