One-Pan Balsamic Chicken
Juicy chicken breasts seared to a golden brown, finished in a tangy-sweet balsamic sauce with blistered cherry tomatoes and gooey mozzarella, all made in one pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts
- 1/2 cup balsamic vinegar
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini) or small torn pieces
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season the chicken breasts on both sides with salt and pepper.
- Add the chicken to the skillet. Sear without moving for 6-7 minutes until the underside is browned.
- Flip the chicken and cook the second side for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove the chicken and set aside on a plate.
- In the same skillet, pour in 1/2 cup balsamic vinegar. Scrape any browned bits from the pan with a wooden spoon.
- Add 2 cups halved cherry tomatoes. Cook for 3-4 minutes, stirring, until the tomatoes soften and the vinegar reduces into a glossy sauce.
- Return the chicken to the skillet. Top each piece with fresh mozzarella balls.
- Cover the skillet and cook for another 3-4 minutes, until the cheese melts and the chicken is heated through.
- Finish with 1/4 cup chopped fresh basil and a final grind of black pepper. Serve immediately.
Notes
Use boneless skinless chicken thighs for darker meat, or substitute bocconcini with sliced mozzarella if needed. For a sweeter glaze, stir in 1 teaspoon honey with the balsamic.