One Pan Balsamic Chicken

One Pan Balsamic Chicken: Your New Weeknight Hero

Hey there, flavor chaser! Let’s talk about that magical moment when your stomach growls, the clock is ticking, and your brain screams “I need something AMAZING but PLEASE don’t make me wash seven pans.” I see you. I’ve stood in that exact spot – post-work exhaustion tangoing with a serious craving for something that tastes like it took hours (but absolutely didn’t). That’s why I’m practically doing a happy dance to share this One Pan Balsamic Chicken with you. Picture this: juicy chicken seared to golden perfection, swimming in a sticky-sweet-tangy balsamic glaze that’ll make your taste buds sing, topped with a fresh, vibrant tomato and mozzarella mix that screams summer. It’s elegant enough for date night, simple enough for Tuesday, and the cleanup? Honey, it’s one pan. No fancy skills required, just big, bold BiteTide flavor. Ready to ditch the dinner drama? Grab your favorite skillet – let’s make some magic happen!

Grandma’s Table & The Sauce That Started It All

This recipe? It tastes like sunshine and my grandma’s slightly chaotic kitchen. Nonna Maria wasn’t about fussy techniques, but she knew how to make vinegar sing. I remember being eight years old, perched on a wobbly stool, watching her reduce cheap balsamic with a spoonful of wildflower honey until it transformed into liquid gold. She’d drizzle it over everything – roasted veggies, crusty bread, even strawberries! “Isla, bella,” she’d wink, “magic happens when you balance the sour and the sweet.” That lesson stuck. Years later, wrestling with a hangry toddler and a bare pantry, I channeled Nonna. I seared chicken, deglazed with balsamic and honey, and tossed in the last cherry tomatoes and mozzarella pearls from the fridge. The smell? Pure nostalgia. The taste? A revelation. It became our family’s instant “cheer-up meal.” Every time I make it now, I swear I hear her laughing in my ear, telling me to stop worrying and just taste.

Your Flavor Toolkit: Simple Ingredients, Big Impact

• Balsamic Vinegar (⅓ cup): The star! Go for modena if you can – its depth is chef-kiss worthy. Chef Tip: Avoid “balsamic vinaigrette” – it’s not the same! In a pinch? Red wine vinegar + ½ tsp sugar works.
• Honey (2 tbsp): Balances the vinegar’s tang. Maple syrup or agave nectar are fab vegan swaps.
• Olive or Avocado Oil (2 tbsp + 2 tbsp): Use olive for the glaze (flavor!), avocado for searing (high-heat champ).
• Garlic Cloves (2, minced): Fresh is best! Jarred works in emergencies. Insider Hack: Smash cloves with the flat of your knife first – releases more flavor!
• Italian Seasoning (1 tsp): Your herb squad. No blend? Use ½ tsp dried oregano + ½ tsp dried basil.
• Dijon Mustard (1 tbsp): Secret weapon! Adds complexity and helps emulsify the glaze. Yellow mustard works but is milder.
• Grape Tomatoes (8 oz, halved): Sweet little bursts! Cherry tomatoes work too. Halve them for maximum juiciness.
• Fresh Mozzarella Balls (8 oz): Creamy dreaminess! Bocconcini (small balls) are perfect. Fresh is key – don’t sub shredded!
• Fresh Basil (2 tbsp chopped): That bright, herbal pop. Chef Crush: Tear it, don’t chop, for the best aroma! Dried basil? Use 2 tsp, but fresh is magic.
• Boneless, Skinless Chicken Breasts (2 lb): CRUCIAL: Pound them evenly (½ inch thick) for quick, even cooking! Thighs work great too (see variations).
• Kosher Salt & Black Pepper: Season generously! Kosher salt sticks better than table salt.Print
  

  One Pan Balsamic Chicken

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  • Author: islamerrick
  • Total Time: 30 minutes
  • Yield: 30 mins 1x

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  Description

  This dish brings together juicy chicken, sweet-tangy balsamic glaze, and a fresh tomato-mozzarella topping—all in one skillet. It’s a no-fuss, flavor-packed dinner that feels both comforting and elegant, perfect for busy nights or casual entertaining.

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  Ingredients

  Scale 1x2x3x

  Balsamic Glaze

  ⅓ cup balsamic vinegar

  2 tbsp honey

  2 tbsp olive or avocado oil

  2 garlic cloves, minced

  1 tsp Italian seasoning

  1 tbsp Dijon mustard

  Tomato Mozzarella Mix

  8 oz grape tomatoes, halved

  8 oz fresh mozzarella balls

  2 tbsp chopped fresh basil

  Chicken

  2 lb boneless, skinless chicken breasts, pounded evenly

  2 tbsp avocado oil (or high-heat oil)

  Kosher salt and black pepper to taste

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  Instructions

  In a bowl, whisk together balsamic vinegar, honey, oil, garlic, Dijon, and seasoning. Set aside.

  Heat oil in a large skillet over medium-high. Season chicken with salt and pepper and sear both sides (about 4–5 mins per side).

  Pour in balsamic glaze and cook chicken for another 5–7 minutes, spooning sauce over top.

  Meanwhile, mix tomatoes, mozzarella, and basil in a bowl.

  Serve chicken topped with the fresh tomato mozzarella mix and drizzle with pan sauce.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner

  Nutrition

  • Calories: ~450 per serving

Let’s Get Cooking: Easy Steps, Big Flavor

1. Glaze Up! “In a medium bowl, whisk together the balsamic vinegar, honey, 2 tbsp oil, minced garlic, Dijon mustard, and Italian seasoning until it looks like a gorgeous, dark, fragrant potion. Chef Whisper: Taste it! Want more tang? Add a splash of vinegar. Sweeter? A drizzle more honey. This is YOUR sauce. Set it aside – the flavors are getting friendly!”
2. Sear Like a Boss! “Heat the remaining 2 tbsp of avocado oil in a large skillet (I love my cast iron!) over medium-high heat. Pat your chicken breasts super dry – this is the golden (not soggy) rule! Season both sides generously with salt and pepper. Carefully lay them in the hot oil. Hear that sizzle? That’s the sound of flavor forming! Don’t poke! Let them sear undisturbed for 4-5 minutes per side, until you get that beautiful, crispy golden crust. Kitchen Hack: If they stick? They’re not ready to flip! They’ll release naturally when seared.”
3. Bathe in Balsamic Bliss! “Reduce the heat to medium. Pour that gorgeous balsamic glaze all over the chicken. It’ll bubble and sizzle gloriously! Let the chicken cook in the sauce for 5-7 minutes, spooning that luscious glaze over the top constantly. Watch Closely: The sauce will thicken and reduce into a sticky, glossy coating. Pro Tip: Use a meat thermometer! Chicken is done at 165°F (74°C) internally.”
4. Freshness Factor! “While the chicken finishes, toss the halved tomatoes, mozzarella balls, and chopped basil gently in a small bowl. Timing Tip: Do this right before serving so the mozzarella stays lovely and the basil stays bright green.”
5. Plate & Celebrate! “Transfer the gorgeous, glazed chicken breasts to plates or a platter. Generously spoon the fresh tomato-mozzarella mix over the top. Drizzle EVERYTHING with the incredible pan sauce left in the skillet. Final Chef Kiss: Sprinkle just a tiny pinch of flaky sea salt over the tomatoes and cheese. Perfection!”

How to Serve It: Keep It Simple, Keep It Stunning

This dish is a total showstopper all on its own, but let’s make it a feast! For a light, summery vibe: Pile the chicken alongside a simple arugula salad with lemon vinaigrette and crusty bread for sauce-dipping (non-negotiable!). Craving cozy comfort? Serve it over creamy polenta, fluffy mashed potatoes, or buttered egg noodles – they’ll soak up that incredible balsamic glaze like a dream. Feeling fancy? A chilled glass of Pinot Noir or a sparkling rosé pairs beautifully. Garnish with an extra sprinkle of fresh basil or a twist of black pepper right at the table. It’s all about easy elegance!

Make It Your Own: Delicious Twists!

This recipe loves to play dress-up! Here are some favorite BiteTide spins:

1. Chicken Thigh Triumph: Swap breasts for boneless, skinless thighs! Juicier and more forgiving. Sear skin-side down first for extra crispiness. Adjust cook time slightly (thighs take a few mins longer).
2. Veggie Powerhouse: Add sliced bell peppers, zucchini, or red onion to the skillet when you pour in the glaze! Let them soften and caramelize in that delicious sauce.
3. Burrata Bliss: Swap mozzarella balls for a whole ball of creamy burrata! Place it gently on top of the hot chicken right before adding the tomatoes – it’ll melt luxuriously.
4. Mediterranean Magic: Stir ¼ cup chopped Kalamata olives and 1 tbsp capers into the tomato-mozzarella mix. Salty, briny heaven!
5. Pesto Swirl: Dollop a tablespoon of basil pesto onto each plated chicken breast before adding the tomato topping. Extra herbaceous punch!

Isla’s Kitchen Chronicles: Notes & Nudges

Okay, real talk: The first time I tested this, I got distracted by a hilarious cat video (don’t judge!) and slightly overcooked the glaze. It went from “glossy perfection” to “sticky candy” FAST! Lesson learned: Stay vigilant during the simmering step! That’s the beauty though – this recipe is resilient. Too thick? Splash in a tablespoon of chicken broth or water. Too thin? Let it bubble for another minute. Over the years, it’s become my ultimate “pantry rescue” dish. No fresh mozzarella? Feta crumbles work! No basil? A sprinkle of dried oregano or thyme in the tomato mix. The core magic is that balsamic-honey-garlic combo. It’s evolved from Nonna’s simple reduction to my weeknight lifeline, and now, I’m so thrilled it’s yours. Don’t stress the small stuff – just taste, adjust, and enjoy the ride (and the minimal cleanup!).

Your Questions, Answered!

Let’s tackle those kitchen curveballs:

• Q: My sauce is too thin! Help!
  A: No panic! Simply remove the chicken to a plate (keep it warm!), crank the heat under the skillet up to medium-high, and let the sauce bubble rapidly for 1-3 minutes, stirring constantly. It’ll thicken up beautifully. If it’s still too thin after cooking the chicken, this is your fix!
• Q: Can I use chicken thighs instead?
  A: Absolutely! Bone-in, skin-on thighs add amazing flavor (sear skin-side down first!). Boneless, skinless thighs work great too – they might need an extra 2-3 minutes per side. Cook to 165°F (74°C). Thighs are more forgiving if slightly overcooked!
• Q: How do I store leftovers? Can I reheat it?
  A: Store cooled chicken, sauce, and tomato mix separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a covered skillet with a splash of water or broth over low heat to prevent drying out. Add the cold tomato-mozzarella mix on top after reheating – you want it fresh!
• Q: Can I make this ahead?
  A: You can make the balsamic glaze 1-2 days ahead and store it in the fridge! Whisk before using. Prep the tomato-mozzarella mix up to 4 hours ahead and chill. Sear the chicken just before serving for best texture. Assembling the whole dish ahead isn’t ideal – the topping gets soggy.

Nutritional Nibbles (Approximate per serving)

Calories: ~450 | Protein: 45g | Fat: 22g (Saturated Fat: 7g) | Carbohydrates: 18g | Fiber: 1g | Sugar: 15g | Sodium: 480mg
Note: Estimates can vary based on specific ingredients used (like exact chicken size, cheese type).

This One Pan Balsamic Chicken isn’t just dinner—it’s a celebration of bold flavor, simple ingredients, and memories simmered into every bite. Whether you’re feeding your family, impressing a date, or just treating yourself after a long day, this dish brings joy with minimal mess and maximum flavor. Now grab that skillet, pour the wine, and let the balsamic magic begin.