One Pan Balsamic Chicken Recipe

Get ready to fall in love with your new go-to weeknight dinner: One Pan Balsamic Chicken! This vibrant, flavor-packed dish combines juicy chicken breasts, sweet-tangy balsamic glaze, and the lush duo of tomatoes and mozzarella—all in just one trusty skillet. Not only is it effortless and quick to throw together, but it also brings gourmet flair straight to your table without a lot of fuss. Expect melty cheese, fresh basil, and the mouthwatering aroma of garlic and herbs swirling together for a meal that looks as stunning as it tastes. Whether you’re feeding your family or impressing friends, One Pan Balsamic Chicken has you covered with both elegance and ease.

Ingredients You’ll Need

Every ingredient in this recipe works together like a dream, delivering bold flavor, moist textures, and a beautiful pop of color. The best part? These are mostly staples you may already have—just a handful of fresh items and pantry basics for a truly memorable One Pan Balsamic Chicken.

• Balsamic vinegar: Gives the dish its signature tangy-sweet depth; opt for a good quality balsamic for best results.
• Honey: Adds just enough natural sweetness to balance the acidity and round out the sauce.
• Avocado or olive oil: Essential for sautéing the chicken and crafting a glossy, rich sauce.
• Garlic cloves: Minced fresh garlic infuses the entire pan with irresistible aroma and zest.
• Italian seasoning: Brings a medley of herbs for that unmistakable Mediterranean taste.
• Dijon mustard: Adds subtle heat and tang, helping the sauce to emulsify perfectly.
• Grape tomatoes: These keep their shape and sweetness when baked, lending color and freshness.
• Fresh mozzarella balls: Creamy, melty, and perfect for bite-sized, cheesy goodness throughout every serving.
• Fresh basil: Finely chopped basil brightens everything up with a burst of green and herbaceous flavor.
• Boneless, skinless chicken breasts: Pound them to even thickness for tender, juicy results every time.
• Kosher salt and freshly cracked black pepper: Season generously to bring out the best in every ingredient.

How to Make One Pan Balsamic Chicken

Step 1: Mix the Balsamic Sauce

In a small mixing bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Give it a taste and season with a sprinkle of salt and pepper. This sauce is the key to the irresistible glaze that coats every bite of One Pan Balsamic Chicken—it’s sweet, tangy, and full of rich, complex flavors.

Step 2: Prep the Tomato Mozzarella Mixture

Grab a separate bowl and gently toss the halved grape tomatoes, mozzarella balls, and finely chopped basil together. Don’t forget a pinch of salt and a few cracks of pepper to really make those flavors pop. By prepping this topping in advance, you’ll save time later and keep your One Pan Balsamic Chicken fresh and vibrant at serving.

Step 3: Sear the Chicken

Preheat your oven to 400 degrees F. Meanwhile, heat a large, oven-safe skillet over medium-high heat and add the avocado oil. Season the chicken breasts well with salt and pepper, then place them in the hot skillet in a single layer. Let each side cook for just 1 to 2 minutes until they’re lightly golden—don’t worry about cooking them through yet. This quick sear locks in juiciness and adds a gorgeous color.

Step 4: Add the Sauce

Pour your prepared balsamic sauce directly into the skillet with the seared chicken. As soon as it hits the pan, it’ll start to bubble and smell amazing. Use a wooden spoon to scrape up any browned bits from the bottom—those little flecks are pure flavor gold for One Pan Balsamic Chicken!

Step 5: Top with Tomato Mozzarella & Bake

Remove the skillet from the heat and scatter the tomato mozzarella mixture evenly over the chicken. Pop the whole skillet into your oven (no need to cover!) and let everything bake for 18 to 23 minutes. The chicken will finish cooking until juicy and tender, and the mozzarella will turn irresistibly gooey. Check for an internal temp of 165F before pulling it from the oven.

Step 6: Rest & Serve

Once done, let your One Pan Balsamic Chicken rest for about 5 minutes. This lets the juices redistribute so every bite is succulent and moist. Serve it straight from the skillet for rustic appeal, or plate individually for an elegant touch.

How to Serve One Pan Balsamic Chicken

Garnishes

A handful of freshly torn basil leaves and an extra drizzle of balsamic reduction (if you have it) take your One Pan Balsamic Chicken to new heights. You can also add a sprinkle of chili flakes for a hint of heat or a dusting of flaked sea salt right before serving to amplify the flavors.

Side Dishes

Serve your One Pan Balsamic Chicken alongside simple sides that soak up the delicious sauce—think fluffy rice, creamy mashed potatoes, or a crusty baguette. For a lighter touch, pair with lemony arugula salad or roasted seasonal vegetables to round out the meal.

Creative Ways to Present

Impress your guests by plating the chicken over a bed of quinoa, or slice it and layer atop toasted crostini for irresistible balsamic chicken bruschetta. For family style, just set the whole skillet in the center of the table and let everyone dig in—this dish always looks inviting and festive.

Make Ahead and Storage

Storing Leftovers

If you have any One Pan Balsamic Chicken left (which is a big “if”), let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a fantastic next-day lunch or dinner.

Freezing

For longer storage, freeze cooled portions (ideally without the mozzarella, which can get rubbery) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor. Add fresh mozzarella and basil after reheating for a just-made taste.

Reheating

Gently reheat One Pan Balsamic Chicken in a skillet over medium-low heat, adding a splash of water or chicken broth to keep it moist. You can also microwave individual portions, but cover them with a damp paper towel to help preserve the juiciness of the chicken. Add a little fresh basil or a new drizzle of balsamic if you want to refresh the flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully here, staying extra juicy and flavorful. Just make sure to adjust the cooking time, as thighs may need a few extra minutes in the oven.

What kind of balsamic vinegar should I use?

Opt for a good-quality balsamic vinegar that tastes smooth and fruity—nothing too sharply acidic. Aged balsamic is perfect if you have it, but any standard grocery store version will still give One Pan Balsamic Chicken great flavor.

How do I tell if my chicken is fully cooked?

A quick-read thermometer should give you a reading of 165F at the thickest part of the chicken. If you don’t have a thermometer, look for clear juices and no pinkness when you cut into the thickest portion.

Can I make this dish dairy-free?

Yes! Simply omit the mozzarella or use a dairy-free alternative. The chicken and tomato mixture is still incredibly delicious, and you won’t lose any of the signature flavors of One Pan Balsamic Chicken.

Is this dish good for meal prep?

Definitely! You can assemble everything, refrigerate, and bake just before serving. Or, cook the chicken and sauce in advance and simply add fresh mozzarella and basil during reheating for that same fresh effect.

Final Thoughts

If you’re looking for a satisfying weeknight meal that’s big on flavor, low on cleanup, and guaranteed to impress, One Pan Balsamic Chicken is the answer. I can’t wait for you to try it and make it part of your regular dinner rotation—happy cooking!

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