One-Pan Balsamic Chicken with Tomatoes and Mozzarella (Cast Iron Recipe)
- Feb 2
- 2 min read
Updated: 3 days ago
This One-Pan Balsamic Chicken is a weeknight hero—juicy seared chicken baked in a sweet-tangy balsamic sauce with tomatoes, fresh basil, and melty mozzarella. Everything comes together in a single cast iron skillet for easy prep, bold flavor, and even easier cleanup.
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Ingredients:
Balsamic Sauce
• ⅓ cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon Dijon mustard
Chicken & Skillet
• 2 pounds boneless, skinless chicken breasts, pounded to even thickness
• Olive oil, for the pan
• Salt and black pepper, to taste
• 2 cans stewed or crushed tomatoes
• 8 ounces small fresh mozzarella balls
• 2 tablespoons fresh basil, chopped
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Tools from the Kitchen:
Measuring cups and spoons
Large cast iron skillet
Wooden spoon or spatula
Garlic mincer
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Prepare:
1. Preheat the oven to 400°F (204°C).
2. Make the sauce.
In a liquid measuring cup or small bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, Italian seasoning, and Dijon mustard. Set aside.
3. Season the chicken.
Pat the chicken dry and season both sides generously with salt and pepper.
4. Sear the chicken.
Heat a drizzle of olive oil in a large cast iron skillet over medium-high heat until hot and shimmering.
Working in batches, add chicken in a single layer and sear for 2–3 minutes per side, until golden. Do not overcrowd the pan. Transfer seared chicken to a plate and repeat as needed.
5. Deglaze the skillet.
Carefully pour the balsamic sauce into the hot skillet—it should simmer immediately. Remove from heat and use a wooden spoon to scrape up all the flavorful browned bits from the bottom.
6. Assemble the dish.
Return all chicken (and any juices) to the skillet. In a bowl, gently stir together the tomatoes, mozzarella balls, and basil. Spoon the mixture evenly over the chicken.
7. Bake.
Transfer the skillet to the oven and bake uncovered for 18–23 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Rest and serve.
Remove from the oven and let rest for 5 minutes before serving.
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Notes from the Kitchen
• For family-style serving or smaller portions, boneless skinless chicken tenderloins work beautifully—just reduce bake time slightly.
• This dish is excellent served over garlic butter pasta, creamy polenta, or rice.
• For a lighter option, pair with roasted broccoli, green beans, or a simple arugula salad.
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Storage & Reheating
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a covered skillet over low heat or in the oven at 325°F until heated through.
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