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.
very flavorful!
Made this last night as written with the exception of using boneless, skinless thighs. It was absolutely delicious! I can’t wait to have it again. I served it with orzo cooked in chicken broth with sautéed shallots and some wilted spinach.
Is it possible to make this without an oven? The flavors look amazing but my oven is broken and I’m wondering if I could use a stove top or air fryer !
I’m sure there’s a way to make this work but honestly, without me testing it out first I can’t answer with certainty.
try using a instapot
I made this today and it was delicious! I followed the recipe exactly, and served with pasta. I will definitely make it again!
My husband and I both enjoyed it!
This chicken dish was delicious and so easy to make. It always take a little longer the first time making any new recipe, but it will be a breeze the second time. Love the one pan.
Thank you Noreen! So glad you enjoyed it.
I really like this recipe. The fresh basil makes it top notch! Thank you!
This is my new fav meal. SOOOO good, healthy, easy, but looks fancy and gourmet. Even better the next day after marinating in the sauce. So so so good. I don’t normally leave reviews but felt this recipe deserved it. I already want it again…. Make it!!!!
I would give this 10 stars if I could, it’s that good! My husband hates soft cheeses & Im dairy intolerant so I put provolone over his portion and skipped the cheese for me. The sauce is amazing and the chicken melted in our mouths. I served over linguine but felt that it didn’t need a starch base. Next time, I may skip the pasta and serve Italian or French bread so we can mop up every last bit of the sauce.
Thank you for your feedback! I’m so happy you enjoyed this recipe.
Loved this recipe, I didn’t have honey so I used brown sugar instead and seemed to work great…thank you! Will definitely be making this again 😊
Delicious. Husband loved it and asked me to make again. Great recipe!
Love this recipe 💖 Delicious with lots of flavor. I used thighs instead of the breast. Great combination!
did you see the sodium amount per serving????????? yikes
Leave out the salt if you have a salt intolerance.
Easy and so good. Will make this again.
Delicious! Will definitely make again.
Thank you, Hydee
Very good recipe, I doubled the sauce and used 1/2 and marinated the chicken for about 8 hours then made as stated. I also add some baby eggplants sliced in half from my garden and a nice glass of red.
Very delightful. Easy to follow instructions. Thank you.
This looks like a great recipe. I was looking for an air fryer recipe and came across yours. 🙂 Have you ever tried a version of this using an AF? Thanks.
I have not tried it in an air fryer and I’m not sure how it would do.
Followed the recipe exactly. It was so freakin’ good! This is one of those recipes you cook when company comes over. Thank you!
Thank you for the feedback Meredith! So happy you enjoyed it.