One Pan Balsamic Chicken
A healthy, flavorful one-pan chicken dinner cooked in a sweet balsamic glaze and topped with juicy tomatoes, mozzarella, and fresh basil.
Ingredients
- 1/3 cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp avocado or olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 Tbsp Dijon mustard
- 8 oz grape tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp fresh basil, chopped
- 2 lbs boneless skinless chicken breasts
- 2 Tbsp oil for searing
- Kosher salt and black pepper, to taste
Instructions
- Combine all sauce ingredients in a medium bowl — balsamic vinegar, honey, Dijon, garlic, and herbs. Season with salt and pepper, then set aside.
- In another bowl, toss the tomatoes, mozzarella, and basil together. Season lightly with salt and pepper and set aside.
- Preheat oven to 400°F. Heat oil in an oven-safe skillet over medium-high heat. Season chicken with salt and pepper and sear for 1–2 minutes per side until golden.
- Pour in the balsamic mixture and let it simmer briefly, scraping up any browned bits with a wooden spoon.
- Remove from heat, spoon the tomato mixture over the chicken, and bake uncovered for 18–23 minutes or until chicken reaches 165°F internally.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
Pound the chicken evenly so it cooks through perfectly. For a lighter version, try dairy-free mozzarella or reduce the honey slightly.