One Pan Balsamic Chicken Recipe

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There’s something truly magical about the One Pan Balsamic Chicken that just makes me smile every time I cook it. It’s a dish that captures the vibrant flavors of summer with juicy, tender chicken, sweet yet tangy balsamic glaze, and creamy mozzarella melting into every bite. Plus, it all comes together effortlessly in a single pan, making dinner both delicious and delightfully simple. If you’re craving a meal that feels fancy but is completely stress-free, this recipe has your name on it.

Ingredients You’ll Need

This recipe relies on a handful of simple but essential ingredients, each playing a starring role in building the perfect balance of savory, sweet, and fresh flavors. Using a combination of pantry staples and fresh produce, these ingredients ensure that every bite of your One Pan Balsamic Chicken is bursting with texture and color.

• Balsamic vinegar: Offers a rich, tangy sweetness that’s the backbone of the marinade’s flavor.
• Honey: Adds a gentle, natural sweetness to balance the vinegar’s bite perfectly.
• Olive or avocado oil: Helps in searing the chicken beautifully, giving it a crisp, golden crust.
• Garlic cloves, minced: Infuses the marinade with a punch of aromatic warmth.
• Italian seasoning: A fragrant blend of herbs that layers in rustic Mediterranean goodness.
• Dijon mustard: Brings a subtle tang and depth, enhancing the marinade’s complexity.
• Boneless, skinless chicken breasts: The tender, juicy centerpiece of the dish, made even better by pounding for even cooking.
• Kosher salt and freshly ground pepper: Essential for seasoning and bringing out all the flavors.
• Fresh mozzarella balls (ciliegine or pearls): Melts beautifully to create creamy pockets of indulgence.
• Fresh basil, finely chopped: Adds a bright, herbal freshness to finish the dish on a high note.

How to Make One Pan Balsamic Chicken

Step 1: Prepare the Marinade

Start by whisking together balsamic vinegar, honey, olive or avocado oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. This marinade is your flavor powerhouse, infusing the chicken with sweet, tangy, and herbal notes that will make your mouth water.

Step 2: Marinate the Chicken

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let the chicken soak up all those flavors for 20 to 30 minutes. This step is crucial because it tenderizes the meat and ensures every bite is bursting with flavor.

Step 3: Heat the Pan and Sear the Chicken

Heat a large skillet over medium-high heat and add 2 tablespoons of avocado or high-heat oil. Remove the chicken from the marinade—set the marinade aside—and season both sides with kosher salt and freshly ground pepper. Sear the chicken for about 4 to 5 minutes on each side until it’s golden brown and cooked through. The caramelized crust is where the magic really happens.

Step 4: Add the Marinade, Tomatoes, and Mozzarella

Pour the reserved marinade into the pan with the chicken, then scatter fresh cherry tomatoes and mozzarella balls around. Simmer everything together for 2 to 3 minutes until the sauce slightly thickens and the cheese softens into creamy, melty goodness.

Step 5: Finish with Fresh Basil and Serve

Sprinkle finely chopped fresh basil over the top for a pop of color and a fragrant finish. Serve the One Pan Balsamic Chicken hot so you can enjoy the gooey mozzarella and the vibrant sauce while it’s at its best.

How to Serve One Pan Balsamic Chicken

Garnishes

Fresh basil is always my go-to garnish for this dish because its herbal brightness cuts through the richness beautifully. If you want to jazz things up, try a drizzle of extra virgin olive oil or a few shavings of Parmesan for an indulgent touch.

Side Dishes

This chicken pairs wonderfully with simple sides that won’t compete with its bold flavors. Think buttery garlic mashed potatoes, fluffy couscous, or a crisp green salad. Roasted asparagus or steamed green beans also bring a fresh, crisp contrast to the dish.

Creative Ways to Present

For a dinner party, arrange your chicken with the mozzarella and tomatoes artfully scattered around the pan, letting guests serve themselves straight from the skillet. Or plate individual portions garnished with basil and a wedge of lemon to brighten every bite. It’s casual elegance at its best!

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Balsamic Chicken keeps well in an airtight container in the fridge for up to 3 days. Store the chicken separately from any fresh herbs to keep the basil vibrant when you reheat it.

Freezing

You can freeze cooked chicken breasts and sauce in a freezer-safe container for up to 2 months. To maintain the best texture, avoid freezing the fresh mozzarella with the dish—add fresh cheese when reheating.

Reheating

Warm your leftovers gently in a skillet over medium-low heat, adding a splash of water or chicken broth if needed to loosen the sauce. Add fresh mozzarella and basil at the end of reheating for a melty, fresh finish that tastes just like the day you made it.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully with the marinade and will stay juicy and tender. Just adjust cooking time slightly, as thighs may take a bit longer to cook through.

What if I don’t have fresh mozzarella balls?

No worries. You can use shredded mozzarella or sliced fresh mozzarella. Keep in mind that shredded cheese melts faster and might blend into the sauce, while slices offer gooey pockets similar to the balls.

Is it possible to make this recipe gluten-free?

Yes, the One Pan Balsamic Chicken is naturally gluten-free as long as your Dijon mustard and Italian seasoning don’t contain gluten-containing additives. Always double-check labels to be sure.

Can I prepare the marinade ahead of time?

Definitely! The marinade can be made a day or two in advance and stored tightly covered in the fridge. Just whisk again before using, and marinate the chicken when you’re ready to cook for maximum flavor infusion.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a golden-brown crust. If you don’t have a thermometer, cut into the thickest part—it should be white and no longer pink inside.

Final Thoughts

If you’re looking for a dish that brings together incredible flavors with minimal fuss, your search ends here. One Pan Balsamic Chicken is the perfect blend of sweet, tangy, and savory with a fresh finish that will have you coming back for seconds (and maybe thirds). Give this recipe a try tonight, and I promise it’ll become one of your go-to favorites too!

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