One Pan Balsamic Chicken
One-pan balsamic chicken is such a flavorful weeknight dinner, made with simple ingredients and easy steps
Ingredients
- Sauce
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil such as avocado or olive oil
- 2 garlic cloves minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
- Tomato Mozzarella
- 8 oz. grape tomatoes halved
- 8 oz. fresh mozzarella balls ciliegine or pearls
- 2 Tbsp. finely chopped fresh basil
- Chicken
- 2 lb. boneless skinless, chicken breasts, pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt and fresh black pepper
Instructions
- In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
- In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
- Preheat oven to 400 degrees F.
- Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
- Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.
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