One Pan Balsamic Chicken Recipe

There’s a reason One Pan Balsamic Chicken is a weeknight hero in my kitchen: it brings together juicy chicken breast, a tangy-sweet balsamic sauce, gooey mozzarella, and bursty tomatoes in just one dish for a dinner that’s full of bright flavor and minimal fuss. Every bite is pure comfort—with the sort of bold, Italian-inspired flavors that make even a plain Tuesday feel like a celebration. Plus, you only have to wash one pan when you’re finished. It’s genuinely one of those recipes you’ll crave again and again, whether you’re cooking for yourself or showing off for friends.

Ingredients You’ll Need

The beauty of One Pan Balsamic Chicken is how a handful of pantry staples, a little fresh basil, and vibrant tomatoes create a meal that tastes like it simmered all day. Each ingredient plays a starring role in taste, texture, or that all-important melty factor—so don’t skip or swap anything if you can help it.

• Balsamic vinegar: The deep, tangy foundation of the sauce that adds sweetness and complexity to every bite.
• Honey: Balances out the acidity of the vinegar, creating a lovely sticky glaze on the chicken.
• Oil (avocado or olive): Helps the chicken brown beautifully and keeps everything moist—go for the one you like best.
• Garlic cloves, minced: Infuses the dish with a savory pungency that makes the kitchen smell divine.
• Italian seasoning: Builds that classic herby backbone, with oregano, basil, and rosemary in every sprinkle.
• Dijon mustard: A hidden superstar—brightens the sauce and ties all the flavors together with its gentle tang.
• Grape tomatoes, halved: They roast up sweet, juicy, and slightly caramelized, packing plenty of color and flavor.
• Fresh mozzarella balls (ciliegine or pearls): Creamy, melty, and utterly indulgent—they pair perfectly with the balsamic glaze.
• Finely chopped fresh basil: Adds a final hit of freshness and that unmistakable aromatic finish.
• Boneless, skinless chicken breasts: Chicken soaks up all the saucy goodness—pounding to an even thickness ensures juicy, evenly cooked results.
• Avocado oil or other high-heat oil: Speeds up the perfect sear, giving golden-brown edges without burning.
• Kosher salt and fresh black pepper: Simple, but essential for seasoning every component just right.

How to Make One Pan Balsamic Chicken

Step 1: Whisk Up the Tangy Balsamic Sauce

Start things off by whisking together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Don’t forget a generous pinch of salt and a few grinds of black pepper to bring the flavors to life. You’ll see the sauce come together quickly—it should taste a little sweet, a little sharp, and perfectly balanced. Set it aside so the flavors have a chance to meld.

Step 2: Prep the Tomato and Mozzarella Topper

Next, grab a second bowl and toss together your halved grape tomatoes, those cute mozzarella balls, and the fresh basil. This mixture brings brightness, creaminess, and a pop of color to your One Pan Balsamic Chicken. Season it lightly with salt and pepper, then set aside. As this sits, the tomatoes will release a bit of their juice, which is exactly what you want.

Step 3: Preheat and Sear for Flavor

Preheat your oven to 400 degrees F. While it heats, sear the chicken. Heat oil in a large, oven-safe skillet over medium-high until shimmering. Season your pounded chicken breasts all over with salt and pepper. Lay them into the pan—make sure there’s space for each piece—cooking just 1 to 2 minutes on each side until they’re lightly golden but not cooked through. This step locks in juiciness and gives your chicken a golden foundation for all the saucy flavors to cling to.

Step 4: Simmer with Balsamic Sauce

Pour that balsamic sauce over the seared chicken in the skillet. The pan will hiss and bubble as the sauce hits, and you’ll want to use a wooden spoon to scrape up the golden bits at the bottom—these give the sauce even deeper flavor. Let the sauce come to a simmer; it’ll start to thicken a little and smell incredible.

Step 5: Add Your Fresh Toppings

Quickly pull the pan off the heat and scatter the tomato-mozzarella-basil mixture over the chicken. Try to cover each piece evenly—this way, every serving gets those gooey mozzarella pools and juicy roasted tomatoes.

Step 6: Bake Until Juicy and Melty

Slide the whole skillet into the oven (no covering). Bake for 18 to 23 minutes: you’re looking for chicken that’s perfectly cooked through (165F internal temperature) and cheese that’s melty and golden in spots. Let it rest for five minutes before you serve—this keeps the juices running clear and the cheese gooey.

How to Serve One Pan Balsamic Chicken

Garnishes

Right before serving, shower the dish with a handful of extra chopped fresh basil or even a light drizzle of good quality balsamic glaze for extra gloss and punch. A sprinkle of flaky sea salt, a crack of black pepper, or a scattering of toasted pine nuts adds delightful texture and flavor, making your One Pan Balsamic Chicken restaurant-worthy.

Side Dishes

Pair One Pan Balsamic Chicken with fluffy rice, creamy mashed potatoes, or a simple side of buttered pasta to soak up every drop of that incredible sauce. For a lighter touch, serve with a lemony arugula salad or crisp roasted veggies. Warm crusty bread is always welcome for sopping up the balsamic juices.

Creative Ways to Present

For a showstopping presentation, serve the chicken straight from the skillet—just bring it to the table on a wooden board with a big spoon. Or, slice the chicken and layer it over toasted garlic ciabatta for a hearty, open-faced sandwich. You can even chop cooled leftovers and toss them into a grain bowl or pasta salad for lunch the next day.

Make Ahead and Storage

Storing Leftovers

To store leftover One Pan Balsamic Chicken, let everything cool completely before transferring to an airtight container. Refrigerate for up to 3 to 4 days. The sauce and toppings usually improve in flavor as they mingle, turning lunch leftovers into a real treat.

Freezing

While you can freeze One Pan Balsamic Chicken, it’s best done without the fresh mozzarella and tomatoes, as these don’t always hold up as well to freezing and thawing. Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months; add fresh cheese and tomatoes after reheating for best texture.

Reheating

Gently reheat leftovers in a skillet over low heat with a splash of water or chicken broth to keep the sauce loose and prevent drying out. You can also reheat in the microwave in 30-second bursts. If you’ve stored the garnish separately, add the mozzarella and tomatoes just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are wonderfully juicy in this dish—just adjust the baking time as needed, since thighs may take a couple of extra minutes to reach 165F.

Is there a substitute for fresh mozzarella balls?

If you can’t find mozzarella balls, tear or cube a larger piece of fresh mozzarella. Alternatively, use thick slices layered on top. Regular shredded mozzarella works in a pinch, but fresh delivers that creamy melt and classic caprese-inspired vibe.

How can I make One Pan Balsamic Chicken dairy free?

Skip the mozzarella or try a dairy-free substitute that melts well. The dish will still shine with all the balsamic, tomato, and basil flavors!

What if I don’t have Italian seasoning?

Mix your own blend with dried oregano, basil, thyme, rosemary, and a pinch of crushed red pepper if you like heat. Even just two or three of these will give you the herby base you need.

Can I make One Pan Balsamic Chicken ahead of time?

Yes! Prepare the sauce and marinate the chicken in advance if you have time—it will become even more flavorful. Cook just before serving so the cheese and tomatoes stay fresh and melty.

Final Thoughts

If you’re searching for a dinner that’s just as impressive as it is easy, One Pan Balsamic Chicken delivers every single time. It’s colorful, packed with punchy, craveable flavor, and always earns rave reviews. Give it a try and watch it become a much-requested favorite at your house, too!

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