Imagine tender chicken breasts, golden and juicy, nestled in a glossy glaze of balsamic reduction, surrounded by blistered cherry tomatoes and vibrant basil. That first bite delivers sweet, tangy, savory bliss with creamy mozzarella melted just enough to stretch with every forkful. This Homemade One Pan Balsamic Chicken isn’t just a quick dinner—it’s a restaurant-worthy dish with comfort-food roots.

It all comes together in a single skillet, making cleanup a breeze and flavors deepen with every minute on the stove. Whether you’re feeding a hungry weeknight crowd or craving something special without extra dishes, this recipe brings ease and elegance to your table in under 30 minutes.

What Makes This Homemade One Pan Balsamic Chicken So Good?

This recipe checks all the boxes: it’s easy, quick, flavorful, and beautiful to serve. The balsamic glaze is the star here—deeply tangy, a little sweet, and full of depth. The tomatoes roast just enough to burst with flavor, and the mozzarella adds a creamy contrast that melts into the pan sauce.

You can use boneless, skinless chicken breasts or thighs—whatever you have. It’s incredibly versatile, and the fresh basil on top adds that final layer of freshness that keeps the dish light and bright.

Ingredients for the Homemade One Pan Balsamic Chicken

Chicken Breasts: Boneless and skinless, these cook evenly and absorb all the balsamic flavors perfectly.

Fresh Mozzarella: Sliced or in small balls, it melts gently over the warm chicken for a creamy finish.

Cherry Tomatoes: These blister and burst as they cook, adding natural sweetness and juiciness to balance the tang.

Balsamic Vinegar: The base for the sauce, reduced into a syrupy glaze that clings to every bite.

Garlic: Minced for aromatic depth that enhances every other ingredient.

Olive Oil: Helps sear the chicken to golden brown and carries all the flavors.

Italian Seasoning: A simple blend to add savory notes and balance the sweetness of the vinegar.

Fresh Basil: Torn and scattered over the top for a pop of herbal brightness right before serving.

Salt and Pepper: Essential for seasoning every step of the way.

How To Make the Homemade One Pan Balsamic Chicken

Step 1: Sear the Chicken

Pat your chicken breasts dry and season them generously with salt, pepper, and Italian seasoning. Heat a tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for about 4–5 minutes on each side, until golden brown. Remove from the skillet and set aside.

Step 2: Build the Sauce

In the same pan, add a splash more olive oil if needed and toss in the minced garlic. Cook until fragrant, about 30 seconds. Pour in the balsamic vinegar and let it simmer for 3–4 minutes to reduce and slightly thicken into a glaze.

Step 3: Add Tomatoes and Return Chicken

Add the cherry tomatoes into the skillet and let them cook for 4–5 minutes until they start to burst and release their juices. Nestle the seared chicken back into the pan among the tomatoes.

Step 4: Top with Mozzarella

Place slices or mini balls of fresh mozzarella over the chicken breasts. Cover the pan with a lid and cook for another 3–5 minutes, just until the cheese is melted and gooey.

Step 5: Garnish and Serve

Remove the pan from heat and scatter fresh basil over everything. Serve hot straight from the skillet for a rustic and delicious presentation. Spoon those juicy tomatoes and extra balsamic glaze right over the top.

How to Serve and Store Homemade One Pan Balsamic Chicken

This dish is best served warm straight from the skillet, letting the mozzarella stay perfectly melty and the tomatoes extra juicy. Pair it with a side of garlic mashed potatoes, buttery pasta, or a crusty slice of sourdough to mop up that flavorful balsamic glaze. For a lighter touch, serve it over a bed of arugula or alongside roasted vegetables.

To store leftovers, let everything cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently on the stovetop or in the oven at 300°F, adding a splash of water or broth to keep the sauce from drying out.

Frequently Asked Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. The juices should also run clear when sliced.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work just as well and stay juicy. Adjust cooking time slightly as they may take a bit longer.

What if I don’t have fresh mozzarella?

You can use shredded mozzarella or even slices of provolone or Monterey Jack. Just make sure it’s a good melting cheese.

Is it possible to make this dish dairy-free?

Yes—just omit the cheese or use your favorite dairy-free mozzarella alternative.

Can I meal prep this for the week?

Definitely! Cook it fully, let cool, and store in portioned containers. It reheats beautifully and pairs with different sides each time.

How can I make this more low-carb?

Serve it over cauliflower rice or a big green salad to keep it keto-friendly and lower in carbs.

Want More Chicken Dinner Ideas?

If you enjoyed this Homemade One Pan Balsamic Chicken, you’ll definitely want to try these other savory chicken recipes from the blog:

Sweet Garlic Chicken in the Crockpot is a slow-cooked classic with bold garlic flavor.
Texas Roadhouse Butter Chicken Skillet is rich and buttery with Southern flair.
Creamy Garlic Marry Me Salmon isn’t chicken, but if you love this recipe, you’ll swoon for this skillet salmon.
Air Fryer Honey Butter Garlic Chicken Tenders for a crispy twist on flavor-packed tenders.
Chicken Crescent Roll Casserole brings ultimate comfort with flaky rolls and creamy filling.

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And I’d love to hear what you think! Did you use mozzarella balls or slices? Serve it with pasta or greens? Share your spin in the comments.

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