One Pan Balsamic Chicken with Mozzarella and Tomatoes
This one-pan chicken dish combines tender seared chicken breasts with a tangy-sweet balsamic glaze, fresh grape tomatoes, and creamy mozzarella balls. The chicken is first seared to golden perfection, then baked with a honey-balsamic sauce that caramelizes beautifully in the oven. Fresh basil adds an aromatic finish that pairs perfectly with the melted cheese and burst tomatoes. It's an ideal weeknight dinner that looks elegant enough for entertaining, requiring minimal cleanup while delivering maximum flavor. The combination of protein, vegetables, and cheese makes it a complete meal that's both satisfying and relatively quick to prepare.
Ingredients
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil, such as avocado or olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- 8 ounces grape tomatoes, sliced in half
- 8 ounces fresh mozzarella balls, ciliegine or pearls
- 2 tablespoons fresh basil, finely chopped
- 2 pounds boneless skinless chicken breasts, pounded to even thickness
- 2 tablespoons avocado oil or high-heat oil
- kosher salt and freshly ground black pepper, to taste
Instructions
- 1
Combine balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard in a bowl
- 2
Season with salt and pepper and set sauce aside
- 3
Mix halved tomatoes, mozzarella balls, and chopped basil in another bowl
- 4
Season tomato mixture with salt and pepper and set aside
- 5
Preheat oven to 400°F
- 6
Heat oil in large oven-safe skillet over medium-high heat
- 7
Season chicken breasts with salt and pepper
- 8
Sear chicken in single layer for 1-2 minutes per side until lightly golden
- 9
Pour balsamic mixture into skillet and stir to release pan bits
- 10
Remove skillet from heat and top chicken with tomato and mozzarella mixture
- 11
Transfer skillet to oven and bake for 18-23 minutes until chicken reaches 165°F internal temperature
- 12
Let chicken rest for 5 minutes before serving
Tips
Pound chicken breasts to even thickness for uniform cooking and faster preparation
Let chicken rest after cooking to redistribute juices for more tender results
Use an oven-safe skillet to seamlessly transition from stovetop to oven
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can prep sauce and tomato mixture up to 4 hours ahead
Serve immediately while cheese is melted and chicken is warm
Common Mistakes
Don't skip pounding chicken to avoid uneven cooking
Don't overcrowd pan to ensure proper searing
Check internal temperature to avoid dry chicken
Substitutions
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 25-30 minutes. Thighs stay more moist and add extra flavor to the dish.
What if I don't have an oven-safe skillet?
Sear chicken in regular skillet, then transfer everything to a baking dish. Cover with foil to prevent cheese from browning too quickly.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently to avoid overcooking chicken and maintain cheese texture.