One Pan Balsamic Chicken
A savory dish featuring juicy chicken thighs and vibrant vegetables, all infused with a rich balsamic glaze, perfect for busy weeknights or cozy family gatherings.
Ingredients
Marinade
- 1 cup balsamic vinegar This fragrant vinegar brings depth and acidity.
- 2 tablespoons honey Adds sweetness and caramelizes during baking.
- 3 cloves garlic, minced Infuses the dish with a warm, inviting scent.
- 1 teaspoon Italian seasoning A blend of herbal notes that adds complexity.
- 1 tablespoon olive oil Extra virgin for richness.
- Salt and pepper, to taste Essential seasonings.
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Juicy and full of flavor.
- 1 cup cherry tomatoes, halved Adds flavor and color.
- 1 cup bell peppers, sliced Provides crunch and vibrancy.
- 1 cup asparagus, trimmed Adds nutrition and looks great.
Instructions
Preparation
- In a bowl, whisk together the balsamic vinegar, honey, minced garlic, Italian seasoning, olive oil, salt, and pepper until well combined.
- Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over them, ensuring they are well-coated. Seal the bag or cover the dish and marinate for at least 30 minutes, or up to 2 hours.
- Preheat the oven to 400°F (200°C).
Cooking
- In a large oven-safe skillet, arrange the marinated chicken thighs in the center and surround them with halved cherry tomatoes, sliced bell peppers, and asparagus.
- Pour any remaining marinade over the skillet and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- For a crispy finish, switch your oven to broil for the last 2–3 minutes.
- Remove from the oven and let it rest for a few minutes before serving, drizzling any remaining sauce over the top.
Notes
For additional flavor, consider adding herbs like rosemary or thyme to the marinade. Feel free to swap out the chicken thighs for chicken breasts or other proteins. Variations of vegetables can include zucchini or broccoli.