Easy, Flavorful, and Perfect for Busy Nights
Hola, friend! There’s something so magical about a recipe that looks elegant but takes less than an hour from fridge to table.
My One Pan Balsamic Chicken does exactly that. It brings together juicy, golden chicken, sweet balsamic glaze, and creamy mozzarella in one skillet, creating a meal that tastes like it came straight from a cozy Italian bistro.
I first made this dish on a late summer evening when the tomatoes were just perfect and my kitchen smelled like basil and garlic. It’s one of those recipes that feels fancy enough for company but easy enough for a weeknight.
The best part? Fewer dishes, fresh ingredients, and a flavor that truly satisfies.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 4–6 |
| Course: | Main |
| Cuisine: | Italian |
| Method: | Baked |
| Difficulty: | Easy |
| Best Season to Serve: | All year round |
Why You’ll Love This Recipe
- One pan magic: Cook everything in one skillet, which means fewer dishes and easy cleanup.
- Fresh Mediterranean flavor: The balsamic glaze adds tang and sweetness that pairs perfectly with basil, mozzarella, and tomatoes.
- Quick and wholesome: Healthy, hearty, and ready in under 45 minutes.
- Family favorite: Even picky eaters love the melted cheese and sweet tomatoes.
- Meal prep friendly: Tastes amazing reheated for lunch the next day.
One Pan Balsamic Chicken
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
Description
This One Pan Balsamic Chicken is a flavorful and easy Italian-inspired dinner made with juicy chicken breasts, fresh basil, mozzarella, and a tangy honey-balsamic glaze. Everything cooks in one skillet for a simple, family-friendly meal with minimal cleanup.
Ingredients
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil (avocado or olive oil)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- 8 ounces grape tomatoes, halved
- 8 ounces fresh mozzarella balls (ciliegine or pearls)
- 2 tablespoons finely chopped fresh basil
- 2 pounds boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons avocado oil or other high-heat oil
- Kosher salt and black pepper, to taste
Instructions
1. In a bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper and set aside.
2. In another bowl, toss together the tomatoes, mozzarella, and basil with a pinch of salt and pepper. Set aside.
3. Preheat oven to 400°F.
4. Heat avocado oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Sear 1–2 minutes per side until lightly golden.
5. Pour the balsamic sauce mixture over the chicken and stir to deglaze the pan, scraping any brown bits from the bottom.
6. Remove from heat and spoon the tomato mozzarella mixture over the chicken.
7. Transfer skillet to oven and bake uncovered for 18–23 minutes, or until internal temperature reaches 165°F.
8. Let the chicken rest for 5 minutes before serving. Spoon extra sauce over the top before serving.
Notes
Pound the chicken evenly to ensure tender and juicy results.
For a thicker glaze, simmer the balsamic sauce for 2–3 minutes before baking.
Use fresh mozzarella for the best melt and flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 6 oz chicken with sauce
- Calories: 380
- Sugar: 9.4
- Sodium: 530
- Fat: 17.2
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 11.6
- Fiber: 1
- Protein: 40.3
- Cholesterol: 93
Ingredients
Balsamic Sauce
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil (avocado or olive)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
Tomato Mozzarella Mixture
- 8 ounces grape tomatoes, halved
- 8 ounces fresh mozzarella balls (ciliegine or pearls)
- 2 tablespoons finely chopped fresh basil
Chicken
- 2 pounds boneless, skinless chicken breasts (pounded to even thickness)
- 2 tablespoons avocado oil (or other high-heat oil)
- Kosher salt and black pepper, to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Balsamic Vinegar | Use a good-quality aged balsamic for richer flavor and a natural sweetness. |
| Chicken | Pound the chicken evenly for tender, juicy meat that cooks uniformly. |
| Honey | Adds balance to the vinegar without making the dish too sweet. |
| Mozzarella | Ciliegine (cherry-sized balls) melt beautifully, while pearls work perfectly for bite-size portions. |
| Basil | Fresh basil adds a burst of brightness to balance the tangy balsamic glaze. |
Step-by-Step Instructions
- Make the sauce: In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Dijon mustard, and Italian seasoning. Season lightly with salt and pepper. Set aside.
- Mix the tomato topping: In another bowl, toss grape tomatoes, mozzarella, and basil together. Add a pinch of salt and pepper, stir gently, and set aside.
- Preheat the oven: Set your oven to 400°F and make sure your skillet is oven-safe.
- Sear the chicken: Heat avocado oil in a large skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Once the oil is hot, add the chicken and sear for 1–2 minutes per side until lightly golden.
- Deglaze and add sauce: Pour the balsamic mixture over the chicken. Stir with a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan. The sauce should start to simmer immediately.
- Top and bake: Remove the pan from the stove and spoon the tomato-mozzarella mixture evenly over the chicken. Transfer the skillet to the oven and bake uncovered for 18–23 minutes, or until the internal temperature reaches 165°F.
- Rest and serve: Let the chicken rest for 5 minutes before serving. Spoon some of the pan sauce over each piece for extra flavor.
Helpful Tips
- Always pound the chicken evenly so it cooks at the same rate.
- For a thicker glaze, simmer the balsamic mixture for 2–3 minutes before adding it to the chicken.
- Use fresh mozzarella, not the pre-shredded kind, for the creamiest texture.
- Don’t skip resting time, it keeps the chicken juicy and flavorful.
Expert Tips for the Best Results
- Use a cast-iron skillet: It holds heat beautifully and makes the chicken golden and flavorful.
- Season at every step: Lightly salt your sauce, tomatoes, and chicken for balanced flavor.
- Let the sauce bubble: The slight caramelization gives the dish its signature glossy finish.
- Add a splash of vinegar at the end: Enhances the tang and keeps the flavors bright.
Recipe Variations
- Caprese Chicken: Add a drizzle of balsamic glaze over fresh basil and mozzarella before serving.
- Mediterranean Style: Include olives or artichoke hearts for extra texture and saltiness.
- Keto Version: Skip the honey and add a touch of stevia or erythritol for a low-carb alternative.
- Sheet Pan Option: Place all ingredients on a lined baking sheet and bake at 400°F for 25 minutes.
Make Ahead & Freezer Tips
This dish can be prepped in advance by marinating the chicken in the balsamic mixture overnight. Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stove. For freezing, store cooked chicken without the mozzarella topping for up to 2 months.
Serving Suggestions
Serve this One Pan Balsamic Chicken with roasted vegetables, garlic bread, or a fresh green salad. It’s also delicious over angel hair pasta or creamy mashed potatoes for a cozy, complete meal.
Pairing Ideas
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, sparkling water with lemon slices complements the dish beautifully.
If you love rich, comforting meals with a touch of elegance, you’ll definitely want to try my French Style Beef Stew with Balsamic Vinegar and Vegetables. It’s hearty, slow-cooked, and packed with layers of deep flavor that pair beautifully with this One Pan Balsamic Chicken. Together, they bring a taste of France and Italy right to your dinner table.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat or bake covered at 325°F for 10 minutes. Avoid microwaving to keep the chicken from drying out.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, thighs work great and stay extra juicy, just adjust the cooking time slightly.
Can I skip the honey?
You can, but it helps balance the acidity of the balsamic vinegar beautifully.
Do I need to use fresh mozzarella?
Fresh mozzarella gives the best melt and creaminess, but shredded mozzarella works in a pinch.
Can I use a different vinegar?
Apple cider vinegar can be substituted, though the flavor will be less rich.
Is this recipe keto-friendly?
Yes, with the honey removed or replaced with a low-carb sweetener.
What can I serve this with?
It pairs perfectly with couscous, quinoa, or roasted potatoes.
Can I double the recipe for meal prep?
Definitely, it reheats well and stays moist for several days.
Nutrition Info
| Serving Size: | 6 oz chicken with sauce |
|---|---|
| Calories: | 380 kcal |
| Carbohydrates: | 11.6 g |
| Protein: | 40.3 g |
| Fat: | 17.2 g |
| Saturated Fat: | 5 g |
| Sugar: | 9.4 g |
| Sodium: | 530 mg |
| Cholesterol: | 93 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This One Pan Balsamic Chicken is the kind of recipe that brings everyone to the table. It’s quick, wholesome, and bursting with the sweet and savory balance that Italian cooking is known for. With every bite, you’ll taste the perfect harmony of balsamic glaze, fresh basil, and creamy mozzarella. Whether you serve it on a busy weeknight or a relaxed weekend dinner, this dish is guaranteed to make your kitchen smell divine and your heart full.
