One Pan Balsamic Chicken – Looking for an easy. And a flavorful weeknight dinner? This One Pan Balsamic Chicken Recipe. Is packed with tangy balsamic, juicy tomatoes, and creamy mozzarella. For an Italian-inspired dish. That the whole family will love. Ready in just 45 minutes. It’s a perfect go-to. For busy evenings.
The first time I made this recipe. I was in a rush. And needed a one-pan dinner. That would still wow my family. My husband took one bite. And said, “This has to be one of the best chicken dishes you’ve made!” My kids loved it too. And now it’s one of our favorite meals. The combination of balsamic vinegar. And melted mozzarella. With the fresh burst of tomatoes. Is just perfection. Plus, it’s so easy. Even on a busy weeknight. This recipe makes me feel like a pro chef!
What makes this One Pan Balsamic Chicken truly special?
This One Pan Balsamic Chicken Recipe. Is all about flavor. And simplicity. You only need one skillet. Making cleanup a breeze. The balsamic sauce adds a rich tang. That complements the juicy chicken. While the fresh mozzarella. And basil-tomato topping. Makes every bite satisfying. And fresh. Plus, it’s a healthier option. As it’s baked. And not fried!
What You Need To Make This One Pan Balsamic Chicken Recipe?
Balsamic Vinegar: The star of this dish. Balsamic vinegar adds a deep, tangy flavor. The sweetness of the vinegar. Reduces as it cooks. Blending perfectly with the other ingredients.
Fresh Mozzarella: Soft and creamy. Mozzarella melts into the chicken. Giving every bite. A rich, cheesy finish. Be sure to use fresh mozzarella balls. For the best texture.
Grape Tomatoes: These add a burst of natural sweetness. That contrasts beautifully. With the tangy balsamic sauce.
Boneless Chicken Breasts: Pound them to an even thickness. So they cook evenly. The balsamic sauce. Keeps them moist. And flavorful.
Steps To Make One Pan Balsamic Chicken:
Step 1: Prepare Sauce: In a bowl. Whisk together the balsamic vinegar, honey, oil, and garlic. Italian seasoning, and Dijon mustard. Season with a pinch of salt. And pepper. Set aside.
Step 2: Tomato Mozzarella Mixture: In another bowl. Toss the halved grape tomatoes, mozzarella balls, and fresh basil. Lightly season with salt. And pepper. Set aside.
Step 3: Preheat Oven: Heat your oven. To 400°F.
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Step 4: Sear the Chicken: Heat oil over medium-high heat. In a large, oven-safe skillet. Season your chicken. With salt and pepper. On both sides. Once the oil is hot. Add the chicken breasts. In a single layer. Sear each side for 1-2 minutes. Until lightly golden brown.
Step 5: Add Sauce & Bake: Pour the balsamic sauce. Into the skillet. Scraping up any bits. From the bottom of the pan. Remove from heat. And evenly distribute the tomato mozzarella mixture. Over the chicken.
Step 6: Bake: Transfer the skillet. To the oven. And bake uncovered for 18-23 minutes. Or until the chicken. Is fully cooked through (internal temp of 165°F). Remove. And allow the dish to rest. For 5 minutes before serving. Enjoy!
Tip:
For maximum flavor. Let the chicken marinate. In half of the balsamic sauce. For at least 20 minutes before cooking. This helps the chicken. Absorb all those delicious tangy. And savory notes. Also, when you add the balsamic sauce to the skillet. Make sure to scrape up the browned bits. From the bottom of the pan. Those little bits. Known as fond. Will intensify the flavor of the sauce. And give the dish extra depth. Don’t rush the resting time either—letting the chicken sit. For a few minutes after baking. Ensures it stays juicy. And tender.
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will work just as well in this recipe. Keep in mind. That chicken thighs may take a little longer to cook. So make sure. The internal temperature reaches 165°F. The dark meat of the thighs. Will pair beautifully. With the balsamic sauce. And stay juicy and tender.
What can I serve with this dish?
This One Pan Balsamic Chicken. Goes great with a side of mashed potatoes, and rice. Or even a fresh salad. You can also serve it over a bed of pasta. Or zucchini noodles. To soak up. All that delicious balsamic sauce.
How do I store leftovers?
Leftovers can be stored. In an airtight container. In the refrigerator for up to 3 days. To reheat. Place the chicken in a skillet. With a little bit of extra balsamic sauce. To keep it moist. And heat it over medium-low heat. Until warmed through. You can also reheat it. In the microwave. But be careful not to overheat the mozzarella.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
One Pan Balsamic Chicken Recipe
Ingredients
For the Sauce:
- 1/3 c balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil such as avocado or olive oil
- 2 minced garlic cloves
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
For the Tomato Mozzarella Mixture:
- 8 ounces grape tomatoes sliced in half
- 8 ounces fresh mozzarella balls ciliegine or pearls
- 2 tablespoons fresh basil finely chopped
For the Chicken:
- 2 pounds boneless skinless chicken breasts, pounded to an even thickness
- 2 tablespoons avocado oil or another high-heat oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a bowl. Combine the balsamic vinegar. With honey, oil, and garlic. And Italian seasoning, and Dijon mustard. Add salt. And pepper to taste. Then set the sauce aside.
- In another bowl. Mix the halved tomatoes, mozzarella balls, and chopped basil. Season with salt. And pepper. Then set aside.
- Preheat your oven. To 400°F (200°C).
- Heat oil in a large oven-safe skillet. Over medium-high heat. Season the chicken breasts With salt and pepper. Once the oil is shimmering. Place the chicken. In the skillet. In a single layer. Sear each side. For about 1-2 minutes. Until lightly golden. Pour in the balsamic mixture. Stirring to release any flavorful bits. From the pan's surface.
- Remove the skillet. From the heat. Then top the chicken. With the prepared tomato And mozzarella mixture.
- Transfer the skillet. To the preheated oven. And bake for 18-23 minutes. Or until the chicken. Reaches an internal temperature of 165°F (74°C). Let the chicken rest. For 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
