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One Pan Balsamic Chicken Recipe

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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

Scale

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!

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

Find it online: https://savorykitchenstories.com/one-pan-balsamic-chicken-recipe/