one pan balsamic chicken (Print Version)
# Ingredients:
→ Sauce
01 -
15 ml Dijon mustard
02 -
1 teaspoon Italian seasoning
03 -
2 garlic cloves, minced
04 -
30 ml avocado oil or olive oil
05 -
30 ml honey
06 -
80 ml balsamic vinegar
→ Tomato Mozzarella
07 -
2 tablespoons finely chopped fresh basil
08 -
225 g fresh mozzarella balls (ciliegine or pearls)
09 -
225 g grape tomatoes, halved
→ Chicken
10 -
Fresh black pepper, to taste
11 -
Kosher salt, to taste
12 -
30 ml avocado oil or high-heat oil
13 -
900 g boneless, skinless chicken breasts, pounded to even thickness
# Instructions:
01 -
Give it a good five-minute break before digging in. That helps keep things juicy and lets those flavors really come together.
02 -
Pop the skillet in the oven and let it go (leave it uncovered) for 18 to 23 minutes. You’ll know it’s done when the chicken feels firm and a quick temp check shows 74°C inside.
03 -
Turn off the heat right away and scoop the tomato mozzarella mix all over the chicken so it’s nice and even.
04 -
Pour your balsamic mixture on top. Let it simmer a moment while you scrape up any tasty bits stuck to the bottom using a wooden spoon.
05 -
Get your oven-safe skillet hot with some oil on medium-high. Add the chicken, freshly peppered and salted all over. Sear each piece for just a minute or two per side. You’re looking for a bit of golden color.
06 -
Fire up the oven to 200°C so it’s ready when you need it.
07 -
Mix up the halved tomatoes, mozzarella balls, and chopped basil in another bowl. Season as you like with salt and pepper, and keep that nearby for later.
08 -
With a whisk, blend the balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard altogether in a bowl. Sprinkle in salt and pepper if you want, then set it aside for a bit.
# Notes:
01 -
If you’re using ciliegine mozzarella, slice them in half so they melt evenly. You can just toss pearls in as they are.
02 -
Give your chicken a good pounding so it’s the same thickness all over. That way it cooks at the same rate and won’t dry out.