Weeknight dinners should be fast, flavorful, and not leave your sink looking like a crime scene. This One Pan Balsamic Chicken with Juicy Flavor checks all the boxes: sticky-sweet tangy glaze, tender chicken, and a pan sauce you’ll want to spoon over everything.
It’s the kind of recipe that feels a little fancy (hello, balsamic), but it’s secretly low-effort. One skillet, simple ingredients, and dinner is basically handled.
Why You’ll Love This
This is a one-pan dinner with big “restaurant vibes”: the balsamic glaze turns glossy and rich, the chicken stays juicy, and the sauce is perfect for drizzling over veggies, rice, or potatoes—without a complicated prep list.
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 garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 small red onion, sliced into wedges
- 3 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 3 tbsp honey (or brown sugar)
- 1/2 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 cup cherry tomatoes (optional, but so good)
- 2 cups baby spinach (optional)
- 1 tbsp unsalted butter (optional, for extra silky sauce)
- Fresh basil or parsley, for serving
How to Make It
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet (12-inch works best) over medium-high heat. When the oil shimmers, add the chicken and sear for 4–5 minutes per side until nicely browned. Transfer chicken to a plate.
- Reduce heat to medium. Add the sliced red onion to the same pan and cook for 2–3 minutes, scraping up any browned bits. Add minced garlic and cook for 30 seconds, just until fragrant.
- Whisk in balsamic vinegar, honey, chicken broth, and Dijon mustard. Bring to a simmer and let it bubble for 2–3 minutes to start reducing.
- Add cherry tomatoes (if using), then nestle the chicken back into the pan along with any juices on the plate. Spoon some sauce over the top.
- Lower heat to medium-low, cover, and simmer for 8–12 minutes (thighs typically need less time than breasts) until the chicken reaches 165°F in the thickest part.
- Uncover and let the sauce simmer for 3–5 minutes to thicken. If you want it extra glossy, swirl in the butter at the end.
- Stir in spinach (if using) and let it wilt for 1 minute. Taste the sauce and adjust with a pinch of salt or an extra drizzle of honey if you like it sweeter.
- Top with fresh basil or parsley and serve straight from the pan with whatever you’re craving.
Tips for the Best Results
- Don’t skip the sear: Browning the chicken builds flavor and gives the sauce those delicious caramelized bits to pick up.
- Use a wide skillet: More surface area = better reduction, thicker glaze, and chicken that isn’t steaming.
- Thighs stay juicier: This recipe is super forgiving with thighs. If using breasts, keep a close eye on temp so they don’t dry out.
- Balance the sauce: Balsamic varies by brand. If it tastes sharp, add a little more honey. If it’s too sweet, add a splash more vinegar or broth.
- Simmer gently: A hard boil can tighten the chicken. Keep it at a steady simmer for tender, juicy results.
- Want a thicker glaze? Reduce uncovered a few extra minutes, or remove chicken to a plate and reduce sauce quickly over medium heat, then pour it back over.
Variations
- Sheet-pan style: Sear chicken in an oven-safe skillet, then finish in a 400°F oven for 10–15 minutes with the sauce and tomatoes.
- Add veggies: Toss in sliced mushrooms, zucchini, or bell peppers after the onions. They soak up that balsamic goodness.
- Make it spicy-sweet: Add a pinch of red pepper flakes or a small squirt of sriracha to the sauce.
- Swap the sweetener: Maple syrup works beautifully instead of honey for a deeper flavor.
- Make it creamy: Stir in 2–3 tablespoons of heavy cream at the end for a tangy, creamy balsamic pan sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts until warmed through. (The sauce thickens as it chills, so that little splash is the secret.)
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use 1 1/2 to 2 pounds of breasts and consider pounding them to an even thickness so they cook evenly. Pull them as soon as they hit 165°F—breasts go from juicy to dry fast if they overcook.
How do I know when the balsamic sauce is thick enough?
It should coat the back of a spoon and look glossy, not watery. If you drag a spoon through the sauce, the line should stay visible for a moment before slowly filling in.
My sauce tastes too tangy—what should I do?
Add 1–2 extra teaspoons of honey (or a pinch of brown sugar), then simmer for a minute. You can also mellow it with a small knob of butter at the end for a smoother finish.
Can I make this ahead for meal prep?
Totally. Cook as directed, cool, and portion into containers with rice, potatoes, or roasted veggies. The flavors get even better overnight, and the sauce keeps the chicken juicy.
What should I serve with one pan balsamic chicken?
Anything that loves sauce: mashed potatoes, rice, quinoa, or crusty bread. For greens, try a simple arugula salad, roasted broccoli, or sautéed green beans to balance the sweet-tangy glaze.