One Pan Balsamic Chicken

One pan balsamic chicken is my favorite answer to nights when I want a flavorful meal with minimal fuss and easy cleanup. Each bite is juicy chicken topped with roasting tomatoes and molten mozzarella all soaking up sweet tangy balsamic sauce. Whenever I serve this for friends or family I get asked for the recipe before dessert lands on the table.

I first made this with leftover tomatoes and mozzarella after a summer party and now my partner requests it all year long for both company and cozy nights in.

Ingredients

• Balsamic vinegar: brings big tangy flavor and sweetness Try to get a bottle aged at least 3 years for a richer taste
• Honey: rounds out the acidity in the sauce and helps the chicken caramelize
• Avocado oil or olive oil: both have a high smoke point so the chicken browns before it cooks through Choose cold pressed for best flavor
• Garlic: minced garlic gives background aroma and warmth Use plump fresh cloves and mince just before using
• Italian seasoning: gives classic herby undertones Check that your blend is aromatic and not faded
• Dijon mustard: adds gentle heat and richness Use smooth style for easy whisking into sauce
• Grape tomatoes: burst and caramelize beautifully Choose the ripest brightest red ones you can see
• Fresh mozzarella balls: melt gently and create creamy bite Try ciliegine or pearl sized for the best texture
• Fresh basil: for color and grassy aroma Tear the leaves instead of chopping for extra aroma
• Boneless skinless chicken breasts: pound to even thickness so they cook evenly and stay moist Choose chicken that looks pink and plump
• Kosher salt and black pepper: for seasoning Grind pepper fresh for flavor and always salt to taste

Step by Step Instructions

Make the sauce:

In a mixing bowl whisk together the balsamic vinegar honey oil minced garlic Italian seasoning and Dijon mustard until the mixture is smooth and glossy Season with salt and plenty of fresh pepper and set the bowl aside

Prepare the tomato and mozzarella topping:

Halve the grape tomatoes and toss them with the mozzarella balls and basil in a new bowl Add a sprinkle of salt and pepper and set aside so the flavors meld

Sear the chicken:

Pat the chicken breasts dry and pound them to an even thickness about three fourths of an inch thick Season both sides thoroughly with salt and black pepper Heat oil in a large oven safe skillet over medium high heat Once shimmering carefully lay the chicken in a single layer Cook on each side for one or two minutes until lightly golden but not cooked through This step locks in juices and builds a flavor crust

Deglaze and build flavor:

Pour the balsamic sauce over the browned chicken in the hot skillet The mixture will bubble up Use a wooden spoon to scrape up any browned bits from the bottom and swirl everything together Let it simmer for thirty seconds

Top and bake:

Immediately remove the skillet from the heat Scatter over the tomato mozzarella and basil mixture making sure each chicken breast gets a generous helping Transfer the uncovered skillet to the preheated oven and bake for eighteen to twenty three minutes until the chicken reads one hundred sixty five degrees using a thermometer

Rest and serve:

Remove the skillet and let it rest for five minutes before moving chicken to plates Spoon all the saucy tomatoes and melty cheese over the top Sprinkle with more fresh basil if desired

Save

Every time I smell that sweet balsamic bubbling I think of Sunday dinners with my dad sneaking hot mozzarella pieces right from the pan That fresh basil finishing touch comes from my grandmother who grew her own bouquet every summer right by the back door

Storage Tips

Let leftovers cool fully and store them in an airtight container in the fridge for up to three days I find the flavors get deeper by the next day For quick lunches slice the chicken and reheat gently with extra sauce

Ingredient Substitutions

If you only have cherry tomatoes those work great instead For a dairy free version omit the mozzarella or use a favorite melting vegan cheese You can use chicken thighs if preferred just bake a few extra minutes until cooked through

Serving Suggestions

I love serving this balsamic chicken with a big green salad sprinkled with croutons or over fluffy couscous For a comforting winter meal try it alongside roasted potatoes It is also perfect for meal prep simply portion over rice or quinoa bowls

Cultural Context

Inspired by Italian caprese flavors this dish brings together the region’s love of simple vibrant ingredients like fresh basil mozzarella and sun ripened tomatoes The use of balsamic vinegar ties in Modena’s centuries old tradition of sweet aged vinegars while making the meal completely modern

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs can be substituted. Adjust baking time as thighs may require a few extra minutes.

→ What kind of mozzarella works best?

Fresh ciliegine or mozzarella pearls melt beautifully and offer creamy texture, but sliced fresh mozzarella is also suitable.

→ Is it necessary to pound the chicken?

Pounding to even thickness helps the chicken cook uniformly and remain tender, so it's strongly recommended.

→ Can I use dried basil instead of fresh?

Fresh basil adds brightness, but if unavailable, substitute with a small amount of dried basil added to the sauce.

→ How should leftovers be stored?

Let cool, then store in an airtight container in the fridge for up to 3 days. Gently reheat before serving.

→ Is there a substitute for honey if I want this dish less sweet?

You may reduce the honey or use a splash of maple syrup. For a tangier finish, omit it altogether.