One Pan Balsamic Chicken
One Pan Balsamic Chicken blends tender chicken and vibrant veggies in a sweet-tangy glaze, creating an effortless, healthy dish perfect for busy weeknights or festive gatherings with loved ones. This simple recipe delivers easy skillet meals that burst with flavor and require minimal cleanup.
Ingredients
- 4 boneless skinless chicken thighs (about 1.5 lb or 680g)
- ½ cup 120ml balsamic vinegar
- 2 tbsp 30ml olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup 150g cherry tomatoes, halved
- 1 cup 120g bell peppers, sliced
- 1 cup 120g zucchini, sliced
- 2 tbsp 5g fresh basil, chopped
- Substitution: Use chicken breasts; red wine vinegar for balsamic; asparagus for zucchini.
Instructions
Marinate Chicken
- I whisk ½ cup balsamic vinegar, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp pepper in a bowl, then marinate 4 chicken thighs for 15 minutes for these One Pan Balsamic Chicken dishes.
Prep Skillet
- I heat a large skillet over medium-high heat and slice 1 cup each of tomatoes, bell peppers, and zucchini for these savory glazed dinners.
Brown Chicken
- I cook the chicken in the skillet for 4–5 minutes per side until golden, reserving the marinade, then set aside for this simple recipe.
Sauté Veggies
- In the same skillet, I sauté tomatoes, peppers, and zucchini for 3–4 minutes until softened for these easy skillet meals.
Combine and Simmer
- I return the chicken and marinade to the skillet, simmer for 15–20 minutes until the chicken reaches 165°F (74°C) and the sauce thickens for these tender chicken dishes.
Garnish and Serve
- I garnish with 2 tbsp basil and serve hot for these savory glazed dinners.