One Pan Balsamic Chicken

I first spotted this One Pan Balsamic Chicken while scrolling through Pinterest — the kind of recipe that instantly makes you stop and think, “That looks delicious.” The mix of juicy chicken, sweet balsamic glaze, and melted mozzarella felt like the perfect weeknight dinner: simple, comforting, and full of flavor. When I finally made it in my kitchen, I added a few small touches to balance the sweetness and make the sauce extra rich. It turned out even better than I imagined — cozy, tangy, and just the kind of meal that makes you want to sit down and savor every bite.

Why You’ll Love This Recipe

Quick prep and cleanup: It all comes together in one pan for less mess and easy cleanup.
Restaurant-quality flavor: The balsamic glaze, melted cheese, and fresh basil make every bite unforgettable.
Healthy and hearty: Packed with lean protein and fresh ingredients, it’s a meal you’ll feel good about.
Family-approved: Simple flavors that appeal to everyone at the table.
Versatile: Delicious with rice, pasta, mashed potatoes, or even roasted vegetables.

Ingredients You’ll Need

For the Sauce
⅓ cup balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil or avocado oil
2 garlic cloves, minced
1 tsp Italian seasoning
1 Tbsp Dijon mustard
Salt and pepper to taste
For the Tomato Mozzarella Topping
8 oz grape tomatoes, halved
8 oz fresh mozzarella balls (ciliegine or pearls)
2 Tbsp finely chopped fresh basil
For the Chicken
2 lb boneless, skinless chicken breasts, pounded to even thickness
2 Tbsp olive oil or other high-heat oil
Kosher salt and freshly ground black pepper

How to Make One Pan Balsamic Chicken

Step 1: Prepare the Balsamic Sauce

In a small bowl, whisk together the balsamic vinegar, honey, oil, garlic, Italian seasoning, Dijon mustard, salt, and pepper. Set aside to let the flavors blend.

Step 2: Mix the Tomato and Mozzarella

In another bowl, toss together halved tomatoes, mozzarella, and basil. Season lightly with salt and pepper and set aside.

Step 3: Sear the Chicken

Preheat your oven to 400°F (200°C). Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Season chicken on both sides with salt and pepper, then sear for 1–2 minutes per side until lightly golden.

Step 4: Add the Balsamic Sauce

Pour the balsamic sauce mixture over the chicken. Bring it to a gentle simmer and scrape any brown bits from the pan for extra flavor.

Step 5: Add the Toppings and Bake

Remove the skillet from heat and spoon the tomato mozzarella mixture over each piece of chicken. Transfer the skillet to the oven and bake uncovered for 18–23 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 6: Rest and Serve

Let the chicken rest for 5 minutes after baking. Garnish with a few fresh basil leaves before serving.

Serving Suggestions

This dish pairs beautifully with sides that soak up the flavorful balsamic sauce. Try serving it with mashed potatoes, roasted vegetables, quinoa, or a simple salad. It’s also wonderful over pasta or rice for a heartier meal.

Recipe Tips

Pound the chicken evenly so it cooks perfectly.
If using larger mozzarella balls, cut them in half for even melting.
Use a stainless steel or cast-iron skillet for the best sear.
If the sauce gets too thick, stir in a splash of water or chicken broth.
For extra color, broil the chicken for 1–2 minutes before serving.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes! Boneless chicken thighs work great and are naturally juicy. Just reduce the baking time to about 15–18 minutes.
Can I make this ahead of time?
You can prepare the sauce and tomato mixture in advance, but it’s best to sear and bake the chicken right before serving for the best texture.
What if I don’t have balsamic vinegar?
You can use a mix of red wine vinegar and a little extra honey as a quick substitute.
How can I keep the chicken juicy?
Don’t overcook it — use a thermometer and remove it at 165°F. Let it rest a few minutes before serving.
Can I use shredded mozzarella instead of mozzarella balls?
Yes, shredded mozzarella melts beautifully, though it won’t have quite the same creamy texture.
Can I make it dairy-free?
Absolutely. Skip the mozzarella or use a plant-based cheese alternative.
What’s the best pan to use?
An oven-safe skillet (like cast iron) is ideal so you can sear and bake in the same pan.
Can I double the recipe for a crowd?
Yes, just use a large baking dish instead of a skillet and increase ingredients proportionally.
Can I make this on the stovetop only?
Yes, after simmering the chicken in sauce, cover and cook on low heat for 10–12 minutes until done. Add the tomato mozzarella mixture during the last few minutes.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven until warm.

Final Thoughts

This One Pan Balsamic Chicken is the kind of recipe that proves simple ingredients can create something truly special. It’s flavorful, nourishing, and easy enough for a weeknight but elegant enough for guests. Every bite brings the perfect mix of tangy, sweet, and savory — a comforting dish that you’ll want to make again and again.