One-Skillet Balsamic Chicken and Vegetables — 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.

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!!

One-Skillet Balsamic Chicken Recipe

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

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.

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!!

What’s in One-Skillet Balsamic Chicken?

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

  • Balsamic vinegar
  • Honey 
  • Light brown sugar
  • Olive oil
  • Cornstarch 
  • Salt and pepper
  • Chicken breasts
  • Broccoli florets
  • Sugar snap peas

How to Make Balsamic Chicken 

Season chicken with salt and pepper, then cook in an oiled skillet. Add the balsamic sauce to the pan, followed by the veggies. 

Pop the lid onto the skillet and let the veggies cook until crisp-tender. Once cooked, give the vegetables a stir to coat them in the sauce, then serve. 

Can I Use Chicken Thighs? 

Yes, but chicken thighs may need to cook for a different length of time. 

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!!

Tips for Making Balsamic Chicken

I used broccoli and sugar snap peas in this skillet chicken breast recipe, but you could try carrots, cauliflower, asparagus, bell peppers, or your favorites.

Once the veggies have been added to the skillet, you may need to add a little water to help them steam. Adding water will vary based on the amount of natural juices the chicken released while cooking, so use your best judgement. 

Balsamic chicken and vegetables be enjoyed as is, or you can serve this dish alongside brown rice, noodles, or quinoa. 

One-Skillet Balsamic Chicken and Vegetables
Yield: 4

One-Skillet Balsamic Chicken and Vegetables

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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.

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar, packed
  • 3 tablespoons olive oil, divided
  • 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

Instructions

    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.
    5. 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.
    6. 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 Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 468mgCarbohydrates: 26gFiber: 4gSugar: 18gProtein: 41g

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