Description

This One Pan Balsamic Chicken recipe features juicy, pounded chicken breasts cooked in a flavorful balsamic honey sauce, topped with fresh grape tomatoes, mozzarella, and basil then baked to perfection. It’s a simple, elegant, and easy-to-make dinner that combines tangy, sweet, and savory flavors in one skillet, perfect for weeknight meals or casual entertaining.

Ingredients

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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

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Instructions

Prepare the sauce: In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste and set aside.
Mix the tomato mozzarella topping: In a separate bowl, combine halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season with salt and pepper to taste and set aside.
Preheat oven and heat skillet: Preheat your oven to 400 degrees Fahrenheit. Heat 2 tablespoons of oil over medium-high heat in a large oven-safe skillet.
Cook the chicken: Season the pounded chicken breasts with salt and pepper. When the oil is shimmering and the pan is hot, add the chicken in a single layer. Cook for 2 minutes on each side until lightly golden brown.
Add the sauce and scrape pan: Pour the prepared balsamic sauce over the chicken. It should come to a simmer quickly. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for more flavor.
Add tomato mozzarella topping: Immediately remove the pan from heat and scatter the tomato mozzarella mixture evenly over the chicken.
Bake the chicken: Place the skillet uncovered in the preheated oven and bake for 23 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

If using ciliegine (cherry size) mozzarella balls, cut them in half; no need to cut smaller pearls.
Pounding the chicken to even thickness ensures it cooks evenly and stays moist and tender.
This recipe was updated from an original version that used soy sauce and tomato sauce to mimic balsamic flavor.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 90 mg