This Juicy One Pan Balsamic Chicken is the kind of weeknight win that feels way fancier than the effort involved. You get tender chicken, a glossy tangy-sweet balsamic pan sauce, and plenty of saucy bits to spoon over whatever you’re serving it with.
Best part: everything happens in one skillet and it’s on the table in about 30 minutes. Minimal dishes, maximum flavor—exactly the vibe we’re going for.
Why You’ll Love This
It’s fast, truly one-pan, and the balsamic sauce hits that perfect balance of savory, sweet, and bright—plus the chicken stays juicy thanks to a quick sear and a gentle simmer in the sauce.
Ingredients
- 4 boneless, skinless chicken breasts (or 6 small chicken cutlets), about 1 1/2–2 pounds
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons all-purpose flour (optional, for a light coating)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 3/4 cup low-sodium chicken broth
- 2 tablespoons honey (or brown sugar)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup cherry tomatoes (optional, but cute and delicious)
- 2 cups baby spinach (optional, for a quick green)
- Fresh basil or parsley, for serving
How to Make It
- Pat the chicken dry. Season both sides with salt, pepper, and garlic powder. If using flour, lightly dredge the chicken and shake off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, about 4–5 minutes per side (work in batches if needed so you don’t crowd the pan). Transfer chicken to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).
- Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 30–45 seconds to mellow the sharpness.
- Add chicken broth, honey, Dijon, and thyme. Stir and bring to a gentle simmer. Add cherry tomatoes if using.
- Return the chicken (and any juices on the plate) to the skillet. Spoon sauce over the top, cover, and simmer on low for 6–10 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.
- Uncover and let the sauce bubble for 2–3 minutes to thicken slightly. If using spinach, stir it in until just wilted.
- Taste and adjust seasoning. Finish with chopped basil or parsley, then serve hot with plenty of sauce.
Tips for the Best Results
- Don’t skip drying the chicken. A quick pat-down helps you get that golden sear instead of a pale steam situation.
- Use a big skillet. Crowding the pan = less browning and more moisture. If your skillet is small, sear in batches.
- Cutlets cook fastest. If your chicken breasts are thick, slice them horizontally into cutlets for the true “30 minutes” experience.
- Watch the garlic. Garlic goes from “aromatic” to “burnt and bitter” fast. Keep it moving and keep the heat moderate.
- Let the sauce reduce. Those last few uncovered minutes are where the glossy, spoonable magic happens.
- Use a thermometer if you can. Pull at 165°F—overcooking is the #1 reason chicken turns dry.
- Balance the flavor. If your vinegar is extra sharp, add a touch more honey. If it’s too sweet, add a tiny splash more vinegar or a pinch of salt.
Variations
- Balsamic chicken with mushrooms: Sauté 8 ounces sliced mushrooms after searing the chicken (before the garlic) until browned, then continue.
- Caprese-ish moment: Add cherry tomatoes in the sauce and finish with fresh basil. Optional: top with torn mozzarella right before serving.
- Spicy-sweet: Add 1/4–1/2 teaspoon crushed red pepper flakes with the garlic.
- Swap the protein: Chicken thighs work great—plan on a few extra minutes of simmer time. Pork chops also work with the same method.
- Make it gluten-free: Skip the flour or use a gluten-free all-purpose blend. The sauce will still reduce and taste amazing.
- Extra lemony-bright: Finish with a squeeze of lemon and a little zest for a fresher, lighter vibe.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts until warmed through (don’t blast it, or the chicken can dry out).
FAQ
Can I make this with chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are super forgiving and stay juicy. Sear them the same way, then simmer a little longer until they reach 165°F. If they’re on the larger side, expect 10–14 minutes of simmering after they go back in the pan.
How do I keep the chicken juicy in 30 minutes?
Two things: use evenly sized pieces (cut thick breasts into cutlets) and don’t overcook. Sear for color, then finish in the sauce at a gentle simmer. A thermometer is the easiest win—pull the chicken as soon as it hits 165°F.
My sauce tastes too sharp—what should I do?
Add a little more honey (1–2 teaspoons at a time) and let it simmer for another minute. Also make sure you’re using balsamic vinegar, not something extra acidic like straight red wine vinegar. A small pat of butter at the end can also smooth everything out.
What should I serve with one pan balsamic chicken?
This sauce loves anything that can soak it up: rice, mashed potatoes, roasted baby potatoes, or pasta. For lighter sides, try cauliflower mash, a simple arugula salad, or roasted broccoli. If you add spinach in the skillet, you’ve already got a built-in veggie situation.
Can I prep anything ahead to make it even faster?
Absolutely. Mince the garlic, mix the sauce ingredients (balsamic, broth, honey, Dijon, thyme), and store them in the fridge. When dinner time hits, you’re basically just searing chicken and pouring in the pre-mixed sauce.