Basil balsamic tomato chicken is made with seasoned chicken breasts in a sweet balsamic sauce and topped with tomatoes, fresh basil and mozzarella cheese. The entire recipe is made in one pan and can be prepped and cooked in less than 30 minutes!
Be sure to try my chicken in gravy sauce recipe next!
One-Pan Basil Balsamic Tomato Chicken Recipe
This is an easy flavorful recipe where the sauce and chicken are both cooked in the same skillet. For this recipe, you will need an oven-safe pan (like a cast iron skillet). First, the chicken is seared in a hot pan on the stove. Then the sauce is heated on the stove as well. After that, the chicken with sauce is topped with tomatoes, mozzarella, and basil and then baked in the oven.
If you don't have an oven-safe skillet, you could start in a frying pan and then transfer it to an oven-safe dish for baking.
This recipe can served without a side dish, or have it alongside rice, mashed potatoes or pasta. The balsamic sauce tastes delicious when drizzled over rice!
For more one-pan chicken recipes, try this creamy tuscan chicken recipe or creamy ranch chicken.
Recipe Ingredients
For The Chicken
- 1 ½ lbs boneless skinless chicken breasts - each should be the same size
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
For The Sauce
- ½ cup balsamic vinegar
- 3 Tbsp maple syrup - or honey
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 3 garlic cloves - minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
Chicken Toppings
- 1 cup cherry tomatoes - sliced in half
- 8 oz mozzarella balls - or bocconcini cheese (about 1½ cups)
- 3 Tbsp chopped fresh basil - or 1 tsp dried basil
How To Make Basil Balsamic Tomato Chicken
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat oven to 400°F. Season the chicken breasts with 1 tsp salt and ½ tsp ground black pepper.
STEP 2: In a medium bowl, mix together the sauce ingredients: ½ cup balsamic vinegar, 3 Tbsp maple syrup, 2 Tbsp olive oil, 2 Tbsp dijon mustard, 3 minced garlic cloves, ½ tsp Italian seasoning, ½ tsp salt, and ¼ tsp ground black pepper.
STEP 3: Heat an oven-safe skillet over medium-high heat. Once it's hot, add 1 Tbsp of olive oil then sear the chicken on each side for 1 min, or until you start to see a crust that's crispy golden brown. Remove chicken and add it to a plate.
STEP 4: Pour the balsamic sauce mixture into the skillet. Cook for 1 minute, and scrape up anything stuck to the bottom using a silicone spatula.
STEP 5: Remove the pan from the heat and arrange the chicken in a single layer in the pan. Drizzle the sauce over the chicken. Sprinkle the 1 cup cherry tomatoes, 8 oz mozzarella balls and 3 Tbsp fresh chopped basil over top of the chicken.
STEP 6: Place the skillet in the oven and bake uncovered for 18-20 mins, or until the chicken reaches 165°F internally when poked with a meat thermometer. Let the chicken rest for 5 minutes before slicing, which will allow internal juices to circulate. Serve immediately.
Recipe Tips
- Generously season each raw chicken breast with salt and pepper on both sides. This will add better flavor.
- Place each chicken breast in a singer layer in the skillet where they don’t touch each other. This will allow the chicken to cook more evenly.
- To ensure that your chicken is fully cooked, use a meat thermometer to check the internal temperature, which should reach 165°F.
- After cooking, let your chicken breast rest for a few minutes before slicing it. This will allow the juices to redistribute and make your chicken more tender and juicy.
- The balsamic sauce is not thick. It's perfect for drizzling over top of rice or pasta. If you prefer a thicker sauce, add 2 tsp cornstarch when cooking the sauce.
How To Store Leftovers
- Refrigerate - Keep in the refrigerator for up to 3 days in an airtight container.
- To Reheat - You can reheat your leftovers in the microwave or back in the oven at 400°F until the chicken is heated through.
Tools For This Recipe
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- 12" Cast Iron Skillet - A good cast iron skillet will produce even cooking. It's the perfect way to get a crispy crust on the chicken, and the pan can be used on the stovetop and then transferred to the oven.
- Meat Thermometer – The best way to check when meat is properly cooked and safe to eat. I love this digital meat thermometer because it’s easy to use.
- Spatula – Gentle enough to scrape along the bottom of the pan without scratching it. This is a sauce-making must-have!
- Measuring Spoons – I love these magnetic ones which stay nice and organized together when storing them! Perfect for measuring all your ingredients.
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Ingredients
For The Chicken
- 1 ½ lbs boneless skinless chicken breasts - each should be the same size
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
For The Sauce
- ½ cup balsamic vinegar
- 3 Tbsp maple syrup - or honey
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 3 garlic cloves - minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
Chicken Toppings
- 1 cup cherry tomatoes - sliced in half
- 8 oz mozzarella balls - or bocconcini cheese (about 1½ cups)
- 3 Tbsp chopped fresh basil - or 1 tsp dried basil
Instructions
- Preheat oven to 400°F. Season the chicken breasts with 1 tsp salt and ½ tsp ground black pepper.
- In a medium bowl, mix together the sauce ingredients: ½ cup balsamic vinegar, 3 Tbsp maple syrup, 2 Tbsp olive oil, 2 Tbsp dijon mustard, 3 minced garlic cloves, ½ tsp Italian seasoning, ½ tsp salt, and ¼ tsp ground black pepper.
- Heat an oven safe skillet over medium high heat. Once it's hot, add 1 Tbsp of olive oil then sear the chicken on each side for 1 min, or until you start to see a crust that's crispy golden brown. Remove chicken and add it to a plate.
- Pour in the balsamic sauce mixture to the skillet. Cook for 1 minute, and scrape up anything stuck to the bottom using a silicone spatula.
- Remove the pan from the heat and arrange the chicken in a single layer in the pan. Sprinkle the 1 cup cherry tomatoes, 8 oz mozzarella balls and 3 Tbsp fresh chopped basil over top of the chicken.
- Place the skillet in the oven and bake uncovered for 18-20 mins, or until the chicken reaches 165°F internally when poked with a meat thermometer. Let rest the chicken rest for 5 mins before slicing, which will allow internal juices to circulate. Serve immediately.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
