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 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.
What’s in One-Skillet Balsamic Chicken?
To make the balsamic glazed chicken and vegetables, you’ll need:
- Balsamic vinegar
- Light brown sugar
- Olive oil
- 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.
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.
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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.
- 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
- 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.)
- Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 468mgCarbohydrates: 26gFiber: 4gSugar: 18gProtein: 41g
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I’m slowly working through your recipes, and haven’t found a bad one so far! 🙂 I just wanted to know for this recipe if the quantities listed for the veggies are for volume (ie. 2 cups – which would include any air, when you measure it out) or weight (2 cups as in 500g)? I know it shouldn’t matter too much regarding the calories either way, but I do like to be very exact when I cook which is why I ask.
Thank you in advance.
I measure 2 cups as 2 volume. Basically you want 2 heaping handfuls. You can add a bit more if desired.
it looks so delicious, last week my wife made this chicken by using your recipe, i just say thanks to you and your wordsI can say that it is the best chicken i ever ate
This looks delicious! One clarifying question: are these chicken thighs boneless or bone-in? If bone-in, how much would you adjust the cooking time?
Thanks for posting! I love recipes like these: easy, delicious, healthy weeknight meals that make both me and my boyfriend happy. A winner all around!
This ingredient list indicates: “4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper”
That is what I used and can’t comment on what cooking time if you use other cuts of chicken.
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!
Thanks for the 5 star review and glad it turned out great for you!
Excellent recipe, easy to make and tastes wonderful
Glad you enjoyed it!
Made this for dinner tonight, I loved it. I added broccoli, sugar snap peas, snow peas and carrots and served it with mashed potatoes.Thank you for sharing this great recipe. Will definately be making this again!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you bulked up the veggies and will make it again!
I just posted another balsamic chicken recipe yesterday https://www.averiecooks.com/2017/02/sheet-pan-italian-chicken-vegetables.html in case you’re a balsamic fan like I am!
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 :-)
I am a sauce drinker, no shame :) Glad this was a hit with everyone and that you rescued some nearly gone/frozen veggies, too!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
This is dinner tomorrow night! Yum looks delicious and an easy clean up!
Made this tonight for dinner. Super easy and tasty. Thanks for sharing!
Thanks for trying the recipe and glad it came out great for you!
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!
Thanks for trying the recipe and glad it came out great for you! I love sweet potatoes and spinach salads, too!
Need to make these immediately! My mouth is watering!
oh yummy!! These all look good!
I love my veggies to have a crutch. I would like carrots and celery too. My husband would like this.
Balsamic ANYTHING is a favorite, but especially chicken and veggies. I love this recipe! It’s going into the rotation for sure.
I love that we both adore balsamic! Thanks for pinning and if you make it, LMK!
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!
Yum! This looks like a perfectly flavorful weeknight meal that I need to try asap.
I’m another balsamic vinegar-lover. This looks delish and it’s customizable, too–always a bonus.
I’ll take the whole pan! I love the balsamic flavor to this. GREAT recipe, its got me drooling!
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!!
The glaze was great and it just clung to everything so well! I love balsamic and it’s my go-to salad dressing or roasted-veggie-dressing, too!
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!
The veggies soaking up the flavor is the best part! They were so good in this!
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.