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.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
Top with Tomato Mozzarella: Immediately remove the skillet from the heat and evenly spread the tomato mozzarella mixture over the chicken breasts.
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.
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.

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.

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