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.
