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One pan balsamic chicken with melted mozzarella, tomatoes, and fresh basil in a skillet

One Pan Balsamic Chicken

Juicy one-pan balsamic chicken topped with fresh tomatoes, mozzarella, and basil in a sweet-tangy glaze
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons oil avocado or olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 8 oz grape tomatoes halved
  • 8 oz fresh mozzarella balls ciliegine or pearls
  • 2 tablespoons fresh basil finely chopped
  • 2 lbs boneless, skinless chicken breasts pounded to even thickness
  • 2 tablespoons avocado oil or other high-heat oil
  • Kosher salt and fresh black pepper to taste

Equipment

  • Large oven-safe skillet
  • Mixing bowls
  • Meat mallet or rolling pin
  • Wooden spoon
  • Meat thermometer

Method
 

  1. In a bowl, whisk together the balsamic vinegar, honey, 2 tablespoons oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
  2. In a separate bowl, toss together the halved grape tomatoes, mozzarella balls (if using ciliegine, cut them in half first), and chopped fresh basil. Season with salt and pepper to taste. Set aside.
  3. Preheat oven to 400°F. Heat 2 tablespoons avocado oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper to taste.
  4. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown.
  5. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
  6. Remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
  7. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165°F. The chicken should be opaque throughout with clear juices. Remove from the oven and rest for 5 minutes before serving.

Notes

If using ciliegine mozzarella (cherry size), cut in half. If using pearls (smaller size), no need to cut. Boneless chicken thighs can be used instead - adjust cooking time to 7-10 minutes as thighs cook faster. Can be made on stovetop by reducing heat to medium-low, covering, and simmering 10-12 minutes until cooked through.