Why You’ll Love This Recipe
This One Pan Balsamic Chicken is a quick, simple, and flavorful dish that’s perfect for busy weeknights or even a special dinner. The chicken is tender and juicy, marinated in a balsamic glaze that’s tangy and slightly sweet. The beauty of this recipe is in its simplicity—everything is made in just one pan, making cleanup a breeze. Plus, you can easily customize it with your favorite vegetables, making it a versatile and satisfying meal for the whole family.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup fresh basil leaves, chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and dried thyme, if using.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
- While the chicken is cooking, mix balsamic vinegar, honey, Dijon mustard, and garlic in a small bowl.
- Once the chicken is cooked, remove it from the skillet and set it aside.
- In the same skillet, pour in the balsamic mixture, scraping any browned bits from the pan. Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.
- Return the chicken to the pan and spoon the sauce over it. If desired, add halved cherry tomatoes and fresh basil to the pan. Let everything simmer together for an additional 3-4 minutes until the tomatoes soften.
- Serve the chicken with the sauce and vegetables, garnished with extra basil if desired.
Servings and Timing
- Servings: 4
- Total Time: 30 minutes
Variations
- Add vegetables: You can include vegetables such as asparagus, bell peppers, or zucchini in the pan for extra flavor and nutrition.
- Swap the honey: If you prefer a less sweet version, you can replace the honey with maple syrup or omit it entirely.
- Make it spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
- Use chicken thighs: If you prefer dark meat, boneless, skinless chicken thighs work wonderfully with this recipe.
Storage/Reheating
- Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm the chicken in a skillet over low heat, adding a splash of water or chicken broth to keep it moist. You can also reheat it in the microwave for 1-2 minutes.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They will be even juicier and have a slightly richer flavor.
2. Can I make this recipe ahead of time?
While the chicken is best served fresh, you can prepare the balsamic sauce and marinate the chicken for a few hours or overnight to enhance the flavors.
3. Can I add more vegetables to the dish?
Absolutely! You can add vegetables like zucchini, bell peppers, or mushrooms. Just make sure they cook evenly with the chicken.
4. Can I freeze the leftovers?
Yes, you can freeze the cooked chicken and balsamic sauce for up to 3 months. To reheat, thaw it in the refrigerator overnight before reheating on the stove.
5. What should I serve with One Pan Balsamic Chicken?
This dish pairs wonderfully with rice, mashed potatoes, quinoa, or a simple green salad.
6. Can I use a different type of vinegar?
Yes, you can use red wine vinegar or apple cider vinegar if you prefer, but balsamic gives it that signature rich and sweet flavor.
7. How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
8. Can I use fresh garlic instead of minced garlic?
Yes, fresh garlic will work just as well. Mince it finely to get the most flavor out of it.
9. How long should I cook the chicken on each side?
Cook the chicken for about 6-7 minutes on each side, depending on thickness, until golden brown and cooked through.
10. Can I use a non-stick skillet?
Yes, a non-stick skillet works great for this recipe and helps prevent the chicken from sticking to the pan while cooking.
Conclusion
One Pan Balsamic Chicken is a perfect combination of simplicity and flavor. The balsamic glaze elevates the dish with its sweet and tangy profile, while the one-pan cooking method makes it quick and easy to prepare. With plenty of ways to customize it and add your own twist, this recipe is sure to become a weeknight favorite. Whether you’re serving it to your family or guests, it’s guaranteed to impress!
One Pan Balsamic Chicken
A simple and delicious One Pan Balsamic Chicken recipe that’s perfect for a quick dinner. The chicken is cooked to perfection in a flavorful balsamic vinegar glaze, paired with vegetables, and made all in one pan. This easy recipe makes for a tender, savory meal that’s both nutritious and full of flavor. A perfect weeknight dinner idea for busy families.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-baked, Searing
- Cuisine: American, Italian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 cup baby spinach
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, rosemary, salt, and pepper.
- Heat olive oil over medium-high heat in a large oven-safe skillet.
- Season chicken breasts with salt and pepper, then add them to the skillet and sear for 2-3 minutes on each side until golden brown.
- Once the chicken is seared, pour the balsamic mixture over the chicken in the skillet.
- Add the halved cherry tomatoes and red onion slices to the pan.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
- In the last 5 minutes of cooking, stir in the baby spinach until wilted.
- Remove from the oven and serve the chicken with the vegetables and balsamic glaze.
Notes
- You can substitute the chicken breasts with thighs for extra juiciness.
- To make this dish low-carb, serve it with a side of roasted cauliflower or zucchini.
- If you prefer a stronger balsamic flavor, let the sauce simmer for a few more minutes before pouring it over the chicken.
