Some nights you want a real dinner—something glossy, savory-sweet, and a little impressive—without turning your kitchen into a full-time job. That’s exactly where this Easy One Pan Balsamic Chicken comes in.
It’s tangy balsamic, a hint of honey, garlicky goodness, and juicy chicken all cooked in one pan with vegetables that soak up the sauce. Minimal dishes, maximum “I totally have it together” energy.
Why You’ll Love This
This is the kind of busy-night recipe that tastes like you planned ahead: one pan, quick prep, a bold balsamic glaze that clings to everything, and a full meal with protein + veggies that’s weeknight-friendly but still feels special.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or chicken breasts; see tips)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 8 oz baby cremini mushrooms, sliced (optional but highly recommended)
- 1 pint cherry or grape tomatoes
- 1 small red onion, cut into wedges
- 3 cups baby spinach
- 3 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 2 tbsp honey (or brown sugar)
- 1/2 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter (optional, for extra glossy sauce)
- Fresh basil or parsley, for serving (optional)
How to Make It
- Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet (12-inch works best) over medium-high heat. Add chicken and sear 4–5 minutes per side until nicely browned (it doesn’t need to be fully cooked yet). Transfer chicken to a plate.
- Add mushrooms to the same pan (if using). Cook 3–4 minutes, stirring occasionally, until they release moisture and start to brown.
- Add the tomatoes and red onion. Cook 2–3 minutes, just until tomatoes begin to blister and onion softens slightly.
- Stir in the garlic and cook 30 seconds, until fragrant.
- Pour in balsamic vinegar, honey, chicken broth, and Dijon mustard. Scrape up any browned bits from the bottom of the pan (that’s flavor), and bring the sauce to a simmer.
- Return the chicken (and any juices on the plate) to the skillet. Reduce heat to medium-low, cover, and simmer 8–12 minutes, until chicken is cooked through (165°F for breasts, 175–185°F for thighs is ideal for tenderness).
- Uncover and stir in the spinach a handful at a time until wilted, about 1 minute. If using butter, swirl it in now for a silky finish.
- Taste the sauce and adjust: a pinch more salt for balance, a drizzle more honey for sweetness, or a splash of broth if you want it looser. Top with basil or parsley and serve.
Tips for the Best Results
- Use a wide skillet: More surface area = better sear and faster sauce reduction.
- Don’t skip drying the chicken: It helps you get that golden crust instead of steaming.
- Thighs are extra forgiving: They stay juicy and pair perfectly with a bold balsamic sauce.
- Keep balsamic from going bitter: Simmer gently once the vinegar goes in; aggressive boiling can make it taste harsh.
- Control the glaze: For thicker sauce, simmer uncovered for 2–4 minutes at the end. For thinner, add a splash more broth.
- Cherry tomatoes = built-in sweetness: They balance the tang and help make the sauce taste “restaurant-y.”
Variations
- Sheet pan vibe: Sear chicken, then transfer everything to a baking dish and bake at 400°F for 15–20 minutes. Great if you want hands-off cooking.
- Add potatoes: Toss in steamed or microwaved baby potatoes at the simmer stage so they soak up the sauce.
- Make it spicy-sweet: Add 1/4 tsp crushed red pepper flakes or a small spoon of Calabrian chili paste.
- Swap the greens: Baby kale works, or chopped asparagus added with the tomatoes for a springy version.
- Go extra herby: Add fresh rosemary or thyme while simmering, then remove before serving.
- Lower sugar: Use 1 tbsp honey and rely on tomatoes/onion for natural sweetness.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts until warmed through (avoid overheating so the chicken stays tender).
FAQ
Can I use chicken breasts instead of thighs?
Yes. Sear them the same way, then simmer just until they reach 165°F. Breasts can dry out if they cook too long, so start checking a few minutes early, especially if they’re thin.
What can I serve with one pan balsamic chicken?
It’s great over rice, mashed potatoes, or pasta because the sauce is the star. For lighter options, try cauliflower rice, quinoa, or crusty bread with a simple side salad.
My sauce tastes too tangy—how do I fix it?
Add 1–2 teaspoons more honey (or a pinch of brown sugar) and a small pinch of salt to round it out. If it’s still intense, stir in a splash of broth and simmer for a minute to mellow the vinegar.
Can I make this dairy-free?
Totally. The butter is optional—skip it and you’ll still get a flavorful sauce. If you want that glossy finish without dairy, you can add a teaspoon of olive oil at the end instead.
How do I know when the chicken is done without drying it out?
The easiest way is a thermometer: 165°F for breasts, and 175–185°F for thighs for best texture. If you don’t have one, cut into the thickest piece—juices should run clear and the center should no longer be pink.