Description
This One Pan Balsamic Chicken recipe features juicy, evenly cooked chicken breasts topped with a vibrant tomato and mozzarella basil mixture, all cooked in a tangy, sweet balsamic sauce. Perfect for a flavorful and easy dinner that comes together quickly with minimal cleanup.
Ingredients
Scale
Sauce
- ⅓ 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
- Kosher salt and fresh black pepper, to taste
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
- Kosher salt and fresh black pepper, to taste
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, to taste
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 this sauce mixture aside.
- Prepare the tomato mozzarella topping. In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and chopped fresh basil. Season with salt and pepper to taste. Set aside.
- Preheat the oven. Set the oven to 400 degrees Fahrenheit to get it ready for baking.
- Sear the chicken. Heat the avocado oil in a large oven-safe skillet over medium-high heat. Season the pounded chicken breasts all over with salt and pepper. When the oil is shimmering and hot, add the chicken in a single layer. Cook each side for 1-2 minutes until lightly golden brown.
- Add the balsamic sauce and simmer. Pour the prepared balsamic sauce over the chicken in the skillet. It should come to a quick simmer. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Combine tomato mozzarella with chicken. Remove the skillet from the heat immediately and spoon the tomato and mozzarella mixture evenly over the top of the chicken breasts.
- Bake the chicken. Place the skillet in the preheated oven and bake uncovered for 23 minutes or until the chicken is fully cooked through and registers at an internal temperature of 165 degrees Fahrenheit.
- Rest and serve. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute before serving.
Notes
- If using ciliegine mozzarella (cherry-sized), cut the balls in half to balance the size with the tomatoes; if using smaller pearl mozzarella, no cutting is necessary.
- To pound chicken breasts evenly, place them between two pieces of plastic wrap or inside a gallon-size Ziploc bag and gently pound with a mallet or rolling pin. This helps the chicken cook evenly and remain moist and tender.
- The original version of this recipe did not use balsamic vinegar but a marinade of soy sauce, tomato sauce, and lemon juice. However, the balsamic was added later for enhanced flavor and simplicity.
- Use an oven-safe skillet to easily transfer from stovetop searing to oven baking to streamline cooking and minimize cleanup.
- Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit for food safety.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
