One Pan Balsamic Chicken Recipe

If you’re anything like me, there are few things more satisfying than a one-pan dinner that feels like a mini masterpiece. And this one pan balsamic chicken is exactly that. It’s simple but bursting with flavor, with juicy chicken, tangy balsamic sauce, and a caprese-inspired topping of fresh tomatoes, mozzarella, and basil. Whether you’re feeding a busy family or hosting a casual dinner with friends, this recipe is a real crowd-pleaser. And did I mention? It only takes about 30 minutes from start to finish, and you won’t be stuck scrubbing multiple pots and pans afterward. Win-win!

this RECIPE

How I fell in love with this recipe

This dish first won me over on a hectic weeknight when I was staring at my pantry, feeling uninspired. My balsamic vinegar caught my eye, and suddenly I was in the mood for something savory, sweet, and tangy all at once. I tossed some chicken in a skillet, whipped up a quick balsamic sauce, and it all came together so effortlessly. My family devoured it, and I realized I had stumbled upon something special. Now, it’s a go-to recipe that’s flexible enough to riff on depending on what’s in the fridge (and my energy level!). Every time I make it, it takes me back to that moment when dinner was saved by a little creativity and a lot of balsamic vinegar.

A bit of backstory on balsamic chicken

Balsamic vinegar has been a staple in Italian cooking for centuries, originating in the Emilia-Romagna region of Italy, where it was often aged for years in wooden barrels. It started as a condiment reserved for special occasions but has since become a favorite worldwide, known for its complex, sweet-tangy flavor. When paired with honey, garlic, and mustard like in this recipe, it creates a beautifully balanced sauce that’s both rich and light. Over time, variations of balsamic chicken have popped up, but this recipe stays true to that balance of flavors, with the added bonus of fresh mozzarella and tomatoes for a little Mediterranean flair.

Let’s talk ingredients: the essentials and little tips

Balsamic vinegar: The star of the show! Go for a good-quality balsamic vinegar here, as it’ll make a big difference in flavor. If you find yourself out of balsamic, you could try using red wine vinegar mixed with a touch of brown sugar in a pinch, but it won’t quite have the same depth.

Chicken breasts: I always recommend pounding the chicken to an even thickness so it cooks evenly and stays tender. You can also substitute with chicken thighs if you prefer darker meat—they’re juicier and more forgiving if you tend to overcook (guilty as charged).

Mozzarella: Fresh mozzarella is a must for that creamy, melty texture. If you can’t find the little mozzarella balls (ciliegine), you can always use larger fresh mozzarella and cut it into bite-sized pieces. For a dairy-free version, you could skip the cheese entirely or try a plant-based mozzarella.

Grape tomatoes: I love how juicy and sweet grape tomatoes are, but cherry tomatoes or even diced heirloom tomatoes would work just as well. Tomatoes add freshness and brightness, balancing out the rich sauce.

Basil: Fresh basil gives the dish a bright, herbaceous pop. In a pinch, you can use dried basil, but fresh is always best for that aromatic lift. You could also swap in parsley or even arugula for a slightly peppery twist.

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

For this recipe, you’ll need a large oven-safe skillet. I love using my cast iron skillet because it gets that perfect golden sear on the chicken, but any oven-safe pan will do. If you don’t have one, you could sear the chicken in a regular skillet and then transfer everything to a baking dish for the oven part (not as efficient, but still works!).

You’ll also want a meat thermometer if you have one. It’s the best way to make sure your chicken reaches that perfect 165°F without overcooking. And trust me, once you’ve overcooked chicken a few times (I’ve been there), you’ll understand why this is such a handy tool.

Step-by-step: how to make this balsamic chicken like a pro

1. Whisk up the sauce: Start by mixing together your balsamic vinegar, honey, olive oil, garlic, Dijon mustard, and Italian seasoning. This sauce is the perfect balance of tangy, sweet, and savory. Season it with salt and pepper to taste. I like to taste it at this stage to make sure the balance is just right—sometimes I add an extra drizzle of honey if I’m feeling a bit more on the sweet side.
2. Prep the tomato mozzarella topping: In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season this mixture with a bit of salt and pepper. It’s kind of like a caprese salad, and honestly, it’s hard not to snack on it while waiting for the chicken to cook!
3. Sear the chicken: Heat your oven-safe skillet over medium-high heat with a bit of oil. Season the chicken breasts with salt and pepper, then sear them in the hot pan until they’re lightly golden—about 1-2 minutes per side. This isn’t to cook the chicken through but just to give it a nice color and flavor.
4. Add the balsamic sauce: Once the chicken is seared, pour that balsamic sauce into the pan. It should bubble up nicely—use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan (that’s where the good stuff is!).
5. Top with tomato mozzarella: Remove the skillet from the heat and sprinkle the tomato-mozzarella mixture over the chicken. Don’t worry if it looks a little messy—the mozzarella will melt beautifully in the oven and everything will come together.
6. Bake: Pop the whole skillet into your preheated oven and bake for 18-23 minutes, or until the chicken reaches 165°F internally. Let it rest for 5 minutes after removing from the oven—this gives the juices time to redistribute and keeps the chicken moist.

Variations and tweaks I’ve tried

• Make it gluten-free: This recipe is naturally gluten-free, but double-check that your Dijon mustard doesn’t have any hidden gluten.
• Make it dairy-free: Swap the mozzarella for a dairy-free alternative or leave it out entirely and load up on more veggies, like roasted red peppers or artichokes.
• Use different meats: This recipe works beautifully with chicken thighs or even pork tenderloin. You’ll just need to adjust the cooking time accordingly.
• Seasonal swaps: In the summer, I love adding a handful of fresh arugula on top after baking for a peppery bite. In the cooler months, roasted butternut squash or sweet potatoes make a hearty addition.

Serving suggestions: because presentation is half the fun

When it comes to serving, I like to present the chicken family-style, straight from the skillet. It looks rustic and inviting that way, and everyone can help themselves. For a bit of extra flair, sprinkle some fresh basil on top right before serving. This dish pairs perfectly with a light side like quinoa or couscous, but it also goes well with crusty bread to soak up all that lovely sauce.

What to drink with it?

I’m all about pairing this balsamic chicken with a glass of crisp white wine, like Sauvignon Blanc, which complements the acidity of the balsamic. If you prefer red, go for something light like a Pinot Noir that won’t overpower the flavors. And for non-alcoholic options, a sparkling water with a splash of lemon or a light iced tea works great.

Storage and reheating tips

This chicken stores beautifully! Just keep any leftovers in an airtight container in the fridge for up to three days. To reheat, I recommend using the oven at 350°F until the chicken is warmed through (about 10 minutes). You can also microwave it, though the texture of the mozzarella may change a bit.

Scaling up or down

If you’re cooking for two, you can easily halve the recipe. Just reduce the amounts and use a smaller skillet. For a larger crowd, double the recipe and use a bigger pan—just be sure not to overcrowd the chicken when searing, or you won’t get that nice golden crust.

Possible issues to look out for

The only potential pitfall here is overcooking the chicken, which can dry it out. A meat thermometer is your best friend here. Also, be careful not to let the balsamic sauce burn when you’re searing the chicken—if it gets too hot, just turn down the heat a notch.

Ready to give it a try?

I hope you’ll give this one pan balsamic chicken a whirl! It’s versatile, flavorful, and one of those dishes that’ll make you look like you’ve put in way more effort than you actually did (my favorite kind of recipe!). Feel free to tweak it and make it your own—I’d love to hear how it turns out for you!

FAQs

Can I use a different type of vinegar?
Yes, red wine vinegar with a bit of brown sugar can be a decent substitute, though the flavor won’t be quite the same.

Can I make this ahead of time?
You can prep the sauce and the tomato mozzarella topping in advance, but I recommend cooking the chicken fresh for the best texture.

How do I prevent the chicken from drying out?
Make sure to use a meat thermometer and remove the chicken from the oven as soon as it hits 165°F.

Can I use bone-in chicken?
You can, but the cooking time will increase. Bone-in chicken tends to be juicier, though!

What can I serve this with?
It pairs well with quinoa, couscous, roasted veggies, or even mashed potatoes.

Print