one pan balsamic chicken

One pan balsamic chicken brings together juicy chicken, tangy-sweet balsamic glaze, and a cheesy tomato topping all in one skillet for a dinner that looks fancy but is actually incredibly simple. This dish has become my answer any time I want a stress-free meal that wows everyone at the table on a busy night.

The first time I made this I was amazed at how quickly it disappeared from the table and ever since my husband asks for it whenever tomatoes and basil are around.

Ingredients

• Balsamic vinegar: gives the dish its signature tang look for a thick rich vinegar for the best glaze
• Honey: balances out the acid in the balsamic and helps caramelize the sauce choose raw if available
• Avocado oil or olive oil: offer a high smoke point for both stovetop searing and oven roasting
• Garlic cloves: infuse the sauce with depth and aroma always use fresh cloves
• Italian seasoning: brings classic herbal notes check labels for a blend with oregano and basil for the best flavor
• Dijon mustard: adds a hint of sharpness and helps thicken the sauce go for traditional French style
• Grape tomatoes: create bursts of juicy sweetness choose firm brightly colored tomatoes
• Fresh mozzarella balls: give a creamy melty texture pearls or ciliegine are perfect look for mozzarella packed in water for freshness
• Fresh basil: adds a pop of color and vivid herbal flavor pick bright green unbruised leaves
• Boneless skinless chicken breasts: form the protein base pounding to an even thickness ensures moist evenly cooked pieces
• Kosher salt and fresh black pepper: finish the seasoning use flaky salt and coarsely cracked pepper for best taste

Step-by-Step Instructions

Prepare the Balsamic Sauce:

In a medium bowl whisk together balsamic vinegar honey oil minced garlic Italian seasoning and Dijon mustard until fully combined then season with a small pinch of salt and pepper to bring the flavors together and set aside

Mix Tomato and Mozzarella:

In a second bowl toss together halved grape tomatoes mozzarella balls and chopped basil seasoning lightly with salt and pepper set this mixture aside to let the flavors meld

Preheat Oven and Sear Chicken:

Set your oven to 400 degrees Fahrenheit to get it ready for baking Heat oil in a large oven-safe skillet on medium-high until the surface shimmers Season chicken breasts with salt and pepper on both sides then place them in the skillet in a single layer Sear each side for around one to two minutes or until you see a light golden crust forming this step seals in the juices

Deglaze with Balsamic Sauce:

Pour the prepared balsamic sauce into the skillet Let the sauce quickly come to a simmer using a wooden spoon scrape up any browned bits from the pan bottom as these add flavor to the final dish Remove the skillet from heat to prevent overcooking the chicken before baking

Add Tomato Mozzarella Topping:

Spoon the tomato mozzarella basil mixture generously over the top of each chicken breast spreading evenly so each piece gets plenty of topping

Bake the Dish:

Place the uncovered skillet in the oven and bake for eighteen to twenty three minutes or until a meat thermometer reads one hundred sixty five degrees Fahrenheit in the center of the thickest part of the chicken

Rest and Serve:

Take the skillet out of the oven and let the chicken rest for five minutes before serving to allow juices to settle and the flavors to fully develop

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I have a soft spot for fresh mozzarella in this recipe because of the way it melts into the tangy sauce and gets those golden brown edges my kids always fight over the cheesiest bites at the edge of the pan

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days Reheat gently in a skillet over low heat or covered in the oven at three hundred twenty five degrees Fahrenheit until warmed through The fresh basil topping is best added after reheating to preserve its bright flavor but the baked dish still tastes delicious even after a day or two

Ingredient Substitutions

If you cannot find grape tomatoes cherry tomatoes work great just cut them in half For a dairy free option omit the mozzarella or substitute with your favorite plant based cheese ball Chicken thighs can be used in place of breasts if you prefer a juicier texture and richer flavor adjust the baking time as needed

Serving Suggestions

Serve the chicken over a bed of fluffy rice to soak up the sauce or pair with roasted potatoes or crusty sourdough bread on the side A side of lemony green beans or a crisp arugula salad rounds out the meal beautifully

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Cultural Context

This recipe draws inspiration from classic Italian caprese flavors blending balsamic tomatoes mozzarella and basil reminiscent of summer meals in southern Italy Traditional Italian cooking often relies on a handful of high quality ingredients to create maximum impact in simple straightforward dishes just like this one

Frequently Asked Questions

→ Why should the chicken be pounded to even thickness?

Pounding the chicken ensures even cooking and a tender, juicy texture throughout each piece. It also helps the meat cook more quickly and uniformly.

→ What type of mozzarella works best?

Fresh ciliegine or mozzarella pearls are ideal for this dish. If using ciliegine, halve the balls for better melting; pearls can be used whole.

→ Can I use bone-in chicken?

Boneless chicken breasts are preferred for even cooking. If substituting bone-in pieces, adjust baking time accordingly and ensure an internal temperature of 165°F.

→ How do I know when the chicken is done?

Check for an internal temperature of 165°F with a meat thermometer. The juices should run clear, and the chicken should be no longer pink inside.

→ Is it essential to rest the chicken before serving?

Allowing the chicken to rest for a few minutes after baking helps retain its moisture and ensures optimal juiciness when served.