Description

This One Pan Balsamic Chicken recipe delivers a deliciously tangy and savory meal featuring tender chicken breasts simmered in a flavorful balsamic honey glaze, accompanied by fresh grape tomatoes, creamy mozzarella, and fragrant basil. Perfectly cooked in a single oven-safe skillet, this recipe combines easy preparation with impressive flavor, making it ideal for weeknight dinners or casual entertaining.

Ingredients

Scale

Sauce

1/3 cup balsamic vinegar
2 Tbsp honey
2 Tbsp oil (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
Salt and 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

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Instructions

Prepare the Sauce: In a medium bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season the mixture with kosher salt and fresh black pepper to taste. Set the sauce aside while preparing the other ingredients.
Prepare the Tomato Mozzarella Mixture: In a separate bowl, gently toss the halved grape tomatoes with the fresh mozzarella balls and finely chopped basil. Season lightly with salt and black pepper to enhance the flavors. Set this mixture aside to keep fresh until ready to use.
Preheat and Sear the Chicken: Preheat your oven to 400°F (205°C). Heat 2 tablespoons of avocado or other high-heat oil in a large oven-safe skillet over medium-high heat until shimmering. Season the chicken breasts all over with kosher salt and fresh black pepper. Place them in the hot skillet in a single layer and cook for 1-2 minutes on each side, until they develop a light golden-brown crust.
Add Sauce and Simmer: Pour the prepared balsamic sauce over the seared chicken in the skillet. The sauce should begin to simmer quickly. Using a wooden spoon, scrape any browned bits off the bottom of the pan to incorporate extra flavor. Immediately remove the skillet from heat.
Add Tomato Mozzarella and Bake: Spoon the tomato and mozzarella mixture evenly over the chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful chicken. Serve warm, spooning the tomato and mozzarella topping alongside the balsamic glaze.

Notes

Use an oven-safe skillet to easily transition from stovetop to oven without transferring chicken.
For even cooking, pound chicken breasts to an even thickness before cooking.
Fresh mozzarella can be drained on paper towels if it’s very wet to prevent excess moisture.
Adjust balsamic vinegar and honey quantities to balance tartness and sweetness according to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.