The slight tangy flavors from the balsamic vinegar make this One Pan Balsamic Glazed Chicken and Veggies so tasty! The one pan means it’s a quick and easy clean-up, making meal time more enjoyable.
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Every time that I sit down to make my bi-weekly menu I always include several one pan dishes. It just makes sense that during the rush of the busy work week and the fast paced weekends that we have a couple of options that gets me out of the kitchen as soon as possible.
I have shared so many one pan recipes that I’ve lost count! You will find some of our favorites on the post I shared several months ago, 14 One Pan Meals to Save You Time and Clean Up. Those are our top favorites, but since that was posted back in April, I’ve shared many more one pan meals that should be included. I have got to go back through and tag them all one pan, so that it’s just a quick click on the mouse and you (and I) can find them all!
This recipe is one pan, but you do have to make rice to go under it, to help soak up that yummy sauce. I love Jasmine rice, because it’s one rice that I’ve found that I can make perfectly every single time. No mushy over cooked, or crunchy under cooked bits. Just perfect fluffy rice. I really love buying the bags from Target, the Simply Balanced brand, but I’ve recently found a bag at Publix for cheaper! < —- I’m all about saving money when I can!
Kelsie wasn’t too fond of this recipe because of the tangy balsamic vinegar. It’s not cooked enough to really reduce it to make it that tangy sweet that you find in my recipe for Steak Gorgonzola Alfredo. However, I always keep a bottle of balsamic glaze on hand, and she poured some of that right over the top of her plate, and then didn’t seem to have any more problems. So I suggest if you have a picky eater, to have that glaze on hand, or to cook him or her something else for dinner that night! (grilled cheese is always Kelsie’s pick if she doesn’t want what we are eating)
What kitchen essentials did I use to make this dish possible?
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 ½ cups sugar snap peas
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 3 tablespoons oil
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- In a small bowl mix together the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, and pepper. Set aside.
- In a large pan over medium to high heat add 2 tablespoons olive oil.
- Season the chicken with salt and pepper on both sides and place in the heated pan.
- Cook for about 5 to 8 minutes or until chicken is about almost cooked through. Flipping the chicken half-way through cooking time.
- Cooking time will vary based on thickness of chicken breasts.
- Add the vegetables, sprinkling all around the pan, having some on top of the chicken is fine.
- Pour the sauce all over the pan.
- Cover the pan, and allow the veggies to steam for 4 to 6 minutes, or until the chicken is cooked through.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 102mgSodium: 394mgCarbohydrates: 26gFiber: 4gSugar: 18gProtein: 41g