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
Scale
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.
