One Pan Balsamic Chicken Recipe

If you’re searching for a dinner that looks stunning, tastes incredible, and won’t leave you with a sink full of dishes, let me introduce you to the magic of One Pan Balsamic Chicken. Imagine juicy chicken breasts, golden brown and bubbling beneath a blanket of sweet-tangy balsamic glaze, studded with juicy grape tomatoes and creamy mozzarella—each bite bursting with flavor and summer freshness. With this dish, you’ll have a delicious meal that’s as fit for weeknight comfort as it is for impressing guests—all in one, single pan.

Ingredients You’ll Need

Let’s talk about how a handful of thoughtfully chosen ingredients come together here, each one playing a starring role in flavor, color, or texture. These pantry staples and fresh additions are easy to find yet truly essential to what makes One Pan Balsamic Chicken shine!

• Balsamic Vinegar: Provides a bold, tangy-sweet backbone that caramelizes beautifully in the oven.
• Honey: Balances the acidity of the vinegar and helps everything glaze to perfection.
• Oil (Avocado or Olive): Use a good-quality oil for both flavor and achieving a lovely, crisp sear.
• Garlic Cloves, Minced: Brings an irresistible aromatic boost—fresh is best here!
• Italian Seasoning: Adds a touch of herbal warmth and complexity; if you have homemade, even better.
• Dijon Mustard: Lends a kick of sharpness and helps the sauce emulsify.
• Grape Tomatoes, Halved: These sweet little gems roast up tender, juicy, and slightly jammy.
• Fresh Mozzarella Balls: Ciliegine or pearls melt into creamy pools—use the best quality you can find.
• Fresh Basil, Finely Chopped: Sprinkled at the end, it brightens up every bite.
• Boneless, Skinless Chicken Breasts: Pound them evenly for fast, even cooking and juicy results.
• Avocado Oil or High-Heat Oil: For getting that beautifully golden crust on the chicken.
• Kosher Salt and Fresh Black Pepper: Simple, crucial seasonings—never underestimate the foundation they provide.

How to Make One Pan Balsamic Chicken

Step 1: Whisk Together the Sauce

Grab a medium mixing bowl and combine the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. It’s important to whisk until everything is well blended and glossy—this mixture will blossom in the oven, coating your chicken in a tangy-sweet hug. Don’t forget to season it with a sprinkle of salt and pepper for an extra layer of flavor.

Step 2: Marry the Tomatoes, Mozzarella, and Basil

In a separate bowl, toss your halved grape tomatoes with the mozzarella balls and chopped basil. A good rule: taste a tomato (just for research!) to make sure it’s sweet and juicy. Add a pinch of salt and black pepper, and give everything a gentle toss. This colorful topping is what turns One Pan Balsamic Chicken from simple to spectacular.

Step 3: Preheat That Oven

Set your oven to 400 degrees Fahrenheit so it’s piping hot and ready when your skillet needs to slide in. Getting the oven to temp right away means the chicken will cook evenly and quickly.

Step 4: Sear the Chicken

Heat your high-heat oil (like avocado) in a large oven-safe skillet over medium-high. While things get hot, season the chicken breasts on both sides with salt and pepper—liberally! Once your oil is shimmering, nestle the chicken in a single layer. Sear for just 1 to 2 minutes per side, until they’re golden but not cooked through. This quick sear locks in juices and creates savory browned bits that deepen the flavor of your sauce.

Step 5: Add Sauce and Deglaze

Pour the balsamic mixture over your just-seared chicken. As soon as it hits the pan, it should bubble and shimmer—use a wooden spoon to scrape up the brown bits stuck to the bottom; that’s flavor gold right there! This step lets all the goodness from searing meld into the sauce for a deep, complex taste.

Step 6: Top with Tomato Mozzarella Mixture

Remove the pan from the heat and, while it’s still warm, scatter the tomato-mozzarella-basil mix straight over the chicken. The colors will pop and those creamy mozzarella balls will be calling your name already!

Step 7: Bake to Perfection

Pop the skillet in your preheated oven, uncovered. Bake for about 18 to 23 minutes, or until the chicken is fully cooked through—the internal temp should read 165F. The cheese melts, tomatoes burst, and the entire kitchen will smell utterly inviting. Let everything rest for 5 minutes before serving to keep those juices in the chicken where they belong.

How to Serve One Pan Balsamic Chicken

Garnishes

Once your One Pan Balsamic Chicken is out of the oven, sprinkle over a handful of freshly chopped basil for a pop of color and fragrance. If you have it, a drizzle of extra balsamic reduction or a light crack of black pepper right before serving sends this dish over the top, making every bite a little celebration.

Side Dishes

This dish pairs beautifully with so many sides! Try it over fluffy quinoa, buttery mashed potatoes, or a bowl of al dente pasta to soak up all the luscious sauce. For something lighter, a simple green salad or roasted seasonal veggies keep things fresh and vibrant.

Creative Ways to Present

Turn this into a showstopper by serving it family-style, straight from the skillet—just set it in the middle of the table and let everyone dig in. For a special occasion, plate each chicken breast with a perfect stack of tomatoes and mozzarella, and finish with a balsamic drizzle and fresh basil sprig for gorgeous, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pan Balsamic Chicken in an airtight container in the refrigerator for up to 3 days. The sauce and melted mozzarella actually taste even better the next day, making leftovers something to look forward to.

Freezing

You can freeze the cooked chicken and sauce (without the mozzarella if you prefer best texture) for up to 2 months. Wrap tightly and store flat. When ready to enjoy, thaw in the fridge overnight. For best results, add fresh mozzarella and basil after reheating.

Reheating

To reheat, simply place the chicken and toppings in an oven-safe dish, cover loosely with foil, and warm at 325F until heated through. Or, microwave gently in 30-second bursts—adding a splash of water if needed to loosen the sauce. Always finish with a fresh sprinkle of basil for revived flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. Just adjust cooking time as needed—thighs may take a couple extra minutes to cook through.

Can I make One Pan Balsamic Chicken dairy-free?

Yes, simply omit the mozzarella or use your favorite dairy-free cheese alternative. All the bold flavors from the sauce and tomatoes still shine through beautifully!

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

No worries! Sear the chicken and simmer the sauce in any skillet, then transfer everything to a baking dish for the oven step. The recipe stays just as easy and delicious.

How can I tell when the chicken is done?

The most reliable way is to check with an instant-read thermometer—the thickest part of the chicken should hit 165F. If you don’t have one, make sure the juices run clear and the meat is no longer pink in the center.

Can I double the recipe for a crowd?

Definitely! Just make sure not to overcrowd your pan—use two pans or bake in batches if needed so every piece of chicken gets maximum golden goodness. One Pan Balsamic Chicken is a great choice for feeding a hungry group.

Final Thoughts

There’s so much to love about One Pan Balsamic Chicken: it’s speedy, stunning, and effortlessly flavorful. Invite your loved ones over, pour a glass of wine, and let this dish work its magic—you might just find it becoming a new favorite in your kitchen, too!

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