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Cast iron skillet filled with balsamic chicken.

Balsamic Chicken

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American

Description

Balsamic Chicken – an easy and delicious one-skillet balsamic chicken recipe that perfect as-is or you can serve over pasta!


Ingredients

Scale

Balsamic Reduction:

Tomato Mixture:

  • 810oz cherry tomatoes, halved
  • 4oz mozzarella pearls (feel free to use more/less)
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Chicken:

  • 4 boneless, skinless chicken breasts
  • kosher salt and ground black pepper
  • 1 tablespoon Primal Kitchen Avocado Oil 

Serving (optional):

  • angel hair pasta, cooked al dente
  • additional fresh basil for garnish

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Combine Balsamic Reduction ingredients in a small bowl. Whisk to combine. Set aside. 
  3. Combine Tomato Mixture in a small bowl. Stir to combine. Set aside. 
  4. Place chicken on a cutting board and wrap with plastic wrap (or something similar).  Use flat side of a meat tenderizer to flatten chicken until it is approx. 1/2 in thick. 
  5. Place chicken on a large plate and pat dry with a clean paper towel. Season generously with kosher salt and ground black pepper. 
  6. Bring a large (12 inch) cast iron skillet to medium-high heat. Add avocado oil. Swirl to coat the pan. 
  7. Add chicken and sear both sides, 2-4 minutes each. Reduce heat to medium and continue flipping chicken every 2-4 minutes until the internal temperature reaches approx. 160 degrees F. 
  8. Remove chicken from the skillet and place on a plate; set aside. 
  9. Bring the same skillet back up to medium-high heat. Carefully pour the Balsamic Mixture into the pan. Bring the mixture to a simmer and, while whisking continually, let it reduce for approx. 3-4 minutes. 
  10. Return the chicken to the pan. Cover with the Tomato Mixture. 
  11. Move the skillet to the oven for 10-15 minutes or until the mozzarella cheese has started to melt. Check on the skillet periodically to watch for the cheese melting. If the balsamic reduction starts to look too thick, simply pull out the skillet and add a tablespoon or two of water to the pan and mix around to thin it out a bit. 
  12. Once the cheese has melted ensure the chicken has reaches an internal temperature of 165 degrees F. 
  13. Let the skillet sit for 5-10 minutes to allow the chicken to rest. 
  14. Serve immediately – feel free to serve over pasta if you wish and garnish with additional fresh basil. 

Notes

  • Coconut Sugar: this is optional, it just adds a touch of sweetness that is nice here!
  • Dairy-Free: feel free to use a dairy-free mozzarella here.
  • Storage: store in an airtight container in the refrigerator for up to 3 days.

Keywords: balsamic chicken