Quick Balsamic Chicken with Cherry Tomatoes & Basil
There’s something magical about the combination of sweet balsamic vinegar, juicy cherry tomatoes, and fragrant basil that transforms simple chicken breasts into an elegant Italian-inspired dinner. This quick skillet dish has become my go-to weeknight solution when I want something delicious, healthy, and on the table in under 30 minutes. The tangy balsamic reduction creates a beautiful glaze that perfectly complements the tender chicken, while the burst cherry tomatoes add vibrant color and freshness. What I love most about this easy chicken dinner is how it feels restaurant-worthy yet requires minimal effort and ingredients you likely already have in your kitchen. Whether you’re cooking for a date night at home or need a reliable gluten-free Italian recipe that everyone will enjoy, this balsamic chicken caprese-style dish delivers incredible flavor without the fuss.
Instructions
- Season both sides of the chicken breasts generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the cooked chicken to a plate and set aside, covering loosely with foil to keep warm.
- Reduce heat to medium and add balsamic vinegar to the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Return the chicken breasts to the skillet, spooning the balsamic-tomato mixture over the top. Cook for another minute to warm through.
- Remove from heat and garnish with fresh chopped basil and Parmesan cheese if desired. Serve immediately with your favorite side dishes.
Tips & Variations
For a richer sauce, you can add 1 tablespoon of butter to the balsamic reduction at the end. If you prefer a sweeter glaze, add 1 teaspoon of honey or maple syrup to the balsamic vinegar. For a complete meal, serve over cauliflower rice, zucchini noodles, or with a side salad. You can also use chicken thighs instead of breasts – just adjust cooking time accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The tomatoes may release more liquid upon reheating, but the flavor will still be delicious. This dish doesn’t freeze well due to the fresh basil and tomato texture.
FAQ
Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can substitute 1 large tomato, diced, but cherry tomatoes work best as they hold their shape better and provide sweet bursts of flavor.
Is this recipe dairy-free?
Yes, simply omit the Parmesan cheese to make this recipe completely dairy-free while maintaining all the delicious flavors.
Can I make this recipe ahead of time?
You can prep the ingredients ahead (chop basil, halve tomatoes), but for best results, cook the chicken fresh as it doesn’t reheat as well when pre-cooked.
Leave a Reply