This Easy One Pan Balsamic Chicken is the perfect weeknight meal! Juicy chicken is cooked with tasty veggies in a sweet and tangy balsamic sauce—all made in one pan!
No one wants a messy kitchen after dinner, right? I love how simple it is to toss everything in one pan and let it cook. Plus, it smells heavenly while it’s baking! 🙌
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless is best for quick cooking and tenderness. If you’re short on time, you can also use chicken thighs for a juicier option.
Balsamic Vinegar: This brings a lovely tang! If you don’t have it, red wine vinegar or apple cider vinegar will work, though the flavor will be slightly different.
Cherry Tomatoes: Sweet and juicy! If not available, diced regular tomatoes can do the trick. Even sun-dried tomatoes can work for a more intense flavor.
Fresh Mozzarella: Such a creamy addition! If you can’t find fresh mozzarella, shredded mozzarella will melt well too. Or try provolone for a different twist!
What’s the Best Way to Cook Chicken Without Drying It Out?
The key to juicy chicken is not overcooking it. Start by searing it on medium-high heat for just 4-5 minutes on each side. This locks in moisture. After adding the sauce, bake it at a moderate temperature until it reaches 165°F (74°C).
- Use a meat thermometer to ensure perfectly cooked chicken.
- Select an oven-safe skillet to keep cooking simple, avoiding transferring to another dish.
Easy One Pan Balsamic Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (plus more for garnish)
- 1/4 cup balsamic vinegar
- 1/2 cup chicken broth
- 1 teaspoon dried Italian seasoning or dried basil and oregano mix
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 ounces fresh mozzarella, sliced
- Fresh basil leaves, for garnish
Time Needed:
This delicious dinner takes about 10 minutes to prep and about 20-25 minutes to cook. In total, you’ll need around 35 minutes to have this fabulous one-pan meal on your table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help cook the chicken evenly once it goes in!
2. Seasoning the Chicken:
Take the chicken breasts and season them generously with salt and fresh black pepper on both sides. This simple step really enhances the flavor!
3. Searing the Chicken:
In a medium oven-safe skillet (cast iron works great!), heat up 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 4-5 minutes on each side until golden brown but not fully cooked. Remove the skillet from heat.
4. Adding Flavor:
Now, sprinkle the minced garlic and halved cherry tomatoes around the chicken in the skillet. These will cook down and create a lovely sauce!
5. Making the Sauce:
Pour in the balsamic vinegar and chicken broth, and then sprinkle the dried Italian seasoning and optional red pepper flakes over the top. Stir gently to combine those flavors.
6. Simmering:
Bring everything to a simmer on the stovetop for about 1-2 minutes. This helps the sauce reduce slightly!
7. Baking:
Carefully transfer the skillet to your preheated oven and bake for about 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Adding the Cheese:
When the chicken is done, take it out of the oven and place the slices of fresh mozzarella on top of each chicken breast. So cheesy and delicious!
9. Broiling:
Return the skillet to the oven and switch to broil. Broil for 2-3 minutes or until the cheese is melted and bubbly. Keep an eye on it to prevent burning!
10. Garnishing and Serving:
Finally, remove from the oven and garnish with fresh basil leaves and extra cherry tomatoes if desired. Serve warm and spoon some of that lovely pan sauce over the chicken. Enjoy your one-pan masterpiece!
This Easy One Pan Balsamic Chicken is not only delicious but also minimal in cleanup. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work great and tend to be juicier. Just be sure to adjust the cooking time slightly, as thighs may need an extra few minutes to reach the safe internal temperature of 165°F (74°C).
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, you can use red wine vinegar or apple cider vinegar. Keep in mind that the flavor will be a bit different, but it will still work nicely in the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of chicken broth to help revive the sauce.
Can I Add More Vegetables?
Definitely! Feel free to toss in some spinach, bell peppers, or zucchini along with the tomatoes. Just add them to the skillet during the simmering step so they have time to cook through.
