Balsamic Chicken

This easy balsamic chicken is seared in a skillet and finished in the oven with cherry tomatoes, fresh mozzarella pearls, and a rich balsamic glaze. Ready in under 40 minutes with just 10 minutes of prep, it's a simple weeknight dinner the whole family will love.

Prep Time10

Cook Time22

Marinating the chicken30

Total Time1 2

Course: Dinner

Cuisine: American

Servings:

Calories: 315kcal

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.

Notes

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or gently in a skillet over medium-low heat until warmed through. If the sauce has thickened, stir in a splash of water or chicken broth to loosen it.

To freeze, allow the chicken to cool completely, then transfer it to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips:

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.

Nutrition