I am excited to share how I create this dish using chicken thighs enhanced by balsamic vinegar, garlic, and Italian seasoning. Sautéed with red and yellow bell peppers plus broccoli, it awakens my senses every time. It is one of my favorite Baked Chicken And Vegetables Recipes paired with rice, pasta, or crusty bread.

Jump to Recipe

I recently tried making this one pan Balsamic Chicken recipe and it quickly became one of my favorite dinner ideas. I used 4 boneless, skinless chicken thighs along with 2 tablespoons of olive oil, a splash of 1/4 cup balsamic vinegar, and 3 minced garlic cloves, then seasoned everything with a bit of salt, pepper, and 1 teaspoon Italian seasoning.

I tossed in some sliced red and yellow bell peppers, along with 1 cup of broccoli florets and 1/2 cup of halved cherry tomatoes, which made it look as good as it tasted. I even added fresh mozzarella cheese and basil to amp up the flavors a bit.

It’s a recipe that fits right in with my go-to Baked Chicken Vegetables style and Chicken Recipes Heart Healthy ideas. I love the quick, versatile nature of this dish, perfect for those nights when you want a Famous Dinner without too much fuss.

Enjoy experimenting with it and making it your own!

Why I Like this Recipe

I recently tried out a one pan Balsamic Chicken recipe that really surprised me with how simple and delicious it was. It combines juicy chicken with a mix of colorful veggies like red and yellow bell peppers, broccoli, and even cherry tomatoes. The balsamic vinegar and Italian seasoning give it a tangy kick and depth of flavor that makes every bite interesting, and it’s all done in a single pan, which means less mess and faster cleanup. I love that I can adjust the ingredients to my taste, whether that means adding fresh basil and mozzarella for a more gourmet feel or keeping it simple with just the basics.

Here are a few reasons I really like this recipe:
1. I love how easy it is to make and clean up afterwards.
2. I’m impressed by the balance of flavors with the tangy balsamic vinegar mixed with garlic and Italian seasoning.
3. I really enjoy the burst of color from the veggies, which makes the dish not only tasty but also fun to look at.
4. I appreciate the versatility of the recipe, allowing me to serve it with rice, pasta or even crusty bread depending on my mood.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: They provide lean protein, essential for muscle repair, and they are tasty and budget friendly.
Balsamic vinegar: It makes the dish tangy, slightly sweet, and its a acidic boost that enhances flavors.
Red bell pepper: Offers fiber and vitamin C, adds crunch and sweet note to the recipe.
Broccoli florets: They are loaded with fiber and vitamins, leaving a subtle earthy flavor and health benefits.
Fresh mozzarella: Adds creamy texture, extra protein and mildly salty taste when used.

Ingredient Quantities

4 boneless, skinless chicken thighs (about 1.5 lbs)

Salt and pepper, to taste

2 tablespoons olive oil

1/4 cup balsamic vinegar

3 garlic cloves, minced

1 teaspoon Italian seasoning

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1/2 cup cherry tomatoes (halved)

Optional: 1/2 cup fresh mozzarella cheese, torn into pieces

Optional: A handful of fresh basil leaves, roughly chopped

Optional: Crushed red pepper flakes, to taste

Optional: Rice, pasta, or crusty bread (for serving)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F and season the chicken thighs on both sides with salt and pepper.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat, and sear the chicken for 2-3 minutes on each side until it gets a nice brown crust.

3. Add the minced garlic to the pan and stir it around to mix with the balsamic vinegar and Italian seasoning.

4. Arrange the sliced red and yellow bell peppers, broccoli florets, and halved cherry tomatoes around the chicken in the pan.

5. If you want a bit of heat, sprinkle some crushed red pepper flakes over the veggies now.

6. Drizzle more balsamic vinegar over everything so that the sauce coats both the chicken and the vegetables evenly.

7. Place the skillet in the oven and bake for about 20 minutes until the chicken is fully cooked, and the veggies are tender.

8. If using, sprinkle the torn fresh mozzarella cheese and chopped basil over the chicken right after you take it out of the oven, then serve with your choice of rice, pasta or crusty bread.

Equipment Needed

1. Oven (ensure it can be preheated to 400°F)
2. Large oven-safe skillet
3. Stove (for heating the skillet on medium-high)
4. Sharp knife (for slicing peppers and mincing garlic)
5. Cutting board
6. Measuring spoons and cups (for the olive oil, balsamic vinegar, and seasonings)
7. Tongs or spatula (to flip the chicken)

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yeah, you can substitute breasts for thighs, but they tend to cook faster so keep a close eye on them so they dont dry out.

Q: What if I dont have balsamic vinegar?

A: If you dont have balsamic vinegar, you can try a mix of red wine vinegar and a bit of honey to get a similar tangy-sweet flavor, though it might not taste exactly the same.

Q: Can I prep this recipe ahead of time?

A: Yes, you can marinate the chicken and veggies the night before in the balsamic mix so all the flavors really get in there, just cover it in the fridge overnight.

Q: Is this meal gluten-free?

A: The recipe here is naturally gluten-free if you serve it on its own or with gluten-free sides, but if youre eating it with pasta or bread check their labels.

Q: Can I add other veggies?

A: Definitely! Feel free to throw in your fave veggies like zucchini, mushrooms or even spinach if you want extra color and nutrients.

One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe Substitutions and Variations

If you don’t have chicken thighs, you can use chicken breasts or even drumsticks. Just keep in mind, cook times may vary.
If you’re out of balsamic vinegar, try using red wine vinegar or apple cider vinegar with a little bit of honey to balance out the flavor.
If you don’t have Italian seasoning, a mix of dried oregano, thyme, and rosemary works just fine.
If mozzarella isn’t available, feta or parmesan can be a good substitute for a different taste twist.

Pro Tips

1. Try letting the chicken marinate in some extra balsamic vinegar with garlic and Italian seasoning for at least 30 minutes before searing. It really helps lock in flavor and makes it even juicier.
2. When searing the chicken, don’t overcrowd the pan. If its too crowded, the chicken will steam instead of getting that crispy, tasty crust.
3. Keep an eye on the veggies since different ones cook at different rates. If you love a bit of a crunch, maybe add the broccoli a few minutes later than the bell peppers and tomatoes.
4. After you pull the dish out of the oven, let it rest for a couple of minutes before adding the mozzarella and basil. This way the cheese softly melts on top and the fresh basil really stands out.

One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven (ensure it can be preheated to 400°F)
2. Large oven-safe skillet
3. Stove (for heating the skillet on medium-high)
4. Sharp knife (for slicing peppers and mincing garlic)
5. Cutting board
6. Measuring spoons and cups (for the olive oil, balsamic vinegar, and seasonings)
7. Tongs or spatula (to flip the chicken)

Ingredients

4 boneless, skinless chicken thighs (about 1.5 lbs)
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1/2 cup cherry tomatoes (halved)
Optional: 1/2 cup fresh mozzarella cheese, torn into pieces
Optional: A handful of fresh basil leaves, roughly chopped
Optional: Crushed red pepper flakes, to taste
Optional: Rice, pasta, or crusty bread (for serving)

Directions

Preheat your oven to 400°F and season the chicken thighs on both sides with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat, and sear the chicken for 2-3 minutes on each side until it gets a nice brown crust.
Add the minced garlic to the pan and stir it around to mix with the balsamic vinegar and Italian seasoning.
Arrange the sliced red and yellow bell peppers, broccoli florets, and halved cherry tomatoes around the chicken in the pan.
If you want a bit of heat, sprinkle some crushed red pepper flakes over the veggies now.
Drizzle more balsamic vinegar over everything so that the sauce coats both the chicken and the vegetables evenly.
Place the skillet in the oven and bake for about 20 minutes until the chicken is fully cooked, and the veggies are tender.
If using, sprinkle the torn fresh mozzarella cheese and chopped basil over the chicken right after you take it out of the oven, then serve with your choice of rice, pasta or crusty bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 4
Calories: 400kcal
Fat: 18g
Saturated Fat: 4g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 10g
Cholesterol: 120mg
Sodium: 300mg
Potassium: 600mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 8g
Protein: 35g
Vitamin A: 700IU
Vitamin C: 60mg
Calcium: 80mg
Iron: 2mg

One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

One Pan Balsamic Chicken: Quick, Healthy, And Delicious Recipe Substitutions and Variations

Pro Tips