One Pan Balsamic Chicken (Print-Friendly Format)
Golden chicken with balsamic glaze, tomatoes, and mozzarella. An easy one-pan Italian dinner full of vibrant flavors.
# Required Ingredients:
→ Sauce
01 -
80 ml balsamic vinegar
02 -
30 ml honey
03 -
30 ml avocado oil or extra virgin olive oil
04 -
2 garlic cloves, minced
05 -
1 tsp Italian seasoning
06 -
15 ml Dijon mustard
→ Tomato Mozzarella
07 -
225 g grape tomatoes, halved
08 -
225 g fresh mozzarella balls (ciliegine or pearls)
09 -
2 tbsp finely chopped fresh basil
→ Chicken
10 -
900 g boneless, skinless chicken breasts, pounded to even thickness
11 -
30 ml avocado oil or other high-heat oil
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
In a mixing bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set aside.
02 -
In a separate bowl, combine halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season with salt and pepper to taste, then set aside.
03 -
Preheat oven to 200°C (400°F).
04 -
Heat oil in a large oven-safe skillet over medium-high heat. Season chicken on all sides with salt and fresh black pepper. Once oil is shimmering, arrange chicken breasts in a single layer and cook for 1–2 minutes per side until lightly golden.
05 -
Add the balsamic sauce to the skillet with chicken. Allow it to come to a simmer and use a wooden spoon to scrape any browned bits from the bottom.
06 -
Remove the skillet from heat and evenly distribute the tomato mozzarella mixture over the chicken.
07 -
Transfer the pan to the oven and bake uncovered for 18–23 minutes, or until chicken is thoroughly cooked and internal temperature reaches 74°C (165°F).
08 -
Remove pan from oven and allow chicken to rest for 5 minutes before serving.
# Additional Information:
01 -
If using ciliegine mozzarella, halve each ball for even melting. Pearls do not need to be cut.
02 -
To pound chicken, place between sheets of plastic wrap or in a bag and flatten with a mallet or rolling pin; this ensures even cooking and a tender result.