One Pan Balsamic Chicken Recipe – Easy Mozzarella Skillet Dinner

The sizzle of chicken thighs in a hot skillet, the tangy aroma of balsamic vinegar reducing, and the gooey melt of mozzarella—it’s honestly enough to make anyone’s mouth water. The first time I whipped up this one pan balsamic chicken recipe, my kitchen felt like a cozy Italian bistro. I was craving something hearty but didn’t want to fuss with a mountain of dishes. Let’s face it, we all want a dinner that’s as easy as it is impressive.

This easy mozzarella skillet dinner was born out of sheer necessity on a busy weeknight, and boy, it quickly became a staple. I love recipes that blend bright flavors with minimal cleanup, and this one checks every box. When you layer juicy chicken with ripe tomatoes, fresh basil, and creamy mozzarella, then finish with a glossy balsamic glaze, something magical happens. The flavors just pop—savory, sweet, and a little tangy all at once.

I’ve tested this recipe a bunch, tweaking the balsamic reduction and swapping in different tomatoes depending on the season. It’s one of those dishes that never disappoints, whether you’re feeding picky kids or trying to impress friends at a casual dinner party. If you’re after a high-protein meal that feels a bit fancy but is secretly fuss-free, this one pan balsamic chicken is your new best friend. Trust me, you’ll want to keep this recipe in your regular rotation.

Why You’ll Love This Recipe

Sometimes you stumble on a recipe that just makes life a little easier and a lot more delicious. This one pan balsamic chicken with mozzarella, tomatoes, and basil is one of those keepers. Here’s why it’s a favorite in my kitchen (and why I know you’ll love it too):

• Quick & Easy: Ready in just about 30 minutes, this is the ultimate weeknight dinner. You don’t need to marinate or prep ahead—just simple steps, all in one pan.
• Simple Ingredients: Everything you need is pretty basic: chicken, tomatoes, mozzarella, balsamic vinegar, and basil. No fancy grocery runs, just pantry and fridge staples.
• Perfect for Any Occasion: Whether it’s a lazy Sunday, a family dinner, or a last-minute friend drop-in, this skillet dinner looks and tastes like you worked way harder than you did.
• Crowd-Pleaser: My family is picky, but this recipe never fails. Kids love the cheesy topping, adults rave about the balsamic glaze, and everyone goes back for seconds.
• Unbelievably Delicious: The flavor combo is just next-level. Juicy chicken, sweet-tart balsamic, melty mozzarella, and fresh basil—each bite has big, bold comfort food vibes.

What really sets this recipe apart is the way the balsamic reduction hugs every piece of chicken and seeps into the tomatoes. I’ve found that browning the chicken first and finishing it in the same pan makes everything taste richer—plus, you get those irresistible caramelized bits at the bottom. I always get asked for the recipe when I serve this, and honestly, it’s so simple I almost feel guilty sharing it. If you’re looking for a meal that’s healthy-ish, delicious, and guaranteed to impress, this is it. I promise, you’ll be making this one pan balsamic chicken again and again.

Ingredients Needed

This one pan balsamic chicken uses straightforward ingredients that pack tons of flavor. Most are probably hanging out in your kitchen already. Here’s what you’ll need for this easy mozzarella skillet dinner:

• Boneless, skinless chicken thighs (4 pieces, about 1.5 lbs/680g) – Thighs are juicy and forgiving, but you can use breasts if you prefer.
• Salt and freshly ground black pepper – For seasoning the chicken.
• Olive oil (2 tablespoons/30ml) – For searing and adding extra flavor. I love using a bold, peppery olive oil here.
• Garlic cloves (3, minced) – Adds a mellow, savory depth (I sometimes add an extra clove for good measure).
• Cherry or grape tomatoes (2 cups/300g, halved) – Sweet and juicy. Roma tomatoes work if that’s what you’ve got.
• Balsamic vinegar (1/4 cup/60ml) – The star of the show. Go with a quality vinegar for best results.
• Honey (2 teaspoons/10ml) – Balances the acid in the vinegar and helps the glaze get glossy.
• Dried Italian herbs (1 teaspoon/2g) – Oregano, basil, and thyme add background flavor. If you have fresh, even better—just double the amount.
• Fresh mozzarella cheese (4 oz/115g, sliced) – For that perfect melty top. Pre-sliced works, or tear a ball into chunks.
• Fresh basil leaves (a handful, torn or sliced) – Brings brightness at the end. Don’t skip it!
• Optional: Red pepper flakes (1/4 teaspoon/0.5g) – If you like a little kick.

Substitution Suggestions:

• Chicken breasts can be swapped for thighs (just watch your cook time so they don’t dry out).
• Maple syrup or brown sugar works in place of honey if needed.
• Lactose-free mozzarella or a vegan cheese alternative can work for dairy-sensitive folks.
• If basil isn’t your thing, try flat-leaf parsley or even baby spinach for a different green twist.

I usually grab my favorite balsamic from the local farmers’ market—those tend to be thicker and more flavorful. For the tomatoes, I always pick what’s freshest, but don’t be afraid to use what’s on hand. The beauty of this one pan balsamic chicken recipe is how flexible it is. You really can’t mess it up!

Equipment Needed

• Large oven-safe skillet or sauté pan (at least 12-inch/30cm) – Cast iron is my go-to for this, but stainless steel or a good nonstick pan works too.
• Tongs or a sturdy spatula – For flipping the chicken without losing the beautiful sear.
• Sharp chef’s knife and cutting board – For slicing tomatoes, basil, and mozzarella.
• Measuring cups and spoons – Always helps with accuracy, especially for the balsamic and honey.
• Aluminum foil (optional) – Handy for tenting the chicken if you want to keep it extra moist after melting the cheese.

I’ve cooked this dinner in everything from my trusty old cast iron to a basic nonstick skillet. As long as your pan is oven-safe (or you have a lid for melting the cheese), you’re set. If you’re using cast iron, give it a quick rub with oil after washing to keep it happy. And don’t worry about fancy gadgets—this one pan balsamic chicken keeps things simple and stress-free.

Preparation Method

1. Prep the Chicken: Pat 4 boneless, skinless chicken thighs (about 1.5 lbs/680g) dry with paper towels. Season both sides generously with salt and pepper. This helps with browning and flavor.
2. Sear the Chicken: Heat 2 tablespoons (30ml) olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs in a single layer. Sear for 4–5 minutes per side until golden. Don’t move them too much; let them get that nice crust. If they stick, give them another minute—they’ll release when ready.
3. Add Garlic and Tomatoes: Reduce heat to medium. Add 3 minced garlic cloves and cook for 30 seconds until fragrant (don’t let it burn!). Scatter 2 cups (300g) of halved cherry tomatoes around the chicken. Stir gently so the tomatoes start to soften—about 2 minutes.
4. Deglaze with Balsamic: Pour in 1/4 cup (60ml) balsamic vinegar and 2 teaspoons (10ml) honey. Sprinkle over 1 teaspoon (2g) dried Italian herbs (or 2 teaspoons fresh). Use a wooden spoon to scrape up any browned bits—that’s pure flavor! Stir to coat the chicken and tomatoes.
5. Simmer and Reduce: Let everything bubble gently for 3–4 minutes. The vinegar will reduce, and the sauce will start to thicken. If it gets too sticky, add a splash of water. The tomatoes should look jammy; the chicken will be nearly cooked through (internal temp about 160°F/71°C).
6. Add Mozzarella: Arrange 4 oz (115g) fresh mozzarella slices over each piece of chicken. (If you’re using a big ball, tear into thick chunks.) Cover the pan with a lid or loosely tent with foil. Reduce heat to low and cook for 2–3 minutes until the cheese is melted and bubbly.
7. Finish with Basil: Remove from heat and shower the skillet with a handful of fresh basil leaves, torn or sliced. Add red pepper flakes if you like a little heat.
8. Rest and Serve: Let the chicken rest for 2–3 minutes so the juices settle. Spoon extra balsamic glaze and tomatoes over the top. Serve warm, straight from the pan for that rustic “wow” effect!

Preparation Notes: If you’re using chicken breasts, pound them to even thickness for best results. Watch the balsamic closely—if it starts to burn, just add a splash of water and lower the heat. I sometimes add a handful of baby spinach with the tomatoes for extra greens. Smells incredible—like a fancy Italian restaurant in your kitchen!

Cooking Tips & Techniques

• Get a Good Sear: Don’t rush the first step! Letting the chicken develop a deep, golden crust locks in juices and adds flavor. If your pan isn’t hot enough, the chicken may stick or steam instead of browning.
• Use Fresh Mozzarella: Pre-shredded cheese can work in a pinch, but nothing beats slices or chunks of fresh mozzarella for melt and flavor.
• Reduce Balsamic Carefully: The vinegar can go from syrupy to burnt fast. Keep the heat at medium and stir often, especially if your pan runs hot.
• Season in Layers: Don’t be shy with salt and pepper at each stage (chicken, tomatoes, even the final basil sprinkle). It brings out all the flavors.
• Troubleshooting: If your sauce looks thin, let it simmer a minute longer. If it’s too thick, add a splash of water or chicken broth.
• Make-Ahead Tip: You can prep the chicken and tomatoes earlier in the day, then finish everything in the pan right before serving.

I’ll admit, I’ve scorched the balsamic a couple of times (it happens to the best of us). Just watch closely and don’t be afraid to adjust the heat. I also learned the hard way not to crowd the pan—if making a double batch, use two pans or do it in shifts so everything browns nicely. Once you’ve made this a couple of times, it’s practically second nature.

Variations & Adaptations

• Low-Carb/Keto: Skip the honey or use a sugar-free substitute. Serve over zoodles or cauliflower rice for a lower-carb meal.
• Vegetarian Twist: Swap the chicken for thick slices of eggplant or portobello mushrooms. The rest of the recipe stays the same—just add extra olive oil for richness.
• Seasonal Add-Ins: In summer, I love adding sliced zucchini or yellow squash with the tomatoes. In winter, roasted bell peppers or sun-dried tomatoes add depth.
• Different Cheeses: Try provolone, fontina, or even goat cheese for a fun twist. If you’re dairy-free, a melty vegan mozzarella works surprisingly well.
• Grill Option: You can grill the chicken separately, then assemble everything in a cast iron on the grill for a smoky flavor boost.

One of my favorite tweaks is to use smoked mozzarella and add a splash of white wine to the pan right before the tomatoes. It gives the sauce a little extra something! Don’t be afraid to play around—this one pan balsamic chicken recipe is super forgiving and perfect for riffing based on what you have.

Serving & Storage Suggestions

For the best experience, serve your one pan balsamic chicken hot and straight from the skillet. I love setting the pan in the middle of the table family-style, letting everyone scoop up their own cheesy, saucy chicken. It pairs beautifully with crusty bread, garlic mashed potatoes, or a simple green salad. For a fancier touch, drizzle a little extra balsamic glaze on top and scatter a few whole basil leaves for color.

Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually get deeper overnight—no complaints here! To reheat, pop it back in a covered skillet over low heat until warmed through (you can add a splash of water if the sauce thickens too much), or microwave in 30-second bursts. If you want to freeze, skip the mozzarella and basil, then add those fresh after thawing and reheating. It’s a lifesaver for busy nights or packed lunches—just as tasty the next day!

Nutritional Information & Benefits

This one pan balsamic chicken is a protein-packed meal with balanced macros, making it a great choice for weeknight dinners. Each serving (one chicken thigh with sauce and toppings) contains approximately:

• Calories: 325
• Protein: 28g
• Carbohydrates: 10g
• Fat: 17g
• Sugar: 7g (mostly from balsamic and tomatoes)

Chicken thighs provide complete protein and healthy fats, while tomatoes bring antioxidants like lycopene. Mozzarella adds calcium, and fresh basil has anti-inflammatory properties. This recipe is naturally gluten-free. Just watch the cheese for dairy sensitivities, and swap the honey for a sugar-free option if you’re low-carb. I love how this meal keeps me full and energized without feeling heavy—a perfect dinner for busy families or anyone wanting healthy comfort food.

Conclusion

If you’re searching for a skillet dinner that’s stress-free, bursting with flavor, and sure to wow your taste buds, this one pan balsamic chicken recipe is it. The combo of juicy chicken, melty mozzarella, sweet tomatoes, and vibrant basil in a tangy balsamic glaze hits all the right notes. It’s the kind of meal that’s both homey and impressive—perfect for sharing with loved ones or savoring solo with a glass of wine.

I honestly make this easy mozzarella skillet dinner more often than I’d like to admit—it’s that good. Don’t be afraid to tweak the ingredients or add your own twist. Cooking is meant to be fun and flexible! If you try this recipe, I’d love to hear how it turns out. Drop a comment below, share your favorite variations, or tag me if you post a photo. Here’s to more delicious, no-fuss dinners around the table!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Just pound them to even thickness and watch the cooking time—they may cook a little faster than thighs.

What kind of mozzarella works best?

Fresh mozzarella (the kind packed in water) melts beautifully. Pre-sliced or shredded mozzarella works too, but fresh gives the best results.

How do I keep the balsamic glaze from burning?

Keep the heat at medium and stir often. If it starts to get too thick or sticky, add a splash of water and lower the heat.

Can I make this ahead of time?

Yes! Prep the chicken and tomatoes earlier in the day, then finish everything in the skillet just before serving. Leftovers taste great, too.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just double-check your balsamic vinegar and any seasonings to be sure.

One Pan Balsamic Chicken Recipe – Easy Mozzarella Skillet Dinner

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• Author: Olivia Grace
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This one pan balsamic chicken is a quick, hearty skillet dinner featuring juicy chicken thighs, sweet tomatoes, fresh basil, and melty mozzarella in a tangy balsamic glaze. It’s a fuss-free, flavor-packed meal perfect for busy weeknights or casual entertaining.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups cherry or grape tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon dried Italian herbs (or 2 teaspoons fresh)
• 4 oz fresh mozzarella cheese, sliced
• A handful of fresh basil leaves, torn or sliced
• 1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs in a single layer and sear for 4–5 minutes per side until golden and crusty.
3. Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Scatter halved tomatoes around the chicken and cook for about 2 minutes until they begin to soften.
4. Pour in balsamic vinegar and honey. Sprinkle over Italian herbs. Use a wooden spoon to scrape up any browned bits and stir to coat the chicken and tomatoes.
5. Let everything simmer gently for 3–4 minutes until the vinegar reduces and the sauce thickens. If it gets too sticky, add a splash of water. Chicken should be nearly cooked through (internal temp about 160°F).
6. Arrange mozzarella slices over each piece of chicken. Cover the pan with a lid or tent with foil. Reduce heat to low and cook for 2–3 minutes until cheese is melted and bubbly.
7. Remove from heat and top with fresh basil leaves and red pepper flakes if desired.
8. Let the chicken rest for 2–3 minutes. Spoon extra balsamic glaze and tomatoes over the top and serve warm, straight from the pan.

Notes

For best results, use fresh mozzarella and a quality balsamic vinegar. Watch the balsamic reduction closely to avoid burning—add a splash of water if it thickens too much. Chicken breasts can be substituted for thighs; pound to even thickness and adjust cook time. Add baby spinach with the tomatoes for extra greens. Leftovers keep well for up to 3 days in the fridge.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken thigh with sauce and toppings
• Calories: 325
• Sugar: 7
• Sodium: 480
• Fat: 17
• Saturated Fat: 6
• Carbohydrates: 10
• Fiber: 1
• Protein: 28

Keywords: balsamic chicken, mozzarella skillet dinner, one pan chicken, easy Italian chicken, weeknight dinner, gluten-free chicken, skillet recipe, chicken with tomatoes, chicken with basil, healthy comfort food