One Pan Balsamic Chicken

If you’re looking for a flavorful and easy-to-make meal that requires minimal cleanup, look no further than One Pan Balsamic Chicken. This recipe combines tender chicken breasts with a tangy balsamic glaze, roasted vegetables, and aromatic herbs, all cooked together in a single pan. Perfect for busy weeknights or a hassle-free family dinner, this dish is sure to become a staple in your culinary repertoire.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, sliced

Instructions

  1. Preheat the Oven
    Preheat your oven to 400°F (200°C).
  2. Prepare the Balsamic Glaze
    In a small bowl, whisk together balsamic vinegar, honey, minced garlic, oregano, basil, thyme, salt, and black pepper.
  3. Season the Chicken
    Season the chicken breasts with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for about 2-3 minutes on each side, until golden brown.
  4. Add Vegetables
    Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers, cherry tomatoes, and red onion. Sauté for about 5 minutes until the vegetables begin to soften.
  5. Combine and Bake
    Return the chicken to the skillet, placing it on top of the vegetables. Pour the balsamic glaze over the chicken and vegetables, making sure everything is well coated.
  6. Roast in the Oven
    Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized.
  7. Serve and Enjoy
    Remove the skillet from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken breasts with the roasted vegetables and drizzle any remaining balsamic glaze over the top.

Why You’ll Love One Pan Balsamic Chicken

  • Effortless Cleanup: With everything cooked in one pan, you’ll spend less time cleaning up and more time enjoying your meal.
  • Balanced Meal: This dish offers a perfect balance of protein, vegetables, and a flavorful sauce.
  • Versatile: Feel free to customize the vegetables based on what’s in season or what you have on hand.

Tips for Success

  • Use Fresh Ingredients: For the best flavor, use fresh garlic and high-quality balsamic vinegar.
  • Adjust Sweetness: If you prefer a sweeter glaze, add a little more honey. For a tangier sauce, increase the balsamic vinegar slightly.
  • Check Doneness: Ensure the chicken is fully cooked by using a meat thermometer to reach an internal temperature of 165°F (74°C).

Serving and Storage Tips for One Pan Balsamic Chicken

Serving Suggestions

  1. With a Side of Rice or Quinoa: The balsamic glaze pairs wonderfully with a bed of fluffy rice or nutty quinoa. Both options will soak up the flavorful sauce and make for a satisfying meal.
  2. On a Bed of Greens: For a lighter option, serve the chicken and vegetables over a bed of mixed greens or spinach. Top with a sprinkle of feta cheese or a handful of nuts for added texture.
  3. With Roasted Potatoes: Complement the dish with roasted potatoes or sweet potatoes for a hearty, comforting meal. Simply toss potatoes with olive oil, salt, and your favorite herbs, and roast alongside the chicken.
  4. As a Sandwich: Slice the chicken and serve it on a toasted bun with a bit of the roasted vegetables for a delicious sandwich. Add a layer of your favorite spread or cheese for extra flavor.

Storage Tips

  1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the chicken and vegetables are completely cooled before sealing the container to prevent moisture buildup.
  2. Freezing: If you want to prepare a batch ahead of time, this dish can be frozen. Place cooled chicken and vegetables in a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months.
  3. Reheating: To reheat, thaw the frozen meal in the refrigerator overnight. You can reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For quicker reheating, use a microwave-safe dish and heat in 1-minute intervals, stirring occasionally.
  4. Avoid Overcooking: When reheating, be careful not to overcook the chicken as it can become dry. Ensure it’s just heated through to maintain its juicy texture.

By following these serving and storage tips, you can enjoy your One Pan Balsamic Chicken even after the initial meal, making it a great choice for meal prep and leftovers!

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Thighs are a bit fattier and can offer a richer flavor, but they may require a slightly longer cooking time. Ensure they are cooked through to an internal temperature of 165°F (74°C) and check the tenderness of the vegetables.

2. Can I substitute the balsamic vinegar with another type of vinegar?

While balsamic vinegar is preferred for its rich and sweet flavor, you can substitute it with red wine vinegar or apple cider vinegar if needed. To mimic the sweetness of balsamic vinegar, you might need to add a bit of honey or sugar to the glaze.

3. Can I add other vegetables to this dish?

Absolutely! This recipe is quite versatile. Feel free to add other vegetables such as zucchini, mushrooms, or carrots. Just keep in mind that different vegetables may have varying cooking times, so adjust accordingly.

4. How can I make this recipe low-carb or keto-friendly?

To make this recipe low-carb or keto-friendly, you can skip or reduce the amount of honey in the balsamic glaze, as honey adds sugar. Opt for a sugar-free balsamic vinegar or adjust the recipe with a keto-friendly sweetener. Ensure that the vegetables you use are low in carbohydrates, such as bell peppers and cherry tomatoes.

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