If you’re looking for a delicious, fuss-free dinner that feels fancy but cooks up in no time, this One Pan Balsamic Chicken with Tomato Mozzarella recipe is a total winner. I absolutely love how the tangy balsamic glaze perfectly complements the juicy chicken breasts, while the fresh tomatoes and melty mozzarella add the kind of freshness that makes you want to go back for seconds. It’s a blend of vibrant flavors that works brilliantly for weeknight meals or when you want to impress but keep things simple in the kitchen.
When I first tried this recipe, I was blown away by how easy it was to throw everything together in one pan and still get a meal that looked and tasted like it came from a restaurant. You’ll find that the balance of sweet honey with the sharp Dijon mustard in the balsamic sauce creates this irresistible glaze that elevates the chicken beautifully. Plus, the mozzarella melting into the skillet during baking adds a comforting creaminess you don’t want to miss. Trust me, once you make this One Pan Balsamic Chicken with Tomato Mozzarella recipe, it’ll become a staple in your rotation.
Why You’ll Love This Recipe
- Simple One-Pan Cleanup: This recipe keeps everything in one skillet, so you spend less time scrubbing and more time enjoying dinner with your family.
- Flavor-Packed Sauce: The balsamic, honey, Dijon combo is that perfect tangy-sweet glaze that transforms basic chicken into something special.
- Fresh and Comforting: Juicy tomatoes and melty fresh mozzarella add a fresh burst and luscious creaminess, making each bite irresistible.
- Great for Any Occasion: Whether it’s a casual weeknight or a cozy dinner for friends, this recipe always impresses without the fuss.
Ingredients You’ll Need
I love how straightforward these ingredients are—nothing exotic but everything works in perfect harmony. When you shop for these, try to grab fresh mozzarella balls and ripe grape tomatoes to really make the flavors pop.
- Balsamic vinegar: Use a good quality balsamic for the best flavor impact in your glaze.
- Honey: Adds a natural sweetness that balances the tanginess perfectly.
- Avocado or olive oil: High smoke-point oils work best here to get a nice sear on the chicken.
- Garlic cloves: Fresh minced garlic is a must—not the pre-minced jar variety if you can help it for better flavor.
- Italian seasoning: Adds that herby punch; feel free to use your favorite blend or fresh herbs if you have them on hand.
- Dijon mustard: This gives the sauce a little tangy depth—you’ll want it.
- Grape tomatoes: Halved so they roast nicely and burst with juiciness in the pan.
- Fresh mozzarella balls (ciliegine or pearls): They melt beautifully and give luscious creaminess across the chicken.
- Fresh basil: A little goes a long way for that fresh, aromatic herbiness which complements the tomato mozzarella topping.
- Boneless, skinless chicken breasts: Pounded to even thickness to ensure they cook through evenly.
- Kosher salt and fresh black pepper: Simple seasoning essentials.
Variations
I’m all about adapting recipes to fit your tastes and what’s in your fridge. Over time, I’ve switched up this One Pan Balsamic Chicken with Tomato Mozzarella recipe by swapping out herbs or adding veggies, and trust me, the base recipe is so flexible it shines every time.
- Using Fresh Herbs: Sometimes I swap Italian seasoning for fresh oregano or thyme, which adds an even brighter flavor when sprinkled in at the end.
- Adding Vegetables: Toss in some sliced zucchini or bell peppers with the tomatoes for extra color and nutrition.
- Low Carb Option: Serve this without any sides or with cauliflower rice to keep it light but filling.
- Spicy Kick: Add red pepper flakes to the balsamic sauce for a subtle heat—my family loves this little twist!
How to Make One Pan Balsamic Chicken with Tomato Mozzarella Recipe
Step 1: Whisk Together the Balsamic Sauce
Start by combining balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. I always add salt and pepper here to layer the seasoning early on. Whisk everything well so the honey dissolves completely – this glaze is the heart of the recipe, so balance those flavors to your liking.
Step 2: Prep the Tomato Mozzarella Mixture
In another bowl, toss halved grape tomatoes with fresh mozzarella balls and chopped basil. Season lightly with salt and pepper. This mixture will sit on top of the chicken while it bakes, so make sure your tomatoes are ripe and the mozzarella is fresh for that perfect melty finish.
Step 3: Sear the Chicken
Preheat your oven to 400°F, then heat oil in a large oven-safe skillet over medium-high heat. While the oil heats, season chicken breasts generously with salt and pepper. When your pan is hot and the oil shimmers, add the chicken in a single layer. Cook for just 1-2 minutes per side — you want a golden crust, not fully cooked chicken yet. This sear locks in moisture and adds a fantastic texture.
Step 4: Simmer in Balsamic Sauce
Pour the balsamic sauce over the chicken. It should come to a quick simmer; use a wooden spoon to scrape any browned bits off the skillet bottom—those add incredible flavor to the sauce. Once simmering, remove the pan from heat immediately to avoid burning the sauce.
Step 5: Add Tomato Mozzarella and Bake
Layer the tomato mozzarella mixture evenly over the chicken. Pop the skillet into the preheated oven and bake uncovered for 18 to 23 minutes, or until the internal temperature of the chicken reaches 165°F. The tomatoes will soften and the mozzarella will melt into a creamy topping that’s just unbeatable.
Step 6: Rest and Serve
Once the chicken is cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This step is key—it lets the juices redistribute, keeping your chicken tender and juicy. Then you’re ready to dig in!
Pro Tips for Making One Pan Balsamic Chicken with Tomato Mozzarella Recipe
- Even Thickness Matters: I always pound the chicken breasts to a uniform thickness so they cook evenly and stay juicy without drying out.
- Don’t Skip the Sear: Quick browning at the start locks in flavor and creates those tasty browned bits that enrich the sauce.
- Use an Oven-Safe Skillet: It makes the whole process easy, from stovetop searing to oven baking, without transferring pans.
- Watch the Sauce:** Avoid boiling the balsamic too long; it can get bitter—just a quick simmer and then off the heat works best.
How to Serve One Pan Balsamic Chicken with Tomato Mozzarella Recipe
Garnishes
I like to finish this dish with a sprinkle of freshly chopped basil or a few extra torn leaves scattered on top—it brightens everything up and adds that fresh herbal aroma I love. Sometimes I drizzle a tiny bit of high-quality extra virgin olive oil right before serving for added richness.
Side Dishes
My go-to sides with this One Pan Balsamic Chicken with Tomato Mozzarella recipe are garlic roasted asparagus and creamy mashed potatoes or even a crisp green salad with a lemon vinaigrette. These sides balance the dish’s richness without overwhelming the flavor.
Creative Ways to Present
For special dinners, I like to serve this chicken on a large wooden board with rustic bread on the side so people can spoon up all the balsamic glaze and melted cheese. It turns any meal into a laid-back feast that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find that keeping the chicken and tomato mozzarella together so the flavors meld overnight actually improves the taste the next day.
Freezing
To freeze, let the dish cool completely, then transfer to a freezer-safe container. It keeps well for up to 2 months. When I thaw it, I do so overnight in the fridge to prevent sogginess and help the chicken stay tender.
Reheating
I reheat leftovers gently in a skillet over medium heat, covered, just until warmed through—this keeps the chicken moist and melts the mozzarella again without drying it out. A quick zap in the microwave works in a pinch but can toughen the chicken if overdone.
FAQs
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Can I use chicken thighs instead of breasts for this One Pan Balsamic Chicken with Tomato Mozzarella recipe?
Absolutely! Chicken thighs would work wonderfully and add extra juiciness and flavor. Just adjust baking time accordingly—since thighs are thicker and fattier, they may take a few minutes longer to reach an internal temp of 165°F.
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Is it possible to make this recipe dairy-free?
Yes, simply omit the fresh mozzarella and consider adding a sprinkle of nutritional yeast for a cheesy flavor without dairy. You might also toss in extra basil for freshness to compensate.
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What should I do if my balsamic glaze is too thick or too thin?
If the glaze is too thick, thin it out with a splash of water or chicken broth before adding to the pan. If it’s too thin, give it a few more minutes simmering—but watch closely so it doesn’t burn or become bitter.
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Can I prepare parts of the recipe ahead?
Definitely! You can make the balsamic sauce and the tomato mozzarella mixture up to a day ahead and keep them refrigerated separately. Assemble and cook the chicken when you’re ready for a super quick meal.
Final Thoughts
I wholeheartedly recommend trying this One Pan Balsamic Chicken with Tomato Mozzarella recipe because it’s the perfect blend of ease and elegance in one skillet. It feels like a special meal but comes together so simply that it’s perfect for busy nights or when you want dinner done without stress. From the tangy balsamic glaze to the gooey mozzarella topping, every element sings in harmony. Once you taste it, I’m sure you’ll understand why I keep coming back to this one time and again—it’s a total home-cooked favorite I love sharing with friends and family.
Print
One Pan Balsamic Chicken with Tomato Mozzarella Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This One Pan Balsamic Chicken recipe offers a delightful combination of tender chicken breasts simmered in a tangy balsamic sauce, topped with fresh grape tomatoes, creamy mozzarella, and fragrant basil. Perfect for an easy weeknight dinner, this dish is cooked entirely in one oven-safe skillet, making it both simple and flavorful with minimal cleanup.
Ingredients
Sauce
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil, such as avocado or olive oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
Chicken
- 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt and fresh black pepper, to taste
Instructions
- Prepare the Sauce: In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set the sauce aside.
- Prepare the Tomato Mozzarella Mixture: In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and finely chopped fresh basil. Season with salt and pepper to taste and set aside.
- Preheat and Sear Chicken: Preheat your oven to 400°F. Heat 2 tablespoons of avocado oil over medium-high heat in a large oven-safe skillet. Season the chicken breasts generously with kosher salt and fresh black pepper. When the oil is shimmering and hot, place the chicken in the skillet in a single layer and cook for 1-2 minutes on each side until lightly golden brown.
- Add Sauce and Simmer: Pour the prepared balsamic sauce over the seared chicken. It will quickly come to a simmer. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet for added flavor.
- Top with Tomato Mozzarella: Immediately remove the skillet from the heat and evenly spread the tomato mozzarella mixture over the chicken breasts.
- Bake: Place the skillet uncovered in the preheated oven and bake for 18-23 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow juices to distribute evenly.
Notes
- Make sure to pound the chicken breasts to an even thickness to ensure uniform cooking.
- If you don’t have an oven-safe skillet, transfer chicken and sauce to a baking dish before baking.
- Fresh basil can be substituted with dried basil if desired, though fresh provides more flavor and color.
- Use a meat thermometer to accurately check the chicken’s internal temperature for safe and perfect doneness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
