Baked Balsamic Chicken Recipe
This one-pan balsamic chicken is a recipe I’ve made so often it feels second nature. What started as a quick weeknight dinner is now a true reader favorite, with 200+ five-star reviews from readers who keep coming back. It’s foolproof, flavorful, and works year-round.
Table of Contents
Balsamic Glazed Chicken
I always sear the chicken breasts first to build flavor, then make a from-scratch balsamic sauce right in the same pan. There are no bottled glazes or shortcuts here.
Fresh tomatoes, mozzarella, and basil go on at the end so everything finishes together in the oven, keeping the chicken juicy and tender. The tomatoes, fresh mozzarella, and basil give the chicken a Caprese-style finish that works so well with the balsamic sauce. This is my favorite method for cooking chicken breast, and it’s one I continue to come back to.
This is the kind of meal I make when time is tight but I still want dinner to feel special. It’s weeknight friendly and perfect served over rice, mashed potatoes, or pasta to soak up every bit of that sauce.
Video: How to Make One Pan Balsamic Chicken
Balsamic Chicken Ingredients
See the recipe card for full information on ingredients and quantities.
- Balsamic Vinegar: Use a good-quality balsamic since it’s the main flavor in the sauce; avoid balsamic glaze, which is already sweetened and reduced.
- Chicken Breast: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. If they’re very thick, pound them to an even thickness.
- Mozzarella Balls: Fresh mozzarella pearls or ciliegine work best; drain them well before adding so they don’t water down the sauce.
- Grape Tomatoes: They hold their shape well as they roast and release just enough juice into the sauce; cherry tomatoes also work.
- Dijon Mustard: Adds a little tang and helps bring the balsamic sauce together without making it taste mustardy.
Can I Use Boneless Chicken Thighs?
Yes. Boneless, skinless chicken thighs work well, but cooking time will vary depending on their size and thickness. Cook until the thickest part reaches 165°F.
How to Make Balsamic Chicken
See the recipe card for full information on ingredients and quantities.
Step 1. Whisk together the ingredients for the balsamic sauce.
Step 2. In a separate bowl, toss together the tomatoes, mozzarella, and basil.
Step 3. Over high heat, cook the chicken breast until lightly golden brown. Add balsamic sauce and bring to a simmer.
Step 4. Top with tomato mozzarella. Bake at 400F until chicken is cooked through.
My Tips for the Best Balsamic Chicken
- Pound the chicken evenly: This is key to getting the breasts cooked through at the same time without drying out.
- Use an oven-safe skillet: The chicken goes straight from the stovetop to the oven, so you don’t have to transfer anything.
- Drain the mozzarella well: Fresh mozzarella holds quite a bit of moisture, which can water down the pan sauce.
- Don’t overcook the chicken: Check the thickest part with an instant-read thermometer and cook to 165°F, then let it rest for 5 minutes.
What to Serve with Balsamic Chicken
This balsamic chicken is especially good with something that can soak up all of the pan juices and sauce. A few of our favorites are:
- Cheesy Mashed Potatoes
- Cauliflower Rice Pilaf
- Pineapple Rice
- Cauliflower and Ricotta Mash
- Egg noodles
- Roasted vegetables
- Quinoa
More One-Pan Meals
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
Balsamic Glazed One Pan Chicken
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Main
- Method: Baked
- Cuisine: Italian
Description
Juicy chicken breasts baked in a sweet and tangy homemade balsamic sauce with tomatoes, fresh mozzarella, and basil. Everything cooks in one pan for an easy weeknight dinner.
Ingredients
Sauce
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil, such as avocado or olive oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
Tomato Mozzarella
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
Chicken
- 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
- 2 Tbsp. avocado oil or other high-heat oil
- Kosher salt and fresh black pepper
Instructions
- In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
- In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
- Preheat oven to 400 degrees F.
- Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken liberally all over with salt and pepper. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
- Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.
Notes
- Mozzarella: If using ciliegine mozzarella, also known as “cherry size” fresh mozzarella then cut it in half. If using “pearls” which are smaller size mozzarella balls, then no need to cut in half.
- Chicken: To pound the chicken, place the chicken between two pieces of plastic wrap or into a gallon size Ziploc bag, and using a mallet or rolling pin, pound the chicken to even thickness. Make sure not to skip this step. It helps the chicken cook evenly, tenderizes the meat, and results in moist meat.
-
Storing Leftovers: Refrigerate leftover chicken in an airtight container for up to 3-4 days. Reheat gently until warmed through.
- Original Recipe: This recipe was originally published on 9/28/17 and did not include balsamic vinegar. Instead, the recipe relied on a combination of ingredients that resembled the taste of balsamic vinegar. However, it ended up being too confusing to so many readers so we decided to rewrite the recipe to include balsamic vinegar. Here is the old version of the recipe: ¼ cup low-sodium soy sauce, 1/4 cup tomato sauce, 1/2 lemon, juiced (about 1 1/2 Tbsp.), 2 lbs. boneless, skinless, chicken breasts (pounded to even thickness), 2 Tbsp. unsalted butter, 8 oz. grape tomatoes, halved, 8 oz. fresh mozzarella balls (ciliegine), 2 Tbsp. finely chopped fresh basil, Kosher salt and fresh black pepper . In a medium bowl, combine the soy sauce, tomato sauce, and lemon juice. Add chicken tossing to coat in the marinade. Cover the bowl with plastic wrap and let marinate in the refrigerator for 15 minutes. While the chicken is marinating, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside. Preheat the oven to 400 F. Melt butter over high heat in a large oven-safe skillet. Remove the chicken from the marinade and add to the hot skillet. Cook for 1-2 minutes per side or until lightly golden brown, seasoning both sides of chicken with salt and pepper, to taste. Immediately, off heat, top the chicken with tomato mozzarella mixture and bake uncovered for 18-23 minutes or until chicken is fully cooked through. Remove from the oven and let rest for 5 minutes before serving.
Nutrition
- Serving Size: about 6 oz. chicken with sauce
- 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
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Easy delicious recipe
While family LOVES this dish
I made this for dinner tonight. It tastes like summer. Delicious
It is my go to favorite recipe! Easy to adjust ratio to my taste.
I’ve made this recipe several times and we love it. I made it yesterday but replaced the mozzarella balls with crumbled feta cheese because that’swhat i had on hand. My husband and I recently traveled to Italy and brought back some authentic Balsamic vinegar. Since it’s flavor is more intense than what we can get in the US I only used 1 T. It was fantastic! Thank you for sharing your delicious recipe!
I have made this three times in the last several months, and each time people have loved it. I follow the direictions exactly, and it comes out so well. I did use boneless skinless thighs instead of breasts, and it was great. I’ve passed the recipe on to two more people who tried it and had to have the recipe. This is a winner for sure. Thank you.
This chicken recipe was amazing. I made it for my daughter and her family and they loved it. It will definitely be on the supper monthly rotation.
Such a fantastic addition to our dinner rotation! I used agave instead of honey so that my 8 month old could also eat it and I served it over Amish egg noodles tossed in olive oil, salt and pepper. 10/10
I’m thinking of using goat cheese..what do you think?
I think goat cheese would work with the flavors.
This was absolutely SO delicious and quick to make. I didn’t have a few things on hand so I substituted. Diced red pepper in place of cherry tomatoes. Pesto in place of basil leaves. Grated parm for the mozarella. Served it with a baked sweet potato. My husband raved! Serving it with a side or orzo or quinoa or rice would be perfect also with the balsamic sauce. This is a keeper!
I have a block of mozzarella I’d like to use. Would it work if I cut it into cubes in place of the balls?
Hi ! That will work too.