Go Back
Cast iron skillet with balsamic chicken breasts topped with melted mozzarella, cherry tomatoes, and fresh basil leaves.

One Pan Balsamic Chicken

This one-pan balsamic chicken recipe is perfect for a quick and delicious weeknight meal, combining tender chicken with sweet and tangy flavors, fresh tomatoes, and gooey mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • ⅓ 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
  • 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
  • 2 Tbsp. avocado oil or other high-heat oil
  • Kosher salt to taste
  • fresh black pepper to taste

Equipment

  • Mixing Bowls
  • Whisk
  • Large oven-safe skillet
  • Wooden Spoon

Method
 

Preparation
  1. In a bowl, whisk together the balsamic vinegar, honey, 2 tablespoons of oil, minced garlic, Italian seasoning, and Dijon mustard for the sauce, then season with salt and pepper and set aside.
  2. In a separate bowl, combine the halved grape tomatoes, fresh mozzarella balls, and finely chopped basil, then season with salt and pepper and set aside.
  3. Preheat your oven to 400 degrees F.
Cooking
  1. Heat 2 tablespoons of avocado oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts all over with salt and pepper.
  2. Once the pan is hot and the oil is shimmering, add the chicken to the skillet in a single layer and cook for 1-2 minutes per side until lightly golden brown. Pour the balsamic sauce mixture over the chicken; it should quickly simmer, and use a wooden spoon to scrape up any browned bits.
  3. Immediately remove the pan from the heat and evenly distribute the tomato and mozzarella mixture over the chicken.
  4. Bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165F. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Notes

Pounding the chicken to an even thickness ensures it cooks uniformly. Adjust salt and pepper to your taste, and consider serving this dish with a side of roasted vegetables or a light salad.