Juicy One Pan Balsamic Chicken Recipe in 35 Minutes

Trust me when I say this one pan balsamic chicken recipe is my weeknight lifesaver. I first stumbled upon it during one of those crazy evenings when I needed dinner fast but refused to sacrifice flavor. The magic happens in under 35 minutes – just enough time to pour yourself a glass of wine while the oven works its magic.

What I love most is how the balsamic vinegar caramelizes into this gorgeous glaze that coats both the chicken and veggies. The smell alone will have your family hovering around the kitchen. And cleanup? Just one pan – because who has time for dishes after a long day? This recipe’s been in my rotation for years now, and it never fails to impress, whether I’m cooking for two or needing to feed unexpected guests.

Why You’ll Love This One Pan Balsamic Chicken

This recipe is my go-to for so many reasons – let me count the ways:

• One pan wonder – because scrubbing multiple pots is nobody’s idea of fun
• Weeknight magic – ready faster than takeout could ever arrive
• Flavor explosion – that tangy-sweet balsamic glaze will make you swoon
• Healthy but hearty – packed with lean protein and colorful veggies
• Foolproof – even my teen can make this without burning the house down

Honestly, what’s not to love? It’s like your favorite cozy sweatshirt – reliable, comforting, and always there when you need it. You can find more inspiration for easy weeknight meals on our blog.

Ingredients for One Pan Balsamic Chicken

Here’s everything you’ll need to make this flavor-packed dish – and trust me, every ingredient plays a crucial role:

• 4 boneless, skinless chicken breasts (about 6 oz each) – look for ones of even thickness
• 1/4 cup balsamic vinegar – the good stuff makes all the difference
• 2 tbsp olive oil – extra virgin for maximum flavor
• 1 tsp dried oregano – rub it between your fingers to wake up the aroma
• 1 tsp garlic powder – my secret weapon for even distribution
• 1/2 tsp salt – I use kosher salt for better control
• 1/4 tsp black pepper – freshly cracked if you’ve got it
• 1 red bell pepper, sliced into strips – adds beautiful color
• 1 yellow bell pepper, sliced – because we eat with our eyes first
• 1 red onion, sliced – they caramelize beautifully
• 1 cup cherry tomatoes – halve them if you prefer, but I love them whole

See? Nothing fancy – just simple ingredients that transform into something magical together. Now let’s get cooking!

Equipment You’ll Need

Gather these kitchen essentials – you probably already have most of them:

• Large oven-safe skillet – my trusty cast iron works perfectly
• Mixing bowl – for that glorious balsamic marinade
• Measuring spoons – eyeballing the oregano never ends well
• Tongs – for flipping that chicken like a pro
• Cutting board & knife – for prepping those colorful veggies

That’s it! No fancy gadgets required – just good old-fashioned cooking tools.

How to Make One Pan Balsamic Chicken

Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into a showstopper meal with minimal effort. Follow these steps and you’ll have the most flavorful chicken ready before you know it.

Step 1: Prep the Marinade

First things first – that glorious balsamic marinade! Grab your mixing bowl and whisk together the balsamic vinegar, olive oil, oregano, garlic powder, salt, and pepper. The smell alone will make your mouth water. Now here’s my trick: reserve half of this mixture for later. Use the other half to coat your chicken breasts really well – get in there with your hands if you need to! Let them sit for just 5 minutes while you prep the veggies. That little rest time lets the flavors start working their magic.

Step 2: Sear the Chicken

Heat your trusty oven-safe skillet over medium-high heat – you want it nice and hot. Carefully add the chicken (it might sizzle – music to my ears!) and let it cook undisturbed for about 3 minutes per side. Don’t peek too soon – we want that beautiful golden crust. Once both sides are nicely browned (they don’t need to be cooked through yet), transfer them to a plate. The searing locks in those juices and creates amazing flavor that’ll carry through the whole dish.

Step 3: Cook the Vegetables

Same pan, no washing needed – that’s the beauty of one-pan meals! Toss in your sliced bell peppers and onions, then pour in that reserved marinade. The sizzle when it hits the pan is everything. Give everything a good stir and let it cook for about 2 minutes until the veggies just start to soften. Then add those cherry tomatoes – they’ll pop slightly as they cook, releasing their sweet juices. The colors at this point are just gorgeous!

Step 4: Bake Everything Together

Now for the finale! Nestle the chicken breasts back into the pan, right on top of those colorful veggies. Transfer the whole skillet to your preheated oven (375°F) and bake for about 20 minutes. You’ll know it’s done when the chicken reaches 165°F internally and the balsamic has reduced to a slightly sticky, caramelized glaze. The smell filling your kitchen will be absolutely irresistible – I promise!

Tips for Perfect One Pan Balsamic Chicken

After making this recipe dozens of times, I’ve picked up some tricks that guarantee success every time:

• Thicker breasts? Add 5-10 minutes to the baking time – just check with a meat thermometer
• Pan too dry? Deglaze with a splash of chicken broth to lift those flavorful browned bits
• Watch the glaze – if it’s reducing too fast, tent with foil to prevent burning
• Rest the chicken for 5 minutes after baking – it makes all the difference in juiciness

These little tweaks take this dish from good to “can I have seconds?” every time! If you like quick chicken dishes, check out our baked chicken in tomato sauce.

Serving Suggestions for One Pan Balsamic Chicken

Oh, the possibilities! My favorite way to serve this is over a bed of fluffy rice to soak up all that glorious balsamic glaze. But honestly, it’s fantastic with quinoa for a protein boost, or just some crusty bread to mop up every last drop. Sometimes I’ll even toss the leftovers into a salad the next day – that tangy chicken makes everything better! For more ideas on how to use up leftovers, check out our Mexican chicken salad.

Storing and Reheating One Pan Balsamic Chicken

Leftovers? No problem! Store this beauty in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat gently in a skillet over medium-low heat or pop it in the oven at 350°F until warmed through. The veggies might soften a bit more, but that balsamic glaze just gets better with time!

One Pan Balsamic Chicken Variations

One of my favorite things about this recipe is how easily you can mix it up! Try adding a tablespoon of honey to the marinade for extra sweetness – my kids love this version. Swap in zucchini or mushrooms if you’re out of bell peppers, or use chicken thighs instead of breasts for richer flavor. Sometimes I’ll throw in a handful of fresh basil right before serving for a pop of freshness. The possibilities are endless – make it your own! You can see other ways we use chicken on our Pinterest page.

Nutritional Information

Just so you know, I’m not a nutritionist – these are rough estimates based on my usual ingredients. Each serving (one chicken breast with veggies) comes in around 320 calories, with 35g protein and 15g carbs. The actual numbers might dance around a bit depending on your exact chicken size or how much glaze you lick off the spoon (no judgment here!). But hey, with all those colorful veggies and lean protein, I’d call this a pretty darn good weeknight win.

FAQs About One Pan Balsamic Chicken

Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs add incredible flavor – just increase cook time by 5-7 minutes. The dark meat stays juicy and soaks up that balsamic glaze beautifully. I do this swap at least once a month!

How do I prevent dry chicken?
Three secrets: don’t overcook (165°F is perfect), let it rest before cutting, and pound thicker breasts to even thickness. That last tip? Game-changer – just put them between parchment and gently whack with a rolling pin.

Can I make this ahead?
You bet! Prep the marinade and chop veggies up to a day before. When ready, just assemble and cook – the flavors actually deepen overnight. Leftovers reheat like a dream too.

What if I don’t have an oven-safe skillet?
No worries! Sear everything in a regular pan, then transfer to a baking dish. I’ve even used my trusty pie plate in a pinch. The key is keeping all those delicious juices together.

Try this recipe tonight and tag me with your results – I love seeing your kitchen creations!

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