Looking for an effortless yet mouthwatering meal that can be prepared with minimal clean-up? Look no further than this One Pan Balsamic Chicken recipe! It’s packed with flavor and cooked in just one skillet, saving you both time and dishes. With the tangy sweetness of balsamic vinegar paired with savory herbs, juicy chicken, and a variety of fresh vegetables, this meal is sure to become a weeknight favorite. Let’s dive into the ingredients and steps to make this delicious dish!
Why You’ll Love This One Pan Balsamic Chicken Recipe
This recipe is all about convenience and flavor! Here’s why it will quickly become a staple in your dinner rotation:
- Minimal Clean-up: Since everything is cooked in one pan, you can avoid spending hours washing dishes.
- Bursting with Flavor: The combination of balsamic vinegar, garlic, and Italian herbs infuses the chicken and vegetables with a tangy, savory taste.
- Nutritious: Packed with lean protein from the chicken and loaded with veggies like bell peppers and tomatoes, this meal is both hearty and healthy.
- Customizable: You can easily switch up the vegetables or even add a different protein like shrimp or pork.
Ingredients You’ll Need
This recipe uses simple ingredients, many of which you probably already have in your pantry. Here’s what you’ll need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Optional Add-ons:
- Feta cheese crumbles (for a tangy finish)
- Baby spinach (add during the last few minutes of cooking for extra greens)
Step-by-Step Instructions
1. Prepare the Chicken Marinade
Start by making a quick marinade to infuse the chicken with delicious flavors. In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, dried basil, and oregano. Add a generous pinch of salt and pepper to taste.
Coat the chicken breasts thoroughly with this balsamic marinade and let them sit for at least 15-20 minutes. If you have extra time, marinate them for up to 2 hours in the fridge to really let the flavors sink in.
2. Sauté the Chicken
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken breasts. Sear each side for about 5 minutes, or until they develop a golden-brown crust. You don’t need to cook them all the way through at this stage, as they’ll finish cooking with the vegetables later. Remove the chicken from the pan and set aside.
3. Cook the Vegetables
Using the same skillet (no need to clean it, the leftover flavors will add depth!), reduce the heat to medium. Add 1 tbsp olive oil and toss in the sliced bell peppers, onion, and zucchini. Cook for about 5-6 minutes, stirring occasionally, until the veggies start to soften but still retain some crunch.
Once the vegetables are nearly tender, stir in the cherry tomatoes and add an extra 1 tbsp of balsamic vinegar. Continue cooking for another 2 minutes to allow the tomatoes to soften and the balsamic to coat the veggies with a slight glaze.
4. Combine and Finish Cooking
Nestle the partially cooked chicken breasts back into the skillet among the vegetables. Cover the pan and reduce the heat to low. Let the chicken cook through for another 8-10 minutes or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
The balsamic vinegar will reduce slightly, creating a rich, flavorful sauce that coats both the chicken and vegetables.
5. Garnish and Serve
Once the chicken is fully cooked, remove the skillet from the heat. If you like, sprinkle some fresh parsley over the top for a bright finish. For an extra tangy touch, you can also add some feta cheese crumbles on top of the chicken just before serving.
Serve this One Pan Balsamic Chicken with a side of your choice—brown rice, quinoa, or a fresh green salad are all excellent options!
Tips for Perfect One Pan Balsamic Chicken
- Chicken Options: If you prefer, you can use chicken thighs instead of breasts. Thighs tend to stay juicier during cooking, but they will take a few more minutes to cook through than breasts.
- Veggie Variations: Feel free to swap out the vegetables based on what’s in season. Broccoli, asparagus, or even carrots would be excellent additions. If you want to add spinach, do so during the last few minutes of cooking to avoid wilting.
- Extra Sauce: Love saucy chicken? You can double the balsamic and olive oil mixture for more sauce to drizzle over your side dish or mop up with some crusty bread.
- Marinating Time: While a quick 15-minute marinade works, letting the chicken marinate for up to 2 hours will give even better results, infusing more flavor into the meat.
Why Balsamic Vinegar is the Star
Balsamic vinegar is known for its rich, slightly sweet flavor profile, which enhances both savory and sweet dishes. In this recipe, it plays a key role in balancing the savoriness of the chicken with the natural sweetness of the vegetables. As it cooks down, balsamic vinegar becomes even more concentrated and syrupy, adding a deep, caramelized flavor to the dish.
The use of balsamic vinegar also offers health benefits. It’s low in calories and packed with antioxidants, which can help reduce inflammation. Pairing it with lean proteins and nutrient-rich veggies makes this dish not only delicious but also nutritious!
Serving Suggestions
This One Pan Balsamic Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few ideas to round out the meal:
- Quinoa: The nuttiness of quinoa complements the tanginess of the balsamic chicken.
- Mashed Potatoes: Creamy mashed potatoes provide a hearty base that soaks up the balsamic sauce.
- Garlic Bread: Serve with warm, crusty garlic bread for a satisfying crunch and to soak up the extra balsamic glaze.
- Salad: A simple green salad with lemon vinaigrette adds a fresh, crisp element to the meal.
FAQs
Is it okay to use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but be aware that the cooking time will be longer. Make sure the internal temperature reaches 165°F (75°C).
Can I use balsamic glaze instead of vinegar?
Balsamic glaze is sweeter and thicker than vinegar, so if you substitute it, reduce the amount and adjust to taste.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm.
Can I make this dish in the oven?
Yes! After searing the chicken, transfer everything to an oven-safe dish and bake at 375°F (190°C) for about 20 minutes.
What’s the best way to make the sauce thicker?
If you prefer a thicker sauce, you can simmer the balsamic vinegar longer to reduce it more, or add a small pat of butter at the end for extra richness.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! Just make sure any sides you choose are also gluten-free.