This one pan balsamic chicken recipe is quick, easy, healthy, and delicious. Loaded with chicken breast halves for quick cooking, a five ingredient balsamic vinaigrette, thyme, mushrooms, and a touch of butter!
If you love this healthy one pan recipe, you’ll also love: sheet pan chicken sausage and peppers, sheet pan asian salmon and broccoli, and taco cauliflower rice skillet.
Here at Show Me the Yummy, we’re all about one pan dishes. Why? Because one pan = easy dinner = less dishes = easy week night dinner winning.
Today, we’re making one pan balsamic chicken, because:
- We all need more chicken recipes in our lives
- We all need more FLAVORFUL chicken recipes in our lives
- We all need more quick, easy, and nutritious chicken recipes in our lives
So what I’m saying is. You need this recipe.
Wanna know the best part? The marinade is my balsamic vinaigrette recipe. I KNOW you’ve already made it ;), so boom, you’re halfway done with making dinner.
How to make balsamic chicken marinade:
See my balsamic vinaigrette directions for the full recipe, but to make the balsamic chicken marinade you’ll:
- Place oil, balsamic vinegar, honey, dijon mustard, garlic, and salt into a sealable container or mason jar.
- Seal, then shake until fully combined.
How to make one pan balsamic chicken on the stove top:
- Place chicken breast halves in a large ziplock baggie or sealable tupperware container.
- Pour in half the balsamic vinaigrette.
- Marinate in the fridge for least a few hours, preferably overnight or 8-ish hours while you’re at work.
- Heat olive oil in a large non-stick skillet over medium high heat.
- Once hot, add in chicken.
- Cook on one side for 3 minutes until browned, flip then cook for 3 more minutes. Remove from pan.
- Add in mushrooms, thyme, and salt to taste. Cook, stirring regularly for 5 minutes.
- Add in the remaining dressing, bay leaf, butter, and chicken breasts.
- Simmer for 5 minutes, uncovered.
- Taste and re-season, if necessary.
- Serve and enjoy!
How do i know when the chicken breasts are done cooking?
The inside will no longer be pink, and the internal temperature should be 165 degrees F.
Could i use store bought balsamic vinaigrette instead of making homemade?
You can absolutely use store bought balsamic vinaigrette, but I prefer making my own. It’s so quick and easy to put together and then YOU’RE in control of all the ingredients and flavors.
What to serve with this balsamic chicken recipe:
- Lemon parmesan roasted asparagus
- Easy roasted vegetables
- Mashed potatoes
- Balsamic roasted vegetables
- Roasted green beans
- Mashed cauliflower
- Rice
- Pasta
What would YOU serve with balsamic chicken?
More great chicken recipes:
- Crockpot thai chicken curry
- Crockpot chicken and broccoli
- Crockpot sesame chicken
- Slow cooker thai chicken soup
- Crockpot orange chicken
– Jennifer
One Pan Balsamic Chicken
Equipment for this recipe
Ingredients
- 4 (4 oz) boneless chicken breast halves they should be 1/4 - 1/2” thick - you could also get thinly sliced chicken breasts
- 1 batch balsamic vinaigrette divided
- 1 tablespoon olive oil
- 1 pound baby bella mushrooms sliced
- 1 teaspoon dried thyme
- salt to taste
- 1 bay leaf
- 1 tablespoon unsalted butter
Instructions
- Place chicken breast halves in a large ziplock baggie or sealable tupperware container.
- Pour in half the balsamic vinaigrette.
- Marinate in the fridge for least a few hours, preferably overnight or 8-ish hours while you're at work.
- Heat olive oil in a large non-stick skillet over medium high heat.
- Once hot, add in chicken.
- Cook on one side for 3 minutes, until browned, flip, then cook for 3 more minutes. Remove from pan and set aside.
- To the hot pan, add in mushrooms, thyme, and salt, to taste. Cook, stirring regularly for 5 minutes.
- Add in the remaining dressing, bay leaf, butter, and chicken breasts.
- Simmer for 5 minutes, uncovered. The sauce should thicken *slightly* (it won’t much), the chicken should be cooked through, and the mushrooms should be tender.
- Taste and re-season, if necessary.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.