Chicken with Balsamic Tomatoes is a recipe that we make once in a while. It was described as a recipe from someone Italian and it hit the spot. It’s easy to make and like most recipes, it can be changed! For example, I didn’t use the onions but added more tomatoes. Enjoy!
Balsamic tomatoes make a healthier, yet delicious low-carb alternative to your classic tomato sauce.
We love caprese salad in all forms: whether it’s topping garlic bread, tossed into pasta salad, or even stuffed into lasagna. But one of our all-time favorite versions will always be this Caprese Chicken dinner.
Here we’re reinventing the classic caprese salad into an easy one-pan meal, complete with cheesy-smothered chicken, balsamic-glazed tomatoes, and fresh basil. It’s super simple and quick to make, and oh so tasty!
Read on for more tips on how to make this weeknight dinner. And if you can’t wait for dinner to get your caprese fix, check out of these caprese bites.
What is caprese?
A caprese salad is a simple Italian salad composed of sliced tomatoes, fresh mozzarella, and basil, sprinkled with salt and drizzled with olive oil. Some like to add in pesto or balsamic vinegar, but those are additions, not essential to a caprese salad at its core. As with a lot of Italian cooking, the ingredients are so simple that the quality is very important to the finished dish, so whatever form your caprese takes, try to get the nicest tomatoes, mozzarella, and basil possible.
I don’t like balsamic vinegar. Do I have to use it?
Actually, no you don’t. We love that tart-sweet flavor profile that the balsamic and the tomato create together– it really balances the cheesy chicken– but if you’re not a fan of balsamic, you could leave it out. Just add 2 tablespoons of olive oil to the pan instead of the balsamic to cook the garlic and tomatoes, and taste the softened tomatoes before you add the chicken– they might need a squeeze of lemon juice to brighten them up. Your finished dish will not look as glazed as the original recipe, but it will still be delicious!
What can I serve with this?
To be honest, we usually demolish the whole pan of chicken caprese and then there’s no need for anything else. But if you want to get a little more balance in your life, try one of these easy vegetable side dishes. We particularly recommend this smashed broccoli– it’s killer.
Made this? Let us know what you think in the comments below.
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 30 MINS
extra-virgin olive oil
boneless skinless chicken breasts
Freshly ground black pepper
cloves garlic, minced
grape tomatoes, halved
freshly torn basil
- In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
- Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
- Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
- Spoon tomatoes over chicken and serve.
One Pan Chicken with Garlic Balsamic Tomatoes
All you need is 6 ingredients, 1 skillet, and 30 minutes to make this one pan chicken topped with sautéed grape tomatoes, garlic, and balsamic vinegar (240 calories or 3 WW points).
I set about making this meal and I was all, “I’m going to use five ingredients, max!” Mind you, I said this to exactly no one but still.
Chicken. Grape tomatoes. Garlic. Balsamic Vinegar. Basil. SIX ingredients.
In one pan, I seared thin chicken breast cutlets, then transferred them to a plate while I sautéed a pint of grape tomatoes with minced garlic and a few splashes of sweet balsamic vinegar. The balsamic deglazed the pan, lifting all the crispy bits left behind from cooking the chicken, and reduced slightly to form a syrup. As the tomatoes simmered, they concentrated in flavor, bursting and blending with the olive oil, garlic, and balsamic to make a chunky Italian salsa of sorts. I topped my one pan chicken with a handful of chopped fresh basil and some sharp Parmesan and…fantastic.
Weeknights call for easy chicken recipes like this one pan chicken—6 ingredients, 1 skillet, and minimal clean up.
One Pan Chicken with Garlic Balsamic Tomatoes
6 ingredients, 1 skillet, and 30 minutes! An easy chicken recipe of pan-seared chicken breasts topped with sautéed grape tomatoes, garlic, and balsamic vinegar.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Keyword: easy chicken recipe, one pan chicken, skillet chicken, weeknight dinner recipe
Servings: 4 servings
- 1 pound boneless skinless chicken breast cutlets (or boneless, skinless breasts that have been pounded thin)
- .5 tsp salt
- .25 tsp freshly ground black pepper
- 6 tsp extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 pint pint cherry or grape tomatoes
- .3333 c balsamic vinegar
- .3333 c packed fresh basil, finely chopped
- 1 tbsp Parmesan cheese, for serving (optional)
- Season the chicken cutlets on both sides with the salt and pepper.
- In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken cutlets and cook, undisturbed, until golden brown on one side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the now-empty pan and cook the remaining cutlets. Transfer them to the plate.
- Reduce the heat to medium and add the remaining 2 teaspoons olive oil. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and balsamic and cook, stirring occasionally, until the vinegar has thickened slightly and the tomatoes have begun to burst, about 10 minutes. Turn off the heat and let the tomatoes stand while you plate the chicken.Serve with fresh basil and Parmesan cheese.
ONE PAN BALSAMIC TOMATO CHICKEN
Delivering lovingly to your doorstep: the easiest and most flavor bomb meal EVA. Seriously, the amount of flavor loaded into these tomatoes in unreal – it’s like biting into soft morsels of sweet, savory, aromatic, rich tomato goodness. Heaven.
On top of being absolutely mouthwatering, this one pan chicken dish is crazy, crazy easy. It’s basically a sear, two minute saute, and oven roast. Boom. DINNA TIME.
Here’s the ingredients invited to our simple little Italian dinner party here:
- Balsamic Vinegar
Boo-yaaaaa, love me some 5 ingredient dinners, fam. We use my favorite chicken cooking technique: 3 minute sear on each side, 8-10 mins in the oven. So the chicken gets a good, hard sear on each side, it’s removed from the pan, the tomatoes and garlic + some olive oil and salt/pepper go in there and cook for a minute. In goes our balsamic and basil, and we cook that all together just until some of the tomatoes are starting to split and burst – takes minutes!
Then our chicken breasts join the party again and sit on top of those yummy little tomatoes, and the whole pan goes into the oven at 425 for a 10 minute roast.
The pan comes out of the oven, and we pull the chicken off to rest but leave the tomatoes there to hang out in the hot pan for 5 or so minutes until the chicken is done resting. Plate the chicken, spoon as many tomatoes as you can possibly fit on and around each chicken breast, and please – FOR THE LOVE OF GOD – spoon out every single last bit of the saucy goodness left behind. That’s a mixture of balsamic that has reduced in the hot pan, moisture from the tomatoes that has been released + tons of flavor from the garlic and basil. AKA – it’s heaven.
WATCH how to make this delicious chicken below!
This One Pan Balsamic Tomato Chicken is insanely easy to make and absolutely mouthwatering!
one pan balsamic tomato chicken
This whole 30, paleo, and keto one pan meal is loaded with the most amazing flavor and is done in under half an hour!
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 3 servings 1x
- 3 chicken breasts
- 1 pound cherry tomatoes
- 10 basil leaves, sliced and divided
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Preheat your oven to 425 degrees
- Heat an oven safe skillet over medium high heat (cast iron is perfect for this!) with some olive oil
- Season your chicken with salt and pepper on both sides, and when your pan is hot, add your chicken. Sear for 3 minutes per side and then remove the chicken to a plate
- During your 6 minute sear, mince your garlic, slice your basil, and get your balsamic and tomatoes out and ready
- When you’ve removed the chicken to a plate after it’s done searing, lower the heat to medium, add more olive oil, and add your tomatoes and garlic + salt and pepper to the pan. Let this cook, stirring often, for about a minute, adding more oil as needed if the pan gets dry. After the minute(ish) add your balsamic vinegar
- Cook, stirring often, until some of the tomatoes have started to split open or burst
- At this point, stir in half of your fresh basil, add your chicken breasts back to the pan on top of the tomato mixture, and roast the whole thing in the oven for 10 minutes
- Remove from the oven after 10 minutes and remove the chicken to a plate to rest for 5 minutes. Leave the tomatoes in the hot pan for that rest time – it’ll give extra time for them to cook down a little bit more + the flavors to further marry
- To serve, plate the chicken and then spoon tomatoes and pan sauce over top. Top with your remaining half of the fresh sliced basil.