one pan balsamic chicken (Print Version)
# Ingredients:
→ Sauce
01 -
80 ml balsamic vinegar
02 -
30 ml honey
03 -
30 ml avocado oil or olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
15 ml Dijon mustard
→ Tomato Mozzarella
07 -
225 g grape tomatoes, halved
08 -
225 g fresh mozzarella balls (ciliegine or pearls)
09 -
2 tablespoons finely chopped fresh basil
→ Chicken
10 -
900 g boneless, skinless chicken breasts, pounded to even thickness
11 -
30 ml avocado oil or high-heat oil
12 -
Kosher salt, to taste
13 -
Fresh black pepper, to taste
# Instructions:
01 -
In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste and set aside.
02 -
In a separate bowl, toss grape tomatoes, mozzarella balls, and chopped basil together. Season with salt and pepper to taste. Set aside.
03 -
Preheat oven to 200°C.
04 -
Heat oil in a large oven-safe skillet over medium-high heat. Season chicken on all sides with salt and black pepper. Once the pan is hot and oil shimmers, arrange chicken in a single layer. Sear each side for 1–2 minutes until lightly golden.
05 -
Pour the balsamic sauce mixture over the chicken. Simmer briefly, scraping up any browned bits from the pan with a wooden spoon.
06 -
Remove the skillet from heat immediately and spoon the tomato mozzarella mixture evenly over the chicken.
07 -
Transfer the skillet to the oven and bake uncovered for 18–23 minutes, or until the chicken is fully cooked and internal temperature reaches 74°C.
08 -
Let the dish rest for 5 minutes before serving to retain moisture and allow flavors to meld.
# Notes:
01 -
Cut ciliegine mozzarella balls in half for even melt; pearls can be used whole.
02 -
Pounding chicken to even thickness ensures uniform cooking and prevents dry spots.