If your weeknight dinners are starting to feel a bit repetitive, this One-Pan Balsamic Glazed Chicken and Vegetables is here to rescue your routine with bold flavors and minimal fuss. Imagine juicy chicken thighs bathed in a glossy, tangy-sweet balsamic glaze that caramelizes perfectly, nestled alongside crisp-tender vegetables—all cooked in a single skillet in under 30 minutes. This simple yet impressive dish fills your kitchen with inviting aromas and brings a cozy, satisfying meal to your table with very little cleanup.
Ingredients
- For the Balsamic Glaze:
- Balsamic vinegar – ¼ cup
- Dijon mustard – 2 teaspoons
- Honey – 2 teaspoons
- Garlic – 2 cloves, minced
- Kosher salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- For the Chicken and Vegetables:
- Olive oil – 3 tablespoons, divided
- Firm vegetables – 1 pound (such as baby carrots, sliced baby Yukon potatoes, halved Brussels sprouts, or broccoli florets)
- Boneless, skinless chicken thighs – 1½ to 2 pounds (about 6 pieces)
- Kosher salt – 1¼ teaspoons, divided
- Black pepper – ¼ teaspoon, divided
- Fresh parsley – chopped, for garnish (optional)
Instructions
- Step 1: Make the Balsamic Glaze
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until you get a smooth, glossy mixture. Set aside—the glaze will add the perfect depth and sweetness that ties the dish together.
- Step 2: Cook the Vegetables
- Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat. Add your chosen firm vegetables and sprinkle lightly with salt. Cook for 8 to 12 minutes, stirring occasionally, until they turn golden and are just tender but still crisp. Transfer them to a plate and cover to keep warm.
- Step 3: Sear the Chicken
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Add the remaining tablespoon of olive oil to the skillet. Place the chicken thighs smooth side down and sear without moving for about 6 to 8 minutes, until beautifully golden brown. This step locks in juicy flavor.
- Step 4: Add the Glaze and Finish Cooking
- Flip the chicken over and pour the prepared balsamic glaze into the pan. Let it simmer gently, spooning the sauce over the chicken as it thickens slightly. Continue cooking for 2 to 3 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
- Step 5: Bring It All Together
- Return the warmed vegetables to the skillet and toss them gently with the chicken to coat everything in the luscious balsamic glaze. Finish with a sprinkle of fresh parsley for a pop of color and freshness before serving.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, gently reheat the dish on the stovetop over low heat to keep the chicken moist and the vegetables crisp.
Serving Suggestions
This vibrant dish goes wonderfully with steamed rice or fluffy quinoa to soak up every delicious drop of the balsamic glaze. For a fresh contrast, serve alongside a crisp green salad dressed with lemon vinaigrette, or add some warm crusty bread for dunking into the extra sauce.
Pro Tips
- Choose chicken thighs over breasts for juicier, more flavorful results after searing.
- Pick firm vegetables like carrots and potatoes to ensure they retain a satisfying texture during cooking.
- Allow the chicken skin side to brown thoroughly before flipping—this step seals in moisture and deepens flavor.
FAQs
- Can I make this recipe ahead of time?
- Absolutely! Cook the entire dish, store it in an airtight container in the fridge, and reheat gently on the stovetop for best texture and flavor within three days.
- Are frozen vegetables okay to use?
- You can use frozen vegetables, but fresh ones hold their texture better. If using frozen, thaw and pat them dry to avoid excess moisture during cooking.
- Can I substitute the balsamic vinegar?
- Apple cider vinegar is an option in a pinch, but it won’t provide the same rich, sweet depth as balsamic vinegar.
- Is it possible to make this dish spicy?
- Yes! Simply add a pinch of red pepper flakes to the balsamic glaze for a subtle kick of heat.
- Can I use chicken breasts instead of thighs?
- Yes, but be sure to adjust the cooking time to avoid drying them out since breasts cook faster and are leaner.
- What other vegetables can I add?
- Try adding bell peppers, mushrooms, or green beans for extra color and texture variety.
- How do I know when the chicken is fully cooked?
- Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) for safe consumption.
Recipe Recommendations
- Try our Classic Creamy Chicken Alfredo for another comforting meal that’s perfect for weeknights.
- Love bold flavors? Our Honey Garlic Glazed Chicken Thighs are equally quick and delightful.
- For a veggie-forward twist, give our Roasted Brussels Sprouts with Balsamic Glaze a try—they complement this one-pan chicken beautifully.
One-Pan Balsamic Glazed Chicken and Vegetables
If your weeknight routine has started to feel like an endless loop of chicken dinners, this one-pan balsamic chicken will bring the spark back to your table. Juicy chicken thighs, crisp-tender veggies, and a glossy balsamic glaze come together in under 30 minutes — all cooked in a single skillet. The sweet tang of balsamic vinegar, paired with a hint of Dijon mustard and honey, creates a sauce that perfectly coats every bite. It’s cozy, satisfying, and makes your kitchen smell like you’ve been cooking all day (even though you haven’t).
Equipment
- 1 large (12-inch) skillet
- small bowl
- paper towels
Ingredients
For the Balsamic Glaze
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Chicken and Vegetables
- 3 tablespoons olive oil divided
- 1 pound firm vegetables — such as baby carrots sliced baby Yukon potatoes, halved Brussels sprouts, or broccoli florets
- 1 ½ to 2 pounds boneless skinless chicken thighs (about 6 pieces)
- 1 ¼ teaspoons kosher salt divided
- ¼ teaspoon black pepper divided
- Chopped fresh parsley for garnish (optional)
Instructions
- Make the Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth. Set aside — this glossy mixture will be the heart of your dish.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium heat. Add your chosen vegetables and season lightly with salt. Cook for 8–12 minutes, stirring occasionally, until they’re golden and just tender. Transfer to a plate and keep warm.
- Sear the Chicken: Pat the chicken thighs dry with paper towels and season with salt and pepper. Add the remaining tablespoon of olive oil to the skillet and sear the chicken, smooth side down, until golden brown — about 6–8 minutes.
- Add the Glaze and Finish Cooking: Flip the chicken and pour the balsamic glaze into the pan. Let it simmer, spooning the sauce over the chicken as it thickens slightly. Cook for 2–3 minutes, or until the chicken reaches 165°F (74°C).
- Bring It All Together: Return the vegetables to the skillet and toss gently to coat them in the glaze. Garnish with fresh parsley before serving.
