Baked Balsamic Chicken Recipe
This one-pan balsamic chicken is one of those recipes I’ve made so many times it feels second nature now. What started as a quick weeknight dinner has turned into a true reader favorite, with over 200 five-star reviews from trusted readers who rely on it again and again. This recipe is foolproof, flavorful, and works year-round.
For more one pan meals, try our basil chicken.
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. 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
- balsamic vinegar
- honey
- avocado oil
- garlic
- Italian seasoning
- Dijon mustard
- grape tomatoes
- mozzarella balls
- fresh basil
- chicken breast
- salt and pepper
Can I Use Boneless Chicken Thighs?
Yes, you just have to adjust the cooking time. Thighs cook really fast so I recommend checking for doneness after 7-10 minutes. Also, since thighs are more tender and juicy than chicken breast, there’s no need to pound them.
How to Make Balsamic Chicken
1. Whisk together the ingredients for the balsamic sauce.
2. In a separate bowl, toss together the tomatoes, mozzarella, and basil.
3. Over high heat, cook the chicken breast until lightly golden brown. Add balsamic sauce and bring to a simmer.
4. Top with tomato mozzarella. Bake at 400F until chicken is cooked through.
What to Serve with Balsamic Chicken
This one pan balsamic chicken is a great dish to pair with something to soak up the delicious pan juices and sauce. Here are a few of our favorites:
- Cheesy Mashed Potatoes
- Cauliflower Rice Pilaf
- Pineapple Rice
- Cauliflower and Ricotta Mash
- Egg noodles
- Roasted vegetables
- Quinoa
More One-Pan Meals
- Creamy Honey Mustard Chicken
- Thai Chicken and Cabbage Skillet
- Orecchiette with Baked Mini Meatballs
- Chicken and Quinoa in Mustard Sauce
- Chicken with Zucchini and Corn
More Favorites from Little Broken
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
One-pan balsamic chicken is such a flavorful weeknight dinner. Made with simple ingredients and easy steps!
Ingredients
Sauce
- ⅓ 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 all over with salt and pepper, to taste. 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.
- 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, ¼ cup tomato sauce, ½ lemon, juiced (about 1 ½ 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
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.
can this recipe be made in a Crockpot
Hi: It’s best made as written on the stovetop and then baked. I’m sure there’s a way to make this recipe in the crockpot but it would have to be modified a lot.
Absolutely delicious!
Great flavor and easy to make. It’s a win in our household.
Unbelievable recipe, this was so delicious
5 stars!! What a fantastic recipe. I wasn’t quite sure what to pair it with, but we have so many potatoes that I made a mash alongside it and it was perfect! My whole family loved it, and I will definitely make dish, one of our regular meals!
WOW!!! We are a family if very mixed ages and EVERYONE lives this recipe. I usually serve with fresh green beans and rice. Sooooo yummy!
love this recipe.. second tome I have made it.. Delicious.!!
It was absolutely delicious,so easy to cook and using simple ingredients,yet so tasty. I have it on my family’s menu at least once every 10 days.
This looks great! I don’t have avocado oil. Is EVOO ok?
that should be fine.
I’m making this now but I did not marinate the chicken as the old recipe calls for. It looks and smells wonderful with all the flavors I love!
I made this recipe last night for supper and it is delicious. I had some left over and I was snacking on it before I went to bed. I will definitely be making it again. Thank you for sharing.
Addex brie cut up on top and baked for 5 min
Absolutely love this recipe. Easy to make and has great flavor.
Made this and it was amazing. Served it over orzo. Anxious to try your salmon recipe next.
I’ve made this recipe so many times now, it’s a favorite in our house. The only thing I can say is the first time I made this, I made the mistake of cooking it for 18 minutes in overt after the initial pan sear and it was so overcooked. Every time I make it cook it less and less and it gets better every time. I cooked it in over for 10 min and let it rest for five. I suggest anyone making this to use a meat thermometer and check it much earlier than the suggested time. Also if you use a balsamic vinegar that is higher in sugar (mine is one from Costco and is very sweet), cut down to 1 tbsp.
But those are just my recommendations to a great recipe!
Thank you so much for your feedback Shannon! I love your tip about using a meat thermometer—definitely a game-changer for getting it just right. And great call on adjusting the balsamic vinegar, especially if it’s sweeter. So glad this recipe has become a favorite in your home!
What size pan are you using? It seems like a lot to fit into my cast iron put. If I don’t have a skillet, what do you recommend?
it’s a 12 inch saute pan or bigger should work. You can always sear the chicken in batches in a smaller pan and then transfer to a larger baking dish to finish cooking in the oven.
Delicious and easy to make.
This dish is an absolute FAVORITE in our house! Bursting with flavor. And so quick and easy. Love to incorporate our fresh basil from our garden too.
Absolutely delicious! easy to make and packed with flavor. This has. become a staple in my house.