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
Units
Scale
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.
