Description
One-pan balsamic glazed chicken baked with juicy tomatoes, fresh mozzarella, and basil for an easy and flavorful weeknight meal.
Ingredients
- Sauce:
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. olive or avocado oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
- Salt and black pepper to taste
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- Tomato Mozzarella:
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls
- 2 Tbsp. finely chopped fresh basil
- Salt and black pepper to taste
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- Chicken:
- 2 lb. boneless, skinless chicken breasts, pounded evenly
- 2 Tbsp. avocado oil or high-heat oil
- Kosher salt and black pepper
Instructions
1. In a bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper and set aside.
2. In another bowl, combine tomatoes, mozzarella, and basil. Season with salt and pepper and set aside.
3. Preheat oven to 400°F.
4. Heat oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper.
5. Sear chicken for 1-2 minutes per side until lightly golden.
6. Pour in the balsamic sauce and bring to a simmer, scraping up any browned bits from the pan.
7. Remove from heat and top chicken with tomato mozzarella mixture.
8. Transfer skillet to oven and bake uncovered for 18-23 minutes until chicken reaches 165°F internal temperature.
9. Remove from oven and let rest for 5 minutes before serving.
Notes
If using larger mozzarella balls (ciliegine), cut them in half; pearls can be used whole.
Pounding the chicken ensures even cooking and tender results.
Let the chicken rest before serving to retain juices.
Pairs well with pasta, rice, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9.4 g
- Sodium: 530.2 mg
- Fat: 17.2 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11.6 g
- Fiber: 1 g
- Protein: 40.3 g
- Cholesterol: 93.5 mg