One Pan Balsamic Chicken (Printable Version)
# What You’ll Need:
→ Sauce
01 -
1/3 cup balsamic vinegar
02 -
2 tablespoons honey
03 -
2 tablespoons avocado oil or olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
1 tablespoon Dijon mustard
→ Tomato Mozzarella
07 -
8 ounces grape tomatoes, halved
08 -
8 ounces fresh mozzarella balls (ciliegine or pearls)
09 -
2 tablespoons finely chopped fresh basil
→ Chicken
10 -
2 pounds boneless, skinless chicken breasts, pounded to even thickness
11 -
2 tablespoons avocado oil or other high-heat oil
12 -
Kosher salt and fresh black pepper
# Steps to Follow:
01 -
In a bowl, whisk together the balsamic vinegar, honey, avocado or olive oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
02 -
In a separate bowl, toss together the halved grape tomatoes, mozzarella balls, and fresh basil. Season with salt and pepper to taste. Set aside.
03 -
Preheat the oven to 400°F (200°C).
04 -
Heat avocado oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper to taste. Once the oil is shimmering, add the chicken to the skillet in a single layer and cook for 1-2 minutes on each side until lightly golden brown.
05 -
Pour the prepared balsamic sauce mixture over the chicken. Bring to a simmer and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
06 -
Remove the skillet from heat and add the tomato mozzarella mixture over the chicken.
07 -
Place the skillet in the preheated oven and bake uncovered for 18-23 minutes, or until the chicken is fully cooked through and registers an internal temperature of 165°F (74°C).
08 -
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
# Additional Notes:
01 -
If using ciliegine mozzarella balls, cut them in half. For smaller mozzarella pearls, cutting is not necessary.
02 -
Pounding the chicken ensures even cooking, tenderizes the meat, and keeps it moist.