One Pan Balsamic Chicken

This one pan balsamic chicken packs so much flavor into one easy dish. Everything cooks together for a quick weeknight dinner that feels special but uses just a handful of ingredients you can find at any grocery store. Each piece of chicken comes out juicy and covered in a sweet tangy sauce with bursts of creamy mozzarella and fresh tomatoes.

I first made this when I wanted something quick without a ton of dishes. It surprised me by becoming a favorite with the whole family especially on busy nights when we still wanted something cozy and homemade.

Ingredients

• Balsamic vinegar: brings sweet tangy flavor and helps tenderize the chicken look for real balsamic from Modena if possible
• Honey: balances the tartness and gives the sauce a glossy finish use local honey if you can for extra depth
• Avocado or olive oil: helps everything brown and stay moist pick a high quality oil for best flavor
• Garlic: gives the sauce extra savory punch use fresh cloves and mince fine for a smooth sauce
• Italian seasoning: infuses herby warmth try making your own blend or use a store bought favorite
• Dijon mustard: adds subtle heat and complexity choose a smooth Dijon for a velvety sauce
• Grape tomatoes: add juicy sweetness pick firm vibrant tomatoes for best flavor
• Fresh mozzarella balls: bring creaminess smaller pearls save time but ciliegine are extra tender
• Fresh basil: brightens everything and makes it taste fresh chop just before using for best results
• Boneless skinless chicken breasts: provide lean protein with a mild base pound to even thickness for perfect cooking
• Kosher salt and fresh black pepper: build layers of seasoning always taste and adjust as you go

Step by Step Instructions

Make the Balsamic Sauce:

In a mixing bowl whisk together balsamic vinegar honey oil minced garlic Italian seasoning and Dijon mustard until totally smooth and blended. Taste for salt and pepper and set aside to let the flavors meld.

Mix the Tomatoes and Mozzarella:

In a separate bowl gently toss halved grape tomatoes mozzarella balls and finely chopped fresh basil with a pinch of salt and pepper. Mixing now gives them a head start infusing with basil flavor.

Prepare the Chicken:

Pound chicken breasts between sheets of plastic wrap or inside a ziptop bag until an even thickness about three quarters inch thick. This helps them cook evenly and stay moist.

Brown the Chicken:

Heat oil in a large oven safe skillet over medium high until shimmering. Season chicken with salt and pepper then lay in a single layer. Sear each side for about two minutes so they turn lightly golden but do not cook through yet.

Add the Sauce:

Pour the balsamic sauce over the chicken in the pan. Use a wooden spoon to scrape up any golden bits from the skillet bottom as the sauce comes to a simmer. This builds extra flavor into the sauce.

Top and Bake:

Remove from the heat and carefully top the chicken evenly with the tomato mozzarella mixture. Slide the entire skillet into a preheated four hundred degree oven.

Bake to Finish:

Bake uncovered for eighteen to twenty three minutes or until the chicken reads one hundred sixty five degrees at the thickest point. The cheese will melt into the sauce and the tomatoes will soften. Let rest five minutes before serving to settle juices.

Save

My favorite part is the little mozzarella pearls that soak up all the balsamic juices. The first time I made this my youngest declared it tasted like pizza night but fancier and now we laugh and call it Chicken Caprese night.

Storage Tips

Let leftovers cool then store in airtight containers in the fridge for up to three days. Warm gently in the oven or microwave to keep the chicken juicy. If freezing, wrap portions tightly and thaw overnight before reheating for best texture.

Ingredient Substitutions

If you prefer thighs they work beautifully just adjust cook time until they reach safe temperature. Out of fresh mozzarella try shredded mozzarella or a few dollops of ricotta for a creamy finish. No honey in the cupboard maple syrup or agave make a great swap.

Serving Suggestions

Serve this with crusty bread or garlic toast for mopping up extra sauce. It is also lovely paired with a simple green salad lightly dressed with lemon and olive oil or on top of hot cooked pasta or polenta for a heartier meal.

A Bit of Context

This recipe brings together elements of Italian Caprese salad with classic baked chicken. Balsamic reductions have long been used in Italian kitchens to bring sweet complexity to savory dishes. The one pan method makes it practical for modern cooks without losing any fresh Mediterranean flair.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will remain juicy. Adjust baking time as needed until fully cooked.

→ What type of mozzarella is best?

Fresh ciliegine or mozzarella pearls are ideal. Ciliegine should be halved for even melting, while pearls can be added whole.

→ Is it necessary to pound the chicken?

Pounding ensures even cooking and tenderness, resulting in juicy, evenly baked chicken. Don't skip this step.

→ Can I prepare this dish ahead?

You can prep the sauce and tomato mixture in advance. Assemble just before baking to maintain freshness and texture.

→ What sides pair well with this meal?

Try serving with crusty bread, a green salad, roasted veggies, or simple pasta to soak up all the flavorful juices.

→ How do I know the chicken is cooked?

Use a thermometer to check for an internal temperature of 165°F. Let the chicken rest a few minutes before serving.