One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
This One Pan Balsamic Chicken recipe brings together tender, juicy chicken breasts cooked to perfection in a flavorful balsamic honey garlic sauce, topped with a fresh tomato and mozzarella basil mix. The chicken is first seared to a golden brown in a skillet, then baked in the oven with the tangy balsamic glaze and melty cheese for an easy, elegant meal that requires minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Sauce
- ⅓ cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. avocado oil or olive oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
- Kosher salt and fresh black pepper, to taste
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
- Kosher salt and fresh black pepper, to taste
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 your preference. Set this flavorful sauce aside.
- Make tomato mozzarella mixture: In a separate bowl, combine halved grape tomatoes, fresh mozzarella balls, and finely chopped basil. Season with salt and pepper, then set aside, allowing the flavors to meld.
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to get it ready for baking the chicken later.
- Sear the chicken: Heat 2 tablespoons of oil over medium-high heat in a large oven-safe skillet. Season the pounded chicken breasts on all sides with salt and pepper. When the oil is shimmering and the pan is hot, add the chicken in a single layer. Cook for 1-2 minutes on each side until lightly golden brown.
- Add the balsamic sauce: Pour the prepared balsamic mixture over the chicken. It should come to a simmer quickly; use a wooden spoon to scrape any browned bits from the pan bottom, enhancing the sauce flavor.
- Top with tomato mozzarella: Remove the skillet from heat and evenly spoon the tomato and mozzarella mixture over the chicken breasts.
- Bake the chicken: Place the skillet uncovered in the preheated oven and bake for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the dish to settle.
Notes
- If using ciliegine mozzarella (cherry-size balls), cut them in half for better melting and distribution. Smaller pearls can be used whole.
- To pound chicken breasts evenly, place them between plastic wrap or inside a gallon Ziploc bag, then gently pound with a meat mallet or rolling pin until uniform thickness is achieved. This ensures even cooking and tenderness.
- The original version of this recipe used a soy sauce and tomato sauce marinade without balsamic vinegar, but this version simplifies the process with a delicious balsamic glaze.
