Chicken breasts cooked with balsamic vinegar, honey, garlic, tomatoes, fresh mozzarella, and basil in one pan.
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I didn’t plan for this One Pan Balsamic Chicken Recipe to become a thing. It just… happened. You know how that goes. One random weeknight, fridge half-full, brain completely empty, and suddenly you’re negotiating with yourself about whether cereal could count as dinner. Again.
That night, I wanted something warm and comforting but not heavy. Something that felt like effort without actually being effort. I had chicken. I had balsamic. I had tomatoes that were juuust about to wrinkle. And I figured—worst case, we order pizza.
But then the sauce hit the pan. That sharp-sweet balsamic smell filled the kitchen, the chicken started browning, and for a second I felt oddly proud of myself? Like, oh okay, look at me cooking an actual meal. When the mozzarella melted into the tomatoes and basil, it felt borderline fancy. Not white-tablecloth fancy. More like barefoot-in-the-kitchen-with-a-glass-of-wine fancy. And honestly, that’s my favorite kind.
Now this One Pan Balsamic Chicken Recipe shows up whenever I need dinner to be reliable but still feel special. Ever have those meals that just quietly earn their place? Yeah. This is one of those.
Why you’ll Love this One Pan Balsamic Chicken Recipe?
I’ve made a lot of chicken dinners. Some were fine. Some were forgettable. A few were… let’s not talk about those. But this One Pan Balsamic Chicken Recipe hits that rare middle ground where everything feels balanced without trying too hard.
The sauce is bold, but not aggressive. Sweet, but not dessert-y. The chicken stays juicy, which—if you’ve ever overcooked chicken once and never forgiven yourself—you know how big that is. And the tomato-mozzarella topping? That’s what makes people pause mid-bite and say, “Wait… what’s in this?”
Also, and I can’t stress this enough, it’s made in one pan. One. Pan. Which means dinner feels calmer before it even hits the table. Less cleanup = better mood. I don’t make the rules.
Ingredient Notes
Before you start, let’s talk about the ingredients—not in a chef-y way. Just real talk.
- Balsamic Vinegar: This is doing the heavy lifting, so use one you like. If it smells harsh straight from the bottle, it’ll taste harsh later. Trust your instincts.
- Honey: This doesn’t make the dish sweet-sweet. It just smooths out the vinegar and gives the sauce that glossy, cozy vibe.
- Dijon Mustard: You won’t taste it directly, but you’d notice if it were gone. It adds depth without being loud.
- Chicken Breasts: Pound them evenly. I used to skip this step. I regret that phase of my life.
- Grape Tomatoes: They soften, burst a little, and add freshness that keeps the dish from feeling heavy.
- Fresh Mozzarella: Mild, creamy, melty. This is where the comfort sneaks in.
- Fresh Basil: Add it fresh. Not dried. This is not the moment to cut corners.
How to Make One Pan Balsamic Chicken Recipe?
- This One Pan Balsamic Chicken Recipe isn’t complicated, but it does reward paying attention. Start by whisking the sauce together. Taste it. Adjust it. Cooking isn’t math—it’s vibes.
- Next, toss together the tomatoes, mozzarella, and basil. This part always feels like a preview of what’s coming. Sometimes I steal a piece of mozzarella at this point. For quality control. Obviously.
- When you sear the chicken, remember you’re not cooking it all the way yet. You’re just giving it color and confidence. Once the balsamic sauce hits the pan, it’ll bubble fast. Scrape the bottom gently. Those brown bits matter, even if you’re not totally sure why.
- Then comes the fun part—pile the tomato-mozzarella mixture right on top, slide the pan into the oven, and let it finish itself. No babysitting. No stirring. Just trust the process. When it comes out, let it rest for a few minutes. That pause keeps the chicken juicy. It’s worth the wait.
Storage Options
If you somehow have leftovers, this One Pan Balsamic Chicken Recipe keeps well in the fridge for about three days. Store it airtight and reheat gently. The flavors deepen overnight, which I actually kind of love. It’s not exactly the same as day one—but it’s still very good, just… calmer. Like leftovers that have had time to think.
Variations & Substitutions
This recipe doesn’t mind being tweaked. Swap honey for maple syrup if that’s what you have. Use chicken thighs if you prefer darker meat—they’re more forgiving anyway. Add spinach if you’re feeling virtuous. Mushrooms if you’re feeling earthy.
Dairy-free? Skip the mozzarella. The sauce still carries the dish. That’s the beauty of this One Pan Balsamic Chicken Recipe—it adapts without complaining.
What to Serve with One Pan Balsamic Chicken?
This dish loves simple sides. Rice, mashed potatoes, crusty bread—anything that can soak up that sauce is a win. Roasted vegetables work too. Sometimes I go full comfort. Sometimes I keep it light. Depends on the day. Depends on my mood. Both are valid.
FAQ
Can I prep this ahead of time?
You can prep the sauce and tomato mixture earlier, yes. I still think it’s best baked fresh.
Can I use chicken thighs instead of breasts?
Definitely. Just give them a little extra time in the oven.
Is it sweet?
Not really. It’s balanced. Savory first, with a gentle sweetness underneath.
What if I don’t have an oven-safe skillet?
No problem. Transfer everything to a baking dish before baking.
This One Pan Balsamic Chicken Recipe is the kind of dinner that quietly saves the night. It doesn’t demand perfection. It just shows up, does its job, and makes everyone a little happier than they were an hour ago.
If you make it—and tweak it, or second-guess it, or fall in love with it—I’d honestly love to hear about it.
So tell me… bread for the sauce, or potatoes?
One Pan Balsamic Chicken Recipe
Ingredients
Balsamic Sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons avocado oil or olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
Tomato Mozzarella Topping
- 8 oz grape tomatoes halved
- 8 oz fresh mozzarella balls ciliegine or pearls
- 2 tablespoons finely chopped fresh basil
- Kosher salt and freshly ground black pepper to taste
Chicken
- 2 lb boneless skinless chicken breasts pounded to even thickness
- 2 tablespoons avocado oil or other high-heat oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
- In a separate bowl, combine the halved tomatoes, mozzarella balls, and chopped basil. Season lightly with salt and pepper. Set aside.
- Preheat the oven to 400°F (200°C).
- Heat the oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts evenly with salt and pepper. Once the oil is hot and shimmering, add the chicken to the skillet in a single layer. Sear for 1–2 minutes per side, or until lightly golden brown.
- Pour the prepared balsamic sauce into the skillet with the chicken. Allow the sauce to come to a gentle simmer, using a wooden spoon to scrape any browned bits from the bottom of the pan.
- Remove the skillet from the heat and evenly distribute the tomato mozzarella mixture over the chicken.
- Transfer the uncovered skillet to the oven and bake for 18–23 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Notes
