One Pan Balsamic Chicken (Print)
Juicy chicken baked with balsamic, tomatoes, and mozzarella, finished with basil for a simple, delicious main dish.
# What You'll Need:
→ Sauce
01 -
1/3 cup balsamic vinegar
02 -
2 tablespoons honey
03 -
2 tablespoons avocado or olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
1 tablespoon Dijon mustard
→ Tomato Mozzarella
07 -
8 ounces grape tomatoes, halved
08 -
8 ounces fresh mozzarella balls (ciliegine or pearls)
09 -
2 tablespoons finely chopped fresh basil
→ Chicken
10 -
2 pounds boneless, skinless chicken breasts, pounded to even thickness
11 -
2 tablespoons avocado or other high-heat oil
12 -
Kosher salt and fresh black pepper, to taste
# How to Make It:
01 -
In a bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
02 -
In a separate bowl, toss together halved grape tomatoes, fresh mozzarella, and chopped basil. Season with salt and pepper to taste. Set aside.
03 -
Preheat oven to 400°F (200°C).
04 -
Heat oil over medium-high heat in a large oven-safe skillet. Season chicken with salt and pepper to taste. Once the pan is hot and the oil is shimmering, sear the chicken for 1-2 minutes on each side until lightly golden brown.
05 -
Add the balsamic sauce mixture to the skillet. Simmer briefly and scrape up any browned bits from the bottom of the pan with a wooden spoon.
06 -
Remove the skillet from heat. Top the chicken with the tomato mozzarella mixture. Transfer skillet to the preheated oven and bake uncovered for 18-23 minutes, or until internal temperature of the chicken reaches 165°F (74°C).
07 -
Remove the skillet from the oven and rest the chicken for 5 minutes before serving.
# Additional Notes:
01 -
Cut ciliegine mozzarella in half for better distribution, but smaller mozzarella pearls do not require cutting.
02 -
Ensure chicken breasts are pounded to even thickness to promote even cooking and tenderness.