This One Pan Balsamic Chicken is my go-to recipe when I want something that’s full of flavor, easy to throw together, and requires minimal cleanup. Juicy chicken breasts are simmered with sweet cherry tomatoes, baby potatoes, and a glossy balsamic glaze that clings to every bite. It’s a dish that looks impressive and tastes even better.
Why You’ll Love This Recipe
I love how this dish balances sweet, tangy, and savory all in one skillet. The balsamic reduction creates a rich and slightly sticky coating on the chicken, while the tomatoes burst with freshness and the potatoes soak in all that incredible flavor. I only need one pan, which means less time scrubbing and more time enjoying dinner. Whether I’m making it for a weeknight meal or having guests over, this recipe never lets me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Baby potatoes
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Cherry tomatoes
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Balsamic vinegar
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Olive oil
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Garlic, minced
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Honey or maple syrup
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Dijon mustard
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Salt
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Black pepper
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Fresh basil or arugula for garnish (optional)
Directions
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I start by preheating the oven to 400°F (200°C).
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In a small bowl, I whisk together the balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, and pepper to make the glaze.
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I place the chicken breasts in a large oven-safe skillet and arrange the baby potatoes and cherry tomatoes around them.
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I pour the balsamic glaze evenly over everything, making sure the chicken is well coated.
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Then, I bake it in the oven for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
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Just before serving, I spoon some of the sauce from the pan over the chicken and garnish with fresh basil or arugula.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I sometimes swap the chicken breasts for boneless thighs when I want a juicier result. If I’m in the mood for extra veggies, I toss in zucchini or bell peppers with the tomatoes. For a sweeter twist, I use maple syrup instead of honey. If I’m looking for a bolder punch, I add a splash more Dijon mustard to the glaze.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using the oven at 350°F for about 10–15 minutes to keep the chicken moist. The microwave works too for a quicker option, but I make sure to spoon some sauce over the chicken before reheating to keep it juicy.
FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature of the thickest part of the chicken reaches 165°F (75°C) using a meat thermometer.
Can I make this recipe ahead of time?
Yes, I sometimes prepare everything in the skillet, cover it, and refrigerate it until I’m ready to bake.
What can I serve with balsamic chicken?
It’s a full meal on its own, but I like to serve it with a simple green salad or crusty bread to soak up the sauce.
Can I use bone-in chicken?
I can, but I make sure to increase the baking time by about 10–15 minutes and check for doneness with a thermometer.
Is it okay to use store-bought balsamic glaze?
If I’m in a pinch, yes, but I prefer making my own for a fresher, more balanced flavor.
Conclusion
This One Pan Balsamic Chicken brings together everything I love in a meal—bold flavor, simple prep, and easy cleanup. It’s comforting, wholesome, and works beautifully whether I’m cooking for myself or feeding a table full of guests. I always come back to this recipe when I want a reliable, delicious dish with minimal fuss.
