One Pan Balsamic Chicken (Print-Friendly Version)
Juicy chicken with balsamic honey sauce topped with fresh mozzarella and tomatoes, all cooked in one pan for a simple weeknight meal.
# What You Need:
→ Sauce
01 -
80 ml balsamic vinegar
02 -
2 tablespoons honey
03 -
2 tablespoons avocado or olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
1 tablespoon 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 -
2 tablespoons avocado oil or other high-heat oil
12 -
Kosher salt and freshly ground black pepper
# How to Make It:
01 -
In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
02 -
In a separate bowl, combine halved grape tomatoes, mozzarella balls, and chopped fresh basil. Season with salt and pepper to taste. Set aside.
03 -
Preheat oven to 200°C (400°F).
04 -
Heat oil over medium-high heat in a large oven-safe skillet. Season chicken breasts all over with salt and pepper. Once the pan is hot and oil is shimmering, add chicken in a single layer and sear for 1-2 minutes per side until lightly golden brown.
05 -
Pour the balsamic sauce mixture into the skillet. Allow it to quickly come to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
06 -
Immediately remove the skillet from heat and distribute the tomato mozzarella mixture evenly over the chicken.
07 -
Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes, or until chicken reaches an internal temperature of 74°C (165°F).
08 -
Remove from the oven and allow to rest for 5 minutes before serving.
# Additional Tips:
01 -
If using ciliegine mozzarella (cherry size), cut them in half. If using pearl-sized mozzarella balls, leave them whole.
02 -
Pounding chicken to even thickness is essential for even cooking, tenderizes the meat, and results in juicier chicken.