This Easy One Pan Balsamic Chicken Dinner is a breeze to make! Juicy chicken thighs are cooked with colorful veggies and a tasty balsamic sauce that brings everything together.
I love how it all cooks in one pan—fewer dishes to wash! Plus, the smell is so good you might even want to serve it for dinner guests. Who doesn’t love a simple, delicious meal?
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and moisture. If you need a lighter option, boneless, skinless thighs or chicken breasts work well too, but adjust cooking time as they cook faster.
Balsamic Vinegar: This is key for the delicious tangy flavor. If you don’t have it, red wine vinegar with a bit of sugar can be a good substitute. However, the taste won’t be quite the same.
Bell Peppers: I love using red and yellow for both sweetness and color. Feel free to swap in green peppers or even zucchini if that’s what you have on hand.
Honey or Brown Sugar: This balances the acidity of the balsamic. Maple syrup is a great alternative if you’re looking for something different or non-refined!
How Do I Get Perfectly Crispy Chicken Skin?
Getting chicken skin crispy is all about the searing process. Start by making sure your skillet is hot enough before adding the chicken. Here’s how:
- Heat the skillet over medium-high heat and add olive oil.
- Place the chicken skin side down; you should hear a sizzle! Leave it alone for a few minutes to develop a crust.
- Only flip when the skin is nice and golden. Cooking it this way ensures juicy meat beneath.
Remember, adjusting the heat is key—too high and it’ll burn, too low and it won’t crisp! Enjoy your cooking!
Easy One Pan Balsamic Chicken Dinner
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This delightful dinner will take about 10 minutes to prep and roughly 30 minutes in total for cooking, including roasting time in the oven. You’ll have a delicious meal ready in under 40 minutes—perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepping the Chicken:
First things first, preheat your oven to 400°F (200°C). While that’s warming up, grab your large oven-proof skillet. Heat the olive oil over medium-high heat. Season your chicken thighs with salt and pepper. Now, it’s time to get sizzling!
2. Searing the Chicken:
Place the chicken thighs skin side down into the hot skillet. Allow them to sear for about 5 minutes until the skin turns a beautiful golden brown and crispy. Flip the thighs and cook for another 2 minutes. When done, take the chicken out of the pan and set it aside for later.
3. Cooking the Veggies:
In that same skillet, toss in the sliced red and yellow bell peppers, red onion, and cherry tomatoes. Stir and cook for about 3-4 minutes, just until they begin to soften. Trust me, your kitchen will smell amazing!
4. Adding Flavor:
Next, add in the minced garlic and let that cook for another minute until it’s nice and fragrant. Now, stir in the balsamic vinegar, honey, and dried herbs. Keep it simmering for about 1-2 minutes to let all the flavors meld together.
5. Bringing It All Together:
Return those beautiful chicken thighs to the skillet, nestling them among the yummy veggies. Now it’s time to let the oven do its magic!
6. Roasting:
Transfer your skillet to the preheated oven and roast everything for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Final Touches:
Once done, carefully take the skillet out of the oven. If you’d like, sprinkle some fresh herbs on top to add a lovely touch. Get ready to dig in!
8. Serve:
Serve the chicken warm, spooning those delicious balsamic vegetables and sauce right over it. This one-pan meal looks fabulous and tastes even better!
Enjoy your flavorful and easy one pan balsamic chicken dinner!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs or Breasts?
Absolutely! If you prefer boneless chicken thighs or breasts, just be sure to adjust the cooking time, as they will cook faster. Check for doneness at around 15-20 minutes, ensuring the internal temperature reaches 165°F (74°C).
What Vegetables Can I Substitute?
Feel free to get creative! You can swap out the bell peppers and onions for veggies like zucchini, asparagus, or even broccoli. The key is to choose vegetables that will cook well at the same time as the chicken.
How Should I Store Leftovers?
Leftover balsamic chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prep everything in advance. Just sear the chicken and cook the veggies, then let it cool before covering it. Store in the refrigerator and when you’re ready to eat, just pop it in the oven to heat up. It might need a few extra minutes as you’ll be reheating it.
