If you love easy weeknight dinners that taste like you spent hours in the kitchen, then this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe is going to become your new go-to. I absolutely love how the tangy balsamic glaze perfectly balances the juicy chicken and the fresh burst of tomatoes with creamy mozzarella. It s one of those dishes that instantly brightens up your dinner table and feels special without fuss.
What makes this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe so worth trying is how it all comes together in a single skillet-minimal cleanup, maximum flavor. Whether you’re whipping it up after work or hosting a casual weekend dinner, you ll find it hits the perfect note between comforting and fresh. Plus, the mix of balsamic, honey, and Dijon gives it that irresistible sweet-savory zing I keep coming back for.
Why You’ll Love This Recipe
- One-Pan Convenience: Easy prep and cleanup with just one skillet needed.
- Flavor-Loaded Sauce: A rich balsamic and honey glaze that s both tangy and subtly sweet.
- Fresh, Vibrant Ingredients: Juicy tomatoes, creamy mozzarella, and fragrant basil make every bite pop.
- Family-Friendly Comfort: Everyone from kids to adults tends to go crazy for this dish.
Ingredients You’ll Need
The ingredients in this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe work beautifully together-you get sweetness, acidity, and creamy cheesiness all harmonizing. If you keep your balsamic vinegar and fresh mozzarella stocked, you can whip this up anytime without a last-minute grocery run!
- Balsamic Vinegar: Look for a good-quality aged balsamic; it gives the sauce depth and a slightly sweet complexity.
- Honey: Balances the tang from the vinegar with natural sweetness-feel free to adjust to taste.
- Avocado or Olive Oil: Use a high-heat oil for searing the chicken to get a nice crust.
- Garlic: Freshly minced gives a sharp, aromatic punch that s unbeatable.
- Italian Seasoning: A blend of herbs that rounds out the balsamic sauce with classic flavors.
- Dijon Mustard: Adds a subtle tang and enhances the sauce s texture and flavor complexity.
- Grape Tomatoes: I love using halved grape tomatoes for their sweetness and juiciness.
- Fresh Mozzarella Balls (Ciliegine or Pearls): The creamy cheese that melts slightly in the oven and adds richness.
- Fresh Basil: Adds brightness and herbaceous notes-skip it fresh and you ll miss that fresh burst of flavor!
- Boneless Skinless Chicken Breasts: Pounded to even thickness so they cook evenly and stay juicy.
- Kosher Salt and Black Pepper: Essential for seasoning the chicken and balancing flavors.
Variations
I love how versatile this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe can be. Over time, I ve played with swapping ingredients and it s always rewarding. Feel free to personalize it however you like-cooking is all about making the recipe your own!
- Add Fresh Spinach or Arugula: Toss some greens in the pan at the end for a peppery, nutritious punch-I do this when I want a little extra color and nutrients on the side.
- Use Chicken Thighs: If you prefer darker meat, boneless skinless thighs work well too, just adjust cooking time.
- Make it Spicier: Add red pepper flakes to the balsamic sauce for a bit of heat-I like this kick on chilly evenings.
- Dairy-Free Version: Swap mozzarella for a dairy-free cheese or skip it; the sauce is flavorful enough on its own.
How to Make One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Step 1: Whisk Up the Perfect Balsamic Sauce
Start by mixing balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Season lightly with salt and pepper-you want a sauce that’s balanced between tangy and sweet with a little depth from the mustard and herbs. Setting this aside early means it can come together while you prep other ingredients.
Step 2: Freshen Up the Tomato and Mozzarella
Halve the grape tomatoes, toss them with the mozzarella balls and chopped basil, then add a pinch of salt and pepper. This combo shines in the final bake, melting just enough to create a gorgeous, melty topping with fresh bursts from the tomatoes. It s one of my favorite parts of the recipe.
Step 3: Sear the Chicken for a Beautiful Crust
Preheat your oven to 400°F. Heat avocado oil in a large oven-safe skillet over medium-high heat-wait until it s shimmering but not smoking. Meanwhile, season chicken breasts generously with kosher salt and pepper. When the oil is hot, add chicken breasts in a single layer and sear each side for 1 to 2 minutes until golden brown. This quick sear locks in juices and produces those delicious browned bits that add so much flavor later on.
Step 4: Pour the Sauce and Simmer Gently
Pour your balsamic sauce right over the seared chicken-the pan will start to sizzle and the liquid will bubble up. Use a wooden spoon to gently scrape and loosen all those tasty browned bits resting on the skillet bottom; that s pure flavor gold! Let it simmer briefly just to meld those flavors.
Step 5: Layer on the Tomato and Mozzarella, Then Bake
Remove the skillet from the heat and evenly spread the tomato-mozzarella mixture over the chicken breasts. Then transfer the skillet to your preheated oven and bake, uncovered, for 18 to 23 minutes. Use a meat thermometer to check for an internal temperature of 165°F-that’s your sign the chicken is perfectly cooked yet still juicy inside.
Step 6: Rest and Serve
Once out of the oven, let the chicken rest for about 5 minutes in the skillet. This resting time is crucial-it lets the juices settle so every bite is tender and flavorful. After that, you’re ready to dish up and enjoy this gorgeous, comforting meal.
Pro Tips for Making One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
- Even Thickness: Pounding the chicken breasts ensures quick, even cooking so you avoid dry edges and undercooked centers.
- Use an Oven-Safe Skillet: This keeps you from transferring pans later and lets all those flavors meld in one beautiful bake.
- Don t Skip the Rest: Let the chicken rest after baking to keep it juicy; skipping this will cause the juices to run out when sliced.
- Fresh Basil Boost: Adding fresh basil at the end keeps the bright, herbal notes vibrant-you ll miss this if you use dried or omit it completely.
How to Serve One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Garnishes
I usually finish this dish with a sprinkle of torn fresh basil leaves and a crack of fresh black pepper-it adds that burst of color and fresh aroma that makes the plating irresistible. Sometimes, a drizzle of extra balsamic glaze on top amps up the tangy, sweet appeal even more!
Side Dishes
This chicken pairs wonderfully with a simple green salad dressed in lemon vinaigrette or my favorite roasted garlic mashed potatoes. I ve also enjoyed it alongside quinoa or couscous to soak up all those delicious balsamic juices from the pan.
Creative Ways to Present
For a dinner party, I love serving this dish family-style right from the skillet on the table, letting guests help themselves to the melty tomatoes and cheese. Another favorite is plating it over a bed of creamy polenta or alongside grilled veggies with a sprinkle of toasted pine nuts for extra texture and flair.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool slightly, then store them in an airtight container in the fridge, where they stay delicious up to 3 days. Because it s all in one pan, reheating is super simple without losing that balsamic richness.
Freezing
I have frozen this recipe a couple of times when making big batches. Just pack it tightly in a freezer-safe container and thaw overnight in the fridge before reheating gently. Keep in mind that mozzarella texture changes a bit after freezing, but the flavors still shine.
Reheating
The best way I ve found to reheat is gently on the stove over low heat with a lid on to warm through without drying out. Microwave works too, but I recommend adding a splash of water or broth and covering loosely to keep it moist.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Boneless, skinless chicken thighs work great and offer a bit more fat and flavor. Just be sure to cook them slightly longer and check that they’ve reached an internal temperature of 165°F for safe dining.
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Can I prepare the sauce ahead of time?
Yes, the balsamic sauce can be whisked together a day in advance and stored in the fridge. Just bring it back to room temperature before adding it to the chicken to keep the flavors vibrant.
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What if I don t have fresh basil?
Fresh basil is ideal for the bright, fresh flavor it imparts, but you can substitute dried basil in a pinch. Add it to the sauce rather than the topping, as dried herbs won’t hold up well when baked with the cheese and tomatoes.
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How do I know when the chicken is perfectly cooked?
The most reliable way is using a meat thermometer-your chicken is done when it hits 165°F internally. This stops overcooking and ensures juicy, tender results every time.
Final Thoughts
When I first tried this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe, I was amazed at how quickly it came together without compromising any flavor. It s become a staple in my family rotation because it s reliable, delicious, and feels a little fancy when served up. Give it a try-you ll enjoy how that perfect balance of sweet, tangy, and fresh ingredients turns a simple chicken dinner into something truly memorable. Trust me, your future self (and your dinner guests!) will thank you.
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One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This One Pan Balsamic Chicken with Tomato Mozzarella is a flavorful, easy-to-make dish where tender chicken breasts are seared and baked in a tangy balsamic sauce, topped with fresh grape tomatoes, creamy mozzarella, and aromatic basil. Perfect for a quick weeknight dinner, it combines savory, sweet, and fresh elements all in one skillet.
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
- Kosher 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 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
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 chicken breast with toppings)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
