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One Pan Balsamic Chicken

One Pan Balsamic Chicken

This one-pan balsamic chicken is a foolproof, flavorful, and easy weeknight dinner that's perfect year-round. Chicken breasts are seared, then simmered in a homemade balsamic glaze, and finished in the oven with fresh tomatoes and mozzarella.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Balsamic Sauce
  • 1/3 cup balsamic vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. avocado oil or olive oil
  • 2 cloves garlic minced
  • 1 tsp. Italian seasoning
  • 1 Tbsp. Dijon mustard
Tomato Mozzarella Topping
  • 8 oz. grape tomatoes halved
  • 8 oz. fresh mozzarella balls ciliegine or pearls, halved if ciliegine
  • 2 Tbsp. fresh basil finely chopped
Chicken
  • 2 lb. boneless, skinless chicken breasts pounded to even thickness
  • 2 Tbsp. avocado oil or other high-heat oil
  • Kosher salt to taste
  • fresh black pepper to taste

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Immediately remove the skillet from the heat. Arrange the tomato and mozzarella mixture evenly over the chicken.
  7. 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.

Notes

If using ciliegine mozzarella (cherry size), cut them in half. If using smaller pearl-sized mozzarella, no need to cut. Pounding the chicken breasts to an even thickness ensures they cook evenly and remain moist.