Balsamic Glazed One Pan Chicken
A delightful dish featuring savory and sweet flavors, perfect for busy weeknights with minimal cleanup.
Ingredients
For the balsamic sauce
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil (avocado or olive)
- 2 cloves garlic (minced)
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
For the chicken and vegetables
- 8 oz. grape tomatoes (halved)
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. fresh basil (finely chopped)
- 2 lb. boneless, skinless chicken breasts (pounded to even thickness) Ensure even thickness for cooking
- 2 Tbsp. avocado oil (or other high-heat oil)
- Kosher salt To taste
- Fresh black pepper To taste
Instructions
Preparation
- In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
- In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
- Preheat the oven to 400 degrees F.
Cooking
- Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken with salt and pepper.
- Add the chicken to the skillet and cook for 1-2 minutes on each side or until lightly golden brown.
- Add the balsamic sauce mixture to the chicken and bring to a simmer, scraping 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 the chicken is cooked through (internal temperature of 165F). Let rest for 5 minutes before serving.
Notes
Serve warm directly in the skillet or transfer to a serving plate. Pairs well with rice, pasta, or fresh salad. Drizzle any extra balsamic glaze over for added flavor. Store leftovers in an airtight container for 3-4 days. Reheat in the microwave or stovetop.