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Delicious One Pan Balsamic Chicken

Section: Satisfying Main Dishes for Every Occasion

You get juicy chicken breasts roasted in the oven, coated in a shiny mix of honey and balsamic. First, they get browned in a hot pan so they're super tasty, then glazed and finished baking—keeps them nice and moist. Tomatoes and mozzarella go in before baking, so the cheese gets melty and the tomatoes soften up. Toss on basil at the end for a fresh punch. Cleanup’s a breeze and the flavors really pop, so it’s a total winner any night of the week.

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Published By Ioana
Updated on Mon, 26 May 2025 02:29:32 GMT
Un plat de poulet doré avec tomates et herbes sur le dessus. Bookmark
Un plat de poulet doré avec tomates et herbes sur le dessus. | ioanacooks.com

This one-skillet balsamic chicken pulls together tender chicken breasts and a sweet-tart sauce all in a single pan. It’s quick, classy, and so easy my crew asks for it on weeknights. Cleanup barely takes a minute and those bold flavors pack a real punch.

The first time I made this, I couldn’t believe how good the melted mozzarella and roasted tomatoes tasted. Now, I whip it up whenever I’ve got some basil that needs using or want dinner for friends that wows but takes no effort.

Irresistible Ingredients

  • Boneless skinless chicken breasts: These are your main protein. Pound them so they cook fast and stay juicy.
  • Salt and fresh black pepper: Use plenty to season everything evenly. Kosher salt and fresh pepper for the win.
  • Fresh mozzarella balls: Creamy little cheese balls, either pearls or ciliegine. Packed in water keeps them soft.
  • Grape tomatoes: Juicy pop of flavor—pick ones that look shiny and firm.
  • Fresh basil: Tiny leaves bring out that garden-fresh Italian kick. Go for smaller leaves for biggest aroma.
  • Balsamic vinegar: This brings the zippy sweet bite to the sauce. Splurge on a good aged one.
  • Honey: Rounds out the tang with mellow sweetness. Pure honey is best.
  • Dijon mustard: Makes the sauce creamy with a nice edge. Squeeze in a dollop of smooth stuff.
  • Olive oil or avocado oil: Both make the chicken brown up nicely. Olive oil keeps things mellow, avocado works if you’re turning the heat up high.
  • Italian seasoning: Blends classic herby flavors—think oregano, thyme, basil.
  • Fresh garlic: Big flavor boost. Chop up cloves right before using for max punch.

Simple Step-by-Step

Let it Rest:
After baking, wait about five minutes before you slice or serve. This keeps everything juicy and lets flavors settle in.
Bake to Finish:
Move the skillet, uncovered, into the hot oven. Bake for eighteen to twenty three minutes—look for sizzling cheese and the chicken to hit one sixty five degrees inside.
Finish with Tomato Mozzarella:
Once you’re off the heat, toss that basil, tomato, and mozzarella mix over the browned chicken right in the pan.
Sauce and Deglaze:
Pour your finished sauce on top of the chicken. Simmer briefly and scrape up all the tasty browned bits from the pan bottom with a wooden spoon.
Give the Chicken a Sear:
Season your pounded chicken with salt and pepper. Drop into a preheated, oiled oven-safe pan over medium high. Sear for just a couple minutes each side till golden on the outside.
Combine Tomato, Mozzarella, Basil:
Mix halved tomatoes, mozzarella balls, and chopped basil in a bowl. Toss in salt and pepper for a flavor kick—set it aside.
Start with the Sauce:
Throw together balsamic, honey, oil, minced garlic, Italian herbs, and Dijon in a bowl. Whisk until smooth and shiny—salt and pepper to taste.
Une panne remplie de poulet nappé d'une sauce balsamique. Bookmark
Une panne remplie de poulet nappé d'une sauce balsamique. | ioanacooks.com

When my kiddo first helped me pound chicken, she giggled nonstop and named herself the chicken drummer. Those silly moments make dinner feel special. I always reach for fresh basil from the patio for a huge hit of flavor.

Leftover Storage Hints

Pop any extras in a sealed container in the fridge—they’ll keep three days easy. Warm up in the oven or microwave, but don’t overdo it or the chicken dries out. You can freeze portions, though the mozzarella might get a little chewy when thawed.

Swap Options

Diced block mozzarella works if you don’t see fresh balls at the store. Provolone melts fine too. Sub maple syrup for honey if you want deeper flavor. Chicken thighs (boneless) are a great stand-in—just bake them a little longer.

Best Ways to Serve

This dish is awesome with toasted bread for dunking in the pan sauce. It’s also great piled on arugula or twirled with some pasta. Want a heartier plate? Roast up mini potatoes on the side.

Un plat garni de poulet rôti, tomates et feuillages verts. Bookmark
Un plat garni de poulet rôti, tomates et feuillages verts. | ioanacooks.com

History & Traditions

Balsamic chicken came out of Italian peasant cooking—folks used basic things like herbs and vinegar to stretch meals. Mixing in mozzarella, tomatoes, and basil gives a nod to the famous Caprese salad you’ll spot all over Italy.

Frequently Asked Questions About Recipes

→ Can I use a different cheese if I don't have mozzarella?

Sure! Swap in burrata or provolone if mozzarella’s out. They’re both rich and creamy and taste great here.

→ How do I make sure the chicken stays moist?

Pound the chicken flat and don’t cook it too long. Let it chill for a few after baking so it keeps the juices inside.

→ Is it necessary to pre-sear the chicken before baking?

Yep, searing adds a ton of flavor and a nice golden crust. Makes the taste deeper and the outside a bit crispier.

→ Can this dish be prepared ahead of time?

Mix up the sauce and let the chicken marinate earlier if you want. Just toss it together and bake when you're ready to eat.

→ What sides pair well with this meal?

Grilled veggies, a chunk of good bread, or some leafy salad all work awesome with the balsamic flavors.

→ Can I use thighs instead of breasts?

Chicken thighs totally work. Just watch the clock—might need a couple extra minutes to cook through.

Balsamic Chicken Pan

Toss chicken, mozzarella, tomatoes, and basil in a zippy balsamic sauce. Everything cooks together in one pan for a simple Italian bite.

Time Needed to Prep
15 minutes
Cooking Duration
30 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Italian

Number of Portions: 6 How Many It Serves (Makes 4–6 servings)

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Sauce

Ingredient 01 15 ml Dijon mustard
Ingredient 02 1 teaspoon Italian seasoning
Ingredient 03 2 garlic cloves, minced
Ingredient 04 30 ml avocado oil or olive oil
Ingredient 05 30 ml honey
Ingredient 06 80 ml balsamic vinegar

→ Tomato Mozzarella

Ingredient 07 2 tablespoons finely chopped fresh basil
Ingredient 08 225 g fresh mozzarella balls (ciliegine or pearls)
Ingredient 09 225 g grape tomatoes, halved

→ Chicken

Ingredient 10 Fresh black pepper, to taste
Ingredient 11 Kosher salt, to taste
Ingredient 12 30 ml avocado oil or high-heat oil
Ingredient 13 900 g boneless, skinless chicken breasts, pounded to even thickness

Steps to Follow

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 06

Fire up the oven and set it to 200°C so it's ready to go.

Step 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.

Step 08

Take the hot pan off the stove. Spread that tomato mozzarella mix evenly right over the chicken breasts.

Extra Tips

  1. Smacking the chicken breasts flat helps them cook all the way through at the same pace, so they come out good and juicy.
  2. Ciliegine mozzarella is perfect when sliced in half, so it spreads nicely. Pearls are already tiny, so you can leave those as they are.

Tools You'll Need

  • Big oven-proof skillet
  • Bowls for mixing
  • Whisk
  • Wooden spoon
  • Rolling pin or meat mallet

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Mozzarella cheese has dairy in it.

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 380
  • Total Fat: 17.2 grams
  • Carbohydrate Amount: 11.6 grams
  • Protein Amount: 40.3 grams