One Pan Balsamic Chicken

Prep Time 15

Cook Time 25

Total Time 40

This weeknight-friendly skillet dinner features juicy chicken breasts, a tangy-sweet balsamic sauce, fresh grape tomatoes, creamy mozzarella, and bright basil—all made in one pan. It's saucy, glossy, and reliable for cozy weeknights or casual company without much mess.

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Servings

Ingredients

For the Chicken and Sauce

4 boneless, skinless chicken breasts pounded to even thickness
2 tbsp avocado oil or other high-heat oil, divided
1/3 cup balsamic vinegar
2 tbsp honey or maple syrup
2 cloves garlic minced
1 tsp Italian seasoning
1 tbsp Dijon mustard
Kosher salt and black pepper to taste, divided

For the Topping

1.5 cups grape tomatoes halved (or cherry tomatoes)
8 oz fresh mozzarella balls ciliegine or pearls, well drained
1/4 cup fresh basil chopped

Equipment

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Large oven-safe skillet
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Mixing bowls
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Tongs
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Meat thermometer

Instructions

Mix the sauce: In a bowl, whisk together the balsamic vinegar, honey, 1 tablespoon oil, minced garlic, Italian seasoning, Dijon mustard, and a big pinch each of salt and pepper. Set aside.
Make the tomato-mozzarella topping: In another bowl, combine the halved grape tomatoes, mozzarella balls, and basil. Season lightly with salt and pepper and toss gently. Set aside.
Preheat the oven: Preheat oven to 400°F (205°C).
Sear the chicken: Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high. Season the chicken breasts with salt and pepper. Sear chicken 1–2 minutes per side just until lightly golden (they will not be cooked through yet).
Add the balsamic sauce: Pour the prepared balsamic sauce over the chicken. Gently scrape up any browned bits in the pan as the sauce comes to a simmer.
Top and bake: Remove skillet from heat. Spoon the tomato-mozzarella mixture evenly over the chicken. Transfer the skillet to the oven. Bake for 18–23 minutes, or until the chicken reaches 165°F inside.
Rest and serve: Let the chicken rest in the pan 5 minutes before serving. Garnish with extra basil if desired.

Notes

Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop or microwave at medium power. You may freeze the chicken and sauce for up to 2 months, but add fresh mozzarella and tomatoes after thawing for best texture. Switch up the protein or herbs as desired.

Nutrition