Name: One-Pan Balsamic Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon garlic powder; 1 teaspoon dried thyme (or Italian seasoning); 1/2 cup balsamic vinegar; 2 tablespoons honey or maple syrup; 1 tablespoon Dijon mustard (optional, for added tang); 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced; 1 red onion, cut into wedges; 1 cup baby carrots or carrot slices; Fresh basil or parsley, for garnish (optional)

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One-Pan Balsamic Chicken is a simple yet flavorful dish that’s perfect for busy weeknights. With tender chicken breasts or thighs, roasted vegetables, and a tangy balsamic glaze, this one-pan wonder comes together effortlessly in just 30 minutes. The balsamic vinegar adds a rich, slightly sweet and tangy flavor to the chicken, while the roasted vegetables soak up all the delicious juices, creating a well-rounded meal. Best of all, there’s minimal cleanup since it’s made in just one pan!

Why You’ll Love This Recipe

This One-Pan Balsamic Chicken is full of flavor, quick to make, and uses only one pan, making it both easy and convenient. The balsamic glaze caramelizes the chicken, creating a beautifully savory and slightly sweet flavor, while the vegetables roast to perfection with minimal effort. The beauty of this dish is its simplicity: fresh ingredients, easy preparation, and great flavor all in one. It’s the perfect meal for any night of the week, and it can be made ahead or customized with your favorite veggies.

One-Pan Balsamic Chicken

Ingredients

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon garlic powder
1 teaspoon dried thyme (or Italian seasoning)
1/2 cup balsamic vinegar
2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard (optional, for added tang)
1 cup cherry tomatoes, halved
1 medium zucchini, sliced
1 red onion, cut into wedges
1 cup baby carrots or carrot slices
Fresh basil or parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts (or thighs) with salt, pepper, garlic powder, and dried thyme on both sides.
Sear the Chicken:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken to the skillet and sear it for 3-4 minutes per side, until it’s golden brown. Remove the chicken from the skillet and set it aside.
Make the Balsamic Sauce:
- In the same skillet, add the balsamic vinegar, honey, and Dijon mustard (if using). Stir to combine, scraping up any brown bits from the bottom of the pan.
- Bring the sauce to a simmer, and let it cook for 2-3 minutes, until it slightly thickens. Taste and adjust the sweetness or tang with more honey or vinegar, if needed.
Add the Vegetables:
- To the skillet, add the cherry tomatoes, zucchini, onion, and carrots. Toss them in the balsamic sauce to coat evenly.
Return the Chicken to the Pan:
- Nestle the seared chicken breasts (or thighs) back into the pan among the vegetables, spooning some of the balsamic sauce over the top of the chicken.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Serve:
- Once done, remove the skillet from the oven and let the chicken rest for a few minutes.
- Garnish the dish with fresh basil or parsley for added flavor and color.
- Serve the balsamic chicken with the roasted vegetables and a drizzle of the balsamic sauce from the pan.

Servings and Timing

This recipe makes 4 servings and takes about 10 minutes of prep time, 15 minutes of searing, and 20-25 minutes of roasting, so it’s ready in around 30-40 minutes.

Variations

Add Other Vegetables: Feel free to add other vegetables like bell peppers, asparagus, or Brussels sprouts to the skillet. Just make sure to cut them into similar-sized pieces for even roasting.
Make it Spicy: Add a pinch of red pepper flakes to the balsamic sauce for a touch of heat.
Chicken Thighs: Use bone-in, skin-on chicken thighs for a richer flavor. You may need to adjust the cooking time slightly.
Vegan Version: Substitute the chicken with chickpeas or tofu for a plant-based option. Make sure to press the tofu before cooking to remove excess moisture.

Storage/Reheating

Storage: Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or warm in the oven at 350°F (175°C) until heated through. You can add a little more balsamic vinegar or broth to keep it moist.

FAQs

Can I use chicken with skin?

Yes, you can use bone-in, skin-on chicken for added flavor. Just be sure to adjust the cooking time accordingly, as bone-in chicken takes a little longer to cook through.

Can I make the balsamic sauce ahead of time?

Yes, you can make the balsamic sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it on the stove before adding it to the pan.

Can I use other sweeteners instead of honey?

Yes, you can use maple syrup, agave nectar, or brown sugar as an alternative to honey. Adjust the amount to taste.

Can I make this recipe in advance?

You can prepare the chicken and vegetables ahead of time, but it’s best to roast it just before serving for the best texture. You can also reheat leftovers for an easy meal.

Conclusion

One-Pan Balsamic Chicken is a simple, delicious, and flavorful meal that’s perfect for a weeknight dinner or when you want to impress guests without a lot of effort. The tangy balsamic glaze pairs beautifully with the savory chicken and roasted vegetables, creating a satisfying, well-rounded dish. With minimal prep and cleanup, it’s a great go-to recipe that’s as tasty as it is easy to make. Enjoy every bite of this wholesome, savory meal!