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One Pan Balsamic Chicken Recipe
Ash Tyrrell

One Pan Balsamic Chicken Recipe

When I first tried this One Pan Balsamic Chicken recipe, I was genuinely blown away by how easy yet delicious it was. The combination of tender chicken, roasted veggies, and a tangy balsamic glaze made it an instant weeknight favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
  • 1 cup cherry tomatoes
  • 2 medium bell peppers sliced (any color)
  • 1 medium zucchini sliced into half-moons
  • 1 small red onion sliced
  • 3 garlic cloves minced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard

Method
 

  1. Start by seasoning the chicken breasts with salt and black pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken and sear each side for about 3 minutes until golden. Remove the chicken from the skillet and set it aside.
  2. Using the same skillet, add more olive oil if needed. Toss in the minced garlic and sauté for 30 seconds until it becomes fragrant. Add the chopped tomatoes, bell peppers, zucchini, and red onion. Cook them for about 4-5 minutes until they slightly soften.
  3. Once the veggies are half-cooked, nestle the seared chicken breasts back into the skillet, arranging them on top of the vegetables.
  4. Whisk together the balsamic vinegar, honey, soy sauce, and Dijon mustard in a small bowl. Pour this luscious glaze evenly over the chicken and vegetables.
  5. Preheat your oven to 375°F (190°C) and carefully transfer your skillet into it. Bake for 20-25 minutes or until the chicken is thoroughly cooked and the veggies are tender.
  6. Once out of the oven, sprinkle fresh basil leaves and crumbled feta cheese on top for a pop of flavor and color. Serve directly from the skillet to keep it warm and inviting!

Notes

  • Use Fresh Ingredients: Fresh vegetables and high-quality balsamic vinegar make a big difference in flavor.
  • Don’t Overcook: Chicken should reach an internal temperature of 165°F. Overcooking can make it dry.
  • Marinade Option: For deeper flavor, marinate the chicken in the balsamic glaze for 30 minutes before cooking.
  • Use a Heavy Pan: A sturdy skillet ensures even cooking and prevents ingredients from sticking.