Balsamic Chicken and Vegetables Recipe
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 RecipePrint Pin Rate
- 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.