One Pan Balsamic Chicken
Ingredients:
Sauce:
1/3 cup balsamic vinegar
2 Tbsp. honey
2 Tbsp. oil (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:
Prepare the Sauce:
In a bowl, whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
Prepare Tomato Mozzarella:
In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and finely chopped basil. Season with salt and pepper to taste. Set aside.
Preheat Oven:
Preheat your oven to 400°F (200°C).
Cook the Chicken:
Heat 2 tablespoons of oil over medium-high heat in a large oven-safe skillet. Season the chicken breasts all over with salt and pepper.
When the pan is hot and the 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 Sauce and Tomato Mozzarella:
Add the balsamic sauce mixture to the skillet. 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:
Transfer the skillet to the preheated oven and bake uncovered for 18-23 minutes or until the chicken is fully cooked through. The internal temperature should register at 165°F (75°C).
Rest and Serve:
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 350 kcal per serving | Servings: 4 servings