One Pan Balsamic Chicken – A Tangy, Savory 30-Minute Dinner

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One Pan Balsamic Chicken is a quick and flavorful meal that brings together juicy chicken breasts, caramelized onions, sweet cherry tomatoes, and a rich, tangy balsamic glaze — all cooked in a single skillet. It’s the perfect combination of sweet and savory, making it an ideal weeknight dinner that doesn’t sacrifice flavor for convenience.

This dish takes inspiration from rustic Italian cooking, where balsamic vinegar is often used to add depth and brightness to meats and vegetables. The natural sugars in the vinegar reduce into a silky glaze, complementing the savory chicken and vibrant vegetables beautifully.

Everything cooks in one pan, meaning less cleanup and more time to enjoy a delicious, balanced meal.

Ingredients Overview

Chicken Breasts

Boneless, skinless chicken breasts are the lean, protein-packed base for this dish. Pound them to even thickness for consistent cooking and tender texture.

Alternative: Chicken thighs offer more moisture and richness — a great substitute if you prefer dark meat.

Tip: Pat the chicken dry before searing for a crispier exterior.

Balsamic Vinegar

The star ingredient — balsamic vinegar reduces into a slightly sweet, deeply tangy glaze. Choose a good-quality aged balsamic for the most flavorful results.

Note: Avoid cheap balsamic blends with high sugar or artificial coloring. Look for vinegar with grape must as the first ingredient.

Cherry Tomatoes

These burst with sweetness when sautéed and balance the acidity of the vinegar. Grape tomatoes or chopped heirloom tomatoes can also work.

Substitution: Use sliced red bell peppers or zucchini for variation.

Red Onion

Sliced thin, red onions become soft, slightly sweet, and perfect for soaking up the balsamic glaze.

Alternative: Shallots or yellow onions can be used if red onions are unavailable.

Garlic

Fresh minced garlic brings warmth and complexity to the sauce. Use 2–3 cloves depending on your preference.

Olive Oil

Extra virgin olive oil adds richness and helps sear the chicken. Use a neutral oil (like avocado or grapeseed) if you prefer a lighter flavor.

Fresh Herbs

Fresh basil or parsley gives a final pop of color and freshness. Dried Italian herbs can be added to the pan during cooking for added depth.

Step-by-Step Instructions

1. Prepare the Chicken

Season both sides of the chicken breasts with salt, black pepper, and a pinch of Italian seasoning. Pound thicker parts to ensure even cooking.

Optional: Marinate the chicken in a bit of balsamic vinegar and olive oil for 30 minutes ahead of time for extra flavor.

2. Sear the Chicken

Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown and cooked through (165°F internal temp). Remove chicken from the pan and set aside.

Tip: Avoid overcrowding the pan — cook in batches if necessary.

3. Sauté the Vegetables

In the same skillet, add a little more oil if needed. Sauté sliced red onion for 2–3 minutes until softened. Add minced garlic and cherry tomatoes, cooking for another 2–3 minutes until the tomatoes start to blister and release juices.

4. Add the Balsamic Glaze

Pour in ¼ cup balsamic vinegar and 1–2 teaspoons honey or maple syrup to balance acidity. Stir to combine and let simmer for 2–3 minutes until slightly reduced and thickened.

Optional: Add a splash of chicken broth for extra moisture or to deglaze the pan.

5. Return Chicken to Pan

Nestle the cooked chicken back into the skillet with the vegetables and glaze. Spoon sauce over the top and simmer for another 2–3 minutes to meld the flavors.

6. Finish and Serve

Sprinkle with freshly chopped basil or parsley. Serve warm with your favorite side dish or directly from the skillet for a rustic presentation.

Tips, Variations & Substitutions

Pro Tips

• Use a heavy-bottomed skillet (like cast iron) for better heat retention and even browning.

• Deglaze the pan with balsamic to lift the flavorful bits after searing the chicken.

• Don’t reduce the vinegar too far — it thickens quickly and can burn if left too long.

Flavor Variations

• Caprese-style: Add fresh mozzarella balls before serving for a melty, cheesy finish.

• Mediterranean flair: Include olives, artichokes, or roasted red peppers.

• Creamy version: Stir in a splash of cream or a spoonful of mascarpone cheese to soften the acidity.

Substitutions

• Honey-free: Use a pinch of brown sugar or leave it out for a tangier glaze.

• Low-carb: Skip the sweetener or use monk fruit or erythritol-based alternatives.

• Vegan option: Substitute chicken with tofu or chickpeas and follow the same glaze method.

Serving Ideas & Occasions

This dish is elegant enough for entertaining, yet simple enough for weeknights.

Serving Suggestions:

• Over mashed potatoes, rice, or quinoa

• Paired with roasted vegetables or sautéed greens

• With a side of crusty bread to soak up the glaze

• Over polenta for a rustic Italian vibe

Perfect for:

• Quick family dinners

• Date nights at home

• Meal prep — reheats well without drying out

• Summer gatherings with fresh basil and tomatoes

Nutritional & Health Notes

This one-pan meal is high in protein, low in carbs, and packed with antioxidant-rich ingredients like tomatoes, garlic, and balsamic vinegar.

Nutrition highlights (per serving):

• Calories: 350–400

• Protein: 30g

• Fat: 18g

• Carbs: 10–12g (mostly from tomatoes and balsamic)

To lighten the dish:

• Use chicken tenders or breasts trimmed of fat

• Reduce oil to 1 tbsp and skip sweetener if needed

• Serve with greens or cauliflower rice for a low-carb plate

Balsamic vinegar also offers antioxidant benefits and may help regulate blood sugar, making this a flavor-packed but smart choice.

FAQs

Q1: Can I use chicken thighs instead of breasts?

Yes — boneless, skinless thighs work beautifully and stay extra juicy. Adjust cook time to ensure they reach 165°F internal temp.

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Q2: What can I use instead of balsamic vinegar?

If you’re out of balsamic, try a mix of red wine vinegar and a touch of honey or molasses for a similar sweet-tangy flavor. Sherry vinegar also works well.

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Q3: How do I keep the sauce from burning?

Don’t reduce the balsamic glaze too far. Simmer gently and stir frequently. Adding a splash of chicken broth or water can loosen it if it starts to thicken too quickly.

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Q4: Can I make this ahead of time?

Yes. Cook everything, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Add a splash of water if the glaze thickens too much.

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Q5: Is this meal good for meal prep?

Absolutely. The chicken stays moist, and the flavors deepen after resting. Pair with cooked grains or vegetables in meal prep containers for easy grab-and-go lunches.

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Q6: Is balsamic vinegar high in sugar?

Aged balsamic vinegar contains natural sugars, but used in small amounts, it adds flavor without making the dish overly sweet. You can reduce or omit added sweetener for a lower-sugar version.

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Q7: Can I add cheese?

Yes — a sprinkle of shaved Parmesan or dollops of fresh mozzarella before serving adds richness and depth. Add at the end so it doesn’t overpower the glaze.