One Pan Balsamic Chicken

I really like balsamic vinegar. It's so versatile. There's a place I go in Solvang, CA (Solvang Olive Press) that sells so many different flavors of it, it's crazy. My favorite is the pomegranate balsamic. I've put this on some really good steaks before. Anyway! All that to say, I liked this recipe. Added bonus: you only get one pan dirty! 

2nd attempt

• 1/3 cup balsamic vinegar
• 2 Tbsp honey
• 4 Tbsp oil, such as avocado or olive oil, divided
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 Tbsp Dijon mustard
• 8 oz grape tomatoes, halved
• 8 oz fresh mozzarella balls
• 2 Tbsp finely chopped fresh basil
• 2 lb boneless skinless, chicken breasts, pounded into even thickness
• kosher salt and fresh black pepper

In a bowl, whisk together balsamic vinegar, honey, 2 Tbsp oil, garlic, Italian seasoning, and mustard for sauce. Season with salt and pepper, to taste. Set aside. 

In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside. 

1st attempt

Preheat oven to 400 degrees. Heat 2 Tbsp oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. 

Immediately remove the pan from the heat and add the tomato-mozzarella mixture over the chicken. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165 degrees. Remove from oven and rest for 5 minutes before serving. 

Serves 4-6

Prep Time: 15 minutes

Total Time: 45 minutes

Recipe from www.LittleBroken.com