One Pan Balsamic Chicken – 25-Minute Tangy-Sweet Skillet with Juicy Chicken and Glazed Veggies

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This one pan balsamic chicken is a fast, flavorful meal that brings together golden-seared chicken, tender vegetables, and a rich, tangy glaze—all made in one skillet, with minimal cleanup. The balsamic vinegar reduces into a glossy coating that clings to each bite, while garlic and herbs deepen the flavor without overpowering the natural sweetness of the veggies.

I first made this dish on a busy weeknight when I wanted something simple but not boring. With just a few fridge staples and pantry ingredients, I pulled together a skillet of juicy chicken and caramelized veggies swimming in sweet-tart balsamic sauce. The balance of flavors—savory, sweet, and a hint of acidity—was perfect, and it instantly became a regular.

Whether served over rice, quinoa, or simply as-is, this meal is hearty, wholesome, and beautifully balanced. It’s a crowd-pleaser with none of the hassle.

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Ingredients Overview

This recipe brings together protein, veggies, and bold flavor with everyday ingredients.

Chicken breasts or thighs: Boneless, skinless chicken breasts or thighs both work. Thighs stay extra juicy, while breasts cook quickly and soak up flavor well.

Balsamic vinegar: The star of the glaze. It reduces down into a thick, sweet-tart sauce that coats everything. Use a good-quality balsamic for best results.

Honey or brown sugar: Adds a subtle sweetness that balances the vinegar. Just a tablespoon or two is enough.

Garlic: Fresh minced garlic gives warmth and aromatic depth.

Cherry tomatoes: Juicy and sweet, they burst slightly as they cook, adding texture and color.

Bell peppers: Red, orange, or yellow peppers add sweetness and crunch. Cut into strips or chunks for fast cooking.

Onion: Adds savory flavor and softness as it caramelizes in the glaze.

Olive oil: For searing and flavor.

Italian seasoning: A classic blend of herbs that complements the balsamic without overpowering.

Optional add-ins:

• Fresh basil or parsley for garnish
• Mushrooms or zucchini for extra veggies
• Red pepper flakes for a kick

Substitutions:

• Maple syrup instead of honey
• Apple cider vinegar if you’re out of balsamic (add extra sweetener)
• Use tofu or tempeh instead of chicken for a plant-based version

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Step-by-Step Instructions

1. Prep the chicken:
   Pound chicken breasts to even thickness if needed. Season both sides with salt, pepper, and a pinch of Italian seasoning.
2. Sear the chicken:
   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden and mostly cooked through. Remove from pan and set aside.
3. Sauté the veggies:
   In the same pan, add a drizzle more oil if needed. Add 1 sliced onion, 1 sliced bell pepper, and 1 cup cherry tomatoes. Sauté for 4–5 minutes until softened and just starting to brown.
4. Make the balsamic glaze:
   Add to the pan:

• ⅓ cup balsamic vinegar
• 1–2 tbsp honey or brown sugar
• 2–3 cloves garlic, minced
• ½ tsp Italian seasoning

Stir to combine and let simmer for 1–2 minutes until slightly thickened.

5. Return chicken to pan:
   Nestle the chicken back into the skillet. Spoon sauce and veggies over top. Cover and cook on low for 5–7 more minutes, or until chicken is fully cooked and sauce is glossy.
6. Serve hot:
   Top with chopped parsley or basil, if using. Spoon extra glaze over when serving.

Avoid these mistakes:

• Don’t skip searing the chicken—it locks in moisture and adds flavor.
• Avoid high heat when reducing the glaze—it can burn quickly.
• If sauce thickens too much, add a splash of water or broth to loosen it.

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Tips, Variations & Substitutions

One pan balsamic chicken is endlessly adaptable and works with what you have.

Tips:

• Cut chicken into strips for faster cooking.
• Double the sauce if serving over grains or pasta—it’s that good.
• Add spinach at the end for extra greens.

Variations:

• Mediterranean-style: Add olives and crumbled feta before serving.
• Sweet & spicy: Stir in ½ tsp chili flakes or a dash of hot sauce.
• Creamy version: Finish with a splash of cream or swirl of cashew cream for a richer glaze.

Substitutions:

• Chicken thighs instead of breasts
• Maple syrup for honey
• Eggplant, zucchini, or broccoli instead of peppers

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Serving Ideas & Occasions

This dish works for everything from casual dinners to make-ahead meal prep.

Serve with:

• Steamed rice or quinoa
• Garlic mashed potatoes
• Crusty bread to soak up the glaze
• Light green salad with lemon vinaigrette

Occasions:

• Easy weeknight dinners
• Romantic meals at home
• Meal prep lunches (keeps well for 3–4 days)
• Dinner party main—elegant but simple

Pair with a glass of red wine or sparkling water with citrus for a balanced plate.

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Nutritional & Health Notes

This one-pan recipe is full of lean protein, fiber-rich veggies, and a balanced sauce that feels indulgent but uses wholesome ingredients.

Benefits:

• High in protein from chicken
• Antioxidant-rich from tomatoes and peppers
• Naturally gluten-free and dairy-free
• No refined starches or thickeners

You can make it lower-sugar by reducing the honey or using stevia. Adding more vegetables boosts the nutrient density without changing the core flavor.

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FAQs

1. Can I use chicken thighs instead of breasts?
Yes—boneless, skinless thighs stay juicy and flavorful. Just increase the cook time slightly to ensure doneness.

2. Can I make this ahead of time?
Definitely. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

3. Can I add more vegetables?
Yes! Zucchini, mushrooms, spinach, or green beans work well. Just adjust cooking times so nothing gets soggy.

4. What if I don’t have balsamic vinegar?
You can use apple cider vinegar mixed with a little soy sauce and extra honey for a similar sweet-tangy profile.

5. How do I know when the chicken is cooked through?
Use a thermometer—165°F (74°C) is ideal. Or slice the thickest part and check for no pink and clear juices.

6. Is this freezer-friendly?
Yes, though the vegetables may soften slightly upon thawing. Freeze in portions and reheat gently for best texture.

7. What herbs work well for garnish?
Chopped parsley, basil, or even thyme work beautifully. They add freshness and color to the finished dish.

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