This one pan balsamic chicken is pure weeknight magic. Juicy chicken gets topped with fresh tomatoes, melty mozzarella, and fragrant basil in a sweet-tangy balsamic glaze that tastes like you spent hours in the kitchen. I discovered this recipe during a particularly crazy week when I needed something impressive but simple, and it’s been my go-to ever since.
There’s something special about a dish that looks restaurant-worthy but comes together in one pan with minimal cleanup. The combination of caramelized balsamic vinegar with honey creates this incredible glaze that coats the chicken perfectly, while the fresh tomatoes and mozzarella add brightness and richness. My family requests this at least twice a month, and I never get tired of making it because it’s so effortless yet delivers such complex flavors. Whether you’re feeding picky eaters or hosting friends, this recipe hits all the right notes.
Table of Contents
Ingredients for One Pan Balsamic Chicken
I always use good quality balsamic vinegar for this recipe because it really makes a difference in the final sauce. The better the vinegar, the richer and more complex your glaze will be. My preference is to pound the chicken to even thickness before cooking – it ensures every piece cooks at the same rate and stays incredibly moist throughout. For the mozzarella, ciliegine (cherry-sized balls) work beautifully when cut in half, while the smaller pearls can be left whole.
1/3 cup balsamic vinegar
2 tablespoons honey
2 tablespoons oil (such as avocado or olive oil)
2 garlic cloves, minced
1 teaspoon Italian seasoning – I recommend using a quality blend for best flavor
1 tablespoon Dijon mustard
8 oz grape tomatoes, halved
8 oz fresh mozzarella balls (ciliegine or pearls) – in my experience, ciliegine works beautifully when cut in half
2 tablespoons finely chopped fresh basil
2 lbs boneless, skinless chicken breasts, pounded to even thickness
2 tablespoons avocado oil or other high-heat oil – I usually choose avocado oil for its high smoke point
Kosher salt and fresh black pepper
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking – it makes the process so much smoother and ensures everything comes together perfectly.
Step 1: In a mixing bowl, whisk together the balsamic vinegar, honey, 2 tablespoons oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set this sauce aside while you prepare the other components.
Step 2: In a separate bowl, gently toss the halved grape tomatoes with mozzarella balls (if using ciliegine, cut them in half first) and chopped fresh basil. Season with salt and pepper and set aside. This fresh mixture will go on top of the chicken before baking.
Step 3: Preheat your oven to 400°F. Heat 2 tablespoons avocado oil in a large oven-safe skillet over medium-high heat. Season the pounded chicken breasts generously with salt and pepper on all sides.
Step 4: Once the oil is shimmering and the pan is hot, carefully add the chicken in a single layer. Sear for 1-2 minutes per side until lightly golden brown – you’re not cooking it through, just creating a nice crust.
Step 5: Pour the balsamic sauce mixture over the chicken. It should bubble up immediately. Use a wooden spoon to scrape up any brown bits from the bottom of the pan – this adds incredible flavor to your sauce.
Step 6: Remove the skillet from heat and spoon the tomato-mozzarella mixture evenly over the chicken pieces. Transfer the skillet to your preheated oven uncovered.
Step 7: Bake for 18-23 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The chicken should be opaque throughout with clear juices. Let it rest for 5 minutes before serving to keep all those delicious juices locked in.
Perfect Pairings for One Pan Balsamic Chicken
This dish pairs beautifully with sides that can soak up the extra balsamic sauce while adding different textures to your plate.
Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes contrasts perfectly with the tangy sauce and creates a comforting, complete meal that feels like a warm hug.
Cauliflower Rice Pilaf: For a lighter, low-carb option, cauliflower rice adds a nutty flavor and keeps the meal feeling fresh while letting the chicken remain the star.
Garlic Roasted Vegetables: Roasted zucchini, bell peppers, and asparagus bring earthy sweetness and extra nutrition while complementing the Italian-inspired flavors of the dish.
Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley are ideal for catching every drop of that gorgeous balsamic glaze.
Quinoa Pilaf: Fluffy quinoa adds protein and a pleasant nutty texture while keeping the meal wholesome and satisfying for health-conscious diners.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight, making this excellent for meal prep.
To reheat, I recommend using your oven at 350°F for about 10-15 minutes until warmed through to maintain the chicken’s texture, though the microwave works in a pinch. You can also freeze this dish for up to 2 months – just thaw overnight in the fridge before reheating.
This recipe is incredibly versatile. Serve it over pasta, rice, or even with crusty bread to soak up the sauce. Leftovers make fantastic chicken sandwiches or can be chopped and tossed into salads for an easy lunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work wonderfully and actually cook a bit faster (7-10 minutes in the oven). They’re more forgiving and tend to stay extra tender.
What if I don’t have an oven-safe skillet?
You can finish cooking this on the stovetop instead. After adding the sauce and toppings, reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken reaches 165°F.
Can I prep this ahead of time?
Yes! You can prepare the sauce and tomato-mozzarella mixture up to 24 hours in advance. Just sear and bake when ready to serve for the freshest results.
Conclusion
This one pan balsamic chicken proves that weeknight dinners can be both simple and spectacular. With minimal prep, one pan to clean, and flavors that rival your favorite Italian restaurant, it’s a recipe you’ll turn to again and again. Give it a try tonight and watch it become a regular in your dinner rotation!
One Pan Balsamic Chicken
Juicy one-pan balsamic chicken topped with fresh tomatoes, mozzarella, and basil in a sweet-tangy glaze
2lbsboneless, skinless chicken breastspounded to even thickness
2tablespoonsavocado oilor other high-heat oil
Kosher salt and fresh black pepperto taste
Equipment
Large oven-safe skillet
Mixing bowls
Meat mallet or rolling pin
Wooden spoon
Meat thermometer
Method
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.
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.
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.
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.
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.
Remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
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.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
