Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well in this recipe and offer a juicier bite. Just be sure to reduce the baking time slightly, as thighs cook faster than breasts—start checking for doneness at around 15 minutes.

How do I know when the chicken is fully cooked?

The safest way to check is with a meat thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear, and the meat should no longer be pink in the center.

Can I make this dish ahead of time?

Absolutely. You can prep the sauce and tomato-mozzarella mixture ahead, then sear and bake the chicken just before serving. Leftovers reheat well too.

One Pan Balsamic Chicken

Description

Balsamic Chicken is a quick and healthy weeknight dinner featuring seared chicken breasts smothered in a sweet and tangy balsamic glaze, topped with fresh grape tomatoes, mozzarella balls, and fragrant basil. This easy sheet pan dinner is perfect for beginners looking to create a flavorful, minimal-effort meal.

Ingredients

Scale

2 lb boneless, skinless chicken breasts, pounded to even thickness
2 tbsp avocado oil or other high-heat oil
1/3 cup balsamic vinegar
2 tbsp honey
2 tbsp 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
Kosher salt and fresh ground black pepper, to taste

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Instructions

Make the Balsamic Sauce: In a small bowl, whisk together the balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste, then set aside.
Combine Tomato Topping: In another bowl, toss together the halved tomatoes, mozzarella balls, and chopped basil. Lightly season with salt and pepper and set aside until ready to use.
Prepare the Chicken: Place the chicken breasts between sheets of plastic wrap or inside a Ziploc bag and pound them to even thickness using a mallet or rolling pin. This ensures even cooking and a tender texture.
Sear the Chicken: Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat and add avocado oil. Once the oil is hot and shimmering, add the chicken breasts in a single layer. Sear each side for 1–2 minutes until lightly golden but not fully cooked through.
Simmer with Sauce: Pour the balsamic sauce over the chicken in the skillet and bring it to a simmer. Use a wooden spoon to gently scrape up any flavorful browned bits stuck to the bottom of the pan.
Add Tomato Mixture and Bake: Remove the skillet from heat and evenly spoon the tomato mozzarella mixture over the chicken. Transfer the skillet to the preheated oven and bake uncovered for 18–23 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Rest and Serve: Let the dish rest for 5 minutes after baking. This allows the juices to redistribute and the cheese to slightly melt into the sauce before serving.

Notes

If using ciliegine mozzarella (cherry-sized balls), consider cutting them in half for more even melting. Pearls do not need to be halved. You can swap chicken breast for thighs—just reduce baking time. To make this meal low-carb, serve with cauliflower rice or roasted vegetables. Leftovers keep well in the fridge for up to three days and reheat beautifully.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven-baked, skillet
Cuisine: American-Mediterranean

Nutrition

Serving Size: About 6 oz chicken with sauce
Calories: 380
Sugar: 9.4 g
Sodium: 530.2 mg
Fat: 17.2 g
Saturated Fat: 6.1 g
Unsaturated Fat: 10.2 g
Trans Fat: 0 g
Carbohydrates: 11.6 g
Fiber: 0.6 g
Protein: 40.3 g
Cholesterol: 93.5 mg