Savor the richness of Balsamic Glazed Chicken tonight! A blend of tangy balsamic, juicy tomatoes, and creamy mozzarella that’s hard to resist. What makes this dish a standout for beginner cooks is how effortlessly it comes together—there’s just one pan, minimal prep, and ingredients that are fresh, wholesome, and familiar. It’s also a fantastic option if you’re trying to eat cleaner but don’t want to sacrifice taste. With juicy chicken, sweet tomatoes, and creamy mozzarella all baked in a tangy-sweet balsamic glaze, this is one of those quick and healthy meals that feels like way more than the sum of its parts.
Why This Recipe is Special:
- Combines simple cooking techniques with gourmet flavors—perfect for weeknight dinners or casual entertaining.
- One pan means less cleanup and more convenience.
- Balanced, wholesome ingredients make this a lighter meal option.
- Adaptable with pantry swaps and protein choices.
- Delivers impressive flavor without requiring culinary experience.
Ingredients and Preparation:
Chicken Breast
This lean protein serves as the base of the dish. When pounded to even thickness, it cooks quickly and evenly, staying juicy.
Balsamic Vinegar
Adds tanginess and depth. It reduces into a slightly sweet glaze when cooked, elevating the dish’s flavor profile.
Honey
Balances the acidity of balsamic and adds a gentle sweetness that complements the tomatoes.
Avocado or Olive Oil
Used for cooking and to help the sauce coat the chicken. Avocado oil is great for high-heat cooking.
Garlic
Enhances the aroma and adds a punch of flavor that pairs well with the tomatoes and herbs.
Italian Seasoning
A mix of dried herbs that keeps things simple while delivering classic Mediterranean notes.
Dijon Mustard
Adds slight sharpness and helps emulsify the sauce.
Grape Tomatoes
Burst with sweetness and freshness. Roasting them enhances their natural sugars.
Mozzarella Balls (Ciliegine or Pearls)
Creamy and mild, they soften in the oven for a melty finish.
Fresh Basil
Brings brightness and a touch of elegance. Added after cooking to retain its fragrance.
Salt and Pepper
Season everything to taste and help enhance the natural flavors.
Ingredients:
Sauce:
- 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
- Tomato Mozzarella:
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (Ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
Chicken:
- 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
Ingredient Swaps:
- Chicken Thighs for a juicier texture (just reduce baking time slightly).
- Maple Syrup instead of honey for a deeper, earthy sweetness.
- Cherry Tomatoes or chopped Roma tomatoes if grape tomatoes aren’t available.
- Shredded Mozzarella if fresh mozzarella balls aren’t on hand.
- Dried Basil in a pinch, though fresh is best.
Directions:
- 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.
- Preheat oven to 400 degrees F.
- Heat oil over medium-high heat in a large oven-safe skillet. 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.
Beginner Tips and Notes:
- If the chicken browns too quickly, lower the heat slightly; you want golden, not burnt.
- Pound your chicken evenly—this not only helps it cook uniformly but also makes it tender.
- If your tomatoes are very watery, let them drain briefly on paper towel to avoid diluting the sauce.
- Use a meat thermometer to check doneness—165°F is the golden number for chicken.
- No oven-safe skillet? Sear the chicken in a pan, then transfer it to a baking dish before adding toppings and baking.
Conclusion:
This easy sheet pan dinner is a true gem for beginner cooks—it’s forgiving, flavorful, and always delivers results. Whether you’re cooking for one, two, or a family of four, this Balsamic Chicken recipe (with a balsamic twist!) will earn a spot in your weekly rotation. Give it a try, and don’t forget to come back and share how it turned out. I’d love to hear if you made any swaps or have tips of your own.
More Recipe Suggestions:
Sweet and Spicy Honey Glazed Chicken
Sheet Pan Lemon Balsamic Chicken and Potatoes
Honey Balsamic Chicken with Asparagus and Feta
Sweet and Savory Cranberry Glazed Chicken
Balsamic Glazed Chicken
Equipment
- Large Skillet (oven-safe) (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
Sauce:
- 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
Tomato Mozzarella:
- 8 oz. grape tomatoes halved
- 8 oz. fresh mozzarella balls Ciliegine or pearls
- 2 Tbsp. finely chopped fresh basil
Chicken:
- 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
Instructions
- 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.
- Preheat oven to 400 degrees F.
- Heat oil over medium-high heat in a large oven-safe skillet. 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.
