Chicken Breasts with Tomato Balsamic Pan Sauce
Quick sautéing a chicken breast and making a pan sauce is an easy way to put dinner on the table on any busy weeknight. Sweet and acidic tomatoes and balsamic vinegar blend so well together and deglaze your skillet so nicely that there will be very little clean up at the end of dinner too.Jump to Recipe (or scroll for photos and riveting information...)
Watch The Recipe Video
Chicken Breasts with Tomato Balsamic Sauce
- Prep Time: 5 m
- Cook Time: 20 m
- Total Time: 25 m
- Servings: 2
- 2 boneless skin-on chicken breasts
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot sliced
- 2 cloves garlic smashed
- ¼ cup balsamic vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 2 tablespoons brown sugar
- ½ cup chicken stock
- 1 beefsteak tomato chopped
- 1 teaspoon chopped fresh thyme plus sprigs for garnish
- Season the chicken breasts with salt and freshly ground black pepper.
Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the pan and cover with foil.
Add the shallots and crushed garlic to the skillet and sauté for a few minutes, until lightly browned. Add the balsamic vinegar and deglaze the pan by scraping up any brown bits on the bottom of the pan. Add the honey, brown sugar and mustard. Bring the mixture to a boil for 2 to 3 minutes, until the sauce starts to reduce and thicken. Add the chicken stock and tomatoes and gently simmer over medium heat for 5 to 10 minutes.
- Add the thyme, season to taste with salt and freshly ground black pepper and then return the chicken and any juice on the resting plate to the skillet. Turn the chicken in the sauce to coat it in the glaze and simmer for a few more minutes to re-heat the chicken. Season the sauce to taste with salt and freshly ground black pepper. Remove the chicken from the skillet and serve with the sauce poured on top. Garnish with a sprig or two of thyme.
Comments (11)Post a Reply
I got to try this one. Looks real good. I love your dogs. I have a pitbull\boxer mix that was abandon twice, she is an angle ,her name is Stormy.I hope you get this I use to watch you on Qvc cooking with David. So glad to be able to keep up with you. William
Yummy dish and so easy to make. A winner for sure.
Made the Chicken Breasts with Tomato Balsamic Pan Sauce. Delicious! Easy enough for a weeknight dinner but would be lovely to serve to company, too.
Love this recipe. Great flavors. The other night I made it for my husband and I. He said it was just OK. But then again, everything is OK for him and you cannot go by him.
I tell you, this chicken dish was outstanding. The sauce was amazing with all the different flavors that you got. Certainly a keeper. I am looking forward to cook this for my kids when they’ll come from college. I know they will love this. Thank you.
I made this and it was EXCELLENT.. I think it could be made in advance for a dinner party. Used 18 year old aged balsamic and sauce was nice and thick.
I would reduce the amount of honey and brown sugar next time….a bit sweet for me.
DELISH! Both of us love this, gives so much flavor to chicken. Will be making this for company (some day down the road when life is back to normal)!
I have made this twice now – sooo quick and easy to make and loaded with flavor!!
Last night we swapped out chicken for cubes of salmon and it was equally delicious!
Your recipes are excellent with great instructions. THANK YOU!!,
I made this tonight and what a delicious meal it was. My husband said it really hit the spot! That’s about as good a compliment I’ll get from him, so it was good. Definitely making again! Thanks Blue Jean Chef!
So easy and so good. I made with chicken thighs because I prefer. Makes lots of sauce, so next time I make this, and I will, I’ll either cut sauce in half or add 2 more chicken thighs. Will defiantly be making this often. And she is right on….fast and easy clean up – lots of flavor! Love this Chef!
I doubled the recipe and it was delicious! I was wondering if it is necessary to double the sauce if I use 4-chicken breast? It did make a lot of sauce even after reducing.
Hi Terry. So glad you liked it. Doubling the sauce is entirely up to you and how much sauce you want on the chicken. If you’re happy with a modest amount, don’t bother doubling the sauce.