Can I use chicken breasts instead of thighs for balsamic glazed chicken?

Yes, chicken breasts can be used, but they cook faster and tend to dry out more easily than thighs. To keep them moist, choose breasts of even thickness and lightly pound them. Bake at 425°F, covering for the first 10 minutes, and finish uncovered for about 8 more minutes. Using chicken breasts allows the marinade to absorb well, but watch the cooking time closely to avoid dryness.

Is it okay to use store-bought balsamic glaze for this recipe?

Store-bought balsamic glaze can be used as a shortcut. Heat it gently and stir in butter or other ingredients as the recipe directs. Keep in mind that some commercial glazes are sweeter or thicker, so adjust quantities to taste. Using a glaze simplifies the process but may alter the balance of flavors compared to making your own balsamic reduction.

How can I tell when balsamic glazed chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F using an instant-read thermometer. Additionally, the balsamic glaze should thicken slightly and coat the chicken nicely. Check the thickest part of the meat and observe the sauce texture to ensure doneness and flavor development.

What vegetables pair well with balsamic glazed chicken in a one-pan meal?

Firm vegetables such as baby carrots, baby Yukon potatoes, Brussels sprouts, and broccoli florets are excellent choices. These vegetables hold up well during baking and complement the tangy-sweet glaze. Spread them in a single layer and cook until lightly browned and crisp-tender for the best texture and flavor combination.

How long can I store leftover balsamic glazed chicken safely?

Leftover balsamic glazed chicken should be kept in an airtight container in the refrigerator and consumed within three to four days. To maintain texture and flavor, reheat gently and avoid overcooking. Proper storage helps prevent spoilage and keeps the dish enjoyable for later meals.

Balsamic Glazed Chicken One-Pan Dinner with Veggies

Name: balsamic glazed chicken
Prep time: 40 min
Cook time: PT-486674H53M9S
Total time: 40 min
Cuisine: Italian-American
Ingredients: – 8 boneless, skinless chicken thighs (about 1 ½ pounds) or 4 chicken breasts (6 ounces each); – ¼ cup extra virgin olive oil (divided use); – 3 tablespoons balsamic glaze (store-bought or homemade) or ¼ cup balsamic vinegar for glaze; – 1 tablespoon tomato paste (optional, enhances depth); – 1 to 2 teaspoons honey (balances acidity and sweetness); – Juice of 1 lemon (optional for brightness); – 4 to 5 large garlic cloves, minced; – 1 tablespoon fresh thyme or 1½ teaspoons dried thyme; – 1 teaspoon dried oregano; – ½ teaspoon sweet paprika; – 1½ to 2 teaspoons kosher salt (divided); – ½ teaspoon freshly ground black pepper (divided); – 2 teaspoons butter (optional, for finishing glaze); – Optional vegetables (such as baby carrots, baby potatoes, Brussels sprouts, or broccoli florets)

Description

🍗 Balsamic Glazed Chicken offers a deliciously tangy and sweet dinner that comes together quickly, perfect for busy weeknights.
🌿 This one-pan meal combines tender chicken and flavorful veggies for a wholesome, easy-to-clean-up dish you’ll love to make again and again.

Ingredients

– 8 boneless, skinless chicken thighs (about 1 ½ pounds) or 4 chicken breasts (6 ounces each)

– ¼ cup extra virgin olive oil (divided use)

– 3 tablespoons balsamic glaze (store-bought or homemade) or ¼ cup balsamic vinegar for glaze

– 1 tablespoon tomato paste (optional, enhances depth)

– 1 to 2 teaspoons honey (balances acidity and sweetness)

– Juice of 1 lemon (optional for brightness)

– 4 to 5 large garlic cloves, minced

– 1 tablespoon fresh thyme or 1½ teaspoons dried thyme

– 1 teaspoon dried oregano

– ½ teaspoon sweet paprika

– 1½ to 2 teaspoons kosher salt (divided)

– ½ teaspoon freshly ground black pepper (divided)

– 2 teaspoons butter (optional, for finishing glaze)

– Optional vegetables (such as baby carrots, baby potatoes, Brussels sprouts, or broccoli florets)

Instructions

1-Prepare ingredients: Measure balsamic vinegar, honey, olive oil, and mince garlic. Pat chicken breasts dry and season with salt and pepper for even cooking.

2-Sear the chicken: Heat olive oil over medium heat in a large skillet. Add chicken breasts and cook 4-5 minutes per side until golden brown and nearly cooked through.

3-Cook garlic: Lower heat to medium-low, add minced garlic, and cook for 1 minute until fragrant without burning.

4-Add glaze: Pour in balsamic vinegar and honey, stirring to coat chicken. Simmer for 5-7 minutes until the glaze thickens and chicken reaches 165°F (74°C) internally.

5-Adjust seasoning: Taste and adjust seasoning; optionally add fresh thyme or rosemary for additional aroma.

6-Rest and serve: Remove from heat and let chicken rest for 5 minutes to retain juices. Serve hot with your preferred sides. Consider adding sautéed vegetables as a complete one-pan meal.

Notes

⏲️ Marinate chicken for 2 to 4 hours to deepen flavor and improve tenderness.
🌡️ Use a meat thermometer to ensure chicken is cooked perfectly to 165°F (74°C) without drying out.
🔨 Pound chicken breasts evenly to promote uniform cooking and prevent dryness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking and Searing
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken thigh or breast with veggies
Calories: 280 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1.5 g
Protein: 30 g
Cholesterol: 85 mg

Keywords: Balsamic Glazed Chicken, One-Pan Dinner, Easy Weeknight Meal, Chicken with Vegetables