One Pan Balsamic Chicken
A quick and easy dish that features tender chicken in a sweet and tangy balsamic glaze with fresh tomatoes and creamy mozzarella, perfect for busy weeknights.
Ingredients
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
Vegetables and Cheese
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. fresh basil, finely chopped
Chicken
- 2 lb. boneless, skinless chicken breasts, pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- to taste Kosher salt
- to taste Fresh black pepper
Instructions
Preparation
- In a bowl, whisk together the balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. 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 the oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper.
- When the pan is hot, add the chicken and cook for 1-2 minutes on each side until lightly golden brown.
- Add the balsamic sauce mixture and bring to a simmer, scraping up brown bits from the pan.
- Remove from heat and add the tomato mozzarella mixture over the chicken.
- Bake uncovered for 18-23 minutes until chicken is fully cooked (internal temperature should be 165F).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Pound the chicken to an even thickness for consistent cooking. For a veggie boost, add sliced bell peppers or spinach to the pan before baking. Serve hot with a side of rice, pasta, or fresh salad.