Effortless Elegance: One-Pot Balsamic Chicken and Veggies for a Weeknight Feast

Are you craving a delicious, healthy, and easy dinner that doesn’t require hours in the kitchen? Look no further than this one-pot balsamic chicken and veggies recipe! This dish is packed with flavor, incredibly simple to make, and requires minimal cleanup – a true weeknight winner. The combination of juicy chicken, tender vegetables, and a tangy-sweet balsamic glaze creates a symphony of tastes that will tantalize your taste buds.

## Why You’ll Love This One-Pot Balsamic Chicken and Veggies

* **Minimal Effort:** This recipe is a breeze to throw together. Simply chop your veggies, season your chicken, and let everything cook together in one pot or skillet. Perfect for busy weeknights!
* **Healthy and Nutritious:** Packed with lean protein and a variety of colorful vegetables, this dish is a wholesome and satisfying meal that’s good for you.
* **Incredible Flavor:** The balsamic glaze adds a tangy-sweet depth of flavor that perfectly complements the chicken and vegetables. It’s a restaurant-quality meal without the restaurant price tag.
* **Easy Cleanup:** One pot means only one pot to wash! This is a game-changer for those who dread doing dishes.
* **Customizable:** Easily adapt the recipe to your liking by using your favorite vegetables or adding different herbs and spices.

## Ingredients You’ll Need

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Chicken thighs will result in a more tender and juicy dish, but chicken breasts are a leaner option.
* **Vegetables:**
* 1 large red onion, chopped
* 2 bell peppers (any color), chopped
* 2 cups broccoli florets
* 1 cup cherry tomatoes, halved
* 1 zucchini, chopped
* 1 yellow squash, chopped
* (Optional) 1 cup mushrooms, sliced
* **Balsamic Glaze:**
* 1/2 cup balsamic vinegar
* 2 tablespoons honey or maple syrup (optional, for added sweetness)
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried Italian herbs
* Salt and pepper to taste
* **Other:**
* 2 tablespoons olive oil, divided
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon paprika
* Fresh parsley, chopped (for garnish)

## Equipment

* Large skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

Here’s how to make this delicious one-pot balsamic chicken and veggies:

**Step 1: Prepare the Balsamic Glaze**

In a small saucepan, combine the balsamic vinegar, honey (or maple syrup, if using), olive oil, minced garlic, and Italian herbs. Bring the mixture to a simmer over medium heat.

Reduce the heat to low and let the glaze simmer for about 10-15 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking. The glaze should coat the back of a spoon when it’s ready. Remove from heat and set aside.

**Step 2: Prepare the Chicken**

While the glaze is simmering, prepare the chicken. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the seasonings.

**Step 3: Sauté the Chicken**

Heat the remaining 1 tablespoon of olive oil in the large skillet or Dutch oven over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until the chicken is browned on all sides. It doesn’t need to be fully cooked at this point, as it will continue to cook with the vegetables.

Remove the chicken from the skillet and set aside.

**Step 4: Sauté the Vegetables**

Add the chopped red onion and bell peppers to the skillet and cook for about 5-7 minutes, or until they are softened. Stir occasionally to prevent burning.

Add the broccoli florets, cherry tomatoes, zucchini, yellow squash, and (optional) mushrooms to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender-crisp. Stir frequently.

**Step 5: Combine and Simmer**

Return the browned chicken to the skillet with the vegetables. Pour the balsamic glaze over the chicken and vegetables, ensuring everything is evenly coated.

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

**Step 6: Serve and Enjoy**

Once the chicken is cooked through and the vegetables are tender, remove the skillet from the heat. Garnish with fresh parsley, chopped.

Serve the one-pot balsamic chicken and veggies immediately. You can serve it as is, or over rice, quinoa, or pasta.

## Tips for Success

* **Don’t overcrowd the skillet:** If you’re using a smaller skillet, you may need to cook the chicken and vegetables in batches to ensure they cook evenly. Overcrowding can lead to steaming instead of browning.
* **Adjust the sweetness:** If you prefer a less sweet balsamic glaze, you can omit the honey or maple syrup. You can also add a pinch of red pepper flakes for a touch of heat.
* **Use high-quality balsamic vinegar:** The quality of the balsamic vinegar will significantly impact the flavor of the glaze. Opt for a good-quality balsamic vinegar for the best results.
* **Don’t overcook the vegetables:** The vegetables should be tender-crisp, not mushy. Keep a close eye on them and adjust the cooking time as needed.
* **Get creative with vegetables:** Feel free to substitute or add other vegetables to your liking. Asparagus, green beans, carrots, and Brussels sprouts would all be great additions.
* **Make it ahead of time:** This dish can be made ahead of time and reheated. The flavors will actually meld together even more as it sits.
* **Add some cheese:** Sprinkle some crumbled feta cheese or shaved Parmesan cheese over the dish before serving for an extra layer of flavor.

## Variations and Substitutions

* **Chicken:** You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
* **Vegetables:** Feel free to substitute or add your favorite vegetables. Some other great options include asparagus, green beans, carrots, and Brussels sprouts.
* **Balsamic Glaze:** If you don’t have balsamic vinegar, you can use red wine vinegar as a substitute. You may need to adjust the sweetness accordingly.
* **Herbs:** Experiment with different herbs and spices to customize the flavor of the dish. Rosemary, thyme, and oregano are all great options.
* **Protein:** Substitute the chicken with tofu or chickpeas for a vegetarian option.
* **Spice:** Add a pinch of red pepper flakes or a dash of hot sauce for a kick.

## Serving Suggestions

This one-pot balsamic chicken and veggies is a complete meal on its own, but you can also serve it with:

* **Rice:** Serve over white rice, brown rice, or quinoa.
* **Pasta:** Toss with your favorite pasta shape.
* **Bread:** Serve with crusty bread for dipping in the balsamic glaze.
* **Salad:** Serve alongside a simple green salad.

## Nutritional Information (Approximate)

* Calories: 350-450 (depending on ingredients and serving size)
* Protein: 30-40g
* Carbohydrates: 30-40g
* Fat: 15-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Storage Instructions

* **Refrigerate:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat in a skillet over medium heat or in the microwave until heated through.

## Conclusion

This one-pot balsamic chicken and veggies is a delicious, healthy, and easy meal that’s perfect for busy weeknights. With minimal effort and cleanup, you can enjoy a restaurant-quality dish in the comfort of your own home. So, gather your ingredients, get cooking, and savor the delightful flavors of this one-pot wonder!

Enjoy!