One Pan Balsamic Chicken (Print Version)

Tender baked chicken with balsamic sauce, tomatoes, and mozzarella. Simple Italian-inspired one-pan meal.

# Ingredients:

→ 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 and 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 oil or other high-heat oil
12 - Kosher salt, to taste
13 - Freshly ground black pepper, to taste

# Directions:

01 - In a bowl, whisk together balsamic vinegar, honey, oil, minced 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 balls, and chopped basil. Season with salt and pepper to taste. Set aside.
03 - Preheat the oven to 400°F (200°C).
04 - Heat oil over medium-high heat in a large oven-safe skillet. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook for 1-2 minutes per side until lightly golden brown.
05 - Add the prepared balsamic sauce mixture to the skillet. Simmer, scraping up any brown bits from the bottom of the pan with a wooden spoon. Remove the skillet from heat.
06 - Top the chicken with the reserved tomato mozzarella mixture.
07 - Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before serving.

# Notes:

01 - For even cooking and moisture, pound chicken breasts to an even thickness using a mallet or rolling pin.
02 - If using ciliegine mozzarella, cut in half for better distribution. Smaller pearl mozzarella does not require cutting.

Go Back