One Pan Balsamic Chicken

The rich aroma of sweet balsamic glaze caramelizing over tender chicken cutlets in a single pan is enough to make anyone’s mouth water. One Pan Balsamic Chicken delivers that perfect balance of tangy sweetness and savory depth while keeping cleanup to a minimum. This restaurant-quality dish transforms ordinary chicken into a weeknight masterpiece with its glossy, reduction sauce that coats each piece perfectly. You’ll learn how to create this flavor-packed meal with just one pan and simple ingredients that come together in under 30 minutes.

Why You’ll Love This Recipe

This One Pan Balsamic Chicken recipe will quickly become a staple in your dinner rotation for so many reasons. First, the convenience factor is unbeatable—everything cooks in a single pan, meaning minimal cleanup and maximum flavor as the ingredients mingle together. The chicken develops a beautiful golden-brown exterior while remaining incredibly juicy inside, creating that perfect texture contrast that signals a well-executed dish.

The balsamic reduction sauce is the true star, offering complex sweet-tangy notes that elevate simple chicken breasts to company-worthy status. As it reduces, it transforms into a glossy, thick glaze that clings to each piece of chicken. This dish strikes the perfect balance between elegant and effortless—sophisticated enough for entertaining yet simple enough for busy weeknights.

Finally, this balsamic glazed chicken recipe offers incredible versatility. It pairs beautifully with nearly any side from roasted vegetables to fluffy rice, making it adaptable to whatever you have on hand. The entire meal comes together in about 25 minutes, making it your new go-to when you want something impressive without hours in the kitchen.

Ingredients

For this One Pan Balsamic Chicken, you’ll need:

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
• 3 tablespoons olive oil, divided
• ½ cup (120ml) balsamic vinegar (high-quality for best flavor)
• 3 tablespoons honey
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup (60ml) chicken broth
• 2 tablespoons fresh basil, chopped (for garnish)
• Cherry tomatoes (optional, 1 cup/150g)

The quality of your balsamic vinegar makes a significant difference in this dish—opt for a moderately priced bottle with a syrupy consistency for the best flavor in your balsamic chicken dinner. If your chicken breasts are very thick, butterfly them or pound to an even thickness of about ¾ inch for more even cooking.

Pro Tips

Proper Temperature Control: Start with a hot pan to get that crucial golden sear on your chicken, then reduce the heat when adding the balsamic mixture. This prevents the sugars in the balsamic and honey from burning while allowing them to reduce into a thick, glossy sauce. If the sauce reduces too quickly, lower the heat further or add a splash of chicken broth.

Don’t Overcrowd: Cook the chicken in batches if necessary. Overcrowding the pan will cause the chicken to steam rather than sear, robbing you of that flavorful caramelization that makes One Pan Balsamic Chicken so delicious. Each piece should have at least an inch of space around it in the pan.

The Perfect Glaze Consistency: The balsamic reduction is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. This typically takes 3-5 minutes of simmering. Remember that the sauce will continue to thicken slightly as it cools, so remove it from heat when it’s slightly thinner than your desired final consistency. This timing is crucial for achieving that restaurant-quality balsamic glazed chicken that’s neither too watery nor too sticky.

Instructions

Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels—this is essential for achieving a good sear. Season both sides generously with salt and pepper. If the breasts are very thick, either butterfly them or gently pound them to an even thickness of about ¾ inch. This ensures they’ll cook evenly and absorb more of that delicious balsamic flavor.

Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken breasts to the hot pan, making sure not to overcrowd (work in batches if needed). Sear until golden brown, about 4-5 minutes per side. The chicken doesn’t need to be fully cooked through at this point—it will finish cooking in the sauce. Transfer the seared chicken to a plate and set aside.

Step 3: Create the Balsamic Sauce
In the same pan, add the remaining tablespoon of olive oil and reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the balsamic vinegar, honey, Italian seasoning, and Dijon mustard, stirring to combine and scraping up any browned bits from the bottom of the pan—these contain incredible flavor for your One Pan Balsamic Chicken.

Step 4: Simmer and Reduce
Add the chicken broth to the pan and stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low. Return the chicken to the pan, including any accumulated juices. Allow everything to simmer together for 7-10 minutes, occasionally spooning the sauce over the chicken, until the internal temperature of the chicken reaches 165°F (74°C) and the sauce has reduced to a glossy glaze that coats the back of a spoon.

Step 5: Finish and Serve
If using cherry tomatoes, add them to the pan for the final 2 minutes of cooking just to warm them through. Remove the pan from heat and let the One Pan Balsamic Chicken rest for a few minutes. The sauce will continue to thicken slightly. Garnish with fresh chopped basil before serving. Your one-pan wonder is ready to impress!

Variations

Mediterranean Balsamic Chicken: Transform this One Pan Balsamic Chicken with Mediterranean flavors by adding ¼ cup of kalamata olives, ½ cup crumbled feta cheese, and 1 tablespoon of capers during the final few minutes of cooking. The briny olives and capers perfectly balance the sweet balsamic reduction, while the feta adds a creamy tang that elevates the entire dish.

Balsamic Chicken with Vegetables: Create a complete one-pan meal by adding vegetables that roast alongside your chicken. After searing the chicken, remove it temporarily and add 1 sliced red bell pepper, 1 sliced zucchini, and 1 small sliced red onion to the pan. Sauté for 2-3 minutes before returning the chicken and proceeding with the sauce. This creates a colorful, nutritious balsamic glazed chicken dinner with minimal additional effort.

Creamy Balsamic Chicken: For a richer version, add 1/3 cup of heavy cream to the sauce after it has reduced. Simmer for an additional 2-3 minutes until slightly thickened. This creates a luscious, creamy balsamic sauce that’s wonderful served over pasta or mashed potatoes alongside your chicken.

Storage and Serving

Properly stored in an airtight container, leftover One Pan Balsamic Chicken will keep in the refrigerator for 3-4 days. The flavor actually improves overnight as the chicken continues to absorb the balsamic sauce. To reheat, add a splash of chicken broth to a skillet, add the chicken with sauce, and warm gently over medium-low heat until just heated through to maintain moisture.

For serving, this balsamic chicken pairs beautifully with creamy mashed potatoes, which soak up the delicious sauce beautifully. For a lighter option, serve over cauliflower rice or alongside a crisp green salad dressed simply with olive oil and lemon. The sweet-tangy balsamic chicken also complements roasted vegetables like Brussels sprouts or asparagus exceptionally well.

For an elegant presentation, slice the chicken on a bias, fan it over your chosen side, and drizzle with extra sauce from the pan. Garnish with additional fresh basil and a few cherry tomatoes for a restaurant-quality presentation of your balsamic glazed chicken that’s sure to impress.

FAQs

Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this One Pan Balsamic Chicken recipe. They’re naturally more flavorful and remain juicier. Adjust cooking time accordingly—thighs typically need 2-3 minutes longer to reach the safe internal temperature of 165°F.

My balsamic sauce isn’t thickening. What am I doing wrong?
The sauce needs to simmer uncovered to reduce properly. If it’s not thickening, increase your heat slightly and allow it to simmer longer. Remember that the sauce will continue to thicken slightly as it cools.

Can I make this dish ahead of time?
Yes! This balsamic chicken reheats beautifully. Prepare as directed, then refrigerate. Reheat gently in a covered skillet with a tablespoon of water or broth to maintain moisture.

What can I substitute for honey to make this less sweet?
You can replace honey with maple syrup for a different flavor profile, or reduce to 1 tablespoon for less sweetness. For a sugar-free version, a teaspoon of monk fruit sweetener works well.

Is there a way to make this recipe dairy-free?
Good news! This One Pan Balsamic Chicken recipe is naturally dairy-free as written. Just ensure any sides you serve it with are also dairy-free if needed.

Conclusion

This One Pan Balsamic Chicken is comfort food at its finest — elegant enough for company yet simple enough for a Monday night. The perfect balance of tangy and sweet flavors wrapped around perfectly tender chicken creates a meal that feels special without requiring special effort. It’s the kind of dish that makes everyday dining feel like an occasion, proving that spectacular flavor doesn’t need to come with complicated techniques or lengthy ingredient lists. Whether you’re a cooking novice or seasoned home chef, this recipe delivers restaurant-quality results with minimal fuss and maximum flavor.

Print