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One Pan Balsamic Chicken

One Pan Balsamic Chicken

This One Pan Balsamic Chicken dish is a delightful combination of juicy chicken breasts, roasted vegetables, and a tangy balsamic glaze, all cooked together for an easy, flavorful meal. Perfect for busy weeknights or meal prep!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 measuring cups
  • 1 measuring spoons
  • 1 tongs or spatula
  • 1 cutting board

Ingredients
  

  • 4 pieces chicken breasts 1.5 lbs total
  • 2 cups cherry tomatoes
  • 1 cup baby spinach
  • 1 piece red bell pepper diced
  • 1 piece yellow bell pepper diced
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • as needed leaves fresh basil for garnish (optional)

Instructions
 

  • Prepare the chicken by seasoning both sides with salt, pepper, and dried oregano.
  • In a large skillet over medium heat, add olive oil and heat until shimmering.
  • Place the seasoned chicken breasts into the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken and set aside.
  • In the same skillet, add the sliced onion and diced bell peppers. Sauté for about 3-4 minutes until they begin to soften.
  • Add the minced garlic and cherry tomatoes to the skillet and cook for another 2-3 minutes until the tomatoes start to burst.
  • In a small bowl, mix together balsamic vinegar, honey, salt, and black pepper. Pour this mixture into the skillet, allowing the flavors to combine.
  • Return the chicken to the skillet, and add the baby spinach. Spoon some of the balsamic mixture over the chicken.
  • Cover and cook for an additional 5 minutes, letting the spinach wilt and the sauce thicken slightly.
  • Serve warm, garnished with fresh basil leaves if desired.

Notes

Feel free to customize the vegetables based on your preference or what you have available. Zucchini or asparagus also works well in this dish.
For a vegetarian version, substitute the chicken with firm tofu or chickpeas.
This recipe can be prepped in advance and reheated for a quick meal later.