Description
This one pan balsamic chicken recipe combines tender, juicy chicken breasts with a flavorful balsamic glaze, fresh grape tomatoes, and creamy mozzarella. Quick to prepare and bake, it offers a perfect balance of tangy, savory, and fresh flavors, ideal for an easy weeknight dinner.
Ingredients
Scale
Sauce
- 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
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
Instructions
- Make the sauce: In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set aside.
- Prepare the tomato mozzarella mixture: In a separate bowl, toss the halved grape tomatoes, fresh mozzarella balls, and chopped basil together. Season with salt and pepper to taste. Set aside.
- Preheat oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the chicken.
- Sear the chicken: Heat the avocado oil over medium-high heat in a large oven-safe skillet. Season the pounded chicken breasts with salt and pepper on all sides. When the oil is shimmering and pan is hot, add the chicken in a single layer and cook for 1-2 minutes on each side until lightly golden brown.
- Add the sauce and deglaze: Pour the prepared balsamic sauce over the chicken in the skillet. It will quickly come to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
- Add the tomato mozzarella topping: Immediately remove the skillet from the heat and evenly spread the tomato mozzarella mixture over the chicken breasts.
- Bake: Place the skillet uncovered in the preheated oven and bake for 23 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Rest and serve: Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- If using ciliegine fresh mozzarella, cut the balls in half. Pearls do not need to be cut.
- Pounding the chicken to an even thickness ensures even cooking and tender meat.
- This recipe was updated from an older version that used a soy sauce and tomato sauce marinade to simplify flavor and ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
