Ready in: 1 hour · Serves: 4 · Technique: Baked · Storage: Store in an airtight container for up to 3 days.Quick Answer
This One-Pan Balsamic Chicken is a cozy dish perfect for holiday gatherings, featuring marinated chicken and vibrant vegetables baked together for an easy, comforting meal.As the crisp autumn air begins to settle in New York City, I often find myself excitedly prepping cozy meals that bring warmth to my kitchen. One recipe that has quickly become a staple in my household is this One-Pan Balsamic Chicken. The promise of juicy chicken seasoned to perfection and vibrant vegetables glazed in a tangy balsamic reduction creates a meal that screams comfort and togetherness. Perfect for Thanksgiving gatherings or casual Christmas dinners, this dish is not just easy but impressively delicious.
A Cozy Holiday Treat
Why You'll Love This Recipe
- One-pan convenience: Minimal cleanup means you can enjoy your meal and time with loved ones without the hassle of washing numerous dishes.
- Flavorful marinade: The balsamic vinegar, honey, and spices create a mouthwatering glaze that enhances the chicken and vegetables.
- Versatile and customizable: Easily swap in seasonal vegetables or adapt the recipe for different tastes and occasions.
- Perfect for gatherings: Impress your family and friends with a dish that's both visually appealing and delightfully tasty.
- Healthy and satisfying: Packed with lean protein and vibrant veggies, this dish is wholesome without sacrificing flavor.
Ingredients
For this recipe, make sure you have the following:
- 4 boneless skinless chicken breasts
- 1 cup of balsamic vinegar
- 2 tablespoons of honey
- 1 tablespoon of Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and black pepper, to taste
- 2 tablespoons of olive oil
- 2 cups of cherry tomatoes, halved
- 1 bell pepper, sliced (I often use a vibrant red or yellow for color)
- 1 medium red onion, sliced
- Fresh basil, for garnish
How to Make One-Pan Balsamic Chicken (Step-by-Step)
This dish is not only easy to prepare but also impressively delicious, making it perfect for any gathering.
Step 1: Marinate the Chicken
In a large bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and black pepper until the mixture is glossy and well combined. Add the chicken breasts, ensuring they are fully coated. Cover and let them marinate for at least 30 minutes-though I often leave mine for a few hours in the fridge to enhance the flavor even more.
Step 2: Prep the Pan
Preheat your oven to 400°F (200°C). In a large oven-safe skillet-preferably a 12-inch cast-iron skillet for optimal heat distribution-heat the olive oil over medium heat until it's shimmering.
Step 3: Sear the Chicken
Remove the chicken from the marinade (but don't discard the marinade) and add it to the hot skillet. Sear for about 4-5 minutes on each side, letting it develop that beautiful golden-brown crust. I love how the rich aroma fills the kitchen at this stage; it's a sign of great things to come!
Step 4: Add Vegetables
Once seared, add the halved cherry tomatoes, sliced bell pepper, and red onion around the chicken in the skillet. Pour the reserved marinade over everything. The colors of the veggies contrast beautifully with the chicken, creating an inviting scene.
Step 5: Bake the Dish
Transfer the skillet to the preheated oven and bake for 20-25 minutes. You'll know it's done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. The balsamic glaze becomes a delightful sticky coating-absolutely mouthwatering!
Step 6: Serve
Remove from the oven and let the dish sit for a few minutes. Garnish with fresh basil before serving. I love to serve this with a side of creamy mashed potatoes or over a bed of fluffy quinoa to soak up all the delicious sauce.
Common Mistakes to Avoid
- Rushing the Marinade: Don't skip or rush the marination period; allowing the chicken to soak in the flavors makes a significant difference.
- Overcrowding the Pan: Make sure the chicken and vegetables have enough space in the skillet. Overcrowding can steam the ingredients rather than roast them beautifully.
- Skipping the Searing: Searing the chicken is crucial for developing flavor. Don't skip this step for a truly tasty result.
Tips and Tricks for Success
- For extra depth of flavor, try adding a splash of red wine to the marinade.
- This dish can easily be customized with seasonal vegetables-think Brussels sprouts or butternut squash as winter approaches!
- Leftovers can be shredded and used in salads or wraps for an easy next-day meal.
Variations
- Add a splash of red wine to the marinade for extra depth.
- Substitute other seasonal vegetables like Brussels sprouts or butternut squash.
- Use chicken thighs instead of breasts for a juicier option.
How to Serve
- Serve with a side of creamy mashed potatoes.
- Pair with fluffy quinoa to soak up the delicious sauce.
- Garnish with fresh basil for added flavor and presentation.
Make Ahead and Storage
- Make Ahead: Marinate the chicken in advance and store it in the fridge for up to 24 hours.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or on the stovetop to maintain moisture.
- Freezing: This dish can be frozen; store in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Recipe Notes / What I Learned
Creating such a flavorful dish from just one pan was a real revelation for me. The meal not only provides a delightful taste but also presents beautifully, making it perfect for those upcoming holiday feasts! I'll surely be revisiting this recipe for my Thanksgiving and Christmas dining tables.Yield and Serving Size
Yield: 4 servings · Serving Size: 1 chicken breast with vegetablesNutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 35g protein · 20g carbs · 15g fat
Recipe by:
One-Pan Balsamic Chicken for Cozy Gatherings
Ingredients
Equipment
Method
- In a large bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and black pepper until combined. Add chicken and marinate for at least 30 minutes.
- Preheat your oven to 400°F (200°C) and heat olive oil in a large oven-safe skillet over medium heat.
- Sear the marinated chicken for about 4-5 minutes on each side until golden-brown.
- Add the cherry tomatoes, bell pepper, and red onion around the chicken and pour reserved marinade over everything.
- Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven, let sit for a few minutes, and garnish with fresh basil before serving.
Notes
FAQs
1. Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken, but be sure to adjust the cooking time accordingly to ensure the chicken is fully cooked through.
2. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 30 minutes, but ideally, leave it in the refrigerator for a few hours or overnight.
3. Can I substitute balsamic vinegar with another type?
While balsamic vinegar offers a unique flavor, you can substitute it with red wine vinegar or apple cider vinegar, but the taste will differ slightly.
4. What vegetables can I add to this recipe?
You can customize this recipe with seasonal vegetables like Brussels sprouts, butternut squash, or zucchini. Just make sure they have similar cooking times.
5. How do I store leftovers properly?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to ensure the chicken stays moist.
