One Pan Balsamic Chicken
One Pan Balsamic Chicken is a flavorful weeknight dinner made with simple ingredients and easy steps.
Equipment
- large oven-safe skillet
Ingredients
Sauce
- ⅓ cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil, such as avocado or olive oil
- 2 cloves garlic, 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. fresh basil, finely chopped
Chicken
- 2 lb. boneless, skinless chicken breasts pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt
- fresh black pepper
Instructions
Preparation
- In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
- In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
- Preheat oven to 400 degrees F.
Cooking
- Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
- Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.
Notes
If using ciliegine mozzarella, cut it in half. To pound the chicken, place it between two pieces of plastic wrap or into a Ziploc bag, and pound to even thickness.
Nutrition
Serving: 6oz.Calories: 380kcalCarbohydrates: 11.6gProtein: 40.3gFat: 17.2gCholesterol: 93.5mgSodium: 530.2mgSugar: 9.4g
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