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This one-pan balsamic chicken is one of those dinners you make once and then keep coming back to.

It’s simple, reliable, and full of flavor, with juicy chicken baked in a sweet and tangy balsamic sauce.

Finished with fresh tomatoes, mozzarella, and basil, it’s easy enough
for a busy weeknight but special enough to feel restaurant-worthy.

For Balsamic Chicken

• Chicken – Boneless, skinless chicken breasts work best here. Pounding them to an even thickness helps them cook evenly and stay juicy.
• Avocado Oil – Used for searing the chicken. It has a high smoke point, but olive oil works well too.
• Salt and Black Pepper – Simple seasoning that brings out the natural flavor of the chicken and sauce.

For the Balsamic Sauce

• Balsamic Vinegar – The base of the sauce, adding that signature tangy, slightly sweet flavor.
• Honey – Balances the acidity of the vinegar and gives the sauce a subtle sweetness.
• Oil – Helps smooth out the sauce and carry the flavors evenly.
• Garlic – Adds depth and savory flavor to the sauce.
• Italian Seasoning – A blend of herbs that gives the dish a classic Italian-inspired taste.
• Dijon Mustard – Adds a little sharpness and helps emulsify the sauce.

For the Tomato Mozzarella Topping

• Grape Tomatoes – Juicy and slightly sweet, they soften beautifully in the oven.
• Fresh Mozzarella – Melts gently and adds a creamy contrast to the tangy sauce.
• Fresh Basil – Brings a pop of freshness and finishes the dish with bright flavor.

One-Pan Balsamic Chicken Bake

This easy chicken dinner comes together in a single skillet and delivers bold, balanced flavor with minimal cleanup. Tender chicken breasts are seared, coated in a sweet-tangy balsamic sauce, and finished in the oven with juicy tomatoes and fresh mozzarella for a satisfying meal any night of the week.

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: One-Pan Balsamic Chicken Bake

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

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Ingredients

Sauce

• ⅓ 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 Topping

• 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 freshly ground black pepper

 

Instructions

1. In a small bowl, whisk together all of the sauce ingredients. Season with salt and pepper to taste, then set aside.
2. In another bowl, combine the tomatoes, mozzarella, and basil. Season lightly with salt and pepper and set aside.
3. Preheat the oven to 400°F.
4. Place a large oven-safe skillet over medium-high heat and add the oil. Season the chicken on both sides with salt and pepper. Once the oil is hot and shimmering, arrange the chicken in the skillet in a single layer. Sear for 1–2 minutes per side, just until lightly browned.
5. Pour the prepared balsamic sauce into the skillet. It should begin simmering right away. Use a wooden spoon to loosen any browned bits from the bottom of the pan.
6. Remove the skillet from the heat and evenly scatter the tomato and mozzarella mixture over the chicken.
7. Transfer the uncovered skillet to the oven and bake for 18–23 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Remove from the oven and allow the chicken to rest for 5 minutes before serving.

 

Notes

• Mozzarella: If using ciliegine (cherry-size mozzarella), cut the balls in half. Pearl-size mozzarella can be used as-is.
• Chicken Prep: Pound the chicken breasts between two sheets of plastic wrap or inside a gallon-size zip-top bag using a mallet or rolling pin. This ensures even cooking, improves tenderness, and helps keep the meat juicy.

 

Nutrition
Calories: 380 kcal | Carbohydrates: 11.6 g | Protein: 40.3 g | Fat: 17.2 g | Saturated Fat: 4 g | Cholesterol: 93.5 mg | Sodium: 530.2 mg | Fiber: 1 g | Sugar: 9.4 g

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1. Can I use chicken thighs instead of chicken breasts?
   Yes. Boneless, skinless chicken thighs work great and tend to stay even juicier than breasts.
2. Do I need to pound the chicken first?
   It’s not required, but it’s highly recommended. Pounding the chicken to an even thickness helps it cook evenly and stay tender.
3. Can I make this recipe without using the oven?
   Yes. After searing the chicken, reduce the heat, cover the pan, and let it simmer until the chicken is fully cooked through.
4. How do I know when the chicken is done?
   Using a thermometer is the most reliable method. The chicken is done when the internal temperature reaches 165°F.

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