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 -
Hold up a few minutes before you dig in. That way, the juices stay in and things taste even better together.
02 -
Pop the skillet into your preheated oven with no lid. Leave it there between 18 and 23 minutes, just until the chicken is cooked through and the inside hits 74°C.
03 -
As soon as you’re done with the stove, take that pan off the heat. Spoon the tomato and cheese mix all over the chicken, making sure every piece gets some.
04 -
Gently pour your balsamic mix all over the chicken. Give the pan a scrape with your wooden spoon to catch any tasty stuck bits.
05 -
Warm up a big oven-safe pan over medium-high. Sprinkle chicken with salt and pepper on all sides. Once the oil’s shimmering hot, put the chicken in flat. Give each side 1 to 2 minutes to get some golden color.
06 -
Get your oven going at 200°C so it's hot when you need it.
07 -
Toss together those halved tomatoes, cheese balls, and chopped basil in a new bowl. Add a pinch of salt and pepper to taste. Set this mix aside for topping later.
08 -
In a mixing bowl, stir up the balsamic vinegar, honey, oil, minced garlic, seasoning, and Dijon. Splash in salt and pepper to your liking, then leave it off to the side.
# Notes:
01 -
Slice the little mozzarella balls in half so they melt easier. If you’re using pearls, you can skip the slicing.
02 -
Flattening chicken makes sure it all cooks evenly. That way, you won’t end up with dry spots.