Chicken with Balsamic Basil

Balsamic chicken that is juicy and cooked in one pan, topped with fresh tomatoes, mozzarella, and basil. This simple dinner is so easy to make that it will definitely become a family favorite!

Try our basil chicken for more meals that can be made in one pan.

This recipe

This balsamic chicken in one pan is one of our favorite dinners. It tastes great, is easy to make, and can be made all year long!

You can quickly sear the chicken breast on the stovetop with homemade balsamic sauce. Then, to finish baking in the oven, add fresh tomatoes, mozzarella, and basil on top.

You can make it on a weeknight without too much trouble. It goes well with anything that can soak up the sauce, like rice, mashed potatoes, or pasta.

Things You Need

◯ 1/3 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
◯ 8 oz. grape tomatoes, halved
◯ 8 oz. fresh mozzarella balls (ciliegine or pearls)
◯ 2 Tbsp. finely chopped fresh basil
◯ 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

How to Cook Chicken with Basil and Balsamic

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.
Set the oven to 400 degrees F.
In a large skillet that can go in the oven, heat oil over medium-high heat. 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.

Can I use chicken thighs without bones?

Yes, you just need to change the cooking time. Check the thighs after 7 to 10 minutes because they cook quickly. Also, you don’t need to pound thighs because they are more tender and juicy than chicken breast.

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.

How to Serve

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

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

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, 1/4 cup tomato sauce, 1/2 lemon, juiced (about 1 1/2 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. Put aside. Set the oven to 400 F.

In a large skillet that can go in the oven, melt the butter over high heat. 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.