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One-Skillet Balsamic Chicken and Vegetables

Averie Sunshine

4.55 from 24 votes

Updated: Apr 10, 2025

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🍗🥦💚 This Balsamic Chicken and Vegetables 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 for a crowd-pleasing dinner.

One-Skillet Balsamic Chicken Recipe

I love balsamic anything. Food coated with a thick, juicy layer of balsamic reduction is my kind of food. From balsamic roasted Brussels sprouts to balsamic chicken caprese salad and this balsamic chicken and veggies, I’m a huge fan.

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 balsamic chicken is juicy and moist while the vegetables are perfectly crisp-tender. My vegetables have to have some crunch retained and these do. 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.

I’m late coming to the party…. but I just found this today and made it for dinner tonight. This is delicious! I served it over steamed rice, and it was a hit! I will definitely make this again!

Daniel

What’s in One-Skillet Balsamic Chicken?

To make the balsamic glazed chicken and vegetables, you’ll need:

• Balsamic vinegar
• Honey 
• Light brown sugar
• Extra virgin olive oil
• Cornstarch 
• Salt and pepper
• Chicken breasts – I recommend using a meat mallet to pound the chicken pieces ot an even thickness. You can also use chicken thighs, but you may need to adjust the cooking time
• Broccoli florets
• Sugar snap peas

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make One Pan Balsamic Chicken and Vegetables

This recipe is my go-to dish for busy weeknights and works well for meal prep, too. I often like to boil a pot of pasta while it cooks. Here’s an overview of the process:

1. Combine the sauce ingredients.
2. Heat olive oil in a skillet, and add the chicken breasts. Season with kosher salt and pepper, and cook about 75% of the way through. Add the sauce.
3. Then, add the veggies. If needed, add a few tablespoons of water to help the vegetables steam. The amount of liquid needed will vary based on the amount of natural juices the chicken releases while cooking.
4. Cover the skillet, and steam until the vegetables are crisp-tender and the chicken is cooked through. It should reach an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer. Stir to coat everything with the sauce.
5. Season to taste, adding salt, pepper, honey, balsamic marinade, or even a dash of red pepper flakes as needed.

What to Serve with Balsamic Chicken and Vegetables

Classic Mashed Potatoes

Slow Cooker Baked Potatoes

Cheesy Garlic Bread

No-Knead Dinner Rolls with Honey Butter

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4.55 from 24 votes

Balsamic Chicken and Vegetables Recipe

By Averie Sunshine

🍗🥦💚 This balsamic chicken 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.

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Equipment

• 1 Medium Bowl
• 1 large skillet

Ingredients 

• ▢ ⅓ cup balsamic vinegar
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon light brown sugar, packed
• ▢ 3 tablespoons olive oil, divided
• ▢ 2 teaspoons cornstarch
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ 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

Instructions 

• 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.
• 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.
• Add the sauce, noting that it may bubble up in the first few seconds.
• 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.
• Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.)

Notes

• Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Nutrition

Serving: 1serving, Calories: 191cal, Carbohydrates: 22g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 1mg, Sodium: 315mg, Potassium: 253mg, Fiber: 2g, Sugar: 17g, Vitamin A: 675IU, Vitamin C: 61mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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