If you re anything like me, then you know how fantastic it is to whip up a meal that feels special but doesn t take ages or leave you drowning in dishes. That s why I absolutely love this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe – it s the perfect blend of tangy, sweet, and melty comfort. The balsamic vinegar and honey glaze hits just the right note while the fresh tomatoes and mozzarella keep it light and fresh, making every bite a little celebration.
This recipe works wonders for busy weeknights when you want something elegant yet fuss-free. You only need one pan, which means fewer pots to clean (huge win!), and the flavors develop beautifully during baking in the oven. Trust me, you ll find that this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe quickly becomes a go-to dish when you want amazing food without the hassle.
Why You’ll Love This Recipe
- One-Pan Convenience: Minimal cleanup without sacrificing flavor, perfect for weeknights.
- Balanced Flavors: The sweet tang of balsamic paired with fresh tomato and creamy mozzarella makes every bite deliciously layered.
- Versatile and Crowd-Pleasing: Ideal for family dinners or when you want to impress guests with something easy but elegant.
- Healthy and Fresh Ingredients: Uses simple, wholesome ingredients that come together quickly.
Ingredients You’ll Need
The beauty of this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe lies in its straightforward ingredients that work so well together. I always recommend grabbing fresh mozzarella and ripe grape tomatoes for the best flavor, and don t skip the fresh basil if you can help it – it adds a brightness that really lifts the dish.
- Balsamic vinegar: Use a good quality balsamic for a deeper, richer flavor – it makes all the difference.
- Honey: Balances the acidity of the balsamic with a sweet touch.
- Avocado or olive oil: Choose a neutral oil like avocado for searing and richness.
- Garlic cloves: Freshly minced garlic adds that essential aromatic punch.
- Italian seasoning: A blend of herbs that gives the sauce its comforting, familiar zest.
- Dijon mustard: Brings a subtle tang and complexity to the sauce.
- Grape tomatoes: Sweet and juicy, they soften perfectly while baking.
- Fresh mozzarella balls (ciliegine or pearls): Melts beautifully and adds creamy texture.
- Fresh basil: Brings fresh herbaceous notes and the perfect color contrast.
- Boneless, skinless chicken breasts: Pounding them to even thickness ensures perfectly cooked chicken every time.
- Kosher salt and black pepper: Essential seasonings that elevate all the flavors.
Variations
I love that this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe is really a canvas for your own tastes. Feel free to swap out herbs or adjust the sweetness of the balsamic sauce to suit you. I often experiment with adding a pinch of red pepper flakes for a little kick or swapping mozzarella for burrata when I want an even creamier touch.
- Spicy Variation: Adding red pepper flakes to the sauce gave my family a little surprise heat that paired deliciously with the balsamic sweetness.
- Herb Swap: Sometimes I use fresh thyme instead of basil for an earthier flavor that s perfect in fall.
- Cheese Variation: Burrata instead of mozzarella is decadent and perfect for a special occasion.
- Protein Alternatives: I ve tried this with boneless skinless thighs for juicier chicken-it works great too!
How to Make One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Step 1: Whisk Together the Flavor-Packed Balsamic Sauce
Start by combining balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Whisk until smooth and season with a bit of salt and pepper-this sauce will be the star that ties everything together. I love doing this first because it gives the flavors a chance to meld while you prep everything else.
Step 2: Toss Your Tomato and Mozzarella Mixture
In a separate bowl, gently mix halved grape tomatoes with fresh mozzarella balls and chopped basil. Season lightly with salt and pepper. This prep keeps your fresh topping ready to go and ensures each tomato is coated enough to release its juices while baking.
Step 3: Sear the Chicken to Lock in Juices
Heat avocado oil in a large, oven-safe skillet over medium-high heat until shimmering. Season chicken breasts generously with kosher salt and black pepper. When the pan is hot, sear the chicken for about 1-2 minutes per side until they re just golden-you want a nice crust but not fully cooked through yet. I find pounding the chicken to an even thickness really helps prevent dry edges and ensures even cooking later.
Step 4: Add the Sauce and Let It Simmer
Pour the balsamic sauce evenly over the seared chicken. It will begin to bubble and simmer almost immediately-perfect for picking up those tasty browned bits on the bottom of the pan. I like to use a wooden spoon to gently scrape those up as it simmers, because that s where the magic flavor hides.
Step 5: Top with Tomato Mozzarella and Bake
Remove the pan from heat and spread the tomato and mozzarella mixture over the chicken breasts as evenly as possible. Pop the skillet into your preheated 400°F oven and bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F. This step lets the mozzarella soften and melt just enough while the chicken finishes cooking to juicy perfection.
Step 6: Rest Before Serving
Once out of the oven, let the chicken rest in the skillet for about 5 minutes before serving. Trust me, this little patience pays off-it helps the juices redistribute so the chicken stays tender and moist. I always find this is when the dish really shines.
Pro Tips for Making One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
- Even Thickness Chicken: I learned pounding the breasts ensures even cooking and prevents dryness-totally worth the extra minute.
- Use a Meat Thermometer: Checking for 165°F internal temp is the best way to guarantee juicy, safely cooked chicken.
- Don t Overcrowd the Pan: Giving chicken room lets it sear properly instead of steaming, which adds great flavor and texture.
- Let It Rest: Skipping the rest time made my first attempts less juicy-waiting those extra minutes really pays off.
How to Serve One Pan Balsamic Chicken with Tomato and Mozzarella Recipe
Garnishes
I like to finish this dish with a sprinkle of extra fresh basil and a drizzle of high-quality olive oil-it adds a fresh, peppery brightness right before serving. Sometimes I add a few cracked black peppercorns on top for a little visual contrast and a subtle kick.
Side Dishes
This recipe is wonderfully versatile, so I often pair it with a simple green salad dressed in lemon vinaigrette or roasted asparagus for a bit of crunch. Homemade garlic bread or warm crusty rolls also work beautifully if you want to soak up that luscious balsamic sauce.
Creative Ways to Present
For a dinner party, I like to plate the chicken breasts individually and spoon the tomato mozzarella topping over each one, garnishing with microgreens or extra basil leaves. Serving it on a rustic wooden board with some fresh baguette slices creates a cozy, inviting vibe that always impresses.
Make Ahead and Storage
Storing Leftovers
I keep any leftovers in an airtight container in the fridge for up to 3 days. The chicken maintains good flavor and moisture, especially when reheated gently. Just be sure to store the sauce and tomato mixture together to keep everything delicious.
Freezing
While I don t freeze this dish often because it s so quick to make fresh, you absolutely can freeze cooked chicken with the sauce and tomato mozzarella separately. I recommend thawing overnight in the fridge and reheating slowly to preserve the texture and flavor.
Reheating
I prefer reheating leftovers in a skillet over low heat, covering it to gently warm the chicken without drying it out. You can add a splash of water or broth to loosen the sauce if it s thickened too much. Microwaving works too-just do it in short bursts to avoid overheating the cheese.
FAQs
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Can I use chicken thighs instead of chicken breasts in this One Pan Balsamic Chicken with Tomato and Mozzarella Recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay a bit juicier and more forgiving in the cooking process. Just adjust the baking time slightly as thighs may take a little longer to reach 165°F internal temperature.
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What should I do if I don t have fresh basil?
If fresh basil isn t available, dried basil can be used instead, but I recommend adding it to the balsamic sauce rather than on top so it has time to infuse. Fresh basil adds more vibrant flavor and that lovely green color that makes the dish pop.
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Is it necessary to use an oven-safe skillet?
While an oven-safe skillet is ideal for this recipe, if you don t have one, you can sear the chicken in a regular pan then transfer everything to a baking dish before placing it in the oven. Just be sure to scrape the pan well to get those flavorful browned bits into the sauce.
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Can this recipe be made gluten-free?
Yes! This recipe is naturally gluten-free as long as you check that your balsamic vinegar and Dijon mustard don t contain any hidden gluten ingredients. Most brands are safe, but it s always good to double-check the labels.
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How do I prevent the mozzarella from overcooking and becoming rubbery?
Adding the mozzarella at the end of the process in step 5 and carefully timing the bake to just until the chicken is done helps prevent the cheese from overcooking. Using fresh mozzarella balls rather than shredded cheese also gives a creamier, softer melting texture.
Final Thoughts
This One Pan Balsamic Chicken with Tomato and Mozzarella Recipe really feels like a little kitchen secret I m happy to share with you. It s one of those meals that s both simple enough to make on a busy weeknight but impressive enough that you d happily serve it to guests. The combination of balsamic s richness with fresh, melty mozzarella and juicy tomatoes is just a winner every single time. I m confident you ll love how effortless it is to prepare and the delicious results you get. Give it a try-you ll be making it again and again, just like I do!
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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-American
Description
A delicious and easy one-pan balsamic chicken recipe topped with fresh tomato and mozzarella. This dish features tender, seared chicken breasts simmered in a tangy balsamic sauce, then baked with a fresh tomato-mozzarella basil topping for a flavorful, comforting meal perfect for weeknights or special occasions.
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, 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 chicken breast with toppings
- Calories: 380
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 90mg
