There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more people. The basic technique is to cook chicken breast tenders uncovered over medium/medium-high heat in oil and balsamic vinegar (and dry spices), adding some apricot preserves about halfway through. So in the end you end up reducing the sauce into an balsamic apricot glaze/sauce, and the chicken having marinated the whole time in the sauce imparting flavor on the chicken compared to making the sauce in a saucepan and adding after the chicken is cooked.
But in order for the chicken to cook evenly and well, the chicken needs to be laid out in a single layer in the pan, which is a bit of a limiting factor in how much chicken I can fit in the largest pan we own. Short of just making it in multiple batches, are there ways I could modify the preparation technique to come up with fairly similar tasting chicken, but in a way that I could scale the quantities larger? Would baking the chicken in the marinade achieve a similar result? Cook the sauce first, and pour over the raw chicken that's not in a single layer in a pan with the lid on? Something else?