This easy balsamic chicken is pan-seared chicken breasts finished with burst cherry tomatoes, balsamic vinegar, feta, and fresh basil. It's one skillet and about 20 minutes.
The tomatoes cook until they split and release their juice, and a splash of balsamic turns that juice into a quick pan sauce. The feta softens into it right at the end.
This is a regular weeknight dinner at my house, since my family will eat anything with Italian flavors.
The balsamic is tangy and a little sweet, which balances the salty feta. It's naturally gluten free as written.
Ingredients for Easy Balsamic Chicken
Boneless chicken breasts. Trim the fat and pound them to an even thickness so they cook evenly. Chicken tenders work too and cook even faster.
Grape or cherry tomatoes. A full pint bursts in the hot pan and becomes the sauce base.
Balsamic vinegar. You only need 2 tablespoons, so use one you'd happily drizzle on a salad. The cheapest bottles taste sharp.
Basil and tomato feta. The flavored feta adds more than plain, but regular feta works if you can't find it. I also use it in my Greek pasta salad. Check the label if you're cooking gluten free, since flavored cheeses can have added ingredients.
Fresh basil. Add it at the very end so it stays bright green.
Olive oil, salt, and pepper. You'll use the oil twice, once to sear the chicken and once for the tomatoes.
See recipe card for quantities.
How to Make Easy Balsamic Chicken
Pound and Season the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness. Season both sides with salt and pepper.
Sear the Chicken
Heat 2 tablespoons of oil in a skillet over medium-high heat and swirl to coat the pan. Turn the heat to medium and add the chicken. Cook 5 to 6 minutes per side without moving it, until browned and the center reaches 165°F.
Rest It Under Foil
Move the chicken to a plate and cover it loosely with foil while you make the sauce.
Burst the Tomatoes
Add 1 more tablespoon of oil and the tomatoes to the same pan. Cook a few minutes, until they start to split open. Add the balsamic and scrape up the browned bits from the bottom of the pan.
Finish and Serve
Return the chicken and any juices on the plate to the pan. Top with the feta and basil and serve.
Pro Tips
Don't skip the pounding. A breast that's thick on one end and thin on the other will dry out at the thin end before the thick end is done.
Leave the chicken alone. Let it cook undisturbed for the full 5 to 6 minutes per side. Moving it around keeps it from browning.
Use a thermometer. Pull the chicken as soon as it hits 165°F. A few extra minutes are what make chicken breast dry and tough.
Help the tomatoes. If a few haven't burst, press them gently with the back of a spoon.
Want more balsamic flavor? Drizzle a little balsamic glaze over the finished dish.
Variations
The base recipe is simple, so it's easy to change up.
Spicy - Add a pinch of red pepper flakes with the balsamic.
Extra Cheesy - Lay a slice of mozzarella on each breast before adding the feta and basil.
With Spinach or Peppers - Toss a few handfuls of spinach or sliced bell peppers into the pan with the tomatoes.
Frequently Asked Questions
Look for one made from grapes, without added fillers. I pick mine up at Costco. Villa Manodori and Cucina & Amore Balsamic Vinegar of Modena are both good choices.
Yes. Plain feta works fine. Add a few extra basil leaves to make up for the flavored version.
I don't recommend it. The tomatoes turn mushy once they're thawed. Leftovers keep in the fridge for 3 to 4 days.
Gluten free pasta or rice will soak up the sauce. For a vegetable side, try my easy roasted broccoli. If you'd rather have green beans, my oven roasted green beans with tomatoes go well with the balsamic.
Easy Balsamic Chicken
Ingredients
- 3 boneless chicken breasts trimmed of fat
- salt and pepper
- 2 tablespoon olive oil
- 1- pint grape or cherry tomatoes
- 2 tablespoon balsamic vinegar
- ½ cup basil and tomato flavored feta
- ¼ cup basil
Instructions
- Place chicken breasts in between 2 sheets of plastic wrap and pound to an even thickness.
- Preheat a skillet to medium-high.
- Salt and pepper both sides of chicken breasts. Add 2 tablespoon oil to the pan.
- When the oil is hot swirl it around to cover entire pan. Turn heat to medium. Place chicken in pan and cook for about 5 or 6 minutes per side. Try not to disturb them so they have time to brown on each side.
- The chicken should no longer be pink in the middle and reach a temperature of 165°.
- Remove the chicken from the pan and cover with foil.
- Add 1 tablespoon more olive oil and add tomatoes. Cook for a few minutes until they start to burst open. Add 2 tablespoon balsamic vinegar. Scrape the bottom of the pan and get up all that goodness.
- Add chicken back to pan with the juices.
- Top with feta and basil and serve.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Moira Seminara says
I made this for my family and they LOVED it! It was so easy to make and made me feel like a gourmet chef! The vibrant colors of the tomatoes and basil made the dish look as good as it tasted. This is definitely going to be repeated in our home and would be great for a dinner party, too! Loved it!!!
Karen Kelly says
Thanks for your awesome review. I'm so glad they all liked it.
Mitzi Harlor says
I walked in from work at 5:50 and this was on the table by 6:20 ~ and everyone loved it. (I cheated a little by using thinly sliced chicken breasts, but those 30 minutes included tying up loose ends with our nanny and getting the scoop on the school day from the kids.) A home cooked meal on the table by 6:30 is a win in my book. Looking forward to trying more of your quick/easy recipes!
Karen Kelly says
It's so great to hear from you Mitzi! I'm so happy this recipe made your night easier and love the idea of using thinly sliced chicken breasts - anything to get dinner on the table faster!
Tilly says
These flavours are amazing! I want to eat it for every meal haha.
Valentina says
This is such a fantastic recipe for a dinner that everyone in my family would love. And that's hard to do because my kids usually don't like the same things. 😉 Delicious!
Luci says
Yum, I have a lot of chicken in my freezer so I can make this. I know this would be a hit in my household.
Dannii says
We are actually having balsamic chicken for dinner tonight. I love a little feta on top.
Amy | The Cook Report says
Easy chicken recipes are my jam on weeknights, love this one!
Ksenia says
Made this tonight, and the dish truly lived up to its name of being both easy and ready in 20 mins- let alone tasting like the best combination of Italian flavors
Heidi Bruaw says
Thank you for this delicious and healthy one pot dinner! I was so happy to find this just after the new year, as I'm trying to eat healthier. It was delicious and my family loved it!
Amanda says
I love this recipe so much! Being able to make everything in one pan is amazing. Made making dinner a breeze! thank you so much for this recipe. I will be making this recipe all the time now.
Shelby says
The tomatoes + balsamic in this dish makes for such a tasty flavor! And the fact that it can be whipped up in one pot made my Monday night so much easier!
Vladka says
It looked very tasty with all the colors on the plate I drizzled it with a balsamic glaze before serving and it was delicious.
Tricia says
Hello - Thank you so much for the great recipe! My question: I realize the issue with the tomatoes and the feta - but have you frozen this recipe after cooking? I am cooking for two senior citizens with small appetites - who like to have meals in their freezer. And this is just delicious.
Karen Kelly says
I have not tried to freeze it and I'm not sure how the feta would do when frozen. I'm sorry!