Weeknights call for simple cooking that still feels special. This one pan balsamic glazed chicken hits that sweet spot. It’s savory, slightly sweet, and tangy, with caramelized edges and juicy meat.
Everything happens in one skillet, so cleanup is easy. Serve it with roasted potatoes, rice, or a crisp salad, and you’ve got a complete meal without breaking a sweat.
What Makes This Recipe So Good
This recipe is all about balance and simplicity. The glaze blends balsamic vinegar, honey, and garlic for a rich, glossy finish that clings to the chicken.
It cooks in one pan, so you build flavor quickly and avoid a mountain of dishes.
- Fast and fuss-free: Dinner on the table in about 30 minutes.
- Big flavor, few ingredients: Pantry staples do the heavy lifting.
- Versatile: Works with chicken thighs or breasts, bone-in or boneless.
- One pan magic: Sear, simmer, and glaze all in the same skillet.
- Meal prep friendly: Reheats well and tastes great the next day.
Ingredients
- 1.5–2 pounds chicken thighs (boneless, skinless) or chicken breasts, patted dry
- 1 tablespoon olive oil (plus more as needed)
- 1 small onion, thinly sliced (optional but recommended)
- 3 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 2–3 tablespoons honey (adjust to taste)
- 1 tablespoon soy sauce or tamari (adds depth and saltiness)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon red pepper flakes (optional for gentle heat)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Lemon wedges, for finishing (optional but brightens everything)
How to Make It
- Season the chicken. Pat the chicken dry with paper towels. Season both sides with salt and black pepper. This helps the sear and balances the glaze.
- Make the glaze. In a small bowl, whisk together balsamic vinegar, honey, soy sauce, Dijon, oregano, and red pepper flakes.
Taste and adjust sweetness or tang to your liking.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear 3–4 minutes per side until golden brown.
Transfer to a plate; it’s fine if it’s not fully cooked yet.
- Soften the onions. If using, add sliced onions to the pan with a pinch of salt. Cook 2–3 minutes, stirring, until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.
- Deglaze with the glaze. Pour the balsamic mixture into the pan, scraping up browned bits.
Bring to a gentle simmer.
- Finish the chicken in the glaze. Return the chicken and any juices to the pan. Reduce heat to medium-low and simmer 5–8 minutes, flipping once, until the chicken is cooked through and the sauce is glossy and slightly thickened.
- Adjust and glaze. If the sauce is thin, let it simmer another minute. If too thick, splash in a tablespoon of water.
Taste and adjust salt, pepper, or honey.
- Serve. Garnish with chopped herbs. Squeeze a little lemon over the top for brightness. Spoon extra glaze over the chicken and your sides.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container (with extra sauce) for up to 3 months.
Thaw overnight in the fridge.
- Reheating: Warm gently in a covered skillet over low heat with a splash of water to loosen the glaze. Microwave in short bursts, stirring the sauce between intervals.
Why This is Good for You
Chicken provides lean protein to keep you full and support muscle health. Balsamic vinegar brings polyphenols, which are antioxidants that support overall wellness.
Using olive oil adds heart-healthy fats.
You can keep sodium in check by controlling the soy sauce and seasoning. Pairing this with vegetables—like sautéed green beans or roasted broccoli—makes it a balanced, satisfying meal.
What Not to Do
- Don’t overcrowd the pan. If the chicken is packed too tightly, it will steam and won’t brown well. Work in batches if needed.
- Don’t skip drying the chicken. Moisture blocks browning.
A quick pat dry makes a big difference.
- Don’t crank the heat too high for the glaze. High heat can burn the honey and garlic. Keep it to a gentle simmer.
- Don’t forget to taste and adjust. Your balsamic might be more or less tart. Balance with a bit more honey or a splash of water.
- Don’t walk away. The sauce thickens fast in the last minute.
Stay close to avoid over-reducing.
Variations You Can Try
- Bone-in thighs: Sear as directed, then simmer covered 10–12 minutes before uncovering to thicken the sauce.
- Garlic mushroom version: Add 8 ounces sliced mushrooms with the onions for extra umami and volume.
- Maple instead of honey: Maple syrup brings a deeper, earthy sweetness. Use the same amount.
- Herb-forward: Add fresh thyme sprigs to the pan while simmering for a fragrant twist.
- Spicy balsamic: Increase red pepper flakes or swirl in a bit of Calabrian chili paste.
- Sheet pan option: Toss chicken and onions with the glaze. Roast at 425°F (220°C) for 18–22 minutes, basting once, until cooked and glossy.
- Veggie boost: Add halved cherry tomatoes or thin green beans in the last 5 minutes of simmering.
FAQ
Can I use chicken breasts instead of thighs?
Yes.
Slice large breasts horizontally into cutlets for even cooking. Sear 2–3 minutes per side and finish in the sauce until just cooked through. Keep an eye on doneness to avoid drying out.
How do I know when the chicken is done?
Use an instant-read thermometer.
The internal temperature should reach 165°F (74°C). If you don’t have one, slice into the thickest piece; the juices should run clear and the center should be opaque.
My sauce isn’t thickening. What should I do?
Simmer a little longer over medium-low heat, stirring occasionally.
If it’s still thin, remove the chicken and reduce the sauce for 1–2 minutes, then return the chicken to coat.
Is there a substitute for soy sauce?
Use tamari for gluten-free or coconut aminos for a soy-free option. You may need a pinch of extra salt if using coconut aminos since it’s sweeter and less salty.
What should I serve with it?
It’s great with mashed or roasted potatoes, rice, polenta, or buttered noodles. For veggies, try roasted Brussels sprouts, steamed green beans, or a simple arugula salad with Parmesan.
Can I make it without honey?
Yes.
Maple syrup works well, or use brown sugar. For a lower-sugar version, reduce the sweetener to 1 tablespoon and add a small knob of butter at the end for richness.
Can I make it ahead?
Absolutely. Cook as directed, cool, and store with the sauce.
Reheat gently with a splash of water. The flavors often deepen overnight.
Final Thoughts
One pan balsamic glazed chicken is the kind of recipe that earns a permanent spot in your weeknight rotation. It’s fast, full of flavor, and flexible enough to match whatever you have on hand.
With a glossy, tangy-sweet sauce and tender chicken, it feels special without being fussy.
Make it once, and you’ll memorize the steps. Keep balsamic, honey, and Dijon in your pantry, and you’re never far from a satisfying dinner. Add your favorite sides, garnish with fresh herbs, and enjoy a meal that tastes like you spent all afternoon—without actually doing it.
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