One Pan Balsamic Chicken

One Pan Balsamic Chicken is my answer to those nights when I need something fast, flavorful, and satisfying—without a mountain of dishes to clean afterward. The juicy chicken breasts are seared to perfection, then baked in a rich, tangy-sweet balsamic glaze. Topped with juicy grape tomatoes, fresh mozzarella, and basil, it’s the kind of meal that tastes fancy but is easy enough to make on a weeknight.

Why You’ll Love This Recipe

I love how this recipe comes together in under 40 minutes and only uses one pan—less mess, less stress. The chicken comes out perfectly juicy thanks to a quick sear and finish in the oven, and the glaze is full of flavor with a balance of tang and sweetness. It’s also versatile, so I can tweak the seasoning or toppings to suit my mood. Whether I’m cooking for my family or just myself, this dish always feels like a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Balsamic Sauce:
1/3 cup balsamic vinegar
2 tablespoons honey (adjust to taste)
2 tablespoons avocado or olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste

For the Tomato Mozzarella Topping:
8 ounces grape tomatoes, halved
8 ounces fresh mozzarella balls (ciliegine or pearls)
2 tablespoons fresh basil, finely chopped
Salt and pepper, to taste

For the Chicken:
2 pounds boneless, skinless chicken breasts, pounded to even thickness
2 tablespoons avocado oil or other high-heat cooking oil
Kosher salt and freshly ground black pepper, to taste

Directions

Step 1: Make the balsamic sauce
I whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. I season it with salt and pepper and set it aside.

Step 2: Prepare the tomato mozzarella topping
In a separate bowl, I gently toss the halved grape tomatoes, mozzarella balls, and chopped basil. A little salt and pepper go a long way here.

Step 3: Preheat the oven
I preheat the oven to 400°F (200°C) so it’s ready to go once the chicken is seared.

Step 4: Sear the chicken
I heat the oil in a large oven-safe skillet over medium-high heat. I season the chicken on both sides with salt and pepper, then sear it for 1–2 minutes per side, just until golden brown.

Step 5: Add sauce and topping
I pour the balsamic sauce over the chicken and scrape up any bits stuck to the bottom of the pan. Then I spoon the tomato mozzarella mixture evenly over the chicken.

Step 6: Bake
I transfer the skillet to the oven and bake for 18–23 minutes, or until the chicken reaches 165°F (75°C) internally.

Step 7: Rest and garnish
I let the chicken rest for about 5 minutes after baking. Then I sprinkle more fresh basil on top before serving.

Servings and timing

This recipe serves 4 to 6 people and takes about 35–40 minutes total:

• 15 minutes prep time

• 20–25 minutes cook time

Variations

• Different cheese: Burrata or goat cheese gives a fun twist if I don’t have mozzarella.

• More vegetables: Sometimes I add sliced red onions or zucchini with the tomato topping.

• Spice it up: A pinch of crushed red pepper in the sauce gives it a little kick.

• Make it sweet: I add a few halved grapes for a burst of natural sweetness.

• Add grains: I love serving this over couscous, rice, or quinoa to make it more filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or a covered skillet on low heat to keep the chicken moist. The microwave works, too, but I go for low power to prevent the mozzarella from over-melting.

FAQs

What should I serve with this dish?

I usually pair it with steamed vegetables, roasted potatoes, or a green salad. Crusty bread is also perfect for soaking up the balsamic glaze.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well—they’re juicy and flavorful. I just adjust the cooking time slightly, since they may take a bit longer in the oven.

How do I know when the chicken is done?

I check for an internal temperature of 165°F (75°C) using a meat thermometer. It ensures the chicken is safe and juicy.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check labels—especially for mustard and seasoning blends.

Can I prep this ahead of time?

Yes, I often prep the sauce and tomato topping earlier in the day. I sear and bake the chicken fresh when it’s time to eat for the best texture.

Conclusion

One Pan Balsamic Chicken is one of my favorite easy dinners because it checks every box—it’s quick, flavorful, and makes cleanup a breeze. With juicy seared chicken, a sweet-tangy glaze, and the creamy touch of mozzarella, it’s a dish that feels like more than the sum of its parts. I love making this on busy weeknights or when I want something that looks and tastes impressive without the stress.

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