One Pan Balsamic Chicken Recipe

I can’t wait to share my version of Sheet Pan Chicken With Tomatoes And Mozzarella. I marinated boneless chicken breasts with salt, pepper, garlic and olive oil, then drizzled balsamic vinegar over them, letting them mingle with ripe cherry tomatoes and fresh basil. The allure of melted mozzarella is irresistible.

I recently cooked up my famous One Pan Balsamic Chicken and it turned out out of this world. I started with 4 boneless, skinless chicken breasts seasoned with salt and pepper and drizzled lightly with olive oil.

I then tossed in 4 minced cloves of garlic which filled my kitchen with the best aroma. After adding 1/2 cup balsamic vinegar, I let the chicken soak up that tangy flavor before I tossed in halved cherry tomatoes.

Soon enough, I layered on slices of fresh mozzarella and tore over some basil leaves. The result reminded me of my favorite Chicken Basil Mozzarella Tomato meals, with the sauce forming a delicious coating over everything.

It’s that perfect mix of Balsamic Chicken Recipes and Mediterranean Diet Dinners that really makes your meal pop. I love how easy this one-pan recipe is and trust me, once you try it, you’ll want to make it again and again.

Why I Like this Recipe

I like this recipe because it’s super simple and it only needs one pan which means cleaning up is a breeze after dinner. I really enjoy how the balsamic vinegar and garlic seep into the chicken while it sears giving it a really juicy, tangy flavor that makes every bite worth it. I also love how the fresh tomatoes and melted mozzarella mix together on top, adding a sweet and savory twist that just makes the dish extra special. Lastly, I feel like its really a crowd pleaser since its easy to make and perfect when I want to whip up a tasty meal for the family.

Ingredients

• Chicken: Lean, protein-packed chicken that make a hearty, filling base for this tasty dish.
• Olive Oil: Extra virgin olive oil supplies healthy fats and gently merges flavours in our simple pan meal.
• Garlic: Garlic boosts taste with its pungent aroma while addin essential nutrients to the mix.
• Balsamic Vinegar: Balsamic vinegar infuse a tangy, sweet sour zing that really livens up every bite.
• Cherry Tomatoes: Cherry tomatoes offer juicy bursts and subtle sweetness plus vitamins for extra goodness.
• Mozzarella & Basil: Mozzarella melts into creamy perfection while basil add a fresh, aromatic finish.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn

How to Make this

1. Preheat your oven to 400°F so it’s nice and hot.

2. Season both sides of the chicken breasts with salt and pepper.

3. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

4. Lay the chicken in the pan and sear each side for about 3-4 minutes until they get a nice brown color.

5. Throw in the minced garlic and stir it around the chicken for about a minute, making sure it doesn’t burn.

6. Pour the balsamic vinegar over the chicken and let it start to simmer.

7. Arrange the halved cherry tomatoes around the chicken evenly in the pan.

8. Pop the skillet into the oven and bake for around 20 minutes or until the chicken is completely cooked through.

9. Take the pan out of the oven and top each chicken breast with slices of fresh mozzarella.

10. Sprinkle torn basil leaves over everything, let it sit for a minute so the cheese can soften a bit, and then serve warm. Enjoy!

Equipment Needed

1. Oven – you gotta preheat this baby to 400°F.
2. Large oven-safe skillet – its used for searing the chicken on the stove before popping it in the oven.
3. Stovetop burner – since you’ll need to get that olive oil shimmering for a proper sear.
4. Measuring cups and spoons – essential for getting the right amounts of olive oil and balsamic vinegar.
5. Knife and cutting board – needed for mincing garlic and chopping/mincing any produce like cherry tomatoes and basil.
6. Tongs or a spatula – handy for flipping the chicken breasts so they get an even brown sear.
7. Oven mitts – absolutely necessary for safely taking that hot skillet out of the oven.

FAQ

One Pan Balsamic Chicken Recipe Substitutions and Variations

• Chicken breasts: You can swap these for boneless chicken thighs or even turkey cutlets if you want a richer flavor.
• Olive oil: If you don’t have olive oil, avocado oil or canola oil works well too.
• Cherry tomatoes: Grape tomatoes or even halved regular tomatoes are a good substitute when cherry tomatoes aren’t available.
• Fresh mozzarella: Try using provolone or even a mild cheddar for a different twist on the dish.
• Balsamic vinegar: You can mix red wine vinegar with a pinch of sugar to mimic balsamic if you’re in a pinch.

Pro Tips

1. Try to keep an eye on the garlic when you add it – if it burns it can get really bitter, so it’s best to stir it in just until its fragrant.
2. Don’t rush the searing step – getting a good brown on the chicken really adds loads of flavor and helps keep the juices inside, so make sure your pan is hot enough.
3. If you can, use a good quality fresh mozzarella; sometimes the store-bought one can be too watery and might make things a bit soggy.
4. After taking the dish out of the oven, let it sit for a couple of minutes before serving; this helps the cheese soften up a bit more and lets the flavors settle in.