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One Pan Balsamic Chicken with roasted bell peppers, cherry tomatoes, and zucchini in a cast iron skillet with balsamic glaze

One Pan Balsamic Chicken

Tender seared chicken breasts with colorful roasted vegetables in a tangy balsamic honey glaze, all made in one ovenproof skillet. Ready in about 50 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt and black pepper to taste
  • 2 tbsp olive oil extra virgin preferred; plus more as needed
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers mixed colors, sliced
  • 1 cup zucchini sliced into half-moons
  • 1 cup red onion thinly sliced
  • 3 cloves garlic minced
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • fresh basil leaves chopped, optional garnish
  • crumbled feta cheese optional garnish

Equipment

  • Large ovenproof skillet
  • Small mixing bowl
  • Whisk
  • Oven
  • Meat thermometer

Method
 

  1. Preheat oven to 375 degrees F. Season both sides of each chicken breast with salt and black pepper.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side without moving them until deep golden brown. Remove and set aside on a plate.
  3. In the same skillet, add a drizzle of olive oil if the pan looks dry. Add minced garlic and stir constantly for about 30 seconds until fragrant. Do not let it brown.
  4. Add cherry tomatoes, bell peppers, zucchini, and red onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and begin to pick up some color at the edges.
  5. In a small bowl, whisk together balsamic vinegar, honey, soy sauce, and Dijon mustard until fully smooth and combined.
  6. Nestle the seared chicken breasts back into the skillet on top of the vegetables. Pour the balsamic glaze evenly over the chicken and vegetables.
  7. Transfer skillet to the preheated oven and bake for 20 to 25 minutes until the chicken reaches 165 degrees F internally and the glaze has caramelized. Garnish with fresh basil and crumbled feta. Serve directly from the skillet.

Notes

An ovenproof skillet is required. Cast iron or stainless steel both work. If using a regular skillet, transfer to a 9x13 baking dish before the oven step. Leftovers keep in the refrigerator for up to 4 days. Reheat covered at 325 degrees F with a splash of chicken broth for 10 to 12 minutes.