Ingredients
- 2 boneless skinless chicken breasts or 4 chicken thighs, patted dry
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup diced yellow or white onion
- 1 garlic clove, minced
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1/2 cup chicken broth or stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh basil
Instructions
- Pound chicken to 1/2 inch thick and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Once hot, add the chicken top-side down and cook for 5 minutes until golden brown.
- Flip the chicken and cook for another 10 minutes or until golden and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
- If the skillet is dry, add a bit more oil. Add the onion with a pinch of salt and cook for about 5 minutes until softened.
- Add minced garlic and cook for 1 more minute.
- Stir in the drained tomatoes, chicken broth, and balsamic vinegar. Bring to a simmer and cook for about 5 minutes, until the sauce thickens and liquid reduces. Taste and adjust salt if needed. Add a pinch of sugar if too acidic.
- Remove skillet from heat, stir in the butter until melted, then add the chopped basil and any juices from the chicken plate.
- Return chicken to skillet and coat with sauce. Serve immediately.
Notes
- Use chicken thighs for a juicier alternative to breasts.
- A pinch of sugar can help balance the acidity of the tomatoes if needed.
- This dish pairs well with rice, mashed potatoes, or crusty bread.
- Fresh basil adds a bright finish but can be substituted with dried basil if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
