One Pan Balsamic Chicken – An Easy, Flavorful Weeknight Dinner

Introduction

This One Pan Balsamic Chicken is a simple yet stunning dish that brings bold, tangy flavor to your dinner table without a pile of dishes. Juicy chicken breasts or thighs are seared and then simmered in a sweet and savory balsamic glaze, surrounded by tender veggies all cooked together on a single skillet or sheet pan.

Perfect for weeknights when time is short but flavor still matters, this dish comes together in under 40 minutes and feels both wholesome and satisfying. Serve it with crusty bread, mashed potatoes, or over rice to soak up every last drop of that rich balsamic sauce.

Ingredients Overview

Chicken

• Boneless, Skinless Chicken Breasts or Thighs: Thighs stay juicier, but breasts also work well. Pound to even thickness for quick, uniform cooking.
• Salt and Pepper: Simple seasoning to enhance flavor.
• Olive Oil: For searing the chicken and roasting the vegetables.

Vegetables

• Cherry Tomatoes: Roast into sweet, blistered bursts of flavor.
• Red Onion or Shallots: Caramelize slightly and add depth to the dish.
• Bell Peppers or Green Beans (Optional): Add color, texture, and freshness.

Balsamic Glaze

• Balsamic Vinegar: The star of the dish—rich, tangy, and slightly sweet.
• Honey or Brown Sugar: Balances the acidity and thickens the glaze.
• Garlic: Fresh minced garlic infuses bold flavor.
• Dijon Mustard (Optional): Adds a subtle tang and emulsifies the sauce.
• Italian Seasoning or Fresh Thyme: Complements the glaze with earthy notes.

Ingredient Tips & Substitutions

• No Honey? Use maple syrup or a pinch of brown sugar.
• Low-Carb Version: Skip the sugar and serve with cauliflower mash or sautéed greens.
• Vegetarian Twist: Swap chicken for portobello mushrooms or tofu and reduce cooking time slightly.

Step-by-Step Instructions

1. Season and Sear the Chicken

Pat the chicken dry and season both sides with salt and pepper.

In a large oven-safe skillet or pan, heat 1–2 tablespoons of olive oil over medium-high heat. Sear chicken on both sides until golden brown (about 3–4 minutes per side). Remove from pan and set aside.

2. Sauté Aromatics

In the same pan, add a bit more oil if needed. Sauté garlic and onions until fragrant and slightly softened (about 2 minutes).

3. Add Vegetables and Sauce

Add cherry tomatoes and any additional vegetables to the pan. Nestle the chicken back in.

In a small bowl, whisk together:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon Italian seasoning
• Pinch of salt and pepper

Pour the sauce over the chicken and vegetables.

4. Bake or Simmer

If using an oven-safe skillet, transfer to a preheated oven at 400°F (200°C) and roast for 15–18 minutes, until chicken is cooked through (internal temp 165°F).

No oven? Cover the skillet and simmer on the stove over medium-low heat for 15–20 minutes.

5. Reduce Sauce (Optional)

For a thicker glaze, remove chicken after cooking and simmer the sauce uncovered for 5–7 minutes until it reduces. Then return chicken to coat.

6. Serve

Spoon sauce over chicken and veggies. Garnish with fresh herbs or a drizzle of extra balsamic if desired.

Tips, Variations & Substitutions

• Add Mozzarella: Top the cooked chicken with mozzarella and broil for 2–3 minutes for a caprese-style twist.
• More Veggies: Zucchini, mushrooms, or asparagus can be added in the last 10 minutes of cooking.
• Make It Meal Prep-Friendly: Store in individual containers with rice or quinoa.

Serving Ideas & Occasions

Serve this dish with:

• Garlic mashed potatoes or creamy polenta
• Steamed rice or cauliflower rice
• Toasted sourdough to mop up the glaze
• Simple green salad with lemon vinaigrette

Great for:

• Weeknight family dinners
• Romantic dinners in (it’s impressive but low-effort)
• Healthy meal prep lunches

Nutritional & Health Notes

This dish offers a good balance of lean protein, vegetables, and healthy fats. Balsamic vinegar adds antioxidants and depth without heavy calories, while olive oil keeps it heart-healthy.

To lighten it up:

• Use skinless chicken breasts
• Reduce added sweetener
• Serve with a vegetable side instead of starch

FAQs

Q1: Can I make this dish ahead of time?
A1: Yes. Store in the fridge for up to 3 days. Reheat in a skillet over low heat or microwave gently.

Q2: What if my balsamic glaze is too sour?
A2: Add a little more honey or a pinch of sugar to balance acidity. Let it simmer to mellow out the vinegar.

Q3: Can I make this with bone-in chicken?
A3: Yes, but it will need longer to cook (closer to 35–40 minutes in the oven). Sear well first for color and flavor.

Q4: Is this recipe gluten-free?
A4: Yes, as long as the balsamic vinegar and Dijon mustard you use are certified gluten-free.

Q5: What wine pairs well with this?
A5: Try a light red like Pinot Noir or a dry white like Sauvignon Blanc to complement the tangy balsamic.

Q6: Can I use store-bought balsamic glaze instead?
A6: Yes — just drizzle it on at the end rather than baking it with the chicken. Adjust sweetness accordingly.

Q7: Can I freeze this dish?
A7: You can freeze the cooked chicken and vegetables, but the glaze may separate slightly when thawed. Best served fresh or refrigerated.

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