This Easy One Pan Balsamic Chicken is a tasty and quick dinner idea! With juicy chicken cooked with colorful veggies in a sweet and tangy balsamic sauce, it’s sure to please everyone.
The best part? You only need one pan, so clean-up is super easy! I love serving it over rice to soak up all that yummy sauce. Give it a try, and I bet you’ll go for seconds! 😋
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts for this dish. They’re easy to cook and take on flavors well. If you prefer, you can substitute with chicken thighs for a juicier option.
Balsamic Vinegar: This ingredient is what gives your chicken that delicious tangy flavor. If you’re out of balsamic, try using red wine vinegar or apple cider vinegar, but adjust for sweetness.
Cherry Tomatoes: They add a fresh burst of flavor! If you can’t find them, you can use diced regular tomatoes or even canned diced tomatoes. Just drain the canned ones a bit.
Cheese: I like using mozzarella for its meltiness. If you want a stronger flavor, consider substituting with provolone or goat cheese, which also works nicely.
How Do You Ensure the Chicken is Juicy and Cooked Perfectly?
To keep the chicken juicy while ensuring it’s cooked through, here are some easy steps:
- First, season the chicken well. This adds flavor right from the start.
- Sear the chicken on medium-high heat for 4-5 minutes per side to get a beautiful golden crust.
- After searing, keep the heat lower when you cover the skillet. This gentle cooking allows the chicken to finish cooking while retaining moisture.
- Always check for doneness with a meat thermometer; the chicken should reach 165°F (75°C) internally.
Using these tips, you’ll end up with perfectly cooked, juicy chicken every time!
Easy One Pan Balsamic Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese or small mozzarella balls
- Fresh basil leaves, for garnish
Time Estimate:
This delicious dish takes about 10 minutes to prep and about 20 minutes to cook. In total, you’ll need around 30 minutes from start to finish, making it a quick meal option that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts on both sides with salt, black pepper, garlic powder, and Italian seasoning. Make sure each piece is well coated—this adds loads of flavor!
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Sear them for about 4-5 minutes on each side until they’re golden brown. When they’re done, carefully remove the chicken from the pan and set it aside on a plate.
3. Cook the Tomatoes:
In the same skillet, throw in the halved cherry tomatoes. Cook them for about 2 minutes, until they start to soften and release their juices. This will add a nice flavor to your sauce!
4. Make the Balsamic Sauce:
Next, pour the balsamic vinegar and chicken broth into the skillet. Stir everything together, scraping up any bits stuck to the pan—that’s where the flavor is! This will create a delicious sauce.
5. Simmer with Chicken:
Return the chicken to the skillet and spoon some of that yummy sauce and tomatoes over the top. Cover the skillet and reduce the heat to medium-low. Let it cook for about 5-7 minutes, or until the chicken is cooked through (165°F/75°C internally).
6. Add the Cheese:
Once the chicken is cooked, sprinkle the mozzarella cheese on top. Cover the skillet again and let it cook for another 2-3 minutes until the cheese melts beautifully.
7. Garnish and Serve:
Before serving, sprinkle fresh basil leaves on top for that extra pop of flavor and color. Serve the chicken hot, ideally over rice or pasta to soak up all the delicious balsamic sauce!
This simple one-pan recipe delivers flavorful balsamic chicken with tender, juicy meat, melty cheese, and fresh, vibrant cherry tomatoes—made easy in a single skillet!
FAQ for Easy One Pan Balsamic Chicken
Can I Use Thighs Instead of Breasts?
Absolutely! Chicken thighs work great in this recipe. They tend to be juicier and more forgiving if you overcook them a little. Just adjust the cooking time as needed since they may take a few extra minutes to cook through.
What Should I Do If I Don’t Have Balsamic Vinegar?
If you’re out of balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar. However, balsamic has a unique sweetness, so you may want to add a little honey or sugar to balance the tanginess.
Can I Make This Recipe Ahead of Time?
Yes, you can! You can prepare the chicken and sauce ahead of time, store everything in the fridge, and then heat it up when you’re ready to serve. Just be sure to warm it gently on the stove to avoid drying out the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet or microwave until heated through. You may want to add a splash of broth or water to keep it from drying out.
