Balsamic-Rosemary Chicken Breasts with Blistered Cherry Tomatoes

Steps

1. Step 1

   Pat the chicken breasts dry. If any are much thicker than 1 inch, lay a hand flat on top and slice them horizontally into two thinner cutlets, or pound the thick end down so they cook evenly. Season both sides generously with salt and pepper and let them sit at room temperature while you slice the garlic and chop the rosemary.

   10 min

   • 4 boneless, skinless chicken breasts (about 6 oz each)
   • salt
   • black pepper
   • 3 cloves garlic
   • 2 tsp fresh rosemary
2. Step 2

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook without moving it until the underside is deep golden, 5 to 6 minutes. Flip and cook 5 to 7 minutes more, until the thickest part reads 165°F on an instant-read thermometer and the juices run clear. Move the chicken to a plate and tent loosely with foil to rest.

   12 min

   • 4 boneless, skinless chicken breasts (about 6 oz each)
   • 2 tbsp olive oil
3. Step 3

   Lower the heat to medium and add the cherry tomatoes to the same pan. Cook, shaking the pan now and then, until the skins blister and most of the tomatoes burst, 4 to 5 minutes. Press any stubborn ones gently with a spoon.

   5 min

   • 1 pint cherry tomatoes
4. Step 4

   Add the garlic and rosemary and stir for about 30 seconds, until fragrant but not browned.

   1 min

   • 3 cloves garlic
   • 2 tsp fresh rosemary
5. Step 5

   Pour in the balsamic vinegar and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Add the broth and honey and simmer until the sauce has reduced by about half and lightly coats a spoon, 3 to 4 minutes.

   4 min

   • 1/4 cup balsamic vinegar
   • 1/2 cup chicken broth
   • 1 tsp honey
6. Step 6

   Take the pan off the heat and swirl in the cold butter a piece at a time until the sauce is glossy. Taste and add salt and pepper. Return the chicken to the pan along with any juices from the plate, turn to coat, and serve with the tomatoes and sauce spooned over.

   2 min

   • 4 boneless, skinless chicken breasts (about 6 oz each)
   • salt
   • black pepper
   • 2 tbsp unsalted butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026