One Pan Balsamic Chicken

This One Pan Balsamic Chicken has transformed my weeknight dinner routine with its perfect balance of tangy, sweet flavors and the beautiful combination of melted mozzarella and juicy tomatoes. Working with just one skillet means less cleanup while still delivering restaurant-quality results every time.

I first made this recipe when I needed something quick yet special for unexpected dinner guests. The way the balsamic glaze caramelizes around the chicken and combines with the melted mozzarella created such a hit that it's now requested whenever friends visit.

Ingredients

• Boneless skinless chicken breasts: 2 pounds. Pounding them to even thickness is crucial for even cooking and tenderness
• Balsamic vinegar: 1/3 cup. Forms the foundation of our delicious glaze with its signature tang
• Honey: 2 tablespoons. Balances the acidity of the vinegar with natural sweetness
• Fresh mozzarella balls: 8 ounces. The smaller pearl or ciliegine varieties work perfectly here. Their creaminess creates the most wonderful contrast
• Grape tomatoes: 8 ounces. Choose firm bright ones for best flavor and texture
• Fresh basil: 2 tablespoons. Adds that unmistakable Italian aroma look for vibrant green leaves
• Dijon mustard: 1 tablespoon. Works as an emulsifier and adds depth to the sauce
• Italian seasoning: 1 teaspoon. Provides a perfect herb blend that complements all other flavors

Step-by-Step Instructions

Prepare the balsamic sauce:

Whisk together balsamic vinegar honey oil garlic Italian seasoning and Dijon mustard until completely combined. This sauce is the heart of the dish providing a perfect balance of sweet tangy and savory notes. Make sure to thoroughly incorporate the Dijon which helps emulsify the sauce.

Mix the caprese topping:

Gently combine halved grape tomatoes fresh mozzarella balls and chopped basil in a separate bowl. Season with salt and pepper. This fresh mixture will partially melt in the oven creating pockets of creamy cheese against the bright acidity of tomatoes. The basil perfumes everything beautifully.

Prepare and sear the chicken:

Pound chicken breasts to even thickness about half an inch throughout. This crucial step ensures even cooking. Heat oil in an ovenproof skillet until shimmering then sear seasoned chicken for just 1 to 2 minutes per side until golden. You want color but not full cooking as the oven will finish the job.

Add sauce and topping:

Pour the balsamic mixture over the chicken allowing it to come to a quick simmer while scraping up any flavorful browned bits from the pan. This deglazing step incorporates all those delicious caramelized flavors. Then immediately remove from heat and arrange the tomato mozzarella mixture over the chicken.

Bake to perfection:

Transfer the entire skillet to a preheated 400°F oven and bake uncovered for 18 to 23 minutes. The chicken should reach 165°F internally when tested with a meat thermometer. During this time the sauce will reduce and thicken while the cheese melts beautifully over the chicken.

Rest before serving:

Allow the finished dish to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken ensuring maximum moisture and flavor in every bite. The sauce will also continue to thicken slightly.

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The balsamic sauce is my favorite part of this recipe. I often make a double batch to keep some on hand for quick marinades or to drizzle over roasted vegetables. My family knows when they smell that distinctive sweet tangy aroma that something delicious is coming to the table.

Achieving Perfect Chicken Texture

Pounding chicken breasts to even thickness is not just a suggestion but essential for this recipe. Beyond ensuring even cooking it actually breaks down muscle fibers making the meat more tender. I use the flat side of a meat mallet for best results but a rolling pin works too. Place the chicken between plastic wrap or in a zip top bag to prevent splatters and aim for about half inch thickness throughout.

Make Ahead Options

This dish is perfect for busy households. You can prepare the balsamic sauce up to 3 days ahead and store in an airtight container in the refrigerator. The tomato mozzarella mixture can be combined up to 8 hours before cooking though I recommend adding the basil just before baking for maximum freshness. The fully cooked dish reheats beautifully making excellent leftovers for lunch the next day.

Serving Suggestions

While this One Pan Balsamic Chicken is a complete protein with vegetables consider serving it alongside a simple green salad dressed with olive oil and lemon or some crusty bread to soak up the incredible sauce. For a more substantial meal add roasted potatoes or steamed rice. I often serve this with a simple arugula salad with shaved parmesan which pairs perfectly with the balsamic flavors.

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Frequently Asked Questions

→ Can I substitute the balsamic vinegar?

Yes, you can use a mix of soy sauce and lemon juice for a tangy alternative, though the flavor will differ slightly.

→ What type of mozzarella should I use?

Fresh mozzarella balls like ciliegine or pearls work best. Smaller pearls don’t require cutting, while ciliegine can be halved.

→ How can I ensure tender chicken?

Pound the chicken to an even thickness before cooking. This step helps the chicken cook evenly and retain moisture.

→ Can I prepare this dish ahead of time?

The chicken and balsamic sauce can be prepped ahead, but for best results, add the tomato-mozzarella mixture just before baking.

→ What sides pair well with this dish?

Serve with a fresh green salad, roasted vegetables, or crusty bread to complement the flavors of the dish.