One Pan Balsamic Chicken

This one-pan balsamic chicken has become my weeknight dinner hero. When time is tight but I still crave something that feels special, this dish delivers restaurant-quality flavor with minimal cleanup.

I first created this recipe when hosting impromptu dinner guests and needed something impressive without spending hours in the kitchen. The combination of sweet honey balsamic glaze with juicy chicken and melty mozzarella had everyone asking for the recipe before dessert was served.

Ingredients

• Boneless skinless chicken breasts: Choose pieces of similar thickness for even cooking and free range if possible for better flavor
• Balsamic vinegar: The star ingredient that creates the tangy sweet glaze look for aged varieties with thicker consistency
• Honey: Balances the acidity of the vinegar and helps create caramelization
• Grape tomatoes: These small tomatoes hold their shape while baking and burst with sweet juicy flavor
• Fresh mozzarella balls: The creamy texture perfectly complements the tangy chicken try to find ciliegine size for best presentation
• Olive oil: Creates the foundation for searing the chicken choose cold pressed extra virgin for best flavor
• Garlic cloves: Adds depth and aromatic quality to the sauce freshly minced is significantly better than pre packaged
• Fresh basil: Brightens the finished dish with color and herbaceous notes pick bright green leaves without dark spots
• Salt and pepper: Enhances all flavors throughout the dish use kosher salt for better control of seasoning

Step-by-Step Instructions

Prepare the Balsamic Sauce:

Whisk together balsamic vinegar honey olive oil minced garlic Italian seasoning salt and pepper until fully incorporated. The sauce should have a slightly thick consistency that will coat the back of a spoon. This mixture creates the perfect sweet and tangy base that will reduce and intensify while cooking.

Prepare the Tomato Topping:

Gently toss the grape tomatoes and fresh mozzarella balls in a separate bowl. Season with a pinch of salt and freshly cracked black pepper. The salt will help draw out some moisture from the tomatoes intensifying their flavor as they bake.

Sear the Chicken:

Heat olive oil in a large oven safe skillet over medium high heat until shimmering but not smoking. Season chicken breasts generously with salt and pepper on both sides then carefully place them in the hot pan. Allow them to cook undisturbed for 4 5 minutes until a golden brown crust forms then flip and repeat on the second side. This step is crucial for developing flavor and sealing in juices.

Combine and Bake:

Pour the prepared balsamic sauce over the seared chicken making sure each piece is well coated. Allow the sauce to simmer and reduce slightly for about 2 minutes. Remove the skillet from heat and carefully arrange the tomato and mozzarella mixture around and slightly on top of the chicken pieces. Place the entire skillet in the preheated oven and bake uncovered for 18 23 minutes until the chicken reaches an internal temperature of 165°F.

Rest and Serve:

Remove the skillet from the oven and let the chicken rest for a full 5 minutes before serving. This resting time allows the juices to redistribute throughout the meat ensuring maximum tenderness. Garnish with fresh torn basil leaves just before serving for a bright pop of color and flavor.

Save

The first time I made this dish my husband declared it better than our favorite Italian restaurant's chicken. The secret is really in the quality of your balsamic vinegar. I discovered this after splurging on an aged bottle from a specialty store. The difference was remarkable with richer caramelization and deeper flavor notes throughout the dish.

Make Ahead Options

This balsamic chicken can be fully prepared up to two days ahead of serving. Store it in an airtight container in the refrigerator then reheat in a 350°F oven until warmed through about 15 minutes. The flavors actually develop further as it sits making it ideal for meal prepping. If you want to prepare components separately you can make the balsamic sauce up to a week ahead and store it in the refrigerator.

Ingredient Substitutions

No fresh mozzarella? Shredded mozzarella works perfectly fine though you will lose some of the creamy texture that makes this dish special. If youre watching calories reduced fat mozzarella can be substituted without dramatically changing the final result. For a dairy free version simply omit the cheese entirely and add extra tomatoes for more juicy texture.

Chicken thighs can replace the breasts for a more tender result with slightly higher fat content. They typically require an additional 5 7 minutes of cooking time. For a vegetarian adaptation try using thick slices of cauliflower steaks or portobello mushrooms in place of the chicken adjusting cooking time accordingly.

Serving Suggestions

This balsamic chicken creates a beautiful presentation served directly in the skillet at the table. I like to pair it with a simple side of roasted asparagus or a crisp green salad with lemon vinaigrette to balance the richness of the dish. For a more substantial meal add a side of crusty bread to soak up the delicious sauce or serve over a bed of quinoa or farro.

For entertaining consider slicing the chicken and arranging it on a platter with the tomatoes mozzarella and extra sauce drizzled over top. This creates an impressive presentation while making it easier for guests to serve themselves.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish. They're naturally more flavorful and tender, though they may require an additional 5-7 minutes of cooking time. Just ensure they reach an internal temperature of 165°F before serving.

→ What can I serve with this balsamic chicken?

This dish pairs beautifully with crusty bread to soak up the sauce, or alongside pasta, rice, or roasted potatoes. For a lighter option, serve with a simple green salad or steamed vegetables like asparagus or broccoli.

→ Can I prepare this dish ahead of time?

You can marinate the chicken in the balsamic mixture up to 24 hours in advance. The complete dish is best enjoyed fresh from the oven, but leftovers can be refrigerated for 3-4 days and gently reheated.

→ What if I don't have an oven-safe skillet?

If you don't have an oven-safe skillet, transfer the seared chicken and sauce to a baking dish before adding the tomato-mozzarella mixture and baking. This works just as well but may require an extra dish to clean.

→ Can I substitute the balsamic vinegar?

While balsamic vinegar provides the signature flavor, you could substitute red wine vinegar mixed with a bit of maple syrup or brown sugar for a similar sweet-tangy profile. The flavor will be different but still delicious.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer to ensure the chicken reaches 165°F at its thickest part. Without a thermometer, cut into the thickest piece - properly cooked chicken should be opaque white throughout with clear juices.