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One Pan Balsamic Chicken

Juicy seared chicken breasts baked in a tangy balsamic sauce, topped with mozzarella, tomatoes, and basil for an easy one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons avocado oil or olive oil
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 8 oz grape tomatoes halved
  • 8 oz fresh mozzarella balls ciliegine or pearls
  • 2 tablespoons fresh basil finely chopped
  • 2 lb boneless, skinless chicken breasts pounded to even thickness
  • 2 tablespoons avocado oil or other high-heat oil
  • Kosher salt and black pepper to taste

Equipment

  • Large oven-safe skillet
  • Meat mallet
  • mixing bowls
  • whisk

Method
 

  1. Whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper.
  2. In a separate bowl, toss tomatoes, mozzarella, and basil with salt and pepper.
  3. Preheat oven to 400°F (200°C).
  4. Season chicken with salt and pepper. Heat oil in an oven-safe skillet over medium-high. Sear chicken 1–2 minutes per side until golden.
  5. Pour balsamic sauce into skillet and scrape up brown bits. Remove from heat and scatter tomato–mozzarella mixture over chicken.
  6. Bake uncovered for 18–23 minutes, until chicken is fully cooked (165°F internal temperature).
  7. Remove from oven and let rest 5 minutes before serving.

Notes

Pound chicken for even cooking. Cut ciliegine mozzarella in half if large. Use thighs if preferred (adjust cook time). Store leftovers in fridge 3–4 days. Reheat gently to preserve texture.