Description
This One Pan Balsamic Chicken recipe features tender, juicy chicken breasts cooked in a flavorful balsamic vinegar sauce, topped with fresh grape tomatoes, mozzarella, and basil. It’s an easy, delicious dish baked in one skillet for effortless cleanup and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sauce
- 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
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
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 balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, and set aside.
- Prepare the tomato mozzarella mixture: In another bowl, toss together halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season with salt and pepper to taste, and set aside.
- Preheat oven: Set the oven to 400 degrees Fahrenheit.
- Sear the chicken: Heat avocado oil over medium-high heat in a large oven-safe skillet. Season the pounded chicken breasts with salt and pepper. When the oil is shimmering, add the chicken in a single layer and cook 1-2 minutes on each side until lightly golden brown.
- Add sauce and scrape pan: Pour the prepared balsamic sauce over the chicken. It should quickly simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet for extra flavor.
- Assemble and bake: Immediately remove the skillet from heat, then evenly spread the tomato mozzarella mixture over the chicken. Transfer the skillet to the oven and bake uncovered for 23 minutes or until the chicken is fully cooked (internal temperature of 165°F).
- Rest and serve: Remove the skillet from the oven, let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- If using ciliegine mozzarella (cherry size balls), cut them in half; for smaller pearl mozzarella, no need to cut.
- To pound chicken evenly, place breasts between plastic wrap and gently pound with a mallet or rolling pin. This ensures even cooking and moist meat.
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- Make sure to check internal temperature for safe doneness at 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 90 mg
