One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe

I’m excited to share my one-pan Balsamic Chicken with options for fresh mozzarella and basil or a medley of bell peppers and broccoli, a recipe I often include in my Well Plated Recipes.

I don’t usually get hyped about weeknight meals, but this One Pan Balsamic Chicken made me a believer. I love how the chicken browns and the balsamic vinegar reduces into a glossy glaze, sticky and tangy, and it somehow reads fancy even when I barely try.

It’s the sort of Baked Chicken Vegetables dish I throw together when life is chaotic, and yeah, it lives in my Chicken Recipes Veggies rotation now. People always ask if it’s complicated, they don’t believe me when I say no, so if you like big flavor with almost no drama, try it.

Ingredients

• Chicken breasts: Lean protein that fills you up good for muscle repair.
• Balsamic vinegar: Tangy-sweet acidity, brightens dish and helps balance richness.
• Extra virgin olive oil: Heart healthy fats, adds richness and helps flavors meld.
• Garlic: Bold punch of flavor antioxidants and immune boosting benefits.
• Cherry tomatoes: Juicy, vitamin C and fiber they add bright sweetness.
• Broccoli: Fiber rich vitamin packed, gives crunch and earthy notes.
• Bell peppers: Colorful vitamins, sweet and crisp, great for texture.
• Honey or brown sugar: Sweetens and balances vinegar, use less if watching sugar.
• Mozzarella and basil: Caprese style finish, adds creaminess and fresh herbal lift.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts (about 3 medium)
• 2 tbsp extra virgin olive oil
• 3 garlic cloves
• 1/3 cup balsamic vinegar
• 2 tbsp honey or brown sugar
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 pint cherry tomatoes
• 1 medium red onion
• 2 bell peppers, mixed colors
• 2 cups broccoli florets
• 8 oz fresh mozzarella bocconcini optional for caprese variation
• 1/4 cup fresh basil leaves optional for caprese variation
• 1/4 cup low sodium chicken broth or water optional
• 1 tsp cornstarch optional for thicker glaze
• 1/4 tsp red pepper flakes optional
• 1 tbsp lemon juice optional
• 2 tbsp chopped fresh parsley optional for garnish

How to Make this

1. Preheat oven to 400F if you plan to finish in the oven; pat 1 1/2 lb chicken breasts dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp Italian seasoning. Slice thicker breasts in half horizontally or pound to even thickness so they cook evenly.

2. Mince 3 garlic cloves. Chop 1 medium red onion, 2 bell peppers, and cut 2 cups broccoli into bite sized florets; halve 1 pint cherry tomatoes. If using caprese variation, tear 8 oz mozzarella bocconcini and chiffonade 1/4 cup basil; set aside.

3. Whisk glaze: in a small bowl combine 1/3 cup balsamic vinegar, 2 tbsp honey or brown sugar, 1 tbsp lemon juice optional, a pinch of red pepper flakes optional, and 1/4 cup low sodium chicken broth or water optional. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water and have it ready.

4. Heat 2 tbsp extra virgin olive oil in a large ovenproof skillet over medium-high heat. When shimmering, sear chicken 3 to 4 minutes per side until golden brown but not cooked through; transfer to a plate. Don’t crowd the pan or it will steam.

5. In the same skillet add a little more oil if needed and sauté the red onion and bell peppers 3 minutes until they start to soften. Add the broccoli and cook another 2 minutes, then toss in the cherry tomatoes and the remaining minced garlic; season lightly with salt and pepper.

6. Nestle the seared chicken back into the vegetables. Pour the balsamic mixture over everything and bring to a gentle simmer. If using the cornstarch slurry, stir it into the pan now and simmer 1 to 2 minutes until the sauce thickens and coats the chicken.

7. Finish cooking: oven method – transfer skillet to the preheated 400F oven and bake 10 to 15 minutes until internal temp reaches 165F. Stove method – cover and simmer on low for 10 to 15 minutes until done, stirring vegetables once so they cook evenly.

8. Caprese finish optional: in the last 2 minutes of cooking scatter the mozzarella over the chicken so it softens and melts slightly, then remove from heat and top with fresh basil leaves.

9. Remove skillet from heat and let chicken rest 5 minutes so juices redistribute. If sauce is too thin, boil it down a bit on the stovetop or whisk in another tiny pinch of cornstarch slurry and simmer 30 to 60 seconds.

10. Garnish with 2 tbsp chopped fresh parsley, extra basil or a squeeze of lemon juice if you like, then serve hot with rice, pasta or crusty bread to soak up the balsamic glaze. Enjoy.

Equipment Needed

1. Large ovenproof skillet (cast-iron or stainless steel) for searing and finishing in the oven
2. Chef’s knife for slicing chicken and chopping veg
3. Cutting board (one for meat if you want to avoid cross contamination)
4. Measuring cups and spoons plus a small mixing bowl to whisk the balsamic glaze
5. Whisk or fork to combine the glaze (whisk gives smoother sauce)
6. Tongs or a spatula for flipping chicken and moving veggies around
7. Instant-read meat thermometer to make sure chicken hits 165F
8. Plate or shallow dish to rest the chicken, plus oven mitts for handling the hot skillet

dont forget a few paper towels for patting the chicken dry and quick cleanups, youll be glad you had them.

FAQ

One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe Substitutions and Variations

• Chicken breasts:
  • Boneless skinless chicken thighs — juicier, same seasoning works, just watch that they might need a couple extra minutes
  • Bone-in chicken pieces (thighs or breasts) — more flavor but longer to cook, sear first then finish in oven or lower heat
  • Thin turkey cutlets — similar texture and cook time, great if you want even leaner meat
  • Firm tofu or tempeh (vegan) — press tofu well and marinate longer so it soaks up the balsamic
• Balsamic vinegar:
  • Red wine vinegar + 1 tsp sugar or honey — gives acidity with a touch of sweetness like balsamic
  • Apple cider vinegar + a drizzle of maple or honey — brighter but still sweetish, works fine in a glaze
  • Sherry vinegar + a pinch of sugar — richer and more complex, good if you have it
• Honey or brown sugar:
  • Maple syrup or agave nectar — liquid sweeteners, use slightly less than the recipe amount
  • Coconut sugar or dry brown sugar — one to one swap for brown sugar, coconut sugar is less sweet
  • Granulated sugar + small splash of molasses — mimic brown sugar if thats all you got
• Fresh mozzarella bocconcini (caprese variation):
  • Burrata — extra creamy, great if you want decadence
  • Feta or goat cheese — tangier and saltier, use a bit less salt in the dish
  • Sliced provolone or fresh ricotta — melts nicely and still gives creamy bite
  • Grated Parmesan for finishing — won’t give the same melty chunks but adds savory depth

Pro Tips

1. Pound or slice the thicker breasts so they cook evenly, and let the chicken sit at room temp for about 15 minutes before cooking. It makes a HUGE difference, otherwise you get dry edges and raw middle.

2. Get the pan really hot and don’t crowd it. Searing gives color and flavor, and if you crowd the pan the veggies and chicken will steam instead of brown. If the oil starts smoking lower the heat a bit, but keep things moving.

3. Control the glaze with patience, not just cornstarch. If it needs thickening, whisk the cornstarch into cold water first and add a little at a time while simmering, or just reduce the sauce a few minutes for deeper flavor. Taste as you go, honey can hide acidity, so add a splash of lemon or broth if it gets too sweet.

4. Stagger the veggies by cook time and size so nothing overcooks. Cut pieces uniformly, give broccoli and onions a head start, and add cherry tomatoes last so they just soften and don’t turn to mush.

5. Finish cheese and herbs at the very end, off heat if possible. Room temp mozzarella melts nicer and fresh basil should go on right before serving or it wilts. Also let the chicken rest a few minutes and use an instant read thermometer to hit 165 F so you don’t overcook.