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.

One Pan Balsamic Chicken - easy and flavorful chicken breast recipe baked in the oven with tomatoes, mozzarella, and basil | littlebroken.com @littlebroken this recipe

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

ingredients for 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.

One Pan Balsamic Chicken - easy and flavorful chicken breast recipe baked in the oven with tomatoes, mozzarella, and basil | littlebroken.com @littlebroken

How to Make Balsamic Chicken

1. Whisk together the ingredients for the balsamic sauce.

balsamic sauce in measuring cup

2. In a separate bowl, toss together the tomatoes, mozzarella, and basil.

tomatoes, mozzarella, and basil in a bowl

3. Over high heat, cook the chicken breast until lightly golden brown. Add balsamic sauce and bring to a simmer.

chicken breast in skillet

4. Top with tomato mozzarella. Bake at 400F until chicken is cooked through.

chicken in skillet with balsamic sauce and tomatoes mozzarella

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:

One Pan Balsamic Chicken - easy and flavorful chicken breast recipe baked in the oven with tomatoes, mozzarella, and basil | littlebroken.com @littlebroken

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One Pan Balsamic Chicken - easy and flavorful chicken breast recipe baked in the oven with tomatoes, mozzarella, and basil | littlebroken.com @littlebroken

Balsamic Glazed One Pan Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 219 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Italian
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Description

One-pan balsamic chicken is such a flavorful weeknight dinner. Made with simple ingredients and easy steps!

Ingredients

Units Scale

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

  1. In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
  2. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
  3. Preheat oven to 400 degrees F.
  4. 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. 
  5. Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
  6. 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

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