Name: This recipe was originally published on 9/28/17 and did not include balsamic vinegar Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: ITALIAN
Ingredients: 1/3 cup balsamic vinegar; 2 Tbsp. honey; 2 Tbsp. oil, such as avocado or olive oil; 2 garlic cloves, minced; 1 tsp. Italian seasoning; 1 Tbsp. Dijon mustard; 8 oz. grape tomatoes, halved; 8 oz. fresh mozzarella balls (ciliegine or pearls); 2 Tbsp. finely chopped fresh basil; 2 lb. boneless, skinless, chicken breasts, pounded to even thickness; 2 Tbsp. avocado oil or other high-heat oil; Kosher salt and fresh black pepper

Jump to Recipe·5.1 from 23 reviews

If you’re searching for the ultimate comfort food that delivers maximum flavor with minimal fuss, One Pan Balsamic Chicken is your new go-to. This recipe was originally published on 9/28/17 and did not include balsamic vinegar, but with this delectable update, every bite bursts with tangy, sweet, and savory notes you’ll crave again and again. Succulent chicken breasts are nestled in a glossy, honey-kissed balsamic glaze, then crowned with vibrant, basil-flecked tomatoes and creamy mozzarella. The best part? It all comes together in one skillet for easy prep and even easier cleanup. Trust me, this is a weeknight dinner you’ll want to make on repeat!

This recipe was originally published on 9/28/17 and did not include balsamic vinegar Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish lies in its simplicity: every ingredient works overtime to create a symphony of flavors and textures. From juicy chicken to peppery basil, each component brings color, life, and irresistible taste to your table.

Balsamic vinegar: Delivers that trademark sweet tang and luscious depth to the sauce—you truly can’t skip this key player.
Honey: Adds just the right touch of natural sweetness, balancing the vinegar’s bite and creating beautiful caramelization in the oven.
Avocado or olive oil: For sautéing and keeping the chicken extra moist; both choices bring subtle flavor and a lovely mouthfeel.
Garlic cloves, minced: Fragrant and punchy, minced garlic weaves its bold aroma all through the sauce.
Italian seasoning: A ready-made blend of dried herbs to infuse those classic Italian vibes effortlessly.
Dijon mustard: Sneaks in a hint of tangy heat and helps the sauce emulsify, enveloping every bite of chicken.
Grape tomatoes, halved: These sweet, juicy gems burst with flavor and add a brilliant pop of red.
Fresh mozzarella balls (ciliegine or pearls): Creamy, mild cheese that melts perfectly—choose your favorite size for gorgeous melty pockets.
Fresh basil, finely chopped: Adds an aromatic freshness and stunning green contrast; basil completes the caprese flavor trio.
Boneless, skinless chicken breasts: Protein-packed and tender, especially when pounded evenly so everything cooks just right.
Kosher salt and fresh black pepper: Essential for seasoning throughout—layering these enhances all the other flavors.

How to Make This recipe was originally published on 9/28/17 and did not include balsamic vinegar

Step 1: Make the Balsamic Sauce

Start by whisking together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a medium-sized bowl. Season with a generous pinch of salt and a few cracks of black pepper. This tangy-sweet sauce is the soul of the dish and is what sets it beautifully apart from the classic version—remember, this recipe was originally published on 9/28/17 and did not include balsamic vinegar, but you’ll definitely taste what you’ve been missing!

Step 2: Mix the Tomato Mozzarella Topping

In a separate bowl, toss halved grape tomatoes with your fresh mozzarella balls and basil. Sprinkle over a bit of salt and pepper to really make those bright, garden-fresh flavors sing. This caprese-inspired topper not only adds freshness but also looks stunning once melted over the golden chicken.

Step 3: Prep and Sear the Chicken

Pat your chicken breasts dry and pound to a uniform thickness—it’s a little extra step that’s absolutely worth it for even, juicy cooking. Generously season both sides with salt and pepper. Heat a large oven-safe skillet over medium-high and swirl in some oil. Arrange the chicken in a single layer, letting each side cook for just 1–2 minutes until lightly golden.

Step 4: Simmer with Sauce

Pour the balsamic sauce over the seared chicken. Watch as it begins to bubble; this is when you’ll grab a wooden spoon to scrape up all those tasty browned bits from the pan’s bottom. These little morsels pack major flavor! Once your kitchen smells absolutely dreamy, you’re ready to move on—it’s that easy.

Step 5: Add the Tomato Mozzarella Mixture

Remove your skillet from the heat and scatter the tomato, mozzarella, and basil mixture right over the chicken. This step feels like dressing the dish in its Sunday best—colorful, creamy, and bursting with flavor.

Step 6: Bake Until Perfection

Transfer your skillet to a preheated 400 degree oven and bake, uncovered, for 18–23 minutes. You’re looking for bubbling cheese, juicy tomatoes, and tender chicken cooked through to an internal temp of 165°F. Let the dish rest for five minutes before serving so everything stays juicy and sliceable. Voilà! Dinner is ready, and you can take extra pride knowing this recipe was originally published on 9/28/17 and did not include balsamic vinegar, but your version is absolutely irresistible.

How to Serve This recipe was originally published on 9/28/17 and did not include balsamic vinegar

Garnishes

A final flourish is all it takes to transform this one pan balsamic chicken into a restaurant-worthy centerpiece. I love showering it with extra chopped fresh basil or even a sprinkle of flaky sea salt. If you’re a balsamic fan, a tiny drizzle of glaze or extra vinegar will highlight those tangy flavors—now that this recipe was originally published on 9/28/17 and did not include balsamic vinegar, it’s fun to go all in!

Side Dishes

Pair with simple buttered noodles, rustic roasted potatoes, or a crisp green salad to round out the meal. Garlic bread is truly fantastic for soaking up those rich, flavorful pan sauces. You can even opt for steamed rice or quinoa if that’s how you roll—there are no wrong answers here!

Creative Ways to Present

Try serving the chicken over a bed of baby arugula for an Italian-American twist, or slice it up and layer over toasted ciabatta for open-faced sandwiches. Want to wow brunch guests? Pile slices on top of warm polenta. The combination of flavors works almost anywhere, which just goes to show how much the updates since this recipe was originally published on 9/28/17 and did not include balsamic vinegar really shine.

Make Ahead and Storage

Storing Leftovers

Pack any leftover chicken and toppings into an airtight container and refrigerate promptly. The flavors get even cozier overnight, making this a brilliant meal prep option for lunch or quick dinners within 3 to 4 days. Make sure everything is cooled before sealing up the leftovers.

Freezing

You can freeze cooked balsamic chicken (minus the fresh tomato and mozzarella topping) for up to 2 months. Just let the chicken cool, wrap tightly or store in a freezer-safe container, and thaw in the refrigerator overnight before reheating. Add a fresh shower of basil and cheese after warming so it tastes just as fantastic as the day it was cooked.

Reheating

To bring leftovers back to life, arrange the chicken and toppings in a single layer in an oven-safe dish. Cover loosely with foil and warm at 325°F until heated through. You can also use the microwave in a pinch—just be sure to heat in short bursts to keep the cheese melty but not rubbery!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work wonderfully and tend to be even juicier. Just keep an eye on the cooking time; thighs may need a few extra minutes in the oven to reach that magic 165°F internal temperature.

Is it possible to make this dish dairy-free?

Yes! Simply skip the mozzarella balls and use a nondairy cheese of your choice, or leave the cheese off entirely for a lighter version. The bold balsamic and tomato flavors still shine through.

What kind of pan should I use?

Any large oven-safe skillet works, such as stainless steel or cast iron. If you don’t have one, you can do the stove-top steps in a regular pan and transfer everything to a baking dish for the oven.

Do I really need to pound the chicken?

For the juiciest, most evenly cooked results, pounding the chicken to the same thickness is highly recommended. It’s a simple trick that prevents overcooked edges and dry spots—you’ll taste the difference!

Can I make this recipe ahead for a dinner party?

Definitely. You can prep and sear the chicken, whisk the sauce, and toss the mozzarella-tomato mix in advance. When you’re ready to entertain, just assemble and bake. With its crowd-pleasing flavors, no one will ever guess this recipe was originally published on 9/28/17 and did not include balsamic vinegar!

Final Thoughts

If you’re ready to wow your family, friends, or even just yourself, cozy up to this vibrant and easy One Pan Balsamic Chicken. I can’t recommend enough giving it a try—especially now that this recipe was originally published on 9/28/17 and did not include balsamic vinegar, but absolutely shines with it. Happy cooking!