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One Pan Balsamic Chicken

A foolproof, flavorful weeknight dinner featuring seared chicken breasts baked in a from-scratch balsamic sauce with tomatoes, mozzarella, and basil.
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Prep Time 15 minutes
Cook Time 23 minutes
resting time 5 minutes
Total Time 38 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large oven-safe skillet
  • Mallet or rolling pin

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk together the sauce ingredients (balsamic vinegar, honey, 2 Tbsp. oil, garlic, Italian seasoning, Dijon mustard). Season with salt and pepper, to taste. Set aside.
  3. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
  4. Heat 2 Tbsp. oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown.
  5. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
  6. Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
  7. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.

Notes

Mozzarella: If using ciliegine mozzarella ('cherry size'), cut it in half. If using 'pearls' (smaller size), no need to cut in half.
Chicken: Pounding the chicken to even thickness is a crucial step. It helps the chicken cook evenly, tenderizes the meat, and results in moist meat.
Searing: Sear the chicken first to build flavor before adding the sauce.
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