One Pan Balsamic Chicken Recipe

If there’s one thing we all need in our cooking repertoire, it’s a reliable, delicious one-pan dish that doesn’t sacrifice flavor for convenience. Enter this one-pan balsamic chicken. It’s got everything—tender, juicy chicken, a tangy-sweet balsamic glaze, and a fresh, summery topping of tomatoes and mozzarella. What’s not to love? Not only does this recipe save on dishes (hallelujah!), but it also packs some serious flavor in every bite. The best part? It’s incredibly easy to pull together, even on the busiest of nights.

this RECIPE

A recipe that brings back summer memories

You know how certain meals take you back to a moment? For me, this balsamic chicken always brings back memories of warm, late-summer evenings when the garden was overflowing with ripe tomatoes and fresh basil. I’d toss together simple ingredients, trying to capture that feeling of the sun still lingering in the air. The combination of tangy balsamic vinegar with sweet honey, fresh tomatoes, and creamy mozzarella gives me those vibes every time I make this dish. It’s like summer on a plate, no matter the season.

A classic dish with Italian roots

Balsamic vinegar and Italian food go hand in hand, and this dish nods to Italy’s love affair with simple, quality ingredients. Balsamic vinegar itself has been produced in the Emilia-Romagna region of Italy for centuries. Traditional balsamic is aged for years, giving it that sweet, tangy complexity we all love. Over time, people started combining it with savory dishes, like chicken, to add depth and flavor. And the tomato-mozzarella-basil trio? Classic Caprese salad vibes. The result is a dish that feels fresh yet indulgent—Italian comfort food at its finest.

Let’s talk ingredients: the stars of the show

• Balsamic vinegar: The balsamic vinegar is the backbone of this recipe, bringing a rich, tangy sweetness to the chicken. I recommend using a good-quality balsamic for the best flavor. You don’t need anything super fancy, but try to avoid the overly acidic, cheap varieties.
• Honey: This adds a touch of sweetness to balance the acidity of the vinegar. Maple syrup or agave can work if you need a honey substitute.
• Fresh mozzarella: Creamy, mild, and soft, mozzarella pairs perfectly with the acidity of the balsamic glaze. If you can’t find mozzarella balls, you can slice a log of fresh mozzarella. Or, use burrata for an extra luxurious touch!
• Grape tomatoes: These add a burst of sweetness and color. Cherry tomatoes work just as well, but I love the texture of grape tomatoes here. If it’s not tomato season, roasted red peppers or sun-dried tomatoes could be a fun twist.
• Basil: Fresh basil brings a pop of freshness. No fresh basil? You can use dried, but just remember that dried herbs are stronger, so a little goes a long way. Alternatively, fresh parsley or arugula can add a peppery bite.

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

You’ll want to have a large oven-safe skillet for this recipe—something that can go from stovetop to oven. A good cast-iron skillet is my go-to because it holds heat well and helps the chicken get that perfect golden sear. If you don’t have one, a stainless steel pan works too. Just make sure it’s oven-safe!

A wooden spoon will come in handy for scraping up those delicious browned bits (aka flavor gold) when you deglaze the pan with the balsamic sauce. And of course, a meat thermometer is your best friend here—there’s no better way to know your chicken is cooked perfectly without cutting into it.

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

1. Whisk up that balsamic magic
   Start by whisking together your balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and mustard. Trust me, the mustard is key—it adds a slight tang and helps emulsify the sauce. Season with salt and pepper. I’ve forgotten the salt more times than I’d like to admit, so don’t skip that part!
2. Tomato mozzarella prep
   Toss your halved grape tomatoes, mozzarella balls, and fresh basil in a bowl with a little salt and pepper. This mixture is going to be the cool, fresh contrast to the warm chicken. Set it aside while you work on the chicken.
3. Sear the chicken
   Heat some oil in your skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken breasts. Don’t overcrowd the pan—if the chicken doesn’t have space to brown, it’ll steam instead. Sear for 1-2 minutes on each side, just until golden. No need to cook it through here since it’ll finish in the oven.
4. Deglaze with balsamic sauce
   Pour in your balsamic mixture and let it bubble up. Use a wooden spoon to scrape up any bits stuck to the pan. These browned bits add tons of flavor to the sauce. Pro tip: Don’t rush this part—the sauce should simmer for a minute or so to meld the flavors before heading to the oven.
5. Top and bake
   Remove the skillet from the heat and spoon the tomato and mozzarella mixture over the chicken. The cheese will soften just enough in the oven. Bake uncovered at 400°F for about 18-23 minutes, or until the internal temp reaches 165°F. Let the chicken rest for 5 minutes before serving. Trust me, the resting step is crucial—cutting in too soon will make all those lovely juices run out!

Variations and adaptations: get creative with your chicken

One of the best things about this recipe is how adaptable it is! Here are a few variations I’ve tried that turned out surprisingly well:

• Make it dairy-free: Skip the mozzarella and use avocado slices instead. The creamy texture of the avocado mimics the mozzarella nicely and keeps things light.
• Go low-carb: Swap the honey for a sugar-free sweetener like stevia, and use a low-carb balsamic vinegar (yes, they exist!). You’ll still get that sweet-tangy balance without the carbs.
• Vegetarian twist: If you’re craving the balsamic-tomato-mozzarella flavors but don’t eat meat, try subbing in thick slices of portobello mushrooms or eggplant for the chicken. They soak up the balsamic sauce beautifully.
• Seasonal swaps: In the fall, roasted butternut squash or pumpkin pairs wonderfully with balsamic. In the summer, fresh corn kernels add a sweet crunch to the tomato-mozzarella topping.

How to serve and make it shine 🌿

This dish is elegant enough for a dinner party but simple enough for a casual weeknight. For a dinner party, I love to serve it right in the skillet, family-style. Garnish with extra fresh basil leaves for a pop of color and a drizzle of balsamic glaze if you want to get fancy.

For sides, garlic mashed potatoes or roasted vegetables (think asparagus or zucchini) would complement the balsamic flavors beautifully. A simple mixed green salad with a light vinaigrette also works wonders if you want something lighter.

beverage pairings

Since this dish has a rich, tangy flavor, you’ll want something refreshing and not overly sweet to pair with it. I love serving a sparkling water with a slice of lemon or lime for a light, zesty contrast. Iced green tea with a hint of mint also works beautifully to cut through the richness of the balsamic glaze. For a cozier option, try a light herbal tea—chamomile or peppermint both offer a calming balance to the meal’s bold flavors.

Storage and reheating tips

If you have leftovers (lucky you!), store the chicken in an airtight container in the fridge for up to 3 days. The balsamic sauce will thicken and deepen in flavor as it sits, so don’t be surprised if it tastes even better the next day! To reheat, place the chicken in a skillet over low heat with a splash of water to keep the sauce from drying out. Cover and warm it through, about 10 minutes. Alternatively, microwave on medium power in short bursts, checking often to avoid overcooking.

Scaling the recipe: more or less, no problem

This recipe is super flexible when it comes to serving sizes. If you’re cooking for a crowd, you can easily double or triple the ingredients. Just make sure your pan is large enough so the chicken doesn’t overlap, or work in batches. If you’re cooking for two, simply halve the ingredients. One tip: if scaling down, you might want to reduce the balsamic sauce just a little so it doesn’t overwhelm the chicken.

Common hiccups and how to avoid them

• Sauce too thin? Let it simmer for a few extra minutes on the stovetop before baking to thicken it up.
• Chicken dry? This usually happens if you cook it too long. Keep an eye on that internal temperature and take it out as soon as it hits 165°F.
• Mozzarella not melting enough? Make sure you’re using fresh mozzarella. Pre-shredded cheese won’t give you the same creamy melt!

Final thoughts: give it a go!

This one-pan balsamic chicken is a total winner in my kitchen, and I’m sure it will be in yours too. It’s one of those dishes that feels special but is actually super easy to throw together. Whether you stick with the original or try one of the fun variations, I hope it brings a bit of joy (and deliciousness) to your dinner table.

FAQs

1. Can I use bone-in chicken for this recipe?
Yes, but you’ll need to adjust the cooking time. Bone-in chicken takes longer to cook through, so bake it for 35-40 minutes or until it reaches 165°F.

2. Can I make this ahead of time?
You can prep the sauce and the tomato-mozzarella topping a day in advance. Sear the chicken and finish it in the oven when you’re ready to eat.

3. Can I freeze this dish?
I wouldn’t recommend freezing it, as the fresh mozzarella and tomatoes don’t thaw well. But the cooked chicken (minus the topping) can be frozen for up to 3 months.

4. How can I make this spicier?
Add a pinch of red pepper flakes to the balsamic sauce or drizzle some chili oil over the top before serving.

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