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If you’re looking for a meal that feels like a warm hug on a plate, then the One Pan Balsamic Chicken with Tomato and Mozzarella Recipe is about to become your new best friend in the kitchen. This dish marries tender, juicy chicken breasts with a tangy-sweet balsamic glaze, while fresh grape tomatoes and creamy mozzarella add bursts of vibrant flavor and delightful creaminess. The magic all happens in one pan, making the cleanup a breeze and the whole process surprisingly manageable for such an impressive meal. Whether it’s a weeknight dinner or a casual gathering, this recipe hits all the right notes with simplicity and scrumptious charm.
Ingredients You’ll Need
Everything you need for this dish feels fresh, straightforward, and purposeful—each ingredient plays a special role in shaping the delicious final result. From the rich balsamic vinegar to the fragrant fresh basil, you’ll find the balance between savory, sweet, and fresh that makes this meal unforgettable.
- 1/3 cup balsamic vinegar: Adds a bold tangy-sweet base for the sauce that elevates the flavors.
- 2 Tbsp. honey: Provides a natural sweetness that balances the acidity of the vinegar perfectly.
- 2 Tbsp. oil (avocado or olive): Essential for sautéing the chicken to a beautiful golden crust.
- 2 garlic cloves, minced: Brings a subtle, aromatic pungency that enhances every bite.
- 1 tsp. Italian seasoning: Infuses the dish with herbaceous depth and a classic Mediterranean feel.
- 1 Tbsp. Dijon mustard: Adds a slight piquancy to the sauce and helps emulsify it for that perfect glaze.
- 8 oz. grape tomatoes, halved: Offers juicy bursts of freshness and a lovely pop of color on the plate.
- 8 oz. fresh mozzarella balls (ciliegine or pearls): Melt-in-your-mouth creamy cheese that contrasts wonderfully with the tomatoes.
- 2 Tbsp. finely chopped fresh basil: Adds fragrant brightness and an authentic Italian touch.
- 2 lb. boneless, skinless chicken breasts, pounded to even thickness: Ensures quick, even cooking and tender texture.
- 2 Tbsp. avocado oil or other high-heat oil: Perfect for searing the chicken without burning.
- Kosher salt and fresh black pepper: Your classic seasonings to bring all the flavors to life.
How to Make One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Step 1: Prepare the Balsamic Sauce
Begin by whisking together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Season lightly with kosher salt and fresh black pepper to taste. This luscious sauce is the heart of the dish, combining sweet, tangy, and savory notes that will cling to the chicken perfectly.
Step 2: Toss the Tomato and Mozzarella Mixture
In a separate bowl, gently combine the halved grape tomatoes, fresh mozzarella balls, and finely chopped basil. Season with salt and pepper to enhance their natural flavors. This fresh, colorful topping will create a beautiful, melty layer baked over the chicken later.
Step 3: Sear the Chicken
Preheat your oven to 400 degrees Fahrenheit. Warm 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts generously with salt and pepper on both sides. Once the oil is shimmering and the pan is hot, add the chicken in a single layer. Sear each side for about 1 to 2 minutes until lightly golden brown. This step locks in juices and builds a fantastic flavor base for the dish.
Step 4: Add the Sauce and Tomato Mozzarella Topping
Pour the prepared balsamic sauce over the seared chicken. It should come to a simmer quickly—use a wooden spoon to scrape up any flavorful brown bits stuck to the pan’s bottom. Immediately remove the pan from the heat and spoon the tomato and mozzarella mixture evenly on top of the chicken. This layering is where all the magic happens, creating a meld of vibrant, melty, and tangy goodness.
Step 5: Bake to Perfection
Place the skillet in the preheated oven and bake uncovered for 18 to 23 minutes. The chicken should reach an internal temperature of 165 degrees Fahrenheit to ensure it’s fully cooked. Once done, let the dish rest for about 5 minutes before serving. This rest period lets the juices redistribute, resulting in even juicier chicken.
How to Serve One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Garnishes
For a finishing touch, sprinkle extra fresh basil leaves over the top just before serving. A light drizzle of good quality olive oil or a few cracks of fresh black pepper adds a lovely aroma and visual appeal that’ll impress your guests.
Side Dishes
This recipe shines best when paired with simple, fresh side dishes. Think buttery garlic mashed potatoes, a crisp green salad, or even crusty bread to soak up every drop of that gloriously tangy balsamic sauce.
Creative Ways to Present
Serve the chicken right in the skillet for a rustic, family-style presentation or plate individual portions carefully topped with extra mozzarella balls and basil leaves for a restaurant-worthy look. Adding a few lemon wedges on the side adds color and a zesty option for those who like a bit more brightness.
Make Ahead and Storage
Storing Leftovers
Leftover balsamic chicken should be stored in an airtight container in the refrigerator and consumed within 3 days. The flavors actually deepen beautifully overnight, making it even tastier the next day.
Freezing
This dish freezes well, but for best texture, freeze the chicken and sauce separately from the fresh tomato and mozzarella topping. When ready to eat, thaw overnight in the refrigerator and reheat the chicken gently.
Reheating
To reheat, warm the chicken in a covered skillet over low heat or in the oven at 325 degrees Fahrenheit until hot. Add the fresh tomato and mozzarella topping fresh to retain its creamy texture and vibrant flavor.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While fresh mozzarella is ideal for its creamy melt, you can experiment with burrata for extra richness or even a mild provolone if you want a slightly sharper flavor. Just keep in mind that mozzarella’s moisture content helps keep the dish wonderfully soft.
Is it possible to make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you check your balsamic vinegar to ensure no gluten-containing additives. The rest of the ingredients are fresh and gluten-free by default.
Can I prepare this dish with bone-in chicken thighs?
Definitely. Bone-in thighs will add extra flavor and moisture, but you’ll need to increase the cooking time by about 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
What if I don’t have an oven-safe skillet?
No worries! You can sear the chicken in a regular skillet, then transfer everything to a baking dish to bake. Just be careful when handling hot pans and use oven mitts to avoid burns.
How can I make the sauce thicker?
If you prefer a thicker balsamic glaze, you can simmer the sauce mixture gently before adding to the chicken until it reduces by about half. This intensifies the flavor and thickens the consistency beautifully.
Final Thoughts
I truly believe that the One Pan Balsamic Chicken with Tomato and Mozzarella Recipe has everything you could want in a comforting yet elegant dish—bright, fresh flavors, a luscious sauce, and one-pan simplicity that makes cooking joyful instead of stressful. Once you try it, I guarantee it will become one of those go-to meals you reach for again and again. So gather your ingredients, heat up your skillet, and get ready to enjoy a dish that tastes as fantastic as it looks.
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One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious and easy one-pan balsamic chicken recipe featuring juicy chicken breasts cooked to golden perfection, topped with a vibrant mix of grape tomatoes, fresh mozzarella, and basil, all baked together with a tangy, sweet balsamic sauce. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Sauce Ingredients
- 1/3 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
- Kosher salt and fresh black pepper, to taste
Tomato Mozzarella Mixture
- 8 oz grape tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp finely chopped fresh basil
- Kosher salt and fresh black pepper, to taste
Chicken
- 2 lb boneless, skinless chicken breasts, pounded to even thickness
- 2 Tbsp avocado oil or other high-heat oil
- Kosher salt and fresh black pepper, to taste
Instructions
- Prepare the Sauce: In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set this flavorful sauce aside.
- Mix Tomato and Mozzarella: In a separate bowl, combine halved grape tomatoes, fresh mozzarella balls, and finely chopped basil. Season with salt and pepper to taste and set aside.
- Preheat and Sear Chicken: Preheat your oven to 400°F (200°C). Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Season the chicken breasts all over with salt and pepper. Place the chicken in the pan in a single layer and cook for 1-2 minutes on each side until lightly golden brown.
- Add Sauce and Simmer: Pour the prepared balsamic sauce mixture over the chicken in the skillet. It should come to a quick simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan for extra flavor. Remove the pan immediately from heat.
- Add Tomato Mozzarella Topping: Evenly distribute the tomato and mozzarella mixture over the chicken breasts in the skillet.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender, flavorful chicken.
Notes
- Make sure to pound the chicken breasts to an even thickness for uniform cooking.
- If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before putting it in the oven.
- Fresh mozzarella can be replaced with shredded mozzarella if necessary, but the texture will differ slightly.
- For a dairy-free option, omit the mozzarella and add extra tomatoes and herbs.
- Leftovers store well in the refrigerator for up to 3 days.
