One-Pan Balsamic Chicken

February 27, 2026

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One-Pan Balsamic Chicken with vegetables ready to serve.

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One-Pan Balsamic Chicken — Fast Weeknight Dinner

The first bite is sweet, tangy, and a little sticky — a perfect weeknight fix made in one pan with minimal cleanup. This one-pan balsamic chicken delivers caramelized edges and glossy glaze in about 40 minutes, and it’s the version I tightened up after testing it eight times to get the glaze and roast times balanced. I learned which veggies hold up and how to finish the sauce for a shiny coating during my time cooking at a busy bistro. The method keeps the chicken juicy while giving vegetables a roasted, slightly sweet finish. Read on for clear steps, exact temperatures, and easy swaps so you can make this on any weeknight.

Why This Recipe Works

Balsamic reduction clings to the chicken because we finish it over medium heat so it thickens without burning.
Roasting the chicken and vegetables together lets juices mingle, which flavors the veggies while keeping cook time short.
Salted early and briefly resting the chicken keeps the inside juicy while the exterior roasts to caramelization.
A quick pan-deglaze lifts browned fond (the browned bits) into the sauce for richer flavor.
Simple timing prevents overcooking: the chicken hits a safe 74°C (165°F) while the veg gets tender-crisp.

Ingredients Breakdown

Chicken: 4 boneless, skin-on or skinless chicken thighs (about 680 g / 1.5 lb) — thighs stay juicier than breasts. If using breasts, reduce cook time by 4–6 minutes and watch internal temperature.
Balsamic and sweetener: 120 ml (½ cup) balsamic vinegar + 2 tbsp (30 g) brown sugar — balsamic provides tang; sugar helps caramelize. You can use honey (same volume), but the glaze will be less molasses-like.
Olive oil: 30 ml (2 tbsp) extra-virgin olive oil — for browning and roasting. Use a neutral oil at high oven temps if your EVOO smokes.
Aromatics: 3 garlic cloves, minced (about 9 g) and 1 small shallot, thinly sliced — garlic adds depth; shallot adds sweetness when roasted.
Vegetables: 450 g (1 lb) baby potatoes (halved) and 300 g (10 oz) baby carrots or bell peppers — choose firmer veg so they roast in the same time as the chicken. If using broccoli, add it in the last 10 minutes.
Herbs & seasoning: 1 tsp (5 g) kosher salt (use ¾ tsp if using Morton’s) and ½ tsp (1 g) freshly ground black pepper; 1 tbsp (3 g) chopped fresh thyme or rosemary — herbs add aroma.
Optional butter: 15 g (1 tbsp) unsalted butter — stirred into the glaze at the end for shine and richness.
Note on salt: Use Diamond Crystal kosher salt amounts here; Morton’s is denser — reduce by roughly half if using Morton’s.
Substitution warning: Swap chicken thighs for breasts if you prefer leaner meat, but watch cooking time and internal temperature carefully to avoid dryness.

Essential Equipment

12-inch (30 cm) ovenproof skillet or rimmed baking sheet — a 12-inch skillet fits 4 thighs and veg snugly. If you only have an 11-inch, spread ingredients to avoid crowding.
Instant-read thermometer — critical for hitting 74°C (165°F) and avoiding overcook.
Tongs and a wooden spoon — for turning and scraping fond.
Small bowl and whisk — to combine the glaze.
If you lack an ovenproof skillet, use a rimmed baking sheet and finish the glaze in a small saucepan.

Step-by-Step Instructions

Makes 4 servings. Prep time 15 minutes. Cook time 25 minutes. Inactive time None. Total time 40 minutes.

Step 1: Preheat and prep the chicken

Pat the chicken dry and season both sides with 1 tsp (5 g) kosher salt and ½ tsp (1 g) black pepper. Let rest for 5 minutes while you preheat the oven to 220°C (425°F).

Step 2: Roast the potatoes briefly

Toss 450 g (1 lb) halved baby potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt. Roast on the baking sheet for 12 minutes until they start to brown and become tender when pierced with a fork.

Step 3: Sear the chicken

Heat 1 tbsp (15 ml) oil in the ovenproof skillet over medium-high heat until shimmering, about 1 minute. Sear chicken skin-side down for 3–4 minutes until deep golden; flip and sear 1–2 minutes more. Transfer to the oven with the par-roasted potatoes and other vegetables.

Step 4: Roast everything together

Arrange 300 g (10 oz) carrots and/or bell peppers around the chicken. Roast at 220°C (425°F) for 12–15 minutes, turning the pan once, until vegetables are tender and chicken reaches 74°C (165°F) internal temperature.

Step 5: Make the balsamic glaze

While the chicken roasts, whisk 120 ml (½ cup) balsamic vinegar with 30 g (2 tbsp) brown sugar, 3 minced garlic cloves, and 1 tbsp (15 ml) olive oil in a small bowl. Warm in a small saucepan over medium heat for 3–4 minutes until slightly thickened and fragrant. Remove from heat and stir in 15 g (1 tbsp) butter for shine, if using.

Step 6: Finish the pan and coat

When chicken hits 74°C (165°F), remove the skillet from the oven and transfer chicken to a plate. Pour the glaze into the hot pan and simmer for 1–2 minutes, scraping browned bits, until glossy. Return chicken and toss gently to coat, about 30 seconds.

Step 7: Rest and serve

Let the chicken rest 5 minutes so juices redistribute. Serve the chicken with roasted vegetables and spoon any remaining glaze over the top. Garnish with chopped fresh thyme or parsley.

Expert Tips & Pro Techniques

Do not overcrowd the pan — crowding steams rather than roasts. If your pan is full, roast potatoes separately.
Common mistake: over-reducing the glaze so it becomes bitter. Watch the heat and remove once it thickens slightly; it will thicken more off heat.
Want crisp skin? Pat chicken completely dry and sear in a hot pan before roasting.
Make-ahead: You can prepare the balsamic glaze up to 3 days ahead. Cool, refrigerate, and rewarm gently before using.
Professional tweak for home: Sear chicken in the skillet, then finish in the oven for even doneness and a clean pan to make the glaze.
Timing tip: If using chicken breasts, check temperature at 12 minutes; breasts cook faster and dry out if left too long.

Storage & Reheating

Refrigerator: Store cooled chicken and vegetables in an airtight container for up to 3 days. Keep sauce separate for best texture.
Freezer: Cooked balsamic chicken freezes okay for up to 2 months. Place portions in freezer-safe containers with glaze on the side. Thaw in the fridge overnight before reheating.
Reheating: Reheat covered in a 175°C (350°F) oven for 10–12 minutes until 65–70°C (150–160°F). For a crisper finish, uncover for the last 3 minutes. Avoid microwaving long-term leftovers as it softens roasted textures.

Variations & Substitutions

Balsamic glazed chicken breasts: Replace thighs with 4 boneless skinless breasts (about 680 g / 1.5 lb). Reduce roast time by 4–6 minutes and remove at 74°C (165°F) internal temp.
Sheet pan balsamic chicken with potatoes and green beans: Use 450 g (1 lb) small potatoes and add 200 g (7 oz) green beans in the last 10 minutes for tender-crisp beans. This gives a different veg mix while keeping the glaze the same.
Balsamic glazed chicken (sweeter): Use 2 tbsp (30 ml) honey instead of brown sugar for a brighter sweetness and slightly thinner glaze.
Gluten-free: This recipe is naturally gluten-free. Confirm your brown sugar and any packaged ingredients are labeled GF.
Low-sodium: Reduce added salt by half and rely on fresh herbs and lemon zest to boost flavor.

Serving Suggestions & Pairings

Simple starch: Serve alongside creamy mashed potatoes or roasted rice pilaf for a comforting plate.
Vegetables: Pair with sautéed green beans or a mixed green salad with lemon vinaigrette to cut the sweetness.
Wine & drinks: A medium-bodied red like a Merlot or a chilled Rosé balances the tangy glaze.
For a Caprese twist, top with fresh cherry tomatoes and torn mozzarella and try our balsamic chicken with caprese for a similar flavor profile.

Nutrition Information

Per serving (serving size: 1 chicken thigh with a generous portion of vegetables; makes 4 servings)

Calories: 450 kcal
Total Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 120 mg
Sodium: 560 mg
Total Carbohydrates: 28 g
Dietary Fiber: 4 g
Sugars: 12 g
Protein: 42 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often it’s overcooking. Use an instant-read thermometer and remove chicken at 74°C (165°F). Let it rest 5 minutes before serving.

Q: Can I make this without sugar?
A: Yes. Replace brown sugar with 2 tbsp (30 ml) honey or omit entirely; the glaze will be less sticky and slightly more tart.

Q: Can I double this recipe?
A: Yes — double the ingredients and use two pans so the heat circulates. Do not cram more food onto one sheet; cook in batches if needed.

Q: Can I prepare components the night before?
A: Yes. Roast the potatoes and make the glaze up to 3 days ahead. Store separately and reheat before combining with freshly roasted chicken.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat in the oven for best texture.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster — check temperature earlier to prevent dryness. Consider brining breasts for 15–20 minutes to add moisture.

Q: Is there a vegetarian version?
A: Try firm tofu or seitan: press tofu, toss with olive oil and glaze, and roast 20–25 minutes until edges are caramelized.

Conclusion

If you want another simple take on balsamic chicken, try the Baked Balsamic Chicken Recipe – Little Broken for a slightly different glaze technique. For a sheet-pan dinner with similar flavors and veggie ideas, see the Balsamic Chicken and Veggies Sheet Pan Dinner | Nosh and Nourish.