I’m sharing my one-pan balsamic chicken, a baked chicken and vegetables recipes pick that pairs juicy chicken with fresh mozzarella and basil or a colorful medley of bell peppers and broccoli, finished on the stovetop or in the oven to serve with rice, pasta, or crusty bread.
I never planned to love a one pan dinner this much. Juicy boneless skinless chicken breasts get a glossy hit of balsamic vinegar and cook alongside your favorite sides, making cleanup tiny and flavor huge.
It’s the kind of dish I turn to on weeknights, both simple and a little fancy, and it even reads like something from Famous Dinners. Start on the stove then finish in the oven if you want, which is why I call it a Stove To Oven Recipes Dinners staple.
It’s fast, adjustable, and always feels like a proper meal.
Ingredients
- Chicken: lean protein, filling, versatile, absorbs flavors, great for quick healthy dinners
- Balsamic vinegar: tangy, slightly sweet, reduces into sticky glaze that brightens savory dishes
- Garlic: adds punch, low cal, may boost immunity, sometimes make you breathe funky
- Cherry tomatoes: juicy, bring natural sweetness and acidity, add vitamin C and fiber
- Broccoli: high in fiber and vitamin C, crunchy, keeps meals veggie-packed and satisfying
- Mozzarella: creamy, mild, melts to make it comforting, adds protein and fat
- Basil: bright herbal lift, aromatic, low cal, makes dish taste alive and fresh
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts or thighs, about 2 large breasts
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, thinly sliced (optional)
- 1/3 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1/4 cup low sodium chicken broth or water
- 1 teaspoon Italian seasoning or dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 pint cherry tomatoes, halved (for caprese style)
- 1 red bell pepper, sliced (for veggie medley)
- 2 cups broccoli florets (for veggie medley)
- 8 ounces fresh mozzarella, sliced or small balls
- Handful fresh basil leaves, torn
- Cooked rice, pasta, or crusty bread for serving, optional
How to Make this
1. Pat the chicken dry, slice thicker breasts in half or pound to even thickness, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium high heat, sear the chicken in a single layer until golden, about 4 minutes per side, then transfer to a plate (dont crowd the pan, do in batches if needed).
3. Lower heat to medium, add the sliced onion if using and cook until soft, 3 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
4. For caprese style add the halved cherry tomatoes now, for veggie medley add the sliced red bell pepper and broccoli florets, saute 2 to 3 minutes to warm them up.
5. Pour in 1/3 cup balsamic vinegar, 2 tablespoons honey or brown sugar, and 1/4 cup low sodium chicken broth or water, stir in 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if using, scrape up browned bits from the pan.
6. Let the sauce simmer and reduce for 2 to 3 minutes until slightly thickened, taste and adjust salt or a little more honey if its too sharp.
7. Nestle the chicken back into the pan with the veggies and simmer, covered, over medium low for 6 to 10 minutes until the chicken reaches 165F and veggies are tender (longer for thicker pieces).
8. If making caprese, top the hot chicken and tomatoes with slices or small balls of fresh mozzarella and a handful of torn basil, cover a minute so cheese softens; for the veggie medley you can add mozzarella too or just finish with basil.
9. Remove from heat, let rest 3 to 5 minutes so the sauce thickens, sprinkle extra basil and more black pepper to taste, serve over rice, pasta or with crusty bread to soak up the glaze.
Equipment Needed
1. Large ovenproof skillet (12-inch), for searing chicken and finishing everything in the pan
2. Sharp chef’s knife, for trimming breasts and slicing veggies
3. Cutting board, preferably one for meat and one for veggies
4. Tongs or a sturdy spatula, to flip chicken and move veggies around
5. Measuring spoons plus a 1/3 cup measure, for vinegar, honey and seasonings
6. Wooden spoon or silicone spatula, to scrape up browned bits and stir the sauce
7. Instant-read meat thermometer, to confirm chicken reaches 165F
8. Plate or shallow dish for resting cooked chicken (and foil to tent if you want)
FAQ
One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe Substitutions and Variations
- Chicken (breasts or thighs): swap with turkey cutlets, firm tofu, or seitan. For tofu press 10 15 minutes, slice thick and brown well so it soaks up the balsamic.
- Balsamic vinegar: use red wine vinegar plus 1 tsp brown sugar, or apple cider vinegar plus 1 tsp honey. Taste as you go, you might want a bit more sweet.
- Olive oil: use avocado oil, canola oil, or melted butter. Butter gives richer flavor but watch the heat so it doesn’t burn.
- Fresh mozzarella: swap with burrata for extra creaminess, or crumbled feta for a tangy punch, or shredded mozzarella if you want it melty.
Pro Tips
1) Use an instant read thermometer and aim to pull the chicken around 160F then let it rest — it will climb to 165F while resting. This prevents dry overcooked meat but still gets you safe temps.
2) Dont crowd the pan. Sear in batches so you get a good brown crust and a flavorful fond to scrape up when you deglaze, that fond is what makes the sauce taste deep.
3) Tweak the balsamic: simmer it until just syrupy so it clings to the chicken, and if its too sharp add a little more honey or a pat of butter at the end to mellow and gloss the sauce.
4) For the caprese version, add the mozzarella off the direct heat and cover for 1 to 2 minutes so it melts soft without turning rubbery. Fresh basil belongs on top right before serving, not during cooking.
5) Make veggie timing easier by cutting pieces uniform or parcooking dense veggies (roast or steam briefly) so everything reaches tenderness at the same time, and save extra sauce for rice or bread to soak up.
One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe
I’m sharing my one-pan balsamic chicken, a baked chicken and vegetables recipes pick that pairs juicy chicken with fresh mozzarella and basil or a colorful medley of bell peppers and broccoli, finished on the stovetop or in the oven to serve with rice, pasta, or crusty bread.
4
servings
598
kcal
Equipment: 1. Large ovenproof skillet (12-inch), for searing chicken and finishing everything in the pan
2. Sharp chef’s knife, for trimming breasts and slicing veggies
3. Cutting board, preferably one for meat and one for veggies
4. Tongs or a sturdy spatula, to flip chicken and move veggies around
5. Measuring spoons plus a 1/3 cup measure, for vinegar, honey and seasonings
6. Wooden spoon or silicone spatula, to scrape up browned bits and stir the sauce
7. Instant-read meat thermometer, to confirm chicken reaches 165F
8. Plate or shallow dish for resting cooked chicken (and foil to tent if you want)
Ingredients
-
1 1/2 lb boneless skinless chicken breasts or thighs, about 2 large breasts
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons olive oil
-
3 garlic cloves, minced
-
1 small yellow onion, thinly sliced (optional)
-
1/3 cup balsamic vinegar
-
2 tablespoons honey or brown sugar
-
1/4 cup low sodium chicken broth or water
-
1 teaspoon Italian seasoning or dried oregano
-
1/4 teaspoon red pepper flakes, optional
-
1 pint cherry tomatoes, halved (for caprese style)
-
1 red bell pepper, sliced (for veggie medley)
-
2 cups broccoli florets (for veggie medley)
-
8 ounces fresh mozzarella, sliced or small balls
-
Handful fresh basil leaves, torn
-
Cooked rice, pasta, or crusty bread for serving, optional
Directions
- Pat the chicken dry, slice thicker breasts in half or pound to even thickness, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large ovenproof skillet over medium high heat, sear the chicken in a single layer until golden, about 4 minutes per side, then transfer to a plate (dont crowd the pan, do in batches if needed).
- Lower heat to medium, add the sliced onion if using and cook until soft, 3 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
- For caprese style add the halved cherry tomatoes now, for veggie medley add the sliced red bell pepper and broccoli florets, saute 2 to 3 minutes to warm them up.
- Pour in 1/3 cup balsamic vinegar, 2 tablespoons honey or brown sugar, and 1/4 cup low sodium chicken broth or water, stir in 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if using, scrape up browned bits from the pan.
- Let the sauce simmer and reduce for 2 to 3 minutes until slightly thickened, taste and adjust salt or a little more honey if its too sharp.
- Nestle the chicken back into the pan with the veggies and simmer, covered, over medium low for 6 to 10 minutes until the chicken reaches 165F and veggies are tender (longer for thicker pieces).
- If making caprese, top the hot chicken and tomatoes with slices or small balls of fresh mozzarella and a handful of torn basil, cover a minute so cheese softens; for the veggie medley you can add mozzarella too or just finish with basil.
- Remove from heat, let rest 3 to 5 minutes so the sauce thickens, sprinkle extra basil and more black pepper to taste, serve over rice, pasta or with crusty bread to soak up the glaze.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 424g
- Total number of serves: 4
- Calories: 598kcal
- Fat: 26g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 179mg
- Sodium: 800mg
- Potassium: 918mg
- Carbohydrates: 21.5g
- Fiber: 3.4g
- Sugar: 13g
- Protein: 67.5g
- Vitamin A: 2237IU
- Vitamin C: 92mg
- Calcium: 305mg
- Iron: 2.6mg