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One-Skillet Balsamic Chicken and Vegetables

This one-skillet balsamic chicken and vegetables is a quick, flavorful meal made with tender chicken, crisp broccoli, and snap peas coated in a glossy sweet and tangy balsamic glaze. It’s simple, balanced, and perfect for busy nights when you want something both healthy and satisfying.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 4 thin-sliced boneless skinless chicken breasts about 1 pound
  • 2 tablespoons olive oil for cooking
  • Salt and black pepper to taste

Balsamic Sauce

  • ⅓ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Vegetables

  • 2 cups broccoli florets
  • 1½ cups sugar snap peas
  • 2 –4 tablespoons water if needed

Instructions

Make the Sauce

  • In a bowl, whisk together balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, and pepper.
  • Set aside.

Cook the Chicken

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add chicken, season with salt and pepper, and cook for about 5 minutes, flipping halfway, until mostly cooked through.

Add Sauce and Vegetables

  • Pour in the balsamic sauce and let it bubble briefly.
  • Add broccoli and snap peas over the chicken.
  • Add a splash of water if needed to help steam the vegetables.

Finish Cooking

  • Cover and cook for 3–5 minutes until vegetables are crisp-tender and chicken is fully cooked.
  • Stir everything to coat evenly in the sauce.

Serve

  • Taste and adjust seasoning if needed.
  • Serve warm directly from the skillet.

Notes

Quick cooking: Use thin chicken slices for faster, even cooking.
Vegetable swaps: Try green beans, asparagus, or bell peppers.
Sauce balance: Add more honey for sweetness or vinegar for tang.
Meal prep: Store in the fridge for up to 4 days.
Serving idea: Serve over rice or quinoa for a complete meal.