One Pan Balsamic Chicken

One pan balsamic chicken brings together juicy chicken breasts, tangy balsamic glaze, and fresh mozzarella for a restaurant-quality meal ready in under 40 minutes. I still remember the first time I made this dish on a busy Wednesday evening. My kitchen filled with the sweet aroma of caramelizing balsamic vinegar, and I knew I’d found something special. What started as an experiment with ingredients I had on hand became one of those recipes my family requests week after week. The magic happens when that golden-brown chicken meets the warm balsamic sauce, and those little mozzarella balls start to melt just enough. It’s the kind of dinner that makes you feel like you’ve accomplished something wonderful, even on the most hectic days. Time to get your skillet ready!

What Makes This One Pan Balsamic Chicken So Special

This recipe has earned its place in my regular rotation because it solves that eternal weeknight question: “What’s for dinner?” I’ve cooked countless chicken dinners over the years, and this one consistently delivers without demanding hours in the kitchen or a sink full of dishes afterward.

Here’s what makes it work so beautifully:

• Everything cooks in one skillet – From searing to baking, you’ll only dirty one pan, which means minimal cleanup when you’re already tired
• Fresh ingredients create restaurant flavors – The combination of balsamic, honey, and fresh basil tastes like something you’d order out, but costs a fraction of the price
• Ready in 40 minutes or less – Perfect timing for those evenings when everyone’s hungry and patience is running thin
• Pantry-friendly ingredients – Most of what you need is probably sitting in your kitchen right now
• Naturally impressive presentation – Those melted mozzarella balls and roasted tomatoes look gorgeous without any extra effort
• Works for company or weeknights – Fancy enough for guests, easy enough for Tuesday

I’ve made this for my grandchildren’s visits and for regular family dinners, and it never disappoints. The beauty is in how forgiving it is. Even if your timing isn’t perfect, you’ll still end up with tender, flavorful chicken.

Ingredient Spotlight

Balsamic vinegar forms the tangy-sweet foundation of our sauce, and I always choose a mid-quality vinegar rather than the cheapest option. The flavor difference is noticeable when it reduces and concentrates.

Honey balances the acidity of the balsamic perfectly, creating that glossy, slightly sticky glaze that coats each piece of chicken beautifully.

Boneless skinless chicken breasts are the protein star here, and pounding them to an even thickness ensures they cook uniformly and stay incredibly moist throughout.

Fresh mozzarella balls (ciliegine or pearls) melt into creamy pockets of richness, and their mild flavor lets the balsamic shine while adding luxurious texture.

Grape tomatoes bring bright acidity and a pop of color, plus they roast just enough in the oven to become jammy and sweet.

Fresh basil adds that aromatic, peppery freshness that makes this dish taste like summer, even in the middle of winter. I prefer tearing or chopping it just before adding to preserve its vibrant flavor.

Dijon mustard might seem like a small addition, but it provides subtle depth and helps emulsify the sauce so everything clings to the chicken.

Parmesan cheese mixed into the flour coating creates an extra layer of savory flavor and helps achieve that gorgeous golden crust when you sear the chicken.

Italian seasoning brings oregano, basil, and other herbs that complement the balsamic beautifully. In my kitchen, I prefer the convenience of a good blend over measuring individual herbs.

Garlic infuses the entire sauce with aromatic warmth, and mincing it finely ensures it distributes evenly without overpowering the delicate balance of flavors.

How to Make One Pan Balsamic Chicken

Step 1. I’ve learned that preparing all your components before you start cooking makes the actual cooking process smooth and stress-free. Whisk your balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in one bowl, seasoning it with salt and pepper, then set it aside.

Step 2. Betty always prepares her tomato-mozzarella mixture ahead of time too, so toss your halved grape tomatoes with the fresh mozzarella balls and chopped basil in a separate bowl, seasoning generously with salt and pepper.

Step 3. Preheat your oven to 400°F while you prepare the chicken. This temperature is hot enough to finish cooking the chicken through while melting the cheese without burning anything.

Step 4. After years of making chicken dishes, I discovered that slicing the breasts lengthwise and pounding them to 1/2-inch thickness is the secret to evenly cooked, tender meat. Pat them completely dry with paper towels so the coating adheres properly.

Step 5. Season both sides of each chicken piece with Italian seasoning, salt, and pepper, then dredge them in the flour-Parmesan mixture you’ve combined on a plate, tapping off any excess.

Step 6. Heat your oil in a large oven-safe skillet over medium-high heat until it shimmers, then sear the chicken in batches for 4 to 5 minutes per side. Resist the urge to move them around, as a good golden crust takes time to develop.

Step 7. Once all the chicken is seared and set aside, add your balsamic sauce mixture to the hot skillet where it should immediately begin to bubble and simmer.

Step 8. The key I discovered is using a wooden spoon to scrape up all those brown bits from the bottom of the pan. That’s where so much flavor lives, and it will enrich your sauce beautifully.

Step 9. Remove the skillet from heat, return the chicken to the pan, and scatter your tomato-mozzarella mixture over everything before sliding the whole skillet into the oven.

Step 10. Bake uncovered for 18 to 23 minutes until the chicken reaches an internal temperature of 165°F and the mozzarella has melted into creamy pools. Let it rest for 5 minutes before serving so the juices redistribute throughout the meat.

Keeping This One Pan Balsamic Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3 to 4 days. The chicken actually tastes wonderful the next day once the flavors have had time to meld together, though the coating won’t be quite as crispy as when it’s fresh. Betty’s method is to store the chicken with all the sauce and toppings together, as they help keep the meat moist during storage.

For longer storage, this dish freezes beautifully for up to 3 months. I recommend using freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible before sealing. The mozzarella texture changes slightly after freezing, but the overall dish still tastes delicious. My family has never complained about freezer versions.

For the best texture, I reheat by placing the chicken in a lightly greased, covered casserole dish at 350°F for 20 to 25 minutes if it’s been thawed overnight. If you’re reheating from frozen, the microwave works in a pinch and takes about 3 to 4 minutes on medium power, though the oven method preserves more of that original texture. Through trial and error, I learned that adding a splash of water or chicken broth before reheating helps prevent the chicken from drying out.

Perfect Partners for One Pan Balsamic Chicken

Creamy mashed potatoes soak up that tangy balsamic sauce beautifully, creating the ultimate comfort food combination. The rich, buttery potatoes balance the bright acidity of the vinegar perfectly.

Cauliflower rice pilaf offers a lighter option that still provides substance, and its mild flavor lets the balsamic chicken remain the star of the plate while adding wholesome vegetables to your meal.

Buttered egg noodles give you that classic pasta pairing with a tender texture that complements the juicy chicken, plus they’re ready in just 8 minutes when you’re short on time.

Roasted vegetables like Brussels sprouts, carrots, or asparagus add color, nutrition, and a slightly caramelized flavor that echoes the sweetness in the balsamic glaze. I often roast them on a separate sheet pan while the chicken bakes.

Crusty Italian bread is essential in my family’s opinion because you’ll want something to mop up every drop of that incredible sauce. We’ve been known to fight over the last piece.

Simple arugula salad with lemon vinaigrette cuts through the richness of the dish and adds a peppery freshness that makes the meal feel lighter and more complete.

For a complete Italian-inspired meal, try pairing this with sun-dried tomato chicken orzo as a side, or serve alongside garlic butter steak bites with parmesan cream for a feast that will impress guests.

Common Questions About Balsamic Chicken