Honey Balsamic Chicken and Veggies
Updated Aug 08, 2024
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Quick, easy, and delicious, this honey balsamic chicken is ready in one pan in just 30 minutes, making it a perfect weeknight dinner! Juicy chicken and tender, colorful veggies are coated in a sweet and tangy homemade marinade with balsamic vinegar, honey, and dried herbs.
One-Pan Balsamic and Honey Chicken With Veggies
I always keep chicken breasts and thighs on hand in my freezer. It’s so easy to pull out and thaw for last-minute chicken dinners, like my 3-ingredient pineapple barbecue chicken, Catalina chicken, or sheet pan chicken. Today’s honey balsamic chicken is another back-pocket recipe that comes together in one pan in 30 minutes. The combination of savory chicken, crisp-tender vegetables, and the rich, caramelized balsamic glaze is so good.
This is a twist on my original balsamic chicken recipe, with the addition of sweet honey, and it’s cooked on the stove instead of grilled. I cook a side of vegetables right in the pan (broccoli and tomatoes, but you can use anything that is in season). Let’s get cooking!
What Makes This Honey Balsamic Chicken Recipe So Good
- Quick-cooking and with easy ingredients, this chicken recipe is great for everyday dinners, while the flavors are impressive enough for entertaining.
- The chicken and a side of your favorite vegetables cook in the same skillet, so there’s only one pan to clean afterward.
- Have dinner on the table in 30 minutes. Just add a side of rice, pasta, or mashed potatoes for a well-rounded, low-carb meal.
- This honey balsamic chicken is easily adaptable: You can make it with chicken breasts or thighs, and change up the vegetables and flavors to suit.
What You’ll Need
Here are the simple ingredients needed to make this sweet balsamic and honey chicken. See the recipe card below for the exact recipe amounts.
- Olive Oil – For searing and sautéeing. You can also use avocado oil or canola oil.
- Chicken – I use boneless, skinless chicken breasts, but boneless, skinless chicken thighs are also great.
- Balsamic Vinegar – Adds a rich, tangy flavor to the sauce. Red wine vinegar or apple cider vinegar can also work, though it alters the flavor profile.
- Honey – Adds sweetness and balances the tanginess of the balsamic vinegar. Maple syrup or agave nectar are good alternatives.
- Dried herbs – Dried rosemary and thyme, or any dried herbs you like. Dried oregano or dried basil are good options, or you can use Italian seasoning. You can also make this dish with fresh herbs. In this case, you’ll need two to three times as much as dried.
- Vegetables – I chose broccoli florets and grape tomatoes. You can use other vegetables with similar cooking times, such as cauliflower, mushrooms, bell peppers, asparagus, and zucchini (or give slower-cooking veggies a head start).
Tips for Pan-Searing Chicken
- Cook until it’s easy to flip. Chicken breasts are ready to flip when they release easily from the pan. This usually takes about 6-7 minutes per side.
- Don’t move the chicken too much. The key to a perfect sear is to place the chicken in the pan and not touch it. Let it sear and cook, and try not to move it around.
- How to tell when chicken is done: Chicken is cooked when the internal temperature reads 165ºF, and the juices run clear.
What to Serve With Honey Balsamic Chicken
If you’re looking for a heartier meal, you can easily serve this juicy balsamic glazed chicken and vegetables with any of the following.
- Potato side dishes: I love these crispy smashed potatoes and hassleback potatoes.
- More veggies: To keep things light and fresh, add a side of roasted asparagus, carrots and green beans, or a vibrant tomato and cucumber salad.
- Pasta: Serve the chicken and veggies over a bed of couscous or garlic butter pasta.
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Honey Balsamic Chicken
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
For the Honey Balsamic Sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ¼ cup honey
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Vegetables
- 4 cups broccoli florets
- 3 to 4 cups grape tomatoes, halved
Instructions
- Prep. Heat skillet over medium-high heat. Add oil and swirl to coat.
- Cook the chicken. Season chicken breasts with salt and pepper, and add them to the skillet, rounded side down. Cook for about 7 minutes, or until you can easily flip it over. Turn chicken over and reduce the heat to medium. Cook for 6 more minutes, or until cooked through and the juices run clear.
- Make the honey balsamic sauce. In the meantime, combine the balsamic vinegar, oil, honey, and seasonings in a small bowl and whisk to combine.
- Coat the chicken. Add half of the honey balsamic mixture to the skillet and turn the chicken to coat. Remove the chicken from the skillet to a serving platter, and cover to keep warm.
- Cook the vegetables. Add broccoli and tomatoes to the skillet and cook for about 3 to 4 minutes, or until the broccoli is crisp-tender. Remove veggies from skillet.
- Finish and serve. Return the skillet to the heat and stir in the remaining honey balsamic sauce. Cook and stir for about 1 minute, scraping up all the browned bits from the bottom of the skillet. Drizzle the honey balsamic sauce over the chicken and vegetables, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Honey Balsamic Chicken
Gather your ingredients and let’s whip up this delicious, easy honey balsamic chicken recipe.
- Cook the chicken. Season the chicken with salt and pepper, and swirl a little olive oil in a preheated skillet. Place the chicken breasts in the skillet, rounded side down. Cook for 7-6 minutes per side, until done.
- Add the honey balsamic sauce. While the chicken is cooking, whisk together the balsamic vinegar, olive oil, honey, dried thyme, and rosemary. Pour half of the honey balsamic sauce into the skillet with the chicken, saving the rest for now. Turn the chicken over to coat it in the sauce. Then, move the chicken breasts to a plate and cover them to keep warm.
- Cook the vegetables. Next, add the broccoli florets and halved grape tomatoes to the same skillet. Cook the veggies for 3-4 minutes, or until the broccoli is crisp-tender. Transfer the vegetables to the plate with the chicken.
- Finish the sauce. Now, return the skillet to the heat. Pour in the remaining honey balsamic sauce. Cook, stirring, for about 1 minute, scraping up all the browned bits from the bottom of the skillet.
- Serve. Finally, drizzle the honey balsamic sauce over the chicken and vegetables. Enjoy!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover honey balsamic chicken and veggies in an airtight container in the fridge for up to 3 days. This is actually a great meal prep recipe if you portion the chicken and veggies into meal prep containers with cauliflower rice!
- Reheat the honey balsamic chicken (with or without the vegetables) in a skillet over low heat, or in the microwave until hot throughout.
- Freeze. I’d suggest freezing the cooked chicken without the vegetables whenever possible. Store the chicken in a freezer bag or freezer-safe container. Freeze for up to 2 months and thaw the chicken in the fridge before reheating.
This looks amazing! And you just can’t beat a one skillet meal. 🙂
A great healthy dinner option. These flavors sound fantastic!
This sounds amazing! I love balsamic anything!
Looks delicious and so easy to make! !
Such a delicious one pan meal!
for the chicken it says 1 tbsp olive oil and for the sauce it says 2 tbsp extra virgin olive oil – cant I use the extra virgin olive oil for both?
Hi!
While you can definitely cook the chicken with extra virgin olive oil, know that it does have a lower smoke point than many other oils, which means it burns quicker than other oils. This is why you see extra virgin olive oil in most salad dressings recipes and sauces, but olive oil for cooking. Again, it’s still OK to cook with extra virgin olive oil, but it does burn at a lower temperature. Hope this helps! 🙂
better even than a sheet pan, because it’s just smaller and don’t have to turn on the oven, just a burner, this is another of those “why didn’t I think of that?” recipes, thank you, I already make these separately so why not in one skillet, nice