Description
This One Pan Balsamic Chicken recipe is a simple and flavorful dish featuring tender chicken breasts cooked in a tangy balsamic sauce with fresh tomatoes, mozzarella, and basil. It’s a perfect weeknight meal that combines savory, sweet, and fresh ingredients all baked together in one skillet for easy cleanup and fantastic taste.
Ingredients
Scale
Sauce Ingredients
- 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
Chicken and Toppings
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
- 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, to taste
Instructions
- Prepare the Balsamic Sauce: In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with kosher salt and fresh black pepper to taste. Set this sauce mixture aside to infuse flavors.
- Mix Tomato and Mozzarella Topping: In another bowl, gently toss the halved grape tomatoes, fresh mozzarella balls, and chopped fresh basil. Season this mixture with salt and pepper to taste. Set aside until ready to use.
- Brown the Chicken: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of avocado or other high-heat oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts all over with salt and pepper. When the oil is hot and shimmering, add the chicken in a single layer. Cook for 1-2 minutes on each side until the chicken is lightly golden brown.
- Add Sauce and Topping, then Bake: Pour the prepared balsamic sauce over the browned chicken. It should come to a quick simmer; use a wooden spoon to scrape up any browned bits from the pan bottom to incorporate into the sauce. Remove the skillet from heat. Layer the tomato and mozzarella mixture evenly over the chicken breasts. Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and Serve: After baking, remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute and the flavors to meld. Serve warm, spooning some of the pan sauce and melted mozzarella-tomato topping over the chicken.
Notes
- Ensure chicken breasts are pounded to an even thickness for uniform cooking.
- Use an oven-safe skillet such as cast iron or stainless steel to go from stovetop to oven easily.
- If fresh mozzarella is unavailable, shredded mozzarella can be used but the presentation and texture will differ.
- For a slightly sweeter sauce, adjust honey quantity to taste.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
