One Pan Balsamic Chicken

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Juicy, golden-seared chicken breasts nestled in a tangy-sweet balsamic glaze, surrounded by vibrant vegetables and bursting cherry tomatoes—this One Pan Balsamic Chicken is a dish that delivers maximum flavor with minimal fuss. The savory depth of the balsamic vinegar pairs beautifully with garlic, herbs, and a touch of honey, making every bite irresistibly bold and satisfying.

Perfect for busy weeknights or casual dinner gatherings, this recipe offers restaurant-quality flavor from the comfort of your home. Best of all, everything cooks together in a single skillet, allowing the vegetables to soak up that same luscious glaze while keeping cleanup to a minimum.

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Why You’ll Love This One Pan Balsamic Chicken

• Effortless cleanup – All ingredients cook in one skillet, saving you time and energy.
• Bold flavor – The balsamic glaze caramelizes into a glossy, tangy-sweet coating over the chicken and veggies.
• Healthy and hearty – A balanced meal full of lean protein and colorful vegetables.
• Versatile – Easily customizable with your favorite seasonal vegetables or herbs.
• Perfect for meal prep – Keeps well and tastes even better the next day.

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Preparation Phase & Tools to Use

Getting ready for this One Pan Balsamic Chicken is straightforward, but a few key tools will make the process seamless and efficient. Here’s what you’ll need and why each one matters:

• Large oven-safe skillet or sauté pan: This is essential for searing the chicken and roasting everything together. A cast-iron skillet works beautifully for even heat and great caramelization.
• Sharp chef’s knife: Precise cutting ensures your vegetables cook evenly and enhances presentation.
• Cutting board: Use one large enough for prepping both meat and vegetables—just remember to use separate boards or sanitize in between.
• Tongs or spatula: These help flip and move the chicken without tearing the surface.
• Small bowl: For mixing the balsamic glaze before adding it to the pan.
• Meat thermometer (optional but recommended): Ensures the chicken is cooked perfectly at 165°F (75°C) without overcooking.

Having these tools ready and within reach will save time and improve the outcome of your dish.

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Preparation Tips

• Pound the chicken breasts slightly to even out their thickness for uniform cooking. This prevents dry edges and undercooked centers.
• Marinate in advance if you have the time. Even 30 minutes in the balsamic mixture will deepen the flavor.
• Preheat your pan before searing the chicken to lock in moisture and get that golden-brown crust.
• Chop vegetables uniformly so they roast evenly in the pan.
• Use fresh herbs if available—they lift the entire dish with their vibrant aroma and taste.

These small adjustments make a big difference in both flavor and presentation.

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Ingredients for This One Pan Balsamic Chicken

To create this flavorful and balanced dish, you’ll need the following fresh and pantry-friendly ingredients:

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts (or thighs, if preferred)
• 2 cups cherry tomatoes
• 1 ½ cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)

For the Balsamic Glaze:

• ⅓ cup balsamic vinegar
• 2 tablespoons honey (or maple syrup)
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried Italian seasoning
• 1 tablespoon soy sauce (for added umami)
• Crushed red pepper flakes (optional, for a bit of heat)

These ingredients come together to form a harmonious mix of sweet, savory, and tangy flavors—all tied together in one pan.

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Step 1: Prepare the Balsamic Glaze

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, soy sauce, Italian seasoning, and red pepper flakes (if using). Set the mixture aside—you’ll use half for marinating and the rest while cooking.

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Step 2: Season and Marinate the Chicken

Place the chicken breasts in a shallow dish or zip-top bag. Pour half of the balsamic glaze over the chicken, coating thoroughly. Let it marinate for at least 15–30 minutes (or up to 2 hours in the fridge) for deeper flavor.

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Step 3: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Remove chicken from the marinade (discard used marinade) and sear each piece for about 3–4 minutes per side, until golden brown. The chicken doesn’t need to be fully cooked at this stage.

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Step 4: Add the Vegetables

Reduce the heat to medium. Add cherry tomatoes, broccoli, bell peppers, and red onions to the pan. Toss lightly with the seared chicken and drizzle the remaining balsamic glaze over everything.

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Step 5: Simmer and Glaze

Cover the skillet and let everything cook for about 7–10 more minutes, stirring occasionally. The vegetables should be tender-crisp and the chicken cooked through (internal temperature of 165°F/75°C). The glaze should thicken slightly and coat the chicken and vegetables beautifully.

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Step 6: Garnish and Serve

Turn off the heat and garnish with chopped fresh basil or parsley. Serve hot and spoon extra glaze from the pan over each portion.

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Notes

• Chicken thighs work just as well if you prefer darker meat—just adjust cooking time slightly.
• Vegetables are flexible—zucchini, green beans, or mushrooms can be swapped in based on what you have on hand.
• For a thicker glaze, remove the chicken and vegetables once cooked, then simmer the sauce an extra 2–3 minutes until it reduces further.
• Double the sauce if you like extra for drizzling over rice or quinoa on the side.
• Make it low-carb by skipping honey and using a low-carb sweetener substitute.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: Even a quick 15-minute marinade enhances flavor—don’t skip it unless you’re in a big rush.
• Overcrowding the pan: Give each piece of chicken and veggie enough space to sear instead of steam. Cook in batches if needed.
• Not drying the chicken: Pat it dry before searing for the best crust and browning.
• Using high heat throughout: High heat is good for searing but turn it down when cooking the glaze and veggies to avoid burning the sauce.
• Overcooking the vegetables: Keep them crisp-tender to maintain color, texture, and nutrients.
• Using low-quality balsamic vinegar: A good-quality vinegar makes a noticeable difference in the final flavor.

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What to Serve With One Pan Balsamic Chicken?

To make your meal complete and even more satisfying, consider pairing this dish with a side that complements the rich glaze and vibrant vegetables.

8 Recommendations

1. Garlic Mashed Potatoes – Creamy and buttery, they soak up the balsamic glaze beautifully.
2. Steamed Rice or Quinoa – Simple grains help balance the bold flavor and make it more filling.
3. Crusty Bread – Perfect for mopping up every drop of that delicious sauce.
4. Cauliflower Rice – A low-carb alternative that still satisfies.
5. Simple Garden Salad – Fresh greens with a light vinaigrette add crunch and contrast.
6. Grilled Asparagus – Adds another green vegetable with a smoky twist.
7. Roasted Sweet Potatoes – Their natural sweetness pairs wonderfully with the balsamic glaze.
8. Pasta (like orzo or penne) – Tossed lightly in olive oil, it makes for a heartier, family-style meal.

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Storage Instructions

To store leftover One Pan Balsamic Chicken:

• Refrigerator: Transfer cooled chicken and vegetables to an airtight container. Store for up to 4 days.
• Freezer: You can freeze portions for up to 2 months. Let them cool completely, then place in freezer-safe containers or bags.
• Reheating: Warm in a skillet over medium heat with a splash of water or chicken broth to loosen the glaze. Alternatively, microwave on medium for 1–2 minutes, stirring halfway through.

Keep in mind, the vegetables may soften more after freezing and reheating, but the flavor will remain delicious.

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Estimated Nutrition (Per Serving, serves 4)

• Calories: 320
• Protein: 35g
• Carbohydrates: 18g
• Sugar: 11g
• Fat: 12g
• Saturated Fat: 2g
• Fiber: 3g
• Sodium: 590mg

Note: Values may vary slightly depending on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance and even cook the full dish a day before. It reheats well for a quick lunch or dinner.

2. What vegetables work best in this recipe?

Any quick-cooking veggies like zucchini, mushrooms, green beans, or asparagus work great. Just keep the cuts uniform for even cooking.

3. Can I use bone-in chicken?

You can, but the cooking time will increase significantly. Sear well, then cover and cook longer on lower heat until internal temperature reaches 165°F (75°C).

4. Is this dish gluten-free?

Yes, if you use a gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.

5. How can I make it spicier?

Add more red pepper flakes to the balsamic glaze or a splash of hot sauce during cooking.

6. What if my sauce is too thin?

Let it simmer uncovered for a few extra minutes until it reduces and thickens. Stir occasionally to prevent burning.

7. Can I grill the chicken instead?

Absolutely! Grill the marinated chicken separately, and sauté the veggies with the glaze in a pan.

8. How do I keep the chicken from drying out?

Avoid overcooking. Sear just until golden, then finish cooking with the glaze and vegetables at a moderate temperature.

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Conclusion

One Pan Balsamic Chicken is a dinner winner that combines robust flavor with simple preparation. It’s a wholesome, colorful meal that’s ready in under an hour, making it ideal for busy nights or casual entertaining. With its luscious glaze, tender chicken, and roasted veggies—all done in a single pan—you’ll keep coming back to this reliable and delicious recipe.

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