Balsamic Chicken Recipe
Balsamic Chicken - an easy and delicious one-skillet balsamic chicken recipe that perfect as-is or you can serve over pasta!
Ingredients
Balsamic Reduction:
- 1 ¼ cups balsamic vinegar
- 1 ½ tablespoons garlic minced
- 1 tablespoon soy sauce sub coconut aminos
- 1 tablespoon lemon juice
- 1-2 tablespoons coconut sugar optional
Tomato Mixture:
- 8-10 ounces cherry tomatoes halved
- 4 ounces mozzarella pearls
- ¼ cup fresh basil chopped
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
Chicken:
- 4 boneless, skinless chicken breasts
- kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil sub avocado oil
Serving (optional):
- angel hair pasta cooked al dente
- fresh basil
Instructions
- Prep: Preheat oven to 350℉.
- Make Balsamic Reduction: In a small bowl, add 1 ¼ cups balsamic vinegar, 1 ½ tablespoons garlic, 1 tablespoon soy sauce, 1 tablespoon lemon juice, and 1-2 tablespoons coconut sugar (if using). Whisk to combine. Set aside.
- Tomato Mixture: In a separate bowl, add halved tomatoes, 4 ounces mozzarella pearls, ¼ cup fresh basil, 1 tablespoon olive oil, and ¼ teaspoon kosher salt. Stir to combine. Set aside.
- Prep Chicken: Place 4 boneless, skinless chicken breasts 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. ½ in thick. Place chicken on a large plate and pat dry with a clean paper towel. Season generously with kosher salt and ground black pepper.
- Sear Chicken: Bring a large (12 inch) cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil. Swirl to coat the pan. 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℉. Remove chicken from the skillet and place on a plate; set aside.
- Simmer Reduction: 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.
- Bake: Return the chicken to the pan. Cover with the Tomato Mixture. 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. Once the cheese has melted ensure the chicken has reaches an internal temperature of 165℉.
- Rest + Serve: Let the skillet sit for 5-10 minutes to allow the chicken to rest. Serve immediately - feel free to serve over pasta if you wish and garnish with additional fresh basil!
Video
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.
Nutrition
Calories: 187kcal | Carbohydrates: 10g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 368mg | Potassium: 341mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 291IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 1mg
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