One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe

If you’re anything like me, you know that sometimes the best meals are the ones that come together with minimal fuss but maximum flavor. That’s exactly why I’m so excited to share this One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe with you. It’s one of those dishes that feels fancy enough for guests but is actually super approachable for a weeknight dinner.

What makes this recipe stand out is how it combines that tangy balsamic glaze with fresh, juicy tomatoes and creamy mozzarella—all cooked right alongside perfectly seared chicken breasts. You’ll find that it fills your kitchen with the most amazing smells, and the cleanup is a breeze since it’s all done in one pan. Trust me, this One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe will quickly become one of your go-to favorites.

Ingredients You’ll Need

This One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe relies on simple, fresh ingredients that play beautifully together. A few pantry staples and fresh produce come together to make magic in your skillet.

• Balsamic vinegar: Choose a good-quality balsamic for that rich, tangy depth that makes the sauce sing.
• Honey: A touch of sweetness balances the acidity of the vinegar perfectly.
• Avocado or olive oil: Use an oil with a high smoke point to get that nice sear on the chicken.
• Garlic cloves: Freshly minced garlic adds a fragrant punch you won’t want to skip.
• Italian seasoning: This blend keeps the flavors vibrant and herby without any extra effort.
• Dijon mustard: Adds a subtle tang and helps emulsify the balsamic glaze.
• Grape tomatoes: Halved so they soften and release their juicy sweetness as they bake.
• Fresh mozzarella balls (ciliegine or pearls): These little gems melt beautifully and balance the tomato acidity.
• Fresh basil: Chopped for a pop of fresh, aromatic brightness on the final dish.
• Boneless, skinless chicken breasts: Pounded to an even thickness so they cook uniformly and stay juicy.
• Kosher salt and fresh black pepper: For seasoning to bring out all those flavors.

Variations

One of the things I love most about this One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe is how flexible it is. Feel free to experiment with what you have on hand or tweak it to fit your family’s tastes.

• Swap the cheese: When I wanted a sharper bite, I replaced mozzarella with crumbled goat cheese — it was a game changer!
• Add olives or capers: For a briny punch, toss in some kalamata olives or capers with the tomatoes before baking.
• Use chicken thighs: If you prefer dark meat, boneless skinless thighs work beautifully and stay super juicy.
• Make it spicy: A pinch of red pepper flakes in the balsamic sauce kickstarts the flavor if you like a little heat.

How to Make One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe

Step 1: Whisk Together Your Balsamic Sauce

Start by combining the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Whisk it all together until it’s smooth and glossy. Don’t forget to season it lightly with salt and pepper — this step really layers your flavors early on. I always do this first because it gives the sauce time to marry while I prep the other ingredients.

Step 2: Prep the Tomato and Mozzarella Mix

Halve your grape tomatoes, then toss them gently with the fresh mozzarella balls and chopped basil. Season this mix with a sprinkle of salt and pepper. Set it aside so the basil can start releasing its aroma, which makes the whole dish pop with freshness.

Step 3: Sear the Chicken to Golden Perfection

Heat your avocado or olive oil over medium-high heat in a large oven-safe skillet until shimmering. Season the chicken breasts with salt and freshly ground black pepper. When the pan’s hot, place the chicken in without crowding so each piece gets a nice sear. Sear for about 1-2 minutes per side until the chicken is golden, but don’t worry about it cooking through yet — you’ll finish that in the oven.

Step 4: Simmer with the Balsamic Sauce

Pour the balsamic sauce mixture into the skillet with the chicken. You’ll see it bubble up quickly, which is the balsamic and honey working their magic. Use a wooden spoon to scrape up any delicious browned bits from the pan’s bottom — those are flavor gold! Then, immediately take the pan off the heat to keep from burning the sauce.

Step 5: Top with Tomato and Mozzarella Mix and Bake

Spread the tomato, mozzarella, and basil mixture evenly over the chicken breasts in the pan. Transfer your skillet to a 400°F oven and bake uncovered for about 18-23 minutes, or until the chicken reaches an internal temperature of 165°F. I always use an instant-read thermometer here to be sure it’s perfectly cooked — no dry chicken, promise.

Step 6: Rest and Serve

Once out of the oven, let your chicken rest for at least 5 minutes. This step keeps the juices locked in so every bite is tender and juicy. Then dive in — each forkful is a little burst of balsamic sweetness paired with creamy melted mozzarella and bright tomatoes.

How to Serve One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe

Garnishes

I love sprinkling a little extra fresh basil on top just before serving—it adds that bright, herbal kick. Sometimes I drizzle a tiny bit more of good-quality balsamic vinegar for a glossy finish and extra tang. A few crackles of freshly ground black pepper never hurt either!

Side Dishes

My go-to sides with this dish are simple and fresh—think garlic roasted asparagus or a crisp green salad dressed with lemon vinaigrette. Sometimes, I add creamy mashed potatoes or a fluffy couscous to soak up all those delicious balsamic juices in the pan. You really can’t go wrong here.

Creative Ways to Present

For a dinner party, I’ve laid the chicken and tomato-mozzarella topping artistically on a big platter garnished with extra basil sprigs and even edible flowers for a pop of color. It’s great because you can bring the skillet right to the table and serve family-style, which I find sparks conversation and compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers tightly covered in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld nicely overnight, making for an even tastier next-day lunch.

Freezing

I’ve frozen this dish a couple of times by packing the chicken and sauce separately from the fresh tomato and mozzarella. Freezing the cheese doesn’t usually keep the best texture, so I add fresh mozzarella after thawing and reheating. The chicken and balsamic sauce freeze really well though, saving you time later.

Reheating

To reheat, I pop the chicken and sauce in a moderate oven (about 325°F) covered with foil to keep moisture, heating until warmed through—usually about 15 minutes. Then I add fresh mozzarella on top and let it soften for a few more minutes before serving. This method helps keep the chicken juicy and flavorful.

FAQs

Final Thoughts

This One Pan Balsamic Chicken with Tomatoes and Mozzarella Recipe is one of those meals that feels like a treat but is honestly simple enough for any night of the week. I love how the juicy chicken, tangy-sweet sauce, and fresh, melty cheese all come together so effortlessly. Give it a try—you might just find it’s the recipe you reach for when you want a dinner that’s both comforting and a little bit wow-worthy. I promise, your kitchen and taste buds will thank you!

Print