One Pan Balsamic Chicken with Tomato and Mozzarella Recipe

I absolutely love sharing this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe because it s one of those dishes that feels fancy but is actually crazy simple to pull off. The combination of tangy balsamic glaze with sweet honey and fresh mozzarella is like a little Italian vacation right in your kitchen. Plus, it all comes together in one pan – which means easy cleanup and more time enjoying your meal.

When I first tried this recipe, I was so impressed by how juicy the chicken stayed and how the flavors melded together perfectly during baking. You ll find that this dish works wonderfully for weeknight dinners when you want something impressive without hours in the kitchen, but it s also great for casual entertaining. The fresh tomato and basil add a lovely brightness that balances the rich balsamic and gooey mozzarella – trust me, your family and friends are going to ask for seconds!

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Ingredients You’ll Need

I always get excited pulling these simple ingredients together because they complement each other so well – each one adding a layer of flavor or texture that makes this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe a standout meal. When shopping, fresh mozzarella balls and ripe grape tomatoes are key for that authentic taste and gorgeous presentation.

• Balsamic Vinegar: Look for a good-quality balsamic for that deep, tangy base to the sauce.
• Honey: Adds just the right amount of natural sweetness to balance the vinegar’s acidity.
• Avocado or Olive Oil: I prefer avocado oil for its high smoke point during searing, but olive oil works great too.
• Garlic Cloves: Freshly minced garlic packs the most flavor-don’t skip it!
• Italian Seasoning: A blend of herbs that tie the sauce flavor together nicely.
• Dijon Mustard: Gives a subtle tang and complexity to the sauce.
• Grape Tomatoes: Halved for juiciness and color; they burst beautifully during baking.
• Fresh Mozzarella Balls: I always use ciliegine or pearl-sized for even melting and easy distribution.
• Fresh Basil: Finely chopped for a fragrant, fresh herb finish.
• Boneless, Skinless Chicken Breasts: Pounded to an even thickness to cook through perfectly.
• Kosher Salt and Fresh Black Pepper: Essential for seasoning both the chicken and the sauce.

Variations

I encourage you to make this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe your own-there s something so satisfying about tweaking a favorite recipe to suit your taste or dietary needs. Over time, I’ve tried a few tweaks that keep this dish fresh and exciting.

• Spicy Kick: I sometimes add a pinch of red pepper flakes to the sauce for just the right amount of heat – my family loves it!
• Herb Swap: If fresh basil isn t available, dried Italian herbs work in a pinch, though the fresh version is really worth seeking out.
• Veggie Boost: Try adding sliced zucchini or bell peppers to the pan for extra color and nutrients.
• Dairy-Free Version: Skip the mozzarella or use a dairy-free cheese alternative, and the balsamic sauce still takes center stage beautifully.

How to Make One Pan Balsamic Chicken with Tomato and Mozzarella Recipe

Step 1: Whisk Together That Heavenly Balsamic Sauce

Start by combining the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. I like to whisk it thoroughly until it s nice and smooth. Don t forget to season with salt and pepper here – it helps bring all those flavors to life. Setting this aside while you prep the other ingredients keeps everything moving efficiently.

Step 2: Toss Tomato, Mozzarella, and Basil Together

In a separate bowl, I quickly toss the halved grape tomatoes, fresh mozzarella balls, and finely chopped basil with a little salt and pepper. This mixture will serve as a fresh, melty topping for your chicken, so it s worth the little extra prep – you want every bite to have that bright, creamy contrast.

Step 3: Sear Your Chicken to Golden Perfection

Preheat your oven to 400°F. While it s warming up, heat your skillet over medium-high heat with the avocado oil. Pat your chicken breasts dry, season them well with kosher salt and fresh black pepper, and place them in the hot oil. You’ll want about 1-2 minutes on each side, just until the surface is lightly golden and has that gorgeous sear. This step locks in juices and adds flavor with those irresistible browned bits.

Step 4: Pour Sauce and Scrape Those Flavorful Bits

Next, pour the balsamic sauce over the seared chicken. It should start simmering right away. Use a wooden spoon to gently scrape the skillet bottom-that s where all the magic flavor hides. Stirring those brown bits into the sauce elevates every bite, so don t skip this little trick.

Step 5: Add Your Tomato Mozzarella Topping and Bake

Remove the skillet from heat, then generously spread the tomato mozzarella mixture on top of each chicken breast. Pop the whole pan into your preheated oven and bake uncovered for 18 to 23 minutes, or until the chicken reaches 165°F with a meat thermometer. This finishing bake melds the flavors and lets the mozzarella soften and melt just right.

Step 6: Rest and Serve!

I always let the chicken rest in the pan for about 5 minutes after baking. This makes a big difference by allowing the juices to redistribute, resulting in the juiciest chicken you ll have in a while. After the rest period, serve it up and watch how quickly this dish disappears!

How to Serve One Pan Balsamic Chicken with Tomato and Mozzarella Recipe

Garnishes

I usually finish with an extra sprinkle of fresh basil leaves because visually it adds brightness and aroma that s just irresistible. Sometimes I drizzle a little extra balsamic glaze on top for an elegant, glossy touch that ups the wow factor on the plate.

Side Dishes

This recipe pairs beautifully with simple sides like garlic butter roasted potatoes, a crisp green salad, or steamed asparagus for a balanced meal. For a cozy night, creamy risotto or buttery polenta complement the balsamic flavors perfectly.

Creative Ways to Present

For special occasions, I love plating the chicken with the tomato mozzarella topping fanned out and garnished with whole basil leaves, alongside a small drizzle of balsamic reduction around the plate. It makes the dish look as stunning as it tastes and really impresses guests without added fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and toppings in an airtight container in the fridge for up to 3 days. I keep them separate when possible to maintain the mozzarella s texture but sometimes leave it all together if I plan to reheat immediately.

Freezing

Freezing this dish works well if you freeze the chicken and sauce without the fresh tomato and mozzarella topping. Freeze in a freezer-safe container for up to 2 months, then thaw overnight before reheating and adding fresh toppings.

Reheating

To reheat, I gently warm the chicken in a skillet over medium-low heat or in the microwave on a lower power setting to prevent drying out. I add fresh mozzarella and basil just before serving to retain their freshness and flavor.

FAQs

Final Thoughts

This One Pan Balsamic Chicken with Tomato and Mozzarella Recipe holds a special place in my meal rotation because it s both comforting and vibrant. The ease of having everything come together in one pan while still delivering fresh, bold flavors always amazes me. I hope you give it a try soon-you might just find it becoming your go-to weeknight dinner or showstopper for when friends come over. Let me know how yours turns out!

One Pan Balsamic Chicken with Tomato and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 545 reviews

• Author: Alvarez
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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Description

A delicious and easy one-pan balsamic chicken recipe topped with fresh tomato and mozzarella, infused with garlic, honey, Italian herbs, and fresh basil. This baked dish features tender chicken breasts seared and cooked in a tangy balsamic sauce, then finished with a vibrant tomato mozzarella mixture for a flavorful, satisfying meal perfect for weeknight dinners.

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Ingredients

Units USM Scale 1x2x3x

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
• Salt and fresh black pepper, to taste

Tomato Mozzarella

• 8 oz grape tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine or pearls)
• 2 Tbsp finely chopped fresh basil
• Salt and fresh black pepper, to taste

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, to taste

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Instructions

1. Prepare the Sauce: In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set the sauce aside.
2. Prepare the Tomato Mozzarella Mixture: In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and finely chopped fresh basil. Season with salt and pepper to taste and set aside.
3. Preheat and Sear Chicken: Preheat your oven to 400°F. Heat 2 tablespoons of avocado oil over medium-high heat in a large oven-safe skillet. Season the chicken breasts generously with kosher salt and fresh black pepper. When the oil is shimmering and hot, place the chicken in the skillet in a single layer and cook for 1-2 minutes on each side until lightly golden brown.
4. Add Sauce and Simmer: Pour the prepared balsamic sauce over the seared chicken. It will quickly come to a simmer. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet for added flavor.
5. Top with Tomato Mozzarella: Immediately remove the skillet from the heat and evenly spread the tomato mozzarella mixture over the chicken breasts.
6. Bake: Place the skillet uncovered in the preheated oven and bake for 18-23 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
7. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow juices to distribute evenly.

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Notes

• Make sure to pound the chicken breasts to an even thickness to ensure uniform cooking.
• If you don’t have an oven-safe skillet, transfer chicken and sauce to a baking dish before baking.
• Fresh basil can be substituted with dried basil if desired, though fresh provides more flavor and color.
• Use a meat thermometer to accurately check the chicken’s internal temperature for safe and perfect doneness.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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Nutrition

• Serving Size: 1 serving (about 1/5 of recipe)
• Calories: 420
• Sugar: 10g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 45g
• Cholesterol: 95mg