Balsamic Glazed Chicken Breasts

Ingredients

Instructions

1. 1

   PREPARE THE CHICKEN: If chicken breasts are thick, pound them to an even 3/4-inch thickness for even cooking. Pat completely dry with paper towels. Season generously with salt and pepper on both sides.

2. 2

   SEAR THE CHICKEN: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 5-6 minutes per side until golden brown and nearly cooked through - internal temperature should reach about 155°F. Transfer to a plate and tent loosely with foil.

3. 3

   START THE GLAZE: Reduce heat to medium. Add minced garlic to the pan and cook 30-45 seconds, stirring constantly, until fragrant but not browned. The residual fat in the pan will flavor the garlic beautifully.

4. 4

   MAKE THE BALSAMIC REDUCTION: Pour in the balsamic vinegar (it will sizzle and deglaze the pan). Add honey and chopped rosemary. Let the mixture simmer 4-5 minutes, stirring occasionally, until reduced by about half and slightly syrupy. It should coat the back of a spoon.

5. 5

   FINISH THE DISH: Add the halved cherry tomatoes to the pan. Return the chicken along with any accumulated juices. Spoon the glaze over the chicken repeatedly to coat. Cook 2-3 minutes until the chicken reaches 165°F (74°C) internal temperature and the tomatoes just start to soften and burst.

6. 6

   SERVE: Transfer chicken to plates. Spoon the tomatoes and extra balsamic glaze over the top. Garnish with fresh rosemary sprigs if desired. Serve immediately - the glaze is best enjoyed while still warm and glossy.