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This easy balsamic chicken is one of those weeknight dinners that looks like you put in way more effort than you actually did. Juicy chicken cutlets are seared in a skillet, finished in the oven, and topped with cherry tomatoes, fresh mozzarella, and a sticky balsamic glaze sauce that practically makes itself.
I was on a mission to find something that could make a plain weeknight chicken dinner feel a little more special without adding a lot of extra work. Most balsamic chicken recipes I tested called for balsamic vinegar straight from the bottle, which can taste sharp and thin unless you reduce it yourself. I skipped that entirely and built the marinade around balsamic glaze instead. The glaze is already thick, slightly sweet, and concentrated, so you get that rich, deep flavor from the very start without any extra steps.
The other thing I tested and perfected was the two-step cooking method. Searing the chicken first in an oven-safe skillet, then pouring the reserved marinade back in before baking, creates a pan sauce on its own while the chicken finishes cooking. The result is chicken that is golden on the outside, juicy inside, and sitting in a glossy, flavorful sauce, something you just don’t get from recipes that bake chicken straight through.
Love easy skillet chicken dinners? My Mozzarella Chicken Skillet and Creamy Garlic Parmesan Chicken are two more reader favorites worth bookmarking.
Key Ingredients & Why They Work
Here’s what makes this recipe work so well:
- Chicken cutlets: Boneless, skinless cutlets pounded to an even ½-inch thickness cook quickly and stay juicy. If you’re starting with two large chicken breasts, slice them in half lengthwise and pound them out to an even thickness.
- Balsamic glaze: This is the base of the marinade and the key to the whole recipe. Balsamic glaze is thicker and slightly sweeter than plain balsamic vinegar, which means it coats the chicken better and creates a richer sauce without any extra work. Look for it near the vinegars at most grocery stores.
- Lemon juice: Brightens up the marinade and balances the sweetness of the glaze.
- Honey: Just one tablespoon adds a subtle sweetness and helps the sauce caramelize as it bakes.
- Cherry tomatoes: They soften and burst in the oven, releasing their juices right into the pan sauce. Grape tomatoes work just as well.
- Fresh mozzarella pearls: These melt over the chicken as it bakes and pull everything together. Look for the small pearls in the deli or cheese section.
- Fresh basil: Stirred into the tomato mixture and scattered on top before serving.
How to Make Balsamic Chicken
Step 1: Make the marinade and coat the chicken. Place the chicken cutlets into a large zip top bag or a shallow lidded dish. In a small bowl, whisk together the balsamic glaze, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper. Pour the mixture over the chicken, seal tightly, and press out as much air as possible.
Step 2: Marinate. Let the chicken marinate at room temperature for at least 30 minutes and up to 1 hour. If you go past 30 minutes, refrigerate it and pull it out 10 to 15 minutes before cooking. Do not marinate longer than 1 hour — the acid in the glaze will start to break down the texture of the chicken.
Step 3: Preheat the oven and sear the chicken. Preheat your oven to 400°F. While it heats, add 2 tablespoons of olive oil to a large oven-safe skillet over medium heat. Remove the chicken from the marinade, letting as much excess drip back into the bag as possible, you’ll use that marinade later. Place the chicken in a single layer and cook for 2 to 3 minutes per side until golden brown. If your skillet is not large enough, cook in two batches and set the first batch aside on a clean plate.
Step 4: Mix the tomato topping. While the chicken sears, combine the cherry tomatoes, mozzarella pearls, chopped fresh basil, and remaining 1 tablespoon of olive oil in a small bowl. Set aside.
Step 5: Add the marinade and simmer. Turn the heat down to low. Add the first batch of chicken back to the skillet if you cooked in batches. Pour the reserved marinade into the skillet around the chicken, not directly on top — this keeps the sear intact while the sauce develops. Let it come to a low simmer for 1 to 2 minutes.
Step 6: Top and bake. Remove the skillet from the heat. Spoon the tomato and mozzarella mixture over each piece of chicken. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the cheese is melted, the tomatoes have started to burst, and the internal temperature of the chicken reads 165°F.
Step 7: Rest and garnish. Carefully remove the skillet from the oven — the handle will be very hot. Let the chicken rest in the skillet for 3 to 4 minutes, then finish with an extra sprinkle of freshly chopped basil and serve warm.
How to Store Balsamic Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium-low heat until warmed through. If the sauce has thickened, add a small splash of water or chicken broth to loosen it up.
To freeze, let the chicken cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Easy Chicken Dinners
- Brown Sugar Italian Chicken
- Mozzarella Chicken Skillet
- Creamy Garlic Parmesan Chicken
- Chicken Sheet Pan Dinner
Balsamic Chicken
Ingredients
- 4 boneless-skinless chicken cutlets pounded to an even thickness (approximately 1 ½ pounds total, each piece approximately ½ inch thick)
- ⅓ cup balsamic glaze
- ¼ cup lemon juice
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1½ teaspoons italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil divided (2 tablespoons to cook the chicken and 1 tablespoon to mix with the tomatoes and cheese)
- ¾ cup cherry tomatoes (approximately 18-20 tomatoes)
- ½ cup fresh mozzarella pearls (approximately half of an 8-ounce package)
- 1 tablespoon fresh basil chopped (plus additional for garnish)
Instructions
- Place the chicken cutlets into a large zip top bag, or a lidded shallow dish.4 boneless-skinless chicken cutlets
- Whisk together the balsamic glaze, lemon juice, honey, minced garlic, italian seasoning blend, salt, and black pepper in a small bowl.⅓ cup balsamic glaze, ¼ cup lemon juice, 1 tablespoon honey, 1 tablespoon minced garlic, 1½ teaspoons italian seasoning blend, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the balsamic mixture over the chicken and seal the bag tightly, being sure that all the sides of the chicken are covered with the marinade. Press out excess air from the bag, or cover the dish with plastic wrap or a lid.
- Marinate the chicken at room temperature for at least 30 minutes or up to 1 hour. If marinating for longer than 30 minutes, place the chicken into the refrigerator then remove it 10-15 minutes prior to cooking.
- Preheat the oven to 400°F. While it preheats, cook the chicken in the skillet.
- Add 2 tablespoons of olive oil to a large (oven-safe) preheated skillet over medium heat. Remove the chicken from the marinade, allowing as much excess marinade to drip back into the bag or dish to use for later. Place the chicken into the skillet in a single layer being sure not to overcrowd the skillet to ensure the chicken is evenly browned and cooked. If necessary, cook the chicken in two batches.2 tablespoons Olive oil
- While the chicken is searing, combine together the tomatoes, mozzarella cheese balls, chopped fresh basil, and remaining 1 tablespoon olive oil, and set aside.¾ cup cherry tomatoes , ½ cup fresh mozzarella pearls , 1 tablespoon fresh basil, 1 tablespoons Olive oil
- Turn the heat down to low, add the first batch of browned chicken back to the skillet if necessary. Pour the reserved marinade into the skillet around the chicken, not directly on top, to maintain a good sear on the chicken. Allow the marinade to come to a low simmer for 1-2 minutes.
- Remove the skillet from the heat, top the chicken with the tomato and cheese mixture. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the cheese is melted, the tomatoes have started to pop and give off some of their juices and the internal temperature of the chicken reaches 165°F.
- Carefully remove the skillet from the heat and allow the chicken to rest in the skillet for 3-4 minutes before adding an additional sprinkle of fresh chopped basil for garnish.
Jenn’s Notes
- Use an oven-safe skillet. A 12-inch cast iron skillet works best for this recipe since it distributes heat evenly and can go straight from stovetop to oven. Any large oven-safe skillet will do, but cast iron gives you the best sear.
- Don’t overcrowd the pan. If all four cutlets won’t fit without touching, cook them in batches. Crowding the pan traps moisture and causes the chicken to steam instead of developing that golden crust.
- Use a meat thermometer. Since oven temperatures can vary, rely on an internal temp of 165°F rather than timing alone. It’s the easiest way to ensure the chicken is fully cooked without drying it out.
- Thirty minutes of marinating is enough. There’s no need to go the full hour—30 minutes gives you plenty of flavor. The lemon juice works quickly.
- Swap the tomatoes if needed. Grape tomatoes are a great substitute for cherry tomatoes. Leave them whole so they keep their shape while roasting.
Just made this & it is sooo good!! The flavors come together perfectly & it is easy to make!! Yum!
So glad you enjoyed it!