One Pan Balsamic Chicken with Tomatoes and Basil

This one pan balsamic chicken with tomatoes and basil is the weeknight dinner I make when I want something that tastes like a restaurant plate but dirties exactly one skillet. Chicken thighs sear until deeply golden, then finish in a glossy balsamic glaze while cherry tomatoes burst around them and fresh basil goes in at the very end so it stays bright and green.

The magic is in the two-stage balsamic: a small amount reduces with honey and garlic into a syrupy sauce that clings to the chicken, while the tomatoes release their juices and mingle with the pan drippings. You get sweet, tangy, savory, and herby in every bite, and the sauce is begging for crusty bread or a pile of rice.

It is also quietly wholesome: lean protein, a vegetable, and a sauce made from pantry staples. Bone-in skin-on thighs stay juiciest, but the recipe works beautifully with boneless thighs too, so read the ingredient notes before you shop.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/4 lb / 1 kg total)

Bone-in skin-on thighs stay juiciest and give the sauce its richness. Buying tip: look for thighs of even size so they cook at the same rate; boneless skinless thighs work too but reduce the sear time to 4 minutes per side.

1 1/4 teaspoons kosher salt, divided

Kosher salt seasons more evenly than fine table salt. Substitution: use 3/4 teaspoon fine sea salt if that is what you have, and season the sauce to taste at the end.

1/2 teaspoon freshly ground black pepper

Fresh-cracked pepper blooms in the hot pan. Tip: grind it just before cooking; pre-ground pepper loses its bite fast.

2 tablespoons olive oil

Olive oil handles the sear without smoking too early. Substitution: avocado oil has a higher smoke point if your skillet runs hot.

4 garlic cloves, thinly sliced

Sliced garlic sweetens rather than burns. Buying tip: choose firm, heavy heads with tight papery skins; skip any cloves with green sprouts, which taste bitter.

1/3 cup (80 ml) balsamic vinegar

Use a mid-range balsamic, not the cheapest, for balanced sweetness. Substitution: aged balsamic is thicker, so whisk in 1 tablespoon water before adding it to the pan.

1 tablespoon honey

Honey rounds out the vinegar's sharp edges. Substitution: maple syrup works one-for-one for a vegan-friendly glaze.

2 cups (300 g) cherry or grape tomatoes

Whole cherry tomatoes burst into a jammy sauce. Buying tip: grape tomatoes hold their shape slightly better; halve any that are larger than a marble so they soften evenly.

1/2 cup (120 ml) low-sodium chicken broth

Broth deglazes the pan and keeps the glaze from scorching. Substitution: dry white wine works, but simmer it 1 minute longer to cook off the alcohol.

1/3 cup (15 g) loosely packed fresh basil leaves, torn

Basil is added off the heat to stay fragrant. Buying tip: look for unwilted leaves with no black spots; Thai basil is a punchier stand-in.

1 teaspoon cornstarch whisked with 1 tablespoon cold water

This slurry thickens the pan sauce to a glaze. Substitution: arrowroot powder works the same way, but add it at the very end since it thickens quickly.

Tips & Tricks

Do not crowd the pan

Six thighs need breathing room so they brown instead of steam; if your skillet is smaller than 12 inches, sear in two batches and pour off excess fat between them.

Pat the chicken bone dry

Surface moisture is the enemy of a crisp skin, so blot with paper towels and season right before it hits the hot oil.

Add balsamic off the boil

Pour the vinegar-honey mixture in, then immediately lower the heat and scrape the fond; a hard rolling boil can turn the glaze bitter and acrid.

Rest before slicing

A 5-minute rest lets the juices redistribute so they end up on your plate, not running out into the pan.

Step-by-Step Instructions

1. Dry and Season the Chicken

Pat the 6 chicken thighs completely dry with paper towels, then season both sides with 1 teaspoon of the kosher salt and all of the black pepper. Let them sit at room temperature for 10 minutes while you slice the garlic and whisk 1/3 cup balsamic vinegar with the honey and broth in a small bowl.

2. Sear Skin-Side Down

Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers, about 2 minutes. Lay the thighs in skin-side down and cook undisturbed for 7 to 8 minutes at 375°F (190°C) equivalent stovetop heat, until the skin is deep golden brown and releases easily from the pan.

3. Flip and Brown

Flip the thighs and cook 4 minutes more, until the second side is golden and the fat has rendered. Transfer the chicken to a plate skin-side up; the centers will still be pink, which is expected.

4. Bloom the Garlic

Lower the heat to medium and pour off all but 1 tablespoon of the fat. Add the sliced garlic and cook 30 to 45 seconds, stirring constantly, until fragrant and just pale gold; do not let it brown or the sauce will taste bitter.

5. Build the Glaze

Pour in the balsamic-honey-broth mixture and scrape up every browned bit from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook 3 minutes, until the liquid reduces by about a third and smells sweet and tangy.

6. Add Tomatoes and Chicken

Scatter the cherry tomatoes into the sauce, nestle the thighs back in skin-side up, and spoon a little sauce over each. Cover and simmer over medium-low heat for 12 to 15 minutes, until the tomatoes are blistered and collapsing and the thickest thigh reads 175°F (79°C) on an instant-read thermometer.

7. Thicken the Sauce

Transfer the chicken to a warm platter. Stir the cornstarch slurry into the bubbling pan juices and simmer 1 to 2 minutes, until the sauce coats the back of a spoon and the edges bubble thickly. Taste and add the remaining 1/4 teaspoon salt if needed.

8. Finish with Basil and Serve

Return the chicken to the pan or spoon the sauce and tomatoes over it on the platter, then scatter the torn basil over the top off the heat. Rest 5 minutes and serve with crusty bread, rice, or mashed potatoes to soak up the glaze.

Delicious Variations

Creamy Balsamic Version

Stir 1/4 cup heavy cream into the finished sauce after thickening for a pink, velvety glaze that is lovely over pasta.

Sheet Pan Roasted

Toss everything on a rimmed sheet pan with 1 cup halved baby potatoes and roast at 425°F (220°C) for 30 minutes for a hands-off dinner.

Caprese Style

Scatter 4 ounces torn fresh mozzarella over the chicken in the last 2 minutes of covered cooking so it melts into the tomatoes and basil.

How to Store One Pan Balsamic Chicken with Tomatoes and Basil

Frequently Asked Questions

If you make this one pan balsamic chicken with tomatoes and basil, snap a photo of that glossy pan and tag me so I can see it. Then leave a comment telling me whether you went with crusty bread or rice for soaking up the sauce.

One Pan Balsamic Chicken with Tomatoes and Basil

One pan balsamic chicken with tomatoes and basil delivers juicy golden chicken in a sweet-tangy glaze with burst cherry tomatoes in just 50 minutes.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings385 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/4 lb / 1 kg total)
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/3 cup (80 ml) balsamic vinegar
• 1 tablespoon honey
• 2 cups (300 g) cherry or grape tomatoes
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/3 cup (15 g) loosely packed fresh basil leaves, torn
• 1 teaspoon cornstarch whisked with 1 tablespoon cold water

📋 Instructions

1. 1Dry and Season the Chicken — Pat the 6 chicken thighs completely dry with paper towels, then season both sides with 1 teaspoon of the kosher salt and all of the black pepper. Let them sit at room temperature for 10 minutes while you slice the garlic and whisk 1/3 cup balsamic vinegar with the honey and broth in a small bowl.
2. 2Sear Skin-Side Down — Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers, about 2 minutes. Lay the thighs in skin-side down and cook undisturbed for 7 to 8 minutes at 375°F (190°C) equivalent stovetop heat, until the skin is deep golden brown and releases easily from the pan.
3. 3Flip and Brown — Flip the thighs and cook 4 minutes more, until the second side is golden and the fat has rendered. Transfer the chicken to a plate skin-side up; the centers will still be pink, which is expected.
4. 4Bloom the Garlic — Lower the heat to medium and pour off all but 1 tablespoon of the fat. Add the sliced garlic and cook 30 to 45 seconds, stirring constantly, until fragrant and just pale gold; do not let it brown or the sauce will taste bitter.
5. 5Build the Glaze — Pour in the balsamic-honey-broth mixture and scrape up every browned bit from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook 3 minutes, until the liquid reduces by about a third and smells sweet and tangy.
6. 6Add Tomatoes and Chicken — Scatter the cherry tomatoes into the sauce, nestle the thighs back in skin-side up, and spoon a little sauce over each. Cover and simmer over medium-low heat for 12 to 15 minutes, until the tomatoes are blistered and collapsing and the thickest thigh reads 175°F (79°C) on an instant-read thermometer.
7. 7Thicken the Sauce — Transfer the chicken to a warm platter. Stir the cornstarch slurry into the bubbling pan juices and simmer 1 to 2 minutes, until the sauce coats the back of a spoon and the edges bubble thickly. Taste and add the remaining 1/4 teaspoon salt if needed.
8. 8Finish with Basil and Serve — Return the chicken to the pan or spoon the sauce and tomatoes over it on the platter, then scatter the torn basil over the top off the heat. Rest 5 minutes and serve with crusty bread, rice, or mashed potatoes to soak up the glaze.

👨‍🍳 Chef's Note: Use a pan just large enough to hold the thighs in a single layer; a too-big skillet spreads the sauce thin and it reduces too fast.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 385 kcal · 28g protein · 9g carbs · 26g fat