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This pan of balsamic chicken is the kind of dinner I turn to when my family wants something that feels a little special but does not require a ton of dishes or fuss. Juicy chicken bakes in a tangy balsamic sauce and gets topped with creamy mozzarella and basil for a restaurant-style meal made surprisingly simple at home.
I first cooked this when my neighbors popped in unexpectedly on a weeknight and now it is my go-to meal for company or whenever I am craving something fresh and satisfying
Ingredients
- Balsamic vinegar: for bold tanginess look for a good aged balsamic for best flavor
- Honey: for gentle sweetness balances acidity in the sauce
- Avocado or olive oil: keeps everything moist and adds richness choose cold-pressed if possible
- Fresh garlic: brings lots of aroma and depth use plump cloves with tight skin
- Italian seasoning: blends herbs for classic flavor check that your mix is fresh and aromatic
- Dijon mustard: acts as an emulsifier and adds pop use one with a creamy texture and mild heat
- Grape tomatoes: are juicy and sweet always pick firm brightly colored ones
- Fresh mozzarella balls: melt beautifully and add creaminess ciliegine or pearls are easiest
- Basil: for fresh herbal lift look for leaves with deep color and no bruises
- Boneless skinless chicken breasts: for lean protein even thickness helps everything cook just right
- Kosher salt and fresh black pepper: draw out flavor grind the pepper right before using for the best aroma
Step-by-Step Instructions
- Make the sauce:
- Whisk together balsamic vinegar honey oil minced garlic Italian seasoning and Dijon mustard in a mixing bowl Season with salt and pepper Taste the sauce and adjust if needed Set aside
- Prep the tomato mozzarella topping:
- In a clean bowl combine halved grape tomatoes fresh mozzarella balls and finely chopped basil Gently toss and season lightly with salt and pepper Let it sit so the flavors meld
- Brown the chicken:
- Preheat your oven to four hundred degrees Fahrenheit Heat the remaining oil in a large oven safe skillet over medium high Once the oil shimmers season your chicken on both sides with salt and pepper Place the chicken in a single layer Cook each side for about one to two minutes until golden This quick sear adds color and locks in moisture
- Add sauce and deglaze:
- Pour the prepared balsamic sauce over the chicken in the skillet Let it bubble for a minute Use a wooden spoon to scrape up any caramelized bits from the pan bottom These bits add deep flavor to the sauce
- Top the chicken and bake:
- Off the heat scatter the tomato mozzarella mixture evenly over the chicken Transfer the skillet to the oven and bake uncovered for eighteen to twenty three minutes You want the chicken fully cooked with juices running clear or an internal temperature of one hundred sixty five degrees Fahrenheit
- Let it rest:
- Remove the pan from the oven and let the chicken rest for five minutes before serving This keeps your chicken juicy and gives the sauce time to settle
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Tomatoes are my favorite part of this dish They soak up all that tangy sauce and burst with flavor Every time I make it I am reminded of our family trips to the summer farmers market where we tasted tomatoes so sweet we would eat them right from the carton
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator for up to three days For best texture reheat gently in the oven until warmed through The mozzarella may melt further as it reheats which only deepens the cheesy flavor
Ingredient Substitutions
Try boneless chicken thighs for extra juiciness instead of breasts If you do not have grape tomatoes cherry tomatoes work just as well Any fresh mozzarella can be diced if you cannot find ciliegine or pearls Use white wine vinegar or lemon juice in a pinch though the flavor will change
Serving Suggestions
Serve this dish over fluffy rice or pasta to soak up the delicious sauce A crisp green salad or roasted vegetables on the side make it a balanced meal For something rustic serve with crusty bread to mop up all the flavorful juices
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Pounding the chicken to an even thickness helps it cook uniformly, preventing dry edges and keeping the meat tender. Avoid overbaking by removing from the oven when the internal temperature hits 165°F.
- → Can I use a different cheese instead of mozzarella?
Fresh mozzarella gives a classic Italian touch, but provolone or fontina can be used for a similar melt and mild, creamy flavor.
- → What sides pair well with this dish?
Crispy roasted potatoes, garlic bread, or a light pasta tossed in olive oil all complement the flavors. A green salad works well, too.
- → Is it possible to make this ahead?
You can prepare the sauce and tomato-mozzarella mixture in advance. Sear the chicken, assemble in the pan, and refrigerate until ready to bake.
- → Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs work well and add more richness. Adjust the cooking time as thighs may take a bit longer to cook through.