Balsamic Chicken Pan (Printable Recipe)
Toss chicken, mozzarella, tomatoes, and basil in a zippy balsamic sauce. Everything cooks together in one pan for a simple Italian bite.
# Ingredients You'll Need:
→ Sauce
01 -
15 ml Dijon mustard
02 -
1 teaspoon Italian seasoning
03 -
2 garlic cloves, minced
04 -
30 ml avocado oil or olive oil
05 -
30 ml honey
06 -
80 ml balsamic vinegar
→ Tomato Mozzarella
07 -
2 tablespoons finely chopped fresh basil
08 -
225 g fresh mozzarella balls (ciliegine or pearls)
09 -
225 g grape tomatoes, halved
→ Chicken
10 -
Fresh black pepper, to taste
11 -
Kosher salt, to taste
12 -
30 ml avocado oil or high-heat oil
13 -
900 g boneless, skinless chicken breasts, pounded to even thickness
# Steps to Follow:
01 -
Give your chicken a break in the skillet for five minutes before you move it to plates. Spoon the tomato mozzarella topping and sauce all over.
02 -
Slide the uncovered pan straight into that hot oven you preheated. Let it bake for about 18 to 23 minutes. The chicken needs to hit 74°C in the thickest spot. When that's done, take it out and let it sit.
03 -
Throw your halved tomatoes, mozzarella balls, and fresh chopped basil into a bowl. Sprinkle with salt and black pepper. Give it a gentle mix and leave it for later.
04 -
Put Dijon, Italian herbs, garlic, oil, honey, and balsamic vinegar in a bowl. Add a bit of salt and pepper. Whisk until smooth and set it aside.
05 -
Add your balsamic blend to the hot pan. Let it bubble and scrape up any stuck bits from the bottom with your wooden spoon.
06 -
Fire up the oven and set it to 200°C so it's ready to go.
07 -
Heat your oil in a big oven-friendly skillet over medium-high. Sprinkle salt and pepper over both sides of your chicken breasts. As soon as the oil looks hot, line the chicken up in the pan and cook each side for about 1 to 2 minutes till they pick up a bit of color.
08 -
Take the hot pan off the stove. Spread that tomato mozzarella mix evenly right over the chicken breasts.
# Extra Tips:
01 -
Smacking the chicken breasts flat helps them cook all the way through at the same pace, so they come out good and juicy.
02 -
Ciliegine mozzarella is perfect when sliced in half, so it spreads nicely. Pearls are already tiny, so you can leave those as they are.