One-Pan Juicy Chicken with Balsamic Sauce
A simple yet flavorful one-pan meal featuring juicy chicken thighs and a tangy balsamic sauce, complemented by sautéed vegetables.
Ingredients
For the Chicken
- 4 pieces chicken thighs (bone-in, skin-on recommended) Provides extra flavor
- 1 cup balsamic vinegar For the sauce
- 2 tablespoons honey or maple syrup To add sweetness
- 3 cloves garlic, minced
- 2 cups fresh spinach Can substitute with other leafy greens
- 1 cup cherry tomatoes, halved
- 1 medium onion, sliced
- 2 tablespoons olive oil For cooking
- to taste Salt and pepper For seasoning
- as needed Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
Cooking
- In a large ovenproof skillet over medium-high heat, add the olive oil. Once hot, place the chicken skin-side down and sear for about 5–7 minutes until browned.
- Flip the chicken over, then add garlic and onion to the pan. Cook for another 2-3 minutes until the onions become translucent.
- In a bowl, mix the balsamic vinegar and honey or maple syrup. Pour this mixture over the chicken, ensuring it’s well-coated.
- Transfer the skillet to the oven. Roast the chicken for approximately 25–30 minutes or until the internal temperature reaches 165°F (75°C).
- In the last 10 minutes of cooking, add the cherry tomatoes and spinach to the pan, stirring gently to coat them with the balsamic sauce.
- Remove the skillet from the oven, let it cool a bit, and garnish with fresh basil if desired. Your one-pan meal is ready to enjoy!
Notes
For even more flavor, consider marinating the chicken in the balsamic vinegar mixture for a few hours before cooking. Use a meat thermometer to ensure your chicken is perfectly cooked. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.