Discover the ultimate weeknight dinner solution with this incredibly delicious One Pan Balsamic Chicken. This recipe is a reader favorite for a reason, offering a perfect balance of flavor and ease, making it a go-to meal that feels special enough for any occasion.
Why You Will Love This Recipe
This One Pan Balsamic Chicken is a culinary triumph that simplifies dinner without sacrificing taste. It’s a foolproof recipe that consistently delivers tender, juicy chicken coated in a rich, homemade balsamic glaze, all cooked in a single pan. The addition of fresh tomatoes and mozzarella cheese towards the end of cooking creates a delightful topping that melts beautifully, making this dish visually appealing and incredibly satisfying. Its versatility means it’s perfect for busy weeknights when you need a quick meal, yet elegant enough to serve guests.
Ingredients
- 2 lb. boneless, skinless chicken breasts
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt and fresh black pepper
- ⅓ 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
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
Step-by-Step Instructions
- Prepare the Sauce: In a medium bowl, whisk together the balsamic vinegar, honey, 2 tablespoons of oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
- Prepare the Tomato Mozzarella Topping: In a separate bowl, gently toss together the halved grape tomatoes, fresh mozzarella balls, and finely chopped fresh basil. Season with salt and pepper to taste. Set aside.
- Preheat and Sear Chicken: Preheat your oven to 400 degrees F (200 degrees C). Heat 2 tablespoons of avocado oil over medium-high heat in a large oven-safe skillet.
- Season and Sear Chicken: Season the chicken breasts all over with salt and pepper. Once the pan is hot and the oil is shimmering, carefully add the chicken breasts to the skillet in a single layer. Sear for 1-2 minutes on each side, until lightly golden brown.
- Add Balsamic Sauce: Pour the prepared balsamic sauce mixture over the chicken in the skillet. Bring the sauce to a quick simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add Topping and Bake: Immediately remove the skillet from the heat. Arrange the tomato and mozzarella mixture evenly over the chicken.
- Bake: 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 degrees F (74 degrees C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Expert Tips / Pro Tips
- Pound the Chicken Evenly: For the most tender and evenly cooked chicken, pound the chicken breasts to an even thickness. Place them between two pieces of plastic wrap or in a resealable bag and use a meat mallet or rolling pin. This step is crucial for preventing dry spots and ensuring the chicken cooks through at the same rate.
- Don’t Overcrowd the Pan: When searing the chicken, ensure there’s enough space between each piece. Overcrowding will steam the chicken instead of searing it, preventing that desirable golden-brown crust. Cook in batches if necessary.
- Adjust Mozzarella Size: If using ‘ciliegine’ (cherry-sized) mozzarella, cut the larger pieces in half. For smaller ‘pearl’ mozzarella, no cutting is needed.
- Scrape the Brown Bits: Those browned bits at the bottom of the pan after searing the chicken are packed with flavor. Be sure to scrape them up when you add the balsamic sauce to incorporate them into the glaze.
- Use a Good Quality Balsamic: The flavor of your balsamic vinegar will significantly impact the final sauce. Opt for a good quality balsamic for the best taste.
Variations & Substitutions
- Chicken Thighs: Boneless, skinless chicken thighs can be used. They cook faster, so check for doneness around 7-10 minutes. They are naturally more tender and juicy, so pounding is not necessary.
- Vegetables: Feel free to add other quick-cooking vegetables to the pan, such as asparagus spears or sliced bell peppers, during the last 10 minutes of baking.
- Herbs: If fresh basil isn’t available, a pinch of dried basil can be used in the tomato mixture, though the fresh herb offers a brighter flavor.
- Sweetener: Maple syrup can be used as a substitute for honey in the balsamic glaze.
- Cheese: While fresh mozzarella is recommended, small cubes of provolone or fontina could also work, though they will melt differently.
Serving Suggestions
This One Pan Balsamic Chicken is incredibly versatile and pairs wonderfully with a variety of side dishes that can soak up its delicious sauce. Consider serving it over:
- Cheesy Mashed Potatoes
- Fluffy Rice (white or brown)
- Cauliflower Rice Pilaf
- Egg Noodles
- Quinoa
- Roasted Vegetables (like broccoli or Brussels sprouts)
- A simple green salad
Storage, Freezing & Reheating
Storage: Leftover One Pan Balsamic Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and any remaining sauce are completely cooled before storing.
Freezing: While the chicken itself freezes relatively well, the fresh mozzarella may change texture upon thawing. For best results, freeze the cooked chicken and sauce separately from the tomato and mozzarella topping. Cool completely, then store in freezer-safe containers for up to 2-3 months.
Reheating: To reheat, gently warm the chicken and sauce in a skillet over low heat or in the microwave. If reheating from frozen, thaw overnight in the refrigerator first. Add fresh basil and a dollop of fresh mozzarella if desired, as the original cheese may have a softer texture after freezing and reheating.
Nutrition Information
| Serving Size | About 6 oz. chicken with sauce |
|---|---|
| Calories | 380 |
| Sugar | 9.4 g |
| Sodium | 530.2 mg |
| Fat | 17.2 g |
| Carbohydrates | 11.6 g |
| Protein | 40.3 g |
| Cholesterol | 93.5 mg |
Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.
FAQ
Can I use bottled balsamic glaze instead of making the sauce from scratch?
While you can use a bottled balsamic glaze for convenience, making the sauce from scratch with balsamic vinegar, honey, Dijon, and garlic allows you to control the sweetness and depth of flavor. The homemade sauce will generally yield a richer, more complex taste.
What kind of skillet is best for this recipe?
An oven-safe skillet, such as cast iron or stainless steel, is ideal for this recipe. This allows you to sear the chicken on the stovetop and then transfer the entire pan to the oven to finish cooking.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a meat thermometer. The juices should also run clear when pierced with a fork.
Can I make this recipe ahead of time?
You can prepare the balsamic sauce and the tomato-mozzarella mixture a day in advance and store them separately in the refrigerator. However, it’s best to sear and bake the chicken on the day you plan to serve it for optimal texture and flavor.
My balsamic sauce seems too thin. What can I do?
If your sauce seems too thin after simmering, you can reduce it further by simmering it for a few extra minutes on the stovetop before adding it to the chicken. Alternatively, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of water (a slurry) and simmer until thickened. Be careful not to over-thicken it, as it will continue to reduce slightly in the oven.
One Pan Balsamic Chicken
Ingredients
Method
- In a bowl, whisk together the balsamic vinegar, honey, 2 Tbsp. avocado oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper, to taste. Set aside.
- In a separate bowl, toss together the halved grape tomatoes, mozzarella balls, and chopped fresh basil. Season with salt and pepper, to taste. Set aside.
- Preheat oven to 400 degrees F. Heat 2 Tbsp. avocado oil over medium-high heat in a large oven-safe skillet. Season the chicken breasts all over with salt and pepper.
- When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side, or until lightly golden brown.
- Pour the prepared balsamic sauce mixture over the chicken in the skillet. Bring to a simmer, scraping up any brown bits from the bottom of the pan with a wooden spoon.
- Immediately remove the skillet from the heat. Arrange the tomato and mozzarella mixture evenly over the chicken.
- Bake uncovered for 18-23 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165F. Remove from the oven and let rest for 5 minutes before serving.