It is 6pm and you need dinner on the table fast. This One Pan Balsamic Chicken is the answer to your busy evening. It brings fresh, bright flavors to your kitchen without any stress.
You will love how the sweet glaze coats every bite. It is a healthy choice that feels like a treat. This recipe is a fresh start for your weekly meal rotation.
Why You’ll Love This Recipe
This dish is a total winner for anyone who hates doing dishes. You only need one single skillet for the entire meal. That means you spend less time cleaning and more time relaxing. It is perfect for a busy spring weeknight.
The combination of honey and balsamic vinegar creates a restaurant-quality sauce. Your family will think you spent hours in the kitchen. It is a budget-friendly way to eat well every day. Even picky eaters love the sweet and tangy flavor.
Easy Cooking Steps
Making this meal is incredibly simple and straightforward. You start by getting a beautiful golden sear on the chicken. Then, you toss the vegetables right into the same pan. The sauce thickens up quickly into a glossy glaze.
You do not need any fancy equipment for this recipe. A basic large skillet is all it takes to succeed. Beginners can make this with complete confidence the first time. It is a foolproof way to serve a balanced meal.
Ingredients You’ll Need
These simple ingredients are likely already in your pantry or fridge.
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh thyme leaves
Step-by-Step Directions
- Season chicken breasts evenly with salt and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for approximately 6 minutes per side.
- Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Incorporate green beans and cherry tomatoes into the skillet.
- Sauté for 5 minutes until the vegetables are tender-crisp.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Whisk together balsamic vinegar and honey, then pour into the skillet.
- Bring to a simmer and cook for 3 minutes to reduce the glaze.
- Return the chicken to the skillet and coat thoroughly with the sauce.
- Garnish with fresh thyme leaves and serve immediately.
Best Ways to Enjoy It
Serve this dish warm directly from the skillet for a rustic feel. It looks beautiful when the bright red tomatoes pop against the glaze. You can pair it with a side of fluffy quinoa. A slice of crusty bread is also perfect for dipping.
For a complete meal, try it over a bed of brown rice. The rice will soak up all that delicious balsamic sauce. It is a wonderful choice for a healthy reset. Enjoy it with your family around the dinner table tonight.
Storage & Reheating
You can store any leftovers in an airtight container for three days. Keep them in the refrigerator to maintain the best texture. This recipe is great for meal prep lunches the next day. The flavors often deepen after sitting overnight.
To reheat, place everything back in a skillet over low heat. Add a splash of water if the sauce is too thick. You can also use a microwave for a quick lunch option. Avoid overheating so the chicken stays tender and juicy.
Tips for Best Results
- Use a meat thermometer to ensure chicken is perfectly cooked.
- Do not crowd the pan so the chicken sears properly.
- Choose a high-quality balsamic vinegar for the richest flavor profile.
- Trim the ends of your green beans for a cleaner look.
- Pat the chicken dry with paper towels before seasoning it.
- Add a pinch of red pepper flakes for a tiny kick.
- Use fresh thyme instead of dried for a garden-fresh aroma.
- Double the glaze if you love extra sauce for your rice.
Ways to Switch It Up
- Swap green beans for fresh asparagus during the spring season.
- Use maple syrup instead of honey for a different sweetness.
- Try chicken thighs if you prefer darker, juicier meat.
- Top with a sprinkle of creamy feta cheese before serving.
Common Questions
Can I use frozen green beans?
Yes, you can use frozen beans if you are in a pinch. However, fresh beans provide a much better tender-crisp texture. If using frozen, thaw and pat them dry first.
Is this recipe gluten-free?
This recipe is naturally gluten-free as written. Always check your balsamic vinegar label to be 100% sure. It is a safe and healthy option for many diets.
I hope this easy one-pan meal makes your busy weeknights much smoother. There is nothing better than a healthy dinner that the whole family loves. Happy cooking!
— Lidia
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 0.5 cup balsamic vinegar
- 2 tablespoons hone y
- 1 tablespoon minced garlic
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh thyme leaves
Instructions
- Season chicken breasts evenly with salt and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
- Incorporate green beans and cherry tomatoes into the skillet, sautéing for 5 minutes until tender-crisp.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Whisk together balsamic vinegar and honey in a small bowl, then pour the mixture into the skillet.
- Bring the liquid to a simmer and cook for 3 minutes until the sauce reduces into a thick glaze.
- Return the chicken and any resting juices to the skillet, coating the meat and vegetables thoroughly with the glaze.
- Garnish with fresh thyme leaves and serve immediately.
