One Pan Balsamic Chicken Recipe

One-pan dinners are an absolute lifesaver when you’re juggling a busy schedule but still crave something delicious and wholesome. This one-pan balsamic chicken recipe is perfect for those nights when you want a home-cooked meal without the mountain of dishes afterward. The combination of tangy balsamic vinegar, sweet honey, and savory garlic creates a mouthwatering sauce that pairs beautifully with juicy chicken breasts and a refreshing tomato-mozzarella topping. Trust me, once you try this, you’ll wonder how you ever managed without it in your weeknight rotation!

this RECIPE

🍴 A personal memory: when simplicity meets flavor

I first stumbled across this balsamic chicken recipe during one of those hectic weeks when it felt like there weren’t enough hours in the day. You know those nights—you’re exhausted, but the thought of ordering takeout again makes you groan. I had chicken breasts in the fridge and a half-full bottle of balsamic vinegar sitting on the counter. The idea of throwing everything into one pan and popping it in the oven was just too appealing to pass up. And let me tell you, the aroma that filled the kitchen as the chicken baked was incredible—rich, sweet, and garlicky all at once. I sat down to eat with the biggest smile on my face, and it instantly became a go-to for me on busy nights.

Balsamic chicken: a simple classic with a modern twist

Balsamic vinegar has been used in Italian cooking for centuries, originally hailing from the Modena region of Italy. What makes it unique is its balance of sweet and tart flavors, making it incredibly versatile in both savory and sweet dishes. Over time, home cooks around the world have embraced balsamic vinegar, often using it to marinate meats, drizzle over vegetables, or even add depth to desserts. In this recipe, balsamic vinegar teams up with honey and mustard to create a sauce that caramelizes slightly as it bakes, coating the chicken in a rich glaze. It’s a nod to traditional Italian flavors but with a fresh, modern feel.

Let’s talk ingredients: the stars of the show

The beauty of this recipe lies in its simplicity, but choosing the right ingredients makes all the difference.

• Balsamic vinegar: The key to a rich, flavorful sauce. Opt for a good-quality balsamic vinegar with a deep, tangy sweetness.
• Honey: This adds a touch of sweetness that balances the acidity of the balsamic vinegar. Maple syrup could be a fun alternative if you want to switch things up!
• Chicken breasts: Boneless, skinless chicken breasts are lean and cook quickly. If you prefer dark meat, boneless chicken thighs would work just as well—they may just need a bit more time in the oven.
• Fresh mozzarella: The creamy mozzarella melts over the warm chicken, creating a perfect contrast to the tangy sauce. If you can’t find the little mozzarella balls, regular mozzarella slices work too—just tear them into bite-sized pieces.
• Tomatoes: Grape tomatoes are ideal here because they hold their shape well, but cherry tomatoes are a great alternative. You want that burst of sweetness!
• Fresh basil: This adds a pop of color and a hint of herbal freshness. If basil’s not in season, try fresh parsley or even a sprinkle of dried oregano.

Kitchen gear: what you need (and what you can totally skip)

No fancy gadgets required for this one-pan balsamic chicken! Here’s all you need:

• Oven-safe skillet: This is essential for moving the chicken seamlessly from stovetop to oven. If you don’t have one, a regular skillet works, and you can transfer the chicken to a baking dish before popping it in the oven.
• Wooden spoon or spatula: Perfect for scraping up the flavorful brown bits from the bottom of the pan after searing the chicken.
• Tongs: A simple tool that makes flipping the chicken and moving things around a breeze.

If you’re missing any of these, don’t worry—you can improvise with what you have. After all, cooking should be fun and stress-free, right?

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s walk through the process together. Here’s how to make this one-pan balsamic chicken, without any fuss.

1. Whip up the sauce: In a small bowl, whisk together the balsamic vinegar, honey, mustard, minced garlic, Italian seasoning, and a pinch of salt and pepper. The sauce should be tangy, sweet, and aromatic all at once. (Quick tip: Taste the sauce before you move on—if it’s too tangy, add a bit more honey to balance it out!)
2. Prep the chicken: Pat the chicken breasts dry with a paper towel, then season them generously with kosher salt and freshly cracked black pepper. Trust me, this step makes a huge difference in how flavorful your chicken turns out.
3. Sear the chicken: Heat some avocado oil (or olive oil) in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken breasts in a single layer. You’re looking for a nice golden-brown color on both sides—this should take about 1-2 minutes per side. Don’t worry about cooking the chicken through at this point, as it will finish in the oven.
4. Add the sauce: Pour the balsamic sauce into the skillet. Use your wooden spoon to scrape up all those golden-brown bits stuck to the pan—that’s where all the flavor is!
5. Top with tomatoes and mozzarella: Immediately remove the skillet from the heat. Arrange the halved grape tomatoes and mozzarella balls on top of the chicken. They’ll soften and melt as the chicken bakes.
6. Bake to perfection: Transfer the skillet to your preheated oven and bake for 18-23 minutes, until the chicken is cooked through and registers 165°F internally. (If you’re using chicken thighs, you might need to add a few more minutes.)
7. Rest and serve: Let the chicken rest for 5 minutes before serving. This step is crucial for keeping the juices in the chicken. Trust me—you don’t want to skip this!

Variations and adaptations: make it your own

This balsamic chicken recipe is super versatile, so feel free to play around with it!

• Vegan option: Replace the chicken with tofu or large portobello mushrooms, and use a plant-based mozzarella alternative. The baking time will be much shorter—around 15 minutes for tofu.
• Low-carb twist: Want to keep it low-carb? Serve the chicken over a bed of zucchini noodles or a fresh spinach salad instead of pasta or rice.
• Add some heat: If you’re craving a bit of spice, toss some red pepper flakes into the sauce, or add sliced jalapeños to the tomato-mozzarella mixture.
• Seasonal variations: In the summer, swap the grape tomatoes for juicy, in-season heirloom tomatoes. In winter, roasted butternut squash or Brussels sprouts would add a cozy, seasonal touch.

How to serve and present this dish

For a casual family dinner, you can serve the chicken straight from the skillet, rustic-style. If you’re feeling fancy, plate each chicken breast with a few of the juicy tomatoes and a drizzle of the pan sauce over the top. Garnish with extra fresh basil leaves for a pop of color. This dish pairs beautifully with a light green salad or roasted vegetables on the side. If you’re serving guests, place the skillet in the center of the table and let everyone help themselves—it’s a fun, communal way to enjoy the meal.

beverage pairings: perfect sips for this dish

If you’re looking for the ideal drink to serve with this balsamic chicken, here are some options that complement the flavors beautifully:

• Sparkling water with a splash of lemon: The bubbles and citrusy brightness help cleanse your palate between bites of the rich chicken and balsamic glaze.
• Iced herbal tea: A chilled glass of hibiscus or mint tea offers a refreshing contrast to the savory flavors.
• Fresh lemonade: The sweet-tart balance of homemade lemonade echoes the sweet balsamic sauce, making it a natural pairing.

If you prefer something a bit heartier, a non-alcoholic sparkling grape juice could also be a fun choice.

Storing and reheating tips

If you have leftovers (lucky you!), this balsamic chicken stores well in an airtight container in the fridge for up to 3 days. When reheating, pop it in a 350°F oven for about 10 minutes to warm through without drying out. You can also microwave it, but the mozzarella may lose some of its creamy texture. If you’re planning to freeze the chicken, I recommend freezing it without the tomatoes and mozzarella, as they can become watery after thawing.

Adjusting the recipe for different serving sizes

Cooking for two? Simply halve the ingredients, but keep the cooking times roughly the same. If you’re feeding a crowd, you can easily double the recipe—just make sure your skillet is large enough to hold all the chicken in a single layer. If you’re scaling up, you may need to sear the chicken in batches, but everything should still fit in the oven at once.

Common issues and how to fix them

• Chicken turns out dry: Be sure to keep an eye on the internal temperature. Chicken can dry out if overcooked, so check for doneness around the 18-minute mark.
• Sauce too thin: If your sauce feels a bit runny after baking, you can reduce it by simmering it on the stovetop for a few minutes until it thickens.
• Tomatoes are mushy: Grape tomatoes tend to hold their shape better than larger varieties, but if you find them too soft, try roasting them separately and adding them at the end.

Give it a try!

I hope this one-pan balsamic chicken recipe brings a bit of joy and ease to your kitchen like it has to mine. Whether you’re feeding your family or impressing a group of friends, this dish is sure to please. And don’t be afraid to play around with the ingredients and make it your own—you might just stumble upon a new favorite twist!

Frequently asked questions

1. Can I use bone-in chicken for this recipe?
Yes, but you’ll need to increase the baking time by about 10-15 minutes to ensure the chicken is fully cooked.

2. What can I serve with this dish?
This chicken pairs well with roasted vegetables, pasta, rice, or even a simple green salad.

3. Can I make this recipe ahead of time?
You can prepare the sauce and chicken in advance, but I recommend baking it right before serving to keep the mozzarella fresh and melty.

4. Can I use dried herbs instead of fresh basil?
Yes! If you don’t have fresh basil on hand, dried basil or even oregano can add a lovely flavor. Just use a smaller amount, as dried herbs are more concentrated.

5. Is there a substitute for honey?
Maple syrup works great as a honey substitute, or you could try agave syrup for a similar sweetness.

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