Go Back
one-pan-balsamic-chicken-skillet-recipe

One Pan Balsamic Chicken

Juicy seared chicken breasts baked with colorful vegetables in a sweet and tangy balsamic glaze, all in one skillet for easy weeknight cleanup.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts similar in size for even cooking
  • salt and black pepper to taste
  • 2 tbsp olive oil plus more if needed for vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers mixed colors, sliced
  • 1 cup zucchini sliced into half-rounds
  • 1 cup red onion thinly sliced
  • 3 cloves garlic minced
  • 1/4 cup balsamic vinegar good-quality aged preferred
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • fresh basil leaves chopped, optional garnish
  • crumbled feta cheese optional garnish

Equipment

  • Large ovenproof skillet or cast iron pan
  • Small mixing bowl
  • Meat thermometer
  • Whisk

Method
 

  1. Preheat your oven to 375 degrees F. Season the chicken breasts on both sides with salt and black pepper.
  2. Heat 2 tbsp of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and sear for 2 to 3 minutes per side until golden brown. Remove and set aside.
  3. In the same skillet, add a little more olive oil if needed. Add the minced garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes, bell peppers, zucchini, and red onion. Cook for 4 to 5 minutes until softened and lightly caramelized.
  4. In a small bowl, whisk together the balsamic vinegar, honey, soy sauce, and Dijon mustard until smooth.
  5. Nestle the seared chicken back into the skillet on top of the vegetables. Pour the balsamic glaze evenly over everything.
  6. Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes, until the chicken reaches an internal temperature of 165 degrees F and the glaze is thick and caramelized.
  7. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil and crumbled feta if using. Serve directly from the skillet.

Notes

If the balsamic glaze is too thin after baking, place the skillet on the stovetop over medium heat for 2 to 3 minutes to reduce. Chicken thighs can be substituted -- add 5 to 8 extra minutes to bake time.