One Pan Balsamic Chicken Recipe Family Favorite

Savoury with a hint of sweetness, the One Pan Balsamic Chicken becomes a feast for the senses as it merges the richness of balsamic with the subtle charm of Italian herbs. The addition of succulent grape tomatoes and creamy mozzarella perfectly complements the tang of the balsamic reduction, creating a dish that’s both comforting and sophisticated.

One Pan Balsamic Chicken Recipe

Ingredients

Sauce

1/3 cup balsamic vinegar
2 Tbsp. honey
2 Tbsp. oil (avocado or olive oil recommended)
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 another high-heat oil
Kosher salt and fresh black pepper

Instructions

Prepare the Sauce: In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
Tomato and Mozzarella Mixture: In a separate bowl, toss together the halved grape tomatoes, mozzarella balls, and chopped basil. Season with salt and pepper to taste. Set aside.
Cook the Chicken: Preheat your oven to 400 degrees F (205 degrees C). Heat oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet once the oil is shimmering. Cook for 1-2 minutes on each side or until lightly golden brown. Add the prepared balsamic sauce to the skillet; it should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Bake: Without removing the pan from heat, top the chicken with the tomato and mozzarella mixture. Transfer the skillet to the oven and bake, uncovered, for 18-23 minutes, or until the chicken is fully cooked through (an internal temperature of 165F or 74C should be reached). Let the chicken rest for 5 minutes before serving.

Notes

Mozzarella: If you’re using ciliegine-sized mozzarella, cut them in half. If using pearls, there’s no need to halve them.
Chicken: To ensure even cooking, pound the chicken to an even thickness using a mallet or rolling pin between pieces of plastic wrap or in a gallon-size Ziploc bag.

Enjoy your flavorful One Pan Balsamic Chicken, a delightful meal perfect for any night of the week!