One Pan Balsamic Chicken Recipe

If you’re craving a meal that looks stunning, feels comforting, and tastes as if it was crafted by a pro chef (but is shockingly easy to make), you’ll fall in love with One Pan Balsamic Chicken. This dish captures everything we dream of in a hearty chicken dinner: juicy, golden-browned chicken topped with sweet grape tomatoes and creamy mozzarella, all enveloped in an intensely flavorful balsamic glaze. It’s the kind of recipe you’ll want on repeat—not just for its taste, but because every step is designed to make your weeknight dinners vibrant and memorable.

Ingredients You’ll Need

Every ingredient in this One Pan Balsamic Chicken recipe plays a starring role, working together to deliver a bold medley of flavors. You won’t need any fancy equipment or specialty groceries—just rely on these basics to build impeccable taste, texture, and color right in your kitchen:

• Balsamic vinegar: Adds a deep, tangy-sweet complexity that perfectly balances the savory chicken and veggies.
• Honey: Rounds out the acidity of the vinegar with a touch of natural sweetness—don’t skip it!
• Avocado or olive oil: For sautéing and roasting; either oil works for a rich, smooth mouthfeel.
• Garlic cloves (minced): Fresh garlic releases aromatic magic as soon as it hits the pan (no jarred substitutes here!).
• Italian seasoning: This dried blend adds that classic herbaceous, almost earthy flavor instantly.
• Dijon mustard: Its sharpness lifts the sauce, giving it just the right touch of zing.
• Grape tomatoes (halved): Their natural juiciness concentrates and bursts, providing bright pops of color and flavor.
• Fresh mozzarella balls (ciliegine or pearls): They melt beautifully and lend a luscious, milky richness.
• Fresh basil (finely chopped): This vibrant green finishing touch brings freshness and visual appeal.
• Boneless, skinless chicken breasts (about 2 lbs.): For even cooking, pound to an even thickness—juicy every time!
• High-heat oil (like avocado oil): Ideal for searing; ensures your chicken gets gloriously golden in the pan.
• Kosher salt and fresh cracked black pepper: Season confidently—they bring everything together.

How to Make One Pan Balsamic Chicken

Step 1: Whisk the Balsamic Sauce

Start by grabbing a medium mixing bowl and whisking together your balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Don’t forget to season the sauce generously with salt and freshly cracked black pepper until it tastes perfectly balanced. This sweet, tangy mixture is the heart of your One Pan Balsamic Chicken—it infuses every bite with irresistible flavor.

Step 2: Toss the Tomato Mozzarella Topping

In a separate bowl, combine those juicy halved grape tomatoes, soft fresh mozzarella balls, and chopped basil. Give them a quick toss with a pinch of salt and pepper, letting the basil perfume the mixture. This isn’t just a topping—it’s the crowning glory of the dish, adding vibrant color and freshness that make the chicken sing.

Step 3: Prep Your Oven

Set your oven to preheat at 400 degrees F. Getting the oven nice and hot is crucial; it ensures the chicken roasts quickly and evenly, so nothing dries out. Meanwhile, have your large oven-proof skillet ready to go so there’s no scrambling mid-recipe.

Step 4: Sear the Chicken

Pour a couple of tablespoons of high-heat oil into your skillet and heat it over medium-high until shimmering. Season your chicken breasts all over with plenty of salt and pepper, then lay them in a single layer in the hot pan. Sear for 1 to 2 minutes per side—just long enough to get a beautiful golden crust without cooking them through. This builds a deeply savory base for the rest of the dish.

Step 5: Add the Balsamic Sauce

With the chicken lightly browned, pour the balsamic sauce mixture right into the skillet. It should bubble up almost instantly—use a wooden spoon to scrape up those delicious browned bits from the bottom. This step layers in extra flavor, marrying the tangy, herbaceous sauce with the browned chicken.

Step 6: Top with Tomato Mozzarella and Bake

Take the skillet off the heat and, while it’s still hot, scatter the tomato mozzarella mixture evenly over the chicken. Slide the uncovered skillet into the oven and bake for 18 to 23 minutes. The chicken will finish cooking through (aim for 165F on a thermometer), while the cheese softens and the tomatoes burst into pure deliciousness. Once done, let everything rest for 5 minutes before diving in for the juiciest results.

How to Serve One Pan Balsamic Chicken

Garnishes

You can really make your One Pan Balsamic Chicken shine with a shower of extra fresh basil leaves or even a drizzle of good olive oil over the finished dish. For a pop of color and flavor, a few turns of fresh black pepper or a sprinkle of flaky sea salt can work wonders right before serving.

Side Dishes

This dish loves company! Pair the chicken with fluffy buttered rice, a pile of garlicky mashed potatoes, or hearty crusty bread to mop up every last drop of balsamic glaze. For a lighter approach, a simple green salad or roasted asparagus turns One Pan Balsamic Chicken into a complete and satisfying meal.

Creative Ways to Present

If you’re serving to guests, try slicing the chicken before plating it, then spoon the sauce, tomatoes, and gooey mozzarella over the top for a dramatic, restaurant-worthy look. You can also arrange the chicken on a large platter family-style and let everyone help themselves—no fuss, all flavor.

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Balsamic Chicken keeps beautifully in the fridge for up to three days. Transfer it to an airtight container, making sure to include all those saucy tomatoes and mozzarella so everything stays moist and flavorful.

Freezing

You can freeze cooked chicken portions (minus the mozzarella if you prefer, since its texture changes when frozen), tightly wrapped, for up to two months. Thaw overnight in the fridge before reheating to preserve the juicy texture and full flavor.

Reheating

For best results, reheat leftover One Pan Balsamic Chicken gently in a covered skillet over low heat, adding a splash of broth or water if the sauce needs loosening. Alternatively, microwave individual portions in short bursts to prevent drying. The cheese may not be as perfectly melty as the first time, but the deliciousness persists.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and work great in this recipe, though you may need to add a few extra minutes to the baking time to ensure they’re cooked through.

What if I don’t have fresh mozzarella?

If fresh mozzarella isn’t available, you can use shredded mozzarella or even slices—just note that the texture will be a little different, but the creamy cheesiness will still complement the dish nicely.

Can I make One Pan Balsamic Chicken dairy-free?

You sure can! Simply omit the mozzarella or use a dairy-free cheese alternative. The dish will still be flavorful thanks to the balsamic glaze and fresh herbs.

Do I need to use an oven-safe skillet?

While an oven-safe skillet is ideal for this one-pan recipe, you can also transfer the browned chicken and sauce to a baking dish before topping and finishing in the oven—just add a couple extra minutes if needed.

Is this recipe gluten-free?

Yes, One Pan Balsamic Chicken is naturally gluten-free as long as your mustards and seasonings are certified gluten-free. Always check labels to be safe if you have dietary sensitivities.

Final Thoughts

It’s amazing how such a simple recipe can deliver the wow-factor of One Pan Balsamic Chicken. If you’ve been looking for a new weeknight hero or a dish that impresses without the stress, give this one a try—you’ll quickly see why it’s a staple on my table and, I hope, soon on yours too!

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