This one-pan balsamic chicken is an easy, flavorful, and satisfying dinner that’s perfect for busy weeknights. Juicy chicken breasts are seared to golden perfection, then baked with a rich balsamic glaze, fresh tomatoes, creamy mozzarella, and fragrant basil. Serve it with rice, mashed potatoes, or pasta to soak up the delicious sauce!
Ingredients
For the Balsamic Sauce:
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons avocado or olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- Kosher salt and black pepper, to taste
For the Tomato Mozzarella Topping:
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 tablespoons finely chopped fresh basil
- Kosher salt and black pepper, to taste
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons avocado or olive oil
- Kosher salt and black pepper, to taste
Instructions
Step 1: Prepare the Balsamic Sauce
In a small bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper, then set aside.
Step 2: Prepare the Tomato Mozzarella Mixture
In a separate bowl, toss the halved grape tomatoes, mozzarella balls, and chopped basil together. Season with salt and pepper, then set aside.
Step 3: Sear the Chicken
Preheat the oven to 400°F. Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken breasts with salt and pepper, then add them to the skillet in a single layer. Sear for 1-2 minutes per side until lightly golden brown.
Step 4: Add the Balsamic Sauce
Pour the prepared balsamic sauce into the skillet. Let it simmer for a few seconds, scraping up any browned bits from the pan.
Step 5: Top with Tomatoes & Mozzarella
Remove the skillet from heat and evenly distribute the tomato-mozzarella mixture over the chicken.
Step 6: Bake the Chicken
Transfer the skillet to the oven and bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F. Let it rest for 5 minutes before serving.
Serving Suggestions
Pair this balsamic chicken with something that can soak up the flavorful sauce! Here are a few ideas:
- Mashed potatoes
- Rice or quinoa
- Roasted vegetables
- Egg noodles
- Cauliflower rice
FAQs
Can I use boneless chicken thighs?
Yes! Chicken thighs cook faster, so check for doneness after 7-10 minutes. Since thighs are naturally tender and juicy, you don’t need to pound them.
How do I pound chicken for even cooking?
Place chicken between two sheets of plastic wrap or inside a resealable plastic bag. Use a rolling pin or mallet to pound to an even thickness. This step ensures even cooking and juicier meat.
Can I make this dish ahead of time?
Yes! You can prep the balsamic sauce and tomato-mozzarella mixture in advance. Store separately in airtight containers in the fridge for up to 24 hours.
Pro Tips for the Best Balsamic Chicken
- Use high-quality balsamic vinegar for the best flavor.
- Don’t skip pounding the chicken to ensure even cooking.
- Sear the chicken before baking to lock in moisture and develop a golden crust.
- Let the chicken rest after baking to keep it juicy.
More One-Pan Meals to Try
- Creamy Honey Mustard Chicken
- Thai Chicken and Cabbage Skillet
- Orecchiette with Baked Mini Meatballs
- Chicken and Quinoa in Mustard Sauce