One Pan Balsamic Chicken (Print Version)
# Ingredients:
→ Sauce
01 -
1/3 cup balsamic vinegar
02 -
2 tablespoons honey
03 -
2 tablespoons oil (avocado or olive oil)
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
1 tablespoon Dijon mustard
→ Tomato Mozzarella
07 -
8 ounces grape tomatoes, halved
08 -
8 ounces fresh mozzarella balls (ciliegine or pearls)
09 -
2 tablespoons finely chopped fresh basil
→ Chicken
10 -
2 pounds boneless, skinless chicken breasts, pounded to even thickness
11 -
2 tablespoons avocado oil or other high-heat oil
12 -
Kosher salt and freshly ground black pepper to taste
# Instructions:
01 -
In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set aside.
02 -
In a separate bowl, combine grape tomatoes, fresh mozzarella, and basil. Season with salt and pepper to taste, and set aside.
03 -
Preheat your oven to 400°F (200°C).
04 -
In a large oven-safe skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Season chicken breasts with salt and black pepper on both sides. Add chicken to the skillet in a single layer and cook for 1–2 minutes on each side until lightly golden brown.
05 -
Pour the balsamic sauce mixture into the skillet. Allow it to come to a simmer while scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat.
06 -
Top the chicken with the tomato mozzarella mixture evenly across the pan.
07 -
Transfer the skillet to the preheated oven and bake uncovered for 18–23 minutes, or until the internal chicken temperature reaches 165°F (74°C).
08 -
Remove the skillet from the oven and allow the chicken to rest for 5 minutes before serving.
# Notes:
01 -
If using ciliegine mozzarella, cut it in half. If using pearl mozzarella, no need to cut.
02 -
Pounding the chicken to an even thickness ensures even cooking and tender results.