One Pan Balsamic Chicken: Juicy, Tangy & Easy Weeknight Favorite

This One Pan Balsamic Chicken recipe is a weeknight lifesaver—quick, healthy, and packed with bold flavor, all made in a single skillet. Juicy, seared chicken breasts or thighs are simmered in a sweet and tangy balsamic glaze alongside caramelized onions, garlic, tomatoes, and tender veggies. It’s a vibrant, fuss-free meal that tastes gourmet but comes together in just 30 minutes.

Perfect for busy nights, meal prep, or elegant dinners without the stress, this dish combines protein, healthy fats, and vegetables in a balanced, flavorful way. Serve it over rice, mashed potatoes, or just on its own for a low-carb option.

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Ingredients Overview

Each ingredient plays a key role in building the signature sweet-savory flavor profile of balsamic chicken.

1. Chicken (Breasts or Thighs)

Boneless, skinless chicken breasts cook quickly and stay lean. Chicken thighs stay juicier and offer more flavor. Both work well—just adjust cooking time slightly.

2. Balsamic Vinegar

The star of the glaze. Its natural sweetness and acidity caramelize beautifully, creating a sticky, flavorful sauce that clings to the chicken and veggies.

Use high-quality aged balsamic vinegar for the best results.

3. Honey or Maple Syrup

Balances the acidity of the vinegar and helps the sauce reduce into a glaze. Choose honey for a classic profile or maple syrup for a vegan-friendly, deeper flavor.

4. Garlic & Onion

These aromatics form the savory base of the sauce. Sautéed until golden, they deepen the flavor and add body to the glaze.

5. Cherry Tomatoes

Add natural sweetness and a pop of acidity. As they cook, they burst and mix with the sauce, enriching the dish with color and brightness.

6. Italian Seasoning or Fresh Herbs

Adds a warm, herbal note. Use a blend of basil, oregano, thyme, and rosemary—or fresh herbs like chopped parsley or basil for finishing.

7. Olive Oil

Used for searing and for depth. It also helps meld the flavors of the vinegar, garlic, and herbs.

8. Spinach or Green Beans (Optional)

Adding greens turns this into a complete one-pan meal. Stir in spinach at the end or cook green beans with the tomatoes.

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Step-by-Step Instructions

This easy balsamic chicken cooks entirely in one pan and goes from stovetop to table in 30 minutes.

1. Prep and Season the Chicken

Use 4 boneless chicken breasts (or thighs). Pat dry and season both sides with:

• Salt

• Black pepper

• 1 tsp Italian seasoning

Optional: Pound breasts to even thickness for faster, more even cooking.

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2. Sear the Chicken

In a large skillet, heat 1 tbsp olive oil over medium-high heat.

Sear chicken for 4–5 minutes per side, or until golden brown and nearly cooked through. Remove and set aside.

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3. Sauté Aromatics

In the same pan, lower heat to medium and add:

• 1 small red onion, thinly sliced

• 3 cloves garlic, minced

Sauté for 2–3 minutes, scraping up brown bits from the bottom.

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4. Deglaze and Add Sauce Ingredients

Stir in:

• ⅓ cup balsamic vinegar

• 2 tbsp honey or maple syrup

• 1 pint cherry tomatoes

• Optional: 1 tbsp Dijon mustard for a tangy twist

Simmer for 5–7 minutes, until the tomatoes begin to burst and the sauce reduces by half.

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5. Return Chicken and Finish

Return chicken to the pan. Spoon sauce over the top.

Simmer uncovered for another 5–7 minutes, until the chicken is cooked through (165°F internal temperature) and the sauce is thick and glossy.

Stir in:

• 2 cups fresh spinach (if using), just until wilted.

Garnish with fresh herbs or a drizzle of balsamic glaze.

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Tips, Variations, and Substitutions

Pro Tips

• Don’t overcrowd the pan: If doubling the recipe, sear in batches.

• Deglaze with a splash of broth if your vinegar is too sharp.

• Rest the chicken for a few minutes before slicing to keep juices locked in.

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Variations

• Caprese Style: Add fresh mozzarella and basil before serving.

• Mushroom Balsamic Chicken: Sauté mushrooms with onions for an earthy variation.

• Creamy Version: Stir in ¼ cup coconut milk or cashew cream at the end for a creamy balsamic sauce.

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Substitutions

• Low Carb: Use a low-sugar balsamic and skip the honey/maple.

• Vegan: Use firm tofu or tempeh in place of chicken.

• No Tomatoes? Use sliced red bell peppers or mushrooms for similar richness.

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Serving Ideas & Occasions

This dish is elegant enough for guests and easy enough for weeknights.

Serve With:

• Mashed potatoes or cauliflower mash

• Steamed rice, quinoa, or couscous

• Zoodles or pasta for a balsamic pasta twist

• Crusty bread to soak up the glaze

Great For:

• Meal Prep: Stays juicy and flavorful for 4–5 days.

• Dinner Parties: Add mozzarella, herbs, and serve on a platter.

• Romantic Dinners: Pair with red wine and roasted veggies.

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Nutritional & Health Notes

This One Pan Balsamic Chicken is naturally:

• High in Protein (~30g per serving)

• Low in Carbs (especially if you skip the sweetener)

• Gluten-Free

• Dairy-Free

Add greens like spinach or kale to boost fiber and vitamins. Using chicken thighs will slightly increase fat content but add flavor.

Per serving (based on 4 servings using chicken breast):

• ~300–350 calories

• 30–35g protein

• 8–10g carbs (from balsamic and honey)

• Healthy fats from olive oil

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FAQ

1. Can I make this ahead of time?

Yes. It reheats beautifully and the flavors deepen overnight. Store in an airtight container in the fridge for up to 4 days.

2. Can I use frozen chicken?

Yes, but make sure it’s fully thawed before cooking so it sears properly and cooks evenly.

3. Is this good for meal prep?

Absolutely. Portion it with rice or quinoa and veggies for balanced lunches all week.

4. Can I grill the chicken instead?

Yes—grill seasoned chicken and make the balsamic glaze in a pan. Combine before serving.

5. What’s the best vinegar to use?

Aged balsamic vinegar adds depth and sweetness. Avoid cheap vinegars that are too acidic.

6. What if my sauce is too tangy?

Add 1–2 teaspoons more honey or a splash of broth to mellow the acidity.

7. Can I make this in the oven?

Yes. Sear chicken and aromatics on the stove, then transfer everything to an oven-safe dish and roast at 375°F for 15–20 minutes.

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