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One Pan Balsamic Chicken

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One Pan Balsamic Chicken is a simple yet delicious dish that combines the savory flavors of balsamic vinegar, honey, Dijon mustard, tender chicken breasts, juicy tomatoes, and creamy mozzarella, all cooked in one pan for minimal cleanup.

  • Total Time: 45 minutes
  • Yield: 4-6 servings

Ingredients

⅓ cup balsamic vinegar

2 Tbsp. honey

2 Tbsp. oil (avocado or olive oil)

2 garlic cloves, minced

1 tsp. Italian seasoning

1 Tbsp. Dijon mustard

8 oz. grape tomatoes, halved

8 oz. fresh mozzarella balls (ciliegine or pearls)

2 Tbsp. finely chopped fresh basil

2 lb. boneless, skinless chicken breasts, pounded to even thickness

2 Tbsp. avocado oil or another high-heat oil

Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together the sauce ingredients: balsamic vinegar, honey, oil, garlic, Italian seasoning, Dijon mustard, and a pinch of salt and pepper. Set aside.
  3. In a separate bowl, toss the halved grape tomatoes, mozzarella balls, and basil together. Season with salt and pepper to taste. Set aside.
  4. Heat avocado oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper.
  5. When the oil is shimmering, add the chicken breasts to the skillet in a single layer. Cook for 1-2 minutes per side, until lightly golden brown.
  6. Add the balsamic sauce mixture to the pan, stirring with a wooden spoon to scrape up any brown bits from the bottom.
  7. Remove the pan from the heat and immediately add the tomato mozzarella mixture over the chicken.
  8. Place the skillet in the preheated oven and bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F.
  9. Once cooked, remove from the oven and allow the chicken to rest for 5 minutes before serving.

Notes

  • For a richer flavor, swap chicken breasts for bone-in, skinless chicken thighs.
  • For a vegetarian option, use eggplant or zucchini and add chickpeas for extra texture.
  • For a vegan version, use plant-based mozzarella and substitute honey with maple syrup or agave nectar.
  • Leftovers can be stored in an airtight container for up to 3 days.
  • If reheating on the stove, add a little extra balsamic vinegar and olive oil to keep the chicken moist.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking and Sautéing
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 14g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 75mg

Find it online: https://omgmakethis.com/one-pan-balsamic-chicken/