Print

45-Minute One Pan Balsamic Chicken (No Mess!)

One Pan Balsamic Chicken recipe
Print Recipe

Make One Pan Balsamic Chicken in 45 minutes! Juicy chicken with tangy balsamic sauce and veggies—all in one pan!

Ingredients

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

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

Instructions

  1. In a bowl, whisk together 1/3 cup balsamic vinegar, 2 Tbsp. honey, 2 Tbsp. oil, 2 minced garlic cloves, 1 tsp. Italian seasoning, and 1 Tbsp. Dijon mustard. Season with salt and pepper. Set aside.
  2. In another bowl, toss 8 oz. halved grape tomatoes, 8 oz. mozzarella balls, and 2 Tbsp. chopped basil. Season with salt and pepper. Set aside.
  3. Preheat oven to 400°F (200°C).
  4. Heat 2 Tbsp. avocado oil in a large oven-safe skillet over medium-high heat. Season 2 lb. chicken breasts with salt and pepper. Sear 1-2 minutes per side until golden.
  5. Pour balsamic sauce over chicken, scraping up brown bits. Remove from heat and top with tomato mozzarella mixture.
  6. Bake uncovered for 18-23 minutes until chicken reaches 165°F (74°C).
  7. Rest 5 minutes before serving

Notes

  • Halve ciliegine mozzarella; use pearls whole.
  • Pound chicken for even cooking and tenderness.
  • Store leftovers in the fridge for 3 days or freeze for 2 months.
  • A flavorful, one-pan meal that’s perfect for busy nights!

Allergy Information: Contains dairy (mozzarella). Check balsamic vinegar and Dijon mustard for gluten-free certification.

Nutrition

Find it online: https://savorgastronomy.com/one-pan-balsamic-chicken/