One Pan Balsamic Chicken Recipe
Sometimes, we all crave a dish that’s delicious, simple, and doesn’t leave us with a sink full of dishes to tackle afterward. Enter: One Pan Balsamic Chicken. It’s the kind of recipe that makes you feel like a total pro in the kitchen with minimal effort. All you need is a skillet, some fresh ingredients, and a bit of time, and you’ve got a meal that’s perfect for a weeknight dinner but impressive enough for company. I love that everything happens in one pan, from searing the chicken to creating that drool-worthy balsamic glaze. Bonus points for the gooey mozzarella and bright tomatoes that add just the right touch of freshness.
The first time I tried this recipe, I was rushing to put dinner on the table after a long day. I had some chicken breasts and a bunch of grape tomatoes that were about to be forgotten in the back of the fridge. What followed was pure magic: the tangy sweetness of the balsamic paired with the richness of the melted mozzarella and the fresh pop of basil. Every bite was better than the last, and when I looked up from my plate, I realized there was not a single complaint from the family, just happy silence as they devoured the meal. That’s when I knew this recipe would be on repeat.
🍗 The origins of this one-pan wonder
Balsamic chicken, like many dishes, has roots in the Mediterranean style of cooking. Italians, in particular, love pairing balsamic vinegar with fresh, seasonal ingredients—think tomatoes, basil, and mozzarella, which are staples of Italian cuisine. What’s so fantastic about this dish is its simplicity. It leans on classic Italian flavors while using everyday ingredients that are probably already in your pantry. Over time, this basic concept has evolved, with people adding their own twists—like adding honey for sweetness or mustard for a touch of zing.
Let’s talk ingredients: why they work and how to make swaps
Every element of this dish plays a role in making it irresistible, but don’t worry, I’ve got a few tips if you’re short on something or want to mix things up.
- Balsamic vinegar: The star of the sauce. Its deep, tangy flavor brings a lovely complexity to the chicken, especially when it caramelizes in the oven. If you’re out of balsamic, you could try red wine vinegar or even a splash of apple cider vinegar, though the flavor will be a bit sharper.
- Honey: This balances the acidity of the vinegar. I’ve made this with maple syrup when I was out of honey, and it was still delicious (though a touch earthier). It also gives the sauce a glossy finish as it bakes.
- Avocado or olive oil: These oils help everything cook up beautifully and add a hint of richness to the sauce. I often go for olive oil because I always have it on hand, but avocado oil is a great choice, especially if you’re cooking at a higher temperature since it has a higher smoke point.
- Garlic: Essential for adding depth. Freshly minced garlic is always best, but if you’re in a pinch, a little garlic powder could work in a pinch (but use less!).
- Chicken breasts: Pounded to an even thickness, they cook more evenly and stay juicy. If you prefer chicken thighs, they work great too, but adjust the cooking time since they can take a bit longer to reach that perfect 165°F.
- Tomatoes: Grape or cherry tomatoes work best here because they’re naturally sweet and burst with flavor when cooked. If you’re out, you could use larger tomatoes chopped into chunks or even roasted red peppers for a different vibe.
- Mozzarella: Those little mozzarella balls (ciliegine) are like the cherry on top. They melt just enough to be creamy but still hold their shape. If you’re dairy-free, you could skip the mozzarella or use a vegan cheese substitute that melts well.
- Fresh basil: This gives the dish that classic Caprese salad feel. If you can’t find fresh basil, swap it with a little fresh parsley or even some baby spinach for a different kind of green pop.
Must-have kitchen tools (and a few that can make do)
To make this one-pan balsamic chicken recipe, you don’t need much—just a skillet and an oven. Here’s a breakdown of what you’ll need and why:
- Oven-safe skillet: This is crucial because you’ll start the chicken on the stovetop and finish it in the oven. A good cast iron skillet is my go-to for this recipe because it holds heat well and creates a beautiful sear on the chicken. But if you don’t have one, a regular stainless steel skillet will work, just make sure it’s oven-safe!
- Tongs: These make flipping the chicken easier without tearing it apart.
- Whisk: For mixing up the balsamic sauce quickly. A fork will work too, but a whisk helps emulsify the sauce better.
Step-by-step: My foolproof method (with a few lessons learned)
Okay, so let’s dive into how you’ll pull this whole thing together. Don’t worry, it’s way easier than it sounds.
- Make the sauce: Start by whisking together your balsamic vinegar, honey, garlic, oil, mustard, and Italian seasoning. I usually taste it at this point to see if it needs a little more salt or pepper. You’ll want to set this aside because it comes into play once the chicken is seared.
- Prep the tomato-mozzarella mix: In a separate bowl, toss your halved grape tomatoes, mozzarella balls, and basil. Season with a pinch of salt and pepper, and then set it aside. I’ve learned that waiting until the end to do this means you’ll be rushing around—better to get this done early.
- Sear the chicken: Preheat your oven to 400°F and get your skillet nice and hot over medium-high heat. Add some oil, and when it’s shimmering, place your chicken in the pan. Let it cook for 1-2 minutes per side just to get a light golden color. You’re not cooking it through at this stage, just building flavor.
- Add the sauce and deglaze: Here’s where it gets fun. Pour the balsamic sauce into the pan, and it’ll start bubbling right away. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—those are pure flavor!
- Top with the tomato-mozzarella mixture: Once you’ve deglazed the pan, pull it off the heat and spread your tomato and mozzarella mix over the top of the chicken. I like to make sure the mozzarella is evenly spread so everyone gets those cheesy bites.
- Bake to perfection: Slide the whole pan into the oven and let it bake for 18-23 minutes. The chicken should hit 165°F internally, and the tomatoes will be soft and slightly blistered.
- Let it rest: After taking the pan out, let the chicken rest for about 5 minutes. This helps the juices redistribute, keeping your chicken moist and tender.
Variations I’ve tried (because I can’t leave a good thing alone)
If you’re anything like me, you love playing around with recipes to make them your own. Here are some fun variations I’ve tested (with mixed results):
- Vegan version: Replace the chicken with tofu or tempeh and use a plant-based cheese substitute. I’ve found that marinating the tofu in the balsamic sauce first makes it soak up tons of flavor.
- Low-carb/Keto: Skip the honey (or use a sugar-free alternative) and swap the mozzarella with a higher-fat cheese like burrata.
- Fall twist: In the cooler months, I’ve swapped out the tomatoes for roasted butternut squash or Brussels sprouts. It adds a sweet, earthy flavor that pairs surprisingly well with the balsamic.
How to serve it (because presentation matters)
When serving this dish, I love plating it up family-style, right out of the skillet. Place the chicken breasts on a platter, spoon the sauce and veggies over the top, and garnish with a few extra basil leaves for color. It’s a real showstopper, even though it’s so simple to make.
For sides, you can’t go wrong with a light salad or roasted veggies. If you’re looking for something heartier, serve it alongside creamy mashed potatoes or a buttery polenta. Yum!
What to drink with balsamic chicken? 🍷
I’m a sucker for a good pairing, and for this balsamic chicken, I’d reach for a glass of Pinot Noir or a light-bodied red wine like Chianti. The acidity in the wine balances out the sweetness of the balsamic sauce beautifully. If wine isn’t your thing, a crisp, cold sparkling water with a twist of lime is also refreshing.
Storing and reheating tips
If you have leftovers (which is rare in my house), this balsamic chicken keeps beautifully in the fridge for up to 3 days. Just make sure to store it in an airtight container. When reheating, I recommend doing it in the oven at 350°F for about 10-12 minutes to avoid drying out the chicken. The microwave works too, but it won’t give you that same juicy texture.
Scaling up (or down) for different group sizes
This recipe is perfect for scaling. If you’re cooking for a crowd, simply double or triple the ingredients. Just be mindful of your pan size—you might need to use two skillets if you’re making a larger batch. Similarly, if you’re cooking for one or two, you can easily halve the recipe and it’ll turn out just as good.
Common pitfalls (and how to avoid them)
One common mistake is overcooking the chicken. Keep an eye on that internal temperature! Also, be careful not to let the balsamic sauce burn when you’re deglazing the pan—lower the heat if necessary and don’t skip scraping up the flavorful brown bits.
Ready to try it out?
I promise, once you make this one-pan balsamic chicken, it’ll quickly become a go-to in your dinner rotation. It’s flavorful, easy, and versatile enough to suit any palate. So grab your skillet, pour yourself a glass of wine, and let’s get cooking! I can’t wait to hear how it turns out for you.
FAQs
1. Can I use bone-in chicken for this recipe? Yes! Bone-in chicken will work, but you’ll need to increase the baking time by 10-15 minutes to ensure it’s cooked through.
2. What can I use instead of fresh mozzarella? You can swap fresh mozzarella for shredded mozzarella or even goat cheese for a tangier twist.
3. Can I make this dish ahead of time? Yes, you can prep everything in advance, but I recommend waiting to bake it until you’re ready to serve so the chicken doesn’t dry out.
4. Can I freeze this dish? You can, but the tomatoes and mozzarella might not hold up as well after freezing. It’s best eaten fresh or refrigerated for up to 3 days.
5. What other herbs can I use instead of basil? Fresh parsley or oregano work well, or try a mix of Italian herbs for a more robust flavor.
PrintOne Pan Balsamic Chicken Recipe
This One Pan Balsamic Chicken recipe is a simple yet flavorful weeknight dinner, complete with juicy chicken, fresh mozzarella, and tangy balsamic sauce!
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Sauce
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil, such as avocado or olive oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
Chicken
- 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt and fresh black pepper
Instructions
- Make the sauce: Start by whisking together your balsamic vinegar, honey, garlic, oil, mustard, and Italian seasoning. I usually taste it at this point to see if it needs a little more salt or pepper. You’ll want to set this aside because it comes into play once the chicken is seared.
- Prep the tomato-mozzarella mix: In a separate bowl, toss your halved grape tomatoes, mozzarella balls, and basil. Season with a pinch of salt and pepper, and then set it aside. I’ve learned that waiting until the end to do this means you’ll be rushing around—better to get this done early.
- Sear the chicken: Preheat your oven to 400°F and get your skillet nice and hot over medium-high heat. Add some oil, and when it’s shimmering, place your chicken in the pan. Let it cook for 1-2 minutes per side just to get a light golden color. You’re not cooking it through at this stage, just building flavor.
- Add the sauce and deglaze: Here’s where it gets fun. Pour the balsamic sauce into the pan, and it’ll start bubbling right away. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—those are pure flavor!
- Top with the tomato-mozzarella mixture: Once you’ve deglazed the pan, pull it off the heat and spread your tomato and mozzarella mix over the top of the chicken. I like to make sure the mozzarella is evenly spread so everyone gets those cheesy bites.
- Bake to perfection: Slide the whole pan into the oven and let it bake for 18-23 minutes. The chicken should hit 165°F internally, and the tomatoes will be soft and slightly blistered.
- Let it rest: After taking the pan out, let the chicken rest for about 5 minutes. This helps the juices redistribute, keeping your chicken moist and tender.
Notes
How to serve it (because presentation matters)
When serving this dish, I love plating it up family-style, right out of the skillet. Place the chicken breasts on a platter, spoon the sauce and veggies over the top, and garnish with a few extra basil leaves for color. It’s a real showstopper, even though it’s so simple to make.
For sides, you can’t go wrong with a light salad or roasted veggies. If you’re looking for something heartier, serve it alongside creamy mashed potatoes or a buttery polenta. Yum!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner