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Balsamic Chicken and Vegetables Recipe – This quick and easy one pan balsamic chicken recipe is perfect for weeknight supper or easy entertaining! Ready and on the table in less than 30 minutes!
The flavors in this Balsamic Chicken and Vegetables recipe are the perfect combination of savory with a hint of sweetness from the honey and balsamic vinegar and a slight kick of spiciness from the red pepper flakes and is a dish that I could eat on repeat and never tire of!
Thankfully, it couldn’t get much easier to make or quicker to cook! I don’t know about you, but those three things – great taste + easy + quick = my favorite!!!
Since everything cooks in one skillet, that means easier cleanup, too! And you know what? It is kind of hard to beat that in my book! 🙂
If you love my balsamic beef recipe that I make in the slow cooker or pressure cooker, then I think you are just going to really want to give this easy skillet recipe a try soon! You’ll find that the balsamic mixture is the same and one that everyone just loves!
For this recipe, I use chicken thighs, but if you prefer chicken breasts or other cuts of chicken, they work wonderfully as well. You’ll just want to adjust the cooking time to make sure that the chicken is cooked throughout and reaches an internal temperature of 165º F when checked with an internal temperature probe. I also mention to use bone-in, skin-on chicken in the recipe. If you prefer, you can absolutely use boneless and skinless.
You’ll want to begin by mixing together your balsamic vinegar mixture that you’ll add to the chicken and vegetables when cooking. You can definitely do this step ahead of time and store in an airtight container in the refrigerator until time for use. You’ll just want to remove it from the refrigerator as your chicken is cooking and give it a good stir to mix again right before using. The flavors in my balsamic mixture are amazing and are the key to this dish, I think.
Another make-ahead tip is to go ahead and prep your vegetables. This can be done a day or so in advance as well. I like to go ahead and cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. That way, I can quickly add them to the skillet once the chicken has browned on both sides and it sure makes that quick and easy balsamic chicken recipe even easier (and quicker!).
Once you’ve added your vegetables to the skillet, pour your balsamic mixture over the chicken and vegetables. It will coat them and get thicker as it cooks. Now, cover the skillet and let cook until the vegetables are fork tender and the chicken is cooked through and registers 165º F when checked with an internal probe.
I like to take a spoon and then drizzle the balsamic mixture back onto the vegetables and chicken from where it has cooked before serving.
Oh my goodness! So delicious!
You’ll then want to season your balsamic chicken and vegetables with salt and pepper to taste.
Here’s my Balsamic Chicken and Vegetables recipe. I hope you love it as much as we do!
Balsamic Chicken and Vegetables Recipe
- 1/4 cup balsamic vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons soy sauce or liquid aminos
- 1 1/2 teaspoons honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 4 -6 chicken thighs bone-in, skin on
- 2 medium zucchini cut into spears
- 4 medium whole carrots
- 4 ounces whole mushrooms
- 2 cloves garlic chopped
- Salt and pepper to taste
- In a 2-cup measuring cup, mix together balsamic vinegar, Worcestershire sauce, soy sauce or aminos, honey, red pepper flakes, and garlic. Set aside.
- Add olive oil to 12-inch skillet over medium heat. Place chicken thighs in the skillet and cook until both sides are browned, about 5 minutes per side.
- Add vegetables to skillet. Pour balsamic mixture over the chicken and vegetables. Cover and cook on medium to medium low until thighs reach a temperature of 165º F, about 15 minutes.
- Add salt and pepper to taste and serve.
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What is liquid amino? I can’t have soy sauce, because I have a thyroid problem. Some times a recipes has an item that is not used here in the US. I live in Texas. I just made your Butternut Squash Chili. We loved it. Thank you. Dianna Blumrick
Soy and I aren’t the best of friends of either! 🙂 I’ve been using coconut aminos in place of soy sauce in dishes like this that call for soy sauce for a while and absolutely love it. If someone can’t use soy, the coconut aminos make a great replacement, I think. For a while, I could only find it online, but recently have even found it in my small-town grocery store! Here’s a link to it on Amazon so that you can see more about it: Coconut Aminos
I look forward so much to reading recipes from Robyn’s blog and trying them out. Recipe for Balsamic Chicken and Veg was delicious, very easy and quick to make and a great hit in our home. Even since my daughter returned from Oklahoma on a college exchange last year we have loved reading and trying out Southern recipes and have relived her amazing experience every time and it keeps it alive for all of us. This year we will celebrate Thanksgiving, although we have never done this before being from a different country, but we will join in the celebrations and relish all the beautiful recipes and traditions that go hand in hand with it. Many thanks.
It is so nice to meet you and I’m just thrilled that you and your family are enjoying the recipes! Congratulations to your daughter on her wonderful experience through college exchange. I know that you are so proud of her, but so excited that she is home! Thank you again for your sweet comment! xo
Just so you know I have cooked this dish twice since you posted it. My family love it.
This was so good and also so easy to cook. We followed the recipe exactly, except to substitute quartered onions for the zucchini. We doubled the recipe so we could use a whole pack of thighs. The leftovers, which we stored in the dutch oven and reheated for 30 minutes on a medium burner, were even better. This will be a dish we make again and again. Thanks so much for sharing it!
I’m so glad you enjoyed it, Mel! Thanks!
Quick question. I am planning to make this tonight and was wondering if the vegetables have to be sautéed or cooked prior? Well adding them to the pan and letting them simmer for 15 minutes cook them through?
They do get done for me when I cook them according to the recipe. I hope you enjoy it! xo
Could you post nutrition amounts for this recipe?
Sounds delicious! Could you substitute boneless, skinless chicken breasts? That is what I have thawing in the fridge.
You can use boneless, skinless chicken breasts, Joanna. Just make sure the internal temperature reaches 165º F. Hope you enjoy!