One-Skillet Balsamic Chicken and Vegetables

I love balsamic anything.

Food coated with a thick, juicy layer of balsamic reduction is my kind of food.

One-Skillet Balsamic Chicken and Vegetables - A tangy-sweet balsamic glaze coats juicy chicken and crisp-tender veggies!! Healthy, easy, ready in 15 minutes, and perfect for busy weeknights! It's a keeper!!

It’s even better when the recipe is easy, ready in 15 minutes, healthy, made in one skillet, and your family asks for seconds. Including the vegetables.

The chicken is juicy and moist while the vegetables are perfectly crisp-tender. My vegetables have to have some crunch retained and these do. I used broccoli and sugar snap peas but you could try carrots, cauliflower, asparagus, bell peppers, or your favorites.

One-Skillet Balsamic Chicken and Vegetables - A tangy-sweet balsamic glaze coats juicy chicken and crisp-tender veggies!! Healthy, easy, ready in 15 minutes, and perfect for busy weeknights! It's a keeper!!

Everything is covered with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the crevices of the broccoli.

So good and I want to drizzle it on everything.

One-Skillet Balsamic Chicken and Vegetables - A tangy-sweet balsamic glaze coats juicy chicken and crisp-tender veggies!! Healthy, easy, ready in 15 minutes, and perfect for busy weeknights! It's a keeper!!

Print Recipe

One-Skillet Balsamic Chicken and Vegetables

The recipe is easy, ready in 15 minutes, healthy, and made in one skillet. The chicken is juicy and moist while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas but you could try carrots, cauliflower, asparagus, bell peppers, or your favorites. Everything is covered with a tangy yet mildly sweet balsamic glaze. It's perfectly thick and clings to the chicken and seeps into the crevices of the broccoli.

Yield: serves 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
  • about 2 cups broccoli florets
  • about 1 1/2 cups sugar snap peas (peapods may be substituted)
  • 2 to 4 tablespoons water, optional and if necessary

Directions:

  1. To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
  2. To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
  3. Add the sauce, noting that it may bubble up in the first few seconds.
  4. Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
  5. Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

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25 comments

  1. it looks so interesting to try. OMG~~~ this dish is so strange to me, I want to try it. I think it will be very delicious and its taste will be amazing.

  2. One skillet meals with chicken are the best, because the veggies soak up that flavor and you have the marinade too. It’s hard to stop at one helping!

  3. I have a gigantic bottle of balsamic from Costco–it’s my go to salad dressing. I’ll have to make this for Jon when he gets home later this week–the glaze looks fantastic!!

  4. I’ll take the whole pan! I love the balsamic flavor to this. GREAT recipe, its got me drooling!

  5. I’m another balsamic vinegar-lover. This looks delish and it’s customizable, too–always a bonus.

  6. Yum! This looks like a perfectly flavorful weeknight meal that I need to try asap.

    Paige
    http://thehappyflammily.com

  7. I used to roast up a huge batch of random veggies with balsamic and honey all the time.  They are so great on salads, on their own, hot, cold, whatever.  

    Broccoli is by far the best veggie for everything with a sauce because those treetops just hang on to all that soupy/saucy goodness and it just explodes in your mouth.  They are like little healthy spoons for the sauce, which if we’re being honest, is really what we want to eat all day everyday, right?  ;)  I don’t think stir fries or skillets are complete without broccoli.  

    • You know how much I love broccoli, it’s like my daily go-to food! I can’t live a day without broccoli and tomatoes! And all winter, I think not a day has gone by that I haven’t roasted broccoli. And then sauced it up with something because yes those little treetops are the perfect vehicles for holding onto sauce like no other!

  8. Balsamic ANYTHING is a favorite, but especially chicken and veggies. I love this recipe! It’s going into the rotation for sure.

  9. I love my veggies to have a crutch. I would like carrots and celery too. My husband would like this.

  10. oh yummy!! These all look good!

  11. Need to make these immediately! My mouth is watering!
    Greets,

  12. Wow, YUM!! This dinner was sooo good! And ridiculously easy. Loved this meal! I served it with a baked sweet potato and spinach salad. Awesome. Thank you!

  13. Made this tonight for dinner. Super easy and tasty. Thanks for sharing!

  14. This is dinner tomorrow night! Yum looks delicious and an easy clean up!

  15. Made this last night for dinner.  So easy and quick to make and chicken was perfectly tender.  Family enjoyed it and will definitely make again!  Thanks for a great recipe!

  16. Tried this tonight using up an almost too old bag of broccoli and a bag of cauliflower rescued from the freezer and it was fabulous!  The sauce was great, my husband actually “drank” the last of it off his plate…never seen him do that before!

    Will put this recipe in the Keep file!  Thank you :-)

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