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One Pan Balsamic Chicken

One Pan Balsamic Chicken

This One Pan Balsamic Chicken recipe is a delicious, easy-to-make meal perfect for busy weeknights. Tender chicken thighs are marinated in a balsamic sauce and cooked with vegetables in one pan, making cleanup a breeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 measuring cups and spoons
  • 1 tongs or spatula
  • 1 mixing bowl

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs about 1.5 pounds
  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 piece zucchini, sliced
  • 1 piece bell pepper, diced
  • to taste pieces fresh basil leaves for garnish optional

Instructions
 

  • In a mixing bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, salt, and black pepper to create the marinade.
  • Place the chicken thighs in the bowl or a resealable plastic bag and pour half of the marinade over the chicken. Allow it to marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
  • While the chicken is marinating, prepare the vegetables by slicing the zucchini, halving the cherry tomatoes, and dicing the bell pepper.
  • Heat a large skillet over medium-high heat. Remove the chicken from the marinade and let excess marinade drip off before adding it to the skillet, skin-side down. Sear for about 5 minutes until golden brown, then flip and cook for an additional 5 minutes.
  • Add the cherry tomatoes, zucchini, and bell pepper around the chicken in the skillet. Pour the remaining marinade over the chicken and vegetables.
  • Reduce the heat to medium-low, cover, and let it simmer for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Garnish with fresh basil leaves if desired and serve directly from the pan for a rustic presentation.

Notes

Feel free to substitute the vegetables based on what you have on hand. Broccoli, asparagus, or green beans would work well too.
This dish pairs beautifully with rice, quinoa, or crusty bread to soak up the delicious balsamic sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.