Introduction

Craving a delicious, hands-off weeknight dinner? Meet One Pan Balsamic Chicken, a sizzling skillet moment that tastes like a celebration without the mess. Juicy chicken bites soak up a glossy balsamic glaze, while a Caprese-inspired topping brings bright tomato, mozzarella, and fresh basil to the party. Everything cooks in one pan, so cleanup is instant. It’s the kind of dish that fits busy schedules and hungry families, delivering flavor fast with minimal effort.

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Close-up of a delicious One Pan Balsamic Chicken dish with melted mozzarella, cherry tomatoes, and fresh basil in a cast-iron skillet.

Why You’ll Love This One Pan Balsamic Chicken

Here’s why this One Pan Balsamic Chicken shines on weeknights. It’s simple enough for beginners yet impressive enough for guests.

Effortless cleanup: only one pan to wash.
Bursting with flavor: tangy balsamic, fresh basil, creamy mozzarella.
Quick and easy: ready in under 30 minutes.
Healthy and satisfying: lean protein plus vibrant vegetables.
Family-friendly: a crowd-pleasing dish for busy weeknights.

Ingredients + Notes/Substitutions

For this One Pan Balsamic Chicken, gather these ingredients and keep the pan dinner-ready in a snap.

Balsamic Sauce

1/3 cup balsamic vinegar
2 Tbsp honey
2 Tbsp oil (avocado or olive oil)
2 garlic cloves, minced
1 tsp Italian seasoning
1 Tbsp Dijon mustard
Kosher salt and fresh black pepper

Tomato Mozzarella Topping

8 oz grape tomatoes, halved
8 oz fresh mozzarella balls (ciliegine or pearls)
2 Tbsp finely chopped fresh basil
Kosher salt and fresh black pepper

Chicken

2 lb boneless, skinless chicken breasts, pounded to even thickness
2 Tbsp avocado oil (or other high-heat oil)

Notes & Substitutions

Balsamic vinegar: quality matters. A true aged balsamic gives deeper sweetness; a balsamic glaze can be swapped for a thicker glaze finish. For expert tips on selecting the best, explore how to choose quality balsamic vinegar.
Honey: maple syrup or brown sugar can replace the sweetness.
Oil: olive oil works; any neutral high-heat oil is fine.
Garlic: garlic powder is a quick substitute; adjust to taste.
Italian seasoning: fresh oregano and thyme blend if you don’t have a jar.
Dijon mustard: adds tang; whole grain mustard gives texture.
Tomatoes: cherry tomatoes or diced Roma tomatoes work.
Mozzarella: ciliegine or pearls melt beautifully; shredded fresh mozzarella is fine too.
Basil: fresh is best; dried basil if used sparingly.
Chicken: chicken thighs can be used; adjust cook time accordingly.
Pounding chicken: helps even cooking and moisture retention; use a meat mallet or rolling pin. Pounding also aids in tenderizing meat and ensuring even cooking.

Equipment

Large oven-safe skillet (cast iron or stainless steel)
Whisk
Cutting board
Sharp knife
Meat mallet or rolling pin
Tongs
Instant-read thermometer

Instructions

Prepare Balsamic Sauce: Whisk together all sauce ingredients. Season with salt and pepper to taste. Set aside.
Prepare Tomato Mozzarella Topping: In a separate bowl, combine halved tomatoes, mozzarella, and basil. Season with salt and pepper. Set aside.
Preheat Oven: Set oven to 400°F (200°C).
Prepare Chicken: Pound chicken breasts to even ½-inch thickness. Season generously with salt and pepper.
Sear Chicken: Heat oil in the skillet over medium-high heat. Add chicken in a single layer; sear 1–2 minutes per side until lightly golden.
Add Balsamic Sauce: Pour the sauce over the chicken; it should simmer quickly. Use a wooden spoon to scrape up brown bits from the pan.
Top & Bake: Remove from heat and scatter the tomato-mozzarella topping over the chicken. This is your One Pan Balsamic Chicken in action.
Bake: Transfer the skillet to the preheated oven. Bake uncovered for 18–23 minutes, or until the chicken reaches 165°F (74°C).
Rest & Serve: Remove from oven and rest 5 minutes before serving.

Pro Tips & Troubleshooting

Pound chicken evenly to ensure uniform cooking and moisture.
Don’t overcrowd the pan; cook in batches if needed for a nice sear.
Scrape up fond after adding the sauce to maximize flavor.
Use a thermometer to prevent overcooking; target 165°F (74°C).
Rest the chicken to let juices redistribute.
If the glaze is too thin, simmer a bit longer or make a quick extra glaze on the side.
Quality balsamic makes a noticeable difference.

Serving Suggestions & Variations

Serving Suggestions

Grains: rice, quinoa, couscous, orzo pasta.
Potatoes: mashed, roasted, or cauliflower mash.
Vegetables: roasted asparagus, broccoli, green beans, or a simple salad.
Pasta: toss with cooked egg noodles or short pasta.
Crusty bread: soak up the pan juices.

Variations

Spicy Kick: add red pepper flakes to the sauce.
Extra Veggies: fold in spinach, bell peppers, or zucchini during baking.
Different Cheese: goat cheese, feta, or parmesan instead of mozzarella.
Herbs: rosemary or thyme with Italian seasoning.
Lemon Zest: finish with a bright squeeze of lemon over the baked chicken.

Storage & Reheating

Storage: leftovers keep in an airtight container in the fridge 3–4 days.
Freezing: chicken can be frozen without the topping for up to 3 months; thaw overnight.
Reheating: gently reheat in the oven or microwave, splash with a little broth if needed.

Nutrition Information

Per serving (about 6 oz chicken with sauce), the meal offers a balanced profile. Below is a quick snapshot of the main numbers.

Nutrient	Amount
Calories	380
Sugar	9.4 g
Sodium	530.2 mg
Fat	17.2 g
Carbohydrates	11.6 g
Protein	40.3 g
Cholesterol	93.5 mg

Note: Values are approximate and depend on exact ingredients used and portion size.

Frequently Asked Questions

Can I use chicken thighs instead of breasts for One Pan Balsamic Chicken?
Yes, you can. Adjust the cooking time to 7–10 minutes per side, depending on thickness.

Can I make this recipe on the stovetop only?
Yes. Simmer the chicken in the balsamic sauce, covered, until cooked through, then top with the tomato mozzarella and heat until melted.

How do I make a balsamic glaze thicker?
Simmer the sauce longer on medium heat, or finish with a store-bought balsamic glaze for extra shine.

Can I add pasta directly to the pan?
No, cook pasta separately and toss with the chicken and sauce at the end for best texture.

Conclusion

One Pan Balsamic Chicken proves that a weeknight dinner can be both flavorful and fuss-free. In a single skillet, you get juicy chicken, tangy balsamic glaze, and a Caprese-friendly finish that pops with color and freshness. It’s friendly to beginners, quick to prepare, and easy on cleanup—perfect for busy parents and anyone who loves simple, delicious meals. Give it a try and share your variations, honest feedback, and tips in the comments. Your delicious weeknights start here.