Description
This One Pan Balsamic Chicken is a vibrant and flavorful meal featuring juicy chicken breasts glazed with a sweet and tangy balsamic sauce, all cooked in a single skillet for easy cleanup. Paired with fresh grape tomatoes, creamy mozzarella, and fragrant basil, it’s a simple yet elegant dish that works beautifully for both busy weeknights and dinner guests.
Ingredients
For the Sauce
-
⅓ cup balsamic vinegar
-
2 tbsp honey
-
2 tbsp oil (avocado or olive oil)
-
2 garlic cloves, minced
-
1 tsp Italian seasoning
-
1 tbsp Dijon mustard
For the Tomato Mozzarella Mixture
-
8 oz grape tomatoes, halved
-
8 oz fresh mozzarella balls (ciliegine or pearls)
-
2 tbsp finely chopped fresh basil
For the Chicken
-
2 lb boneless, skinless chicken breasts, pounded to even thickness
-
2 tbsp avocado oil or other high-heat oil
-
Kosher salt and freshly ground black pepper, to taste
Instructions
-
Prep the Sauce: In a small bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Set aside.
-
Cook the Chicken: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Season chicken breasts generously with kosher salt and pepper. Add to the skillet and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken and set aside.
-
Deglaze and Add Sauce: Reduce heat to medium. Pour the prepared balsamic sauce into the same skillet, scraping up any brown bits. Simmer for 2–3 minutes until slightly thickened.
-
Return Chicken and Add Tomatoes: Return chicken to the pan, spooning the balsamic glaze over it. Scatter halved grape tomatoes around the chicken. Cook for another 2–3 minutes until tomatoes are softened.
-
Finish with Mozzarella and Basil: Turn off the heat. Add mozzarella balls to the skillet and cover for 1–2 minutes, allowing them to soften slightly. Sprinkle with fresh basil before serving.
- Serve: Serve warm, spooning the balsamic glaze and tomatoes over the chicken.
Notes
-
Serve over rice, quinoa, pasta, or with crusty bread to soak up the sauce.
-
Swap chicken breasts for chicken thighs if preferred.
-
Add a pinch of red pepper flakes to the sauce for a little heat.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American