This Easy One Pan Balsamic Chicken Dinner is a simple and tasty way to enjoy a meal. Juicy chicken thighs are cooked with colorful veggies and drizzled with tangy balsamic sauce. Yum!
The best part? Cleanup is a breeze since everything is made in one pan. I love making this on busy nights when I want something delicious without too much fuss. Give it a try!
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless thighs as they stay juicy during cooking. If you want a lighter option, chicken breasts work too. For a beef alternative, try seared pork chops.
Bell Peppers: Red and yellow peppers add a nice sweetness and color. You can swap them for green peppers, which are less sweet. Zucchini or carrots could also work well if you’re looking for a change.
Baby Potatoes: These are perfect for baking since they cook quickly. If you don’t have baby potatoes, use regular potatoes cut into smaller pieces or try sweet potatoes for a different flavor.
Balsamic Vinegar: It gives a tangy sweetness. If you need a substitute, red wine vinegar or apple cider vinegar mixed with a little sugar can work, though the flavor profile will change slightly.
Honey: I love using honey for its natural sweetness, but you can use brown sugar for similar results. If you prefer a sugar-free option, consider using agave syrup or a sugar substitute.
How Do I Get the Chicken Perfectly Cooked?
Getting your chicken just right can be tricky, but here’s how to ensure it’s juicy and cooked through. First, sear the chicken thighs on medium-high heat for the best browning.
- Heat oil in a pan until shimmering.
- Cook the chicken thighs for about 3-4 minutes on each side until golden brown.
- Don’t overcrowd the pan; give them space to cook well.
- After searing, finish cooking in the oven. Aim for an internal temperature of 165°F (74°C) for safety.
- Rest the chicken for a few minutes before serving to let the juices settle.
Following these steps will help you achieve delicious chicken every time!
Easy One Pan Balsamic Chicken Dinner
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 8 ounces baby potatoes, halved or quartered if large
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Easy One Pan Balsamic Chicken Dinner takes about 10 minutes to prep and 25-30 minutes to cook. In total, you’ll need around 40 minutes to have this flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will ensure everything cooks evenly once it goes in the oven.
2. Season the Chicken:
Take your chicken thighs (or breasts) and season them generously with salt and pepper on both sides. This step is essential for flavor!
3. Sear the Chicken:
In a large oven-safe skillet or pan, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs. Sear for about 3-4 minutes on each side until they are golden brown. Then, remove the chicken from the pan and set it aside on a plate.
4. Cook the Vegetables:
In the same pan, add the halved baby potatoes, sliced red and yellow bell peppers, and sliced red onion. Cook the veggies for about 5 minutes, stirring occasionally, until they start to soften. This adds wonderful flavor to the dish!
5. Add Garlic:
Add the minced garlic to the pan and cook for another 30 seconds, or until fragrant. Be careful not to let it burn!
6. Prepare the Balsamic Sauce:
In a small bowl, whisk together the balsamic vinegar, honey (or brown sugar), and dried Italian herbs. This tasty mixture is what brings everything together!
7. Combine and Nestle:
Pour the balsamic mixture over the vegetables in the pan, stirring to coat them evenly. Then, nestle the seared chicken thighs on top of the veggies.
8. Bake:
Transfer the pan to the preheated oven and bake for about 20-25 minutes. You want the chicken to be cooked through (internal temperature of 165°F or 74°C) and the potatoes to be tender.
9. Serve:
Once done, remove the pan from the oven. Garnish your delicious dish with chopped fresh parsley and serve warm. Enjoy every bite of your flavorful, easy one-pan balsamic chicken dinner!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in place of thighs. Just keep in mind that breasts can dry out more easily, so be sure to check for doneness and avoid overcooking.
What If I Don’t Have Baby Potatoes?
No worries! You can substitute with regular potatoes (cut into small pieces) or even use sweet potatoes for a different flavor. Just ensure they’re cut small enough to cook through in the same time as the chicken.
Can I Make This Recipe in Advance?
Yes, you can prepare the veggies and marinate the chicken in advance. Store them separately in the fridge for up to a day. Just cook everything together when you’re ready for a quick dinner!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of water or broth if needed to keep it moist.
