Description
This one-pan balsamic glazed chicken and vegetables is a simple, flavor-packed weeknight dinner. Juicy chicken thighs and crisp-tender vegetables are coated in a glossy balsamic glaze, all cooked in a single skillet in under 30 minutes. The sweet tang of balsamic vinegar, Dijon mustard, and honey creates a perfect sauce for this easy meal.
Ingredients
Scale
- For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Chicken and Vegetables:
- 3 tablespoons olive oil, divided
- 1 pound firm vegetables (e.g., baby carrots, sliced baby Yukon potatoes, halved Brussels sprouts, or broccoli florets)
- 1 1/2 to 2 pounds boneless, skinless chicken thighs (about 6 pieces)
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper, divided
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the balsamic glaze: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
- Prepare the vegetables: If using potatoes, cut them into bite-sized pieces. Halve Brussels sprouts if large. Ensure all vegetables are cut to a similar size for even cooking.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper, divided.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the firm vegetables and cook, stirring occasionally, for 5-7 minutes until they begin to soften and brown slightly. Remove vegetables from the skillet and set aside.
- Sear the chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned chicken thighs in a single layer. Sear for 3-4 minutes per side until golden brown.
- Combine and glaze: Return the cooked vegetables to the skillet with the seared chicken. Pour the prepared balsamic glaze evenly over the chicken and vegetables.
- Bake: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender. The glaze should be thickened and caramelized.
- Rest and serve: Let the skillet rest for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Ensure all vegetables are cut to a similar size for even cooking.
- For best results, use boneless, skinless chicken thighs as they stay moist.
- Adjust baking time based on the thickness of your chicken thighs and the type of vegetables used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg