One Pan Balsamic Chicken

This hearty one-pan balsamic chicken has become my go-to solution for busy weeknights when I want a dinner that's both impressive and effortless. The combination of tangy balsamic vinegar, sweet honey, and fresh mozzarella creates a restaurant-quality meal right in your kitchen with minimal cleanup.

I first created this recipe when hosting an impromptu dinner party. My guests were so impressed by the flavor that no one believed it took me less than an hour to prepare. Now it's requested at almost every gathering I host.

Ingredients

• Balsamic vinegar adds a rich tang and helps tenderize the chicken. Look for a good quality bottle that feels somewhat thick when poured
• Honey balances the acidity with natural sweetness. Local raw honey works wonderfully here
• Avocado or olive oil provides a healthy fat base. Choose extra virgin olive oil for the best flavor
• Fresh garlic cloves bring essential aromatic notes. Always mince fresh rather than using pre-minced for brighter flavor
• Italian seasoning creates depth with minimal effort. A blend with oregano, basil and thyme works best
• Dijon mustard acts as an emulsifier and adds subtle complexity. Whole grain Dijon works too if you prefer texture
• Grape tomatoes provide juicy bursts of flavor. Select brightly colored firm tomatoes for best results
• Fresh mozzarella balls contribute creamy texture and mild flavor. The small ciliegine or pearl size is ideal
• Fresh basil brings a bright herbal note that pairs perfectly with tomato and mozzarella. Look for vibrant green leaves
• Boneless skinless chicken breasts are the protein canvas. Choose organic if possible for best flavor
• Kosher salt and black pepper are essential seasonings. Freshly ground pepper makes a noticeable difference

Step-by-Step Instructions

Prepare the balsamic sauce

Whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard until completely combined. The sauce should look glossy and slightly thickened. Season with salt and pepper to enhance all the flavors. This mixture will both flavor the chicken and create a beautiful glaze during baking.

Assemble the caprese topping

Combine halved grape tomatoes, fresh mozzarella balls, and finely chopped basil in a bowl. This fresh mixture should be gently tossed just until combined. The salt and pepper added here will help draw out the sweetness of the tomatoes. The contrast between the warm chicken and cool topping creates a wonderful temperature and texture difference.

Prepare the chicken

Pound chicken breasts to even thickness using a meat mallet or rolling pin. This step ensures even cooking and tender results. Season generously with kosher salt and fresh black pepper on both sides. Properly seasoned chicken makes all the difference in the final dish.

Sear the chicken

Heat oil in an oven-safe skillet until shimmering but not smoking. Place seasoned chicken in a single layer and cook briefly on each side until golden brown. This quick sear develops flavor through caramelization while sealing in moisture. The chicken will finish cooking in the oven.

Add the balsamic sauce

Pour the prepared balsamic mixture over the seared chicken. Allow it to come to a simmer and use a wooden spoon to scrape up any flavorful browned bits from the pan bottom. These bits contain concentrated flavor that enriches the sauce. The sauce will begin reducing immediately, intensifying its flavor.

Top with caprese mixture and bake

Remove the skillet from heat and distribute the tomato mozzarella mixture evenly over the chicken. Transfer the entire skillet to the preheated oven and bake uncovered until chicken reaches 165°F internally. The cheese will melt slightly while the tomatoes soften and release their juices into the sauce.

Rest before serving

Allow the finished dish to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, resulting in more tender meat. The sauce will also continue to thicken slightly during this time.

My absolute favorite part of this recipe is watching the balsamic sauce transform during cooking. What starts as a simple mixture becomes this rich, glossy glaze that coats the chicken perfectly. My husband, who typically reaches for the salt shaker with most meals, never adds a thing to this dish because the flavor balance is already perfect.

Make-Ahead Options

This dish can be partially prepared in advance to make dinner even quicker. The balsamic sauce can be mixed up to 3 days ahead and stored in an airtight container in the refrigerator. The tomato mozzarella mixture can be prepared up to 24 hours in advance, though I recommend adding the fresh basil just before cooking for the brightest flavor. You can also pound and season the chicken breasts earlier in the day. When dinnertime arrives, simply sear the chicken, add the sauce, top with the tomato mixture, and bake.

Serving Suggestions

This balsamic chicken pairs wonderfully with a variety of side dishes. For a light meal, serve it alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens complement the sweet and tangy chicken beautifully. If you prefer something more substantial, creamy polenta or crusty bread make excellent options for soaking up the delicious sauce. Roasted asparagus or green beans also work well as vegetable sides. For a complete Italian-inspired feast, consider starting with a small antipasto platter before serving this main dish.

Ingredient Substitutions

If you need to adapt this recipe based on what you have available, there are several successful substitutions. Chicken thighs can replace chicken breasts for a more forgiving, juicy result, though you may need to adjust cooking time. No fresh mozzarella? Regular mozzarella cut into small cubes will work in a pinch. For a dairy-free version, simply omit the cheese or use a plant-based alternative. Red wine vinegar mixed with a touch of maple syrup can substitute for balsamic vinegar if necessary. Cherry tomatoes can replace grape tomatoes with identical results. When fresh basil is unavailable, a smaller amount of dried basil added to the sauce works well.

Storage and Reheating

Leftover balsamic chicken stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop, making it sometimes even better the next day. For reheating, the microwave works but can make the chicken tough. Instead, place leftovers in an oven-safe dish, cover with foil, and warm in a 325°F oven until just heated through, about 15 minutes. You can also slice cold leftover chicken and serve it on salads or in wraps. The chicken and sauce freeze well for up to 3 months, though the texture of the tomatoes and cheese will change somewhat upon thawing.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts for this dish?

Yes, boneless skinless chicken thighs work wonderfully in this recipe. They tend to be more forgiving and stay juicier than breasts. Adjust cooking time slightly as thighs may need 5-7 minutes longer in the oven depending on their size. Still ensure they reach 165°F internal temperature.

→ What can I substitute for fresh mozzarella?

If fresh mozzarella isn't available, you can use shredded regular mozzarella, feta, or goat cheese. Each will provide a different flavor profile, but all complement the balsamic sauce nicely. For a dairy-free version, simply omit the cheese and add extra tomatoes and fresh herbs.

→ What sides pair well with this balsamic chicken?

This dish pairs beautifully with garlic bread, pasta tossed in olive oil, risotto, or roasted vegetables. A simple green salad with lemon vinaigrette also makes a perfect light accompaniment. For a complete Italian-inspired meal, serve with creamy polenta or crusty Italian bread to soak up the delicious sauce.

→ Can this dish be prepared ahead of time?

You can prepare components ahead of time: mix the balsamic sauce and store refrigerated for up to 2 days; prepare the tomato-mozzarella mixture a few hours ahead (though basil is best added just before cooking). The entire dish is best cooked fresh, but leftovers reheat well in a 350°F oven covered with foil until heated through.

→ Is there a way to make this dish without an oven-safe skillet?

If you don't have an oven-safe skillet, start the cooking process in your regular skillet, then carefully transfer the browned chicken and sauce to a baking dish. Add the tomato-mozzarella mixture on top and proceed with baking as directed. This adds one extra dish to clean but works perfectly well for the final result.

→ How can I make this dish less tangy if I'm sensitive to vinegar?

To reduce the tanginess, decrease the balsamic vinegar to 3-4 tablespoons and increase the honey to 3 tablespoons. You could also substitute part of the vinegar with chicken broth for a milder flavor while maintaining moisture. Adding a tablespoon of butter to the sauce will also help mellow the acidity.