Comfort food doesn’t have to be complicated. This One-Skillet Balsamic Chicken and Vegetables delivers bright, tangy, and slightly sweet flavors with minimal cleanup and maximum taste. You’ll get tender, thin-sliced chicken breasts glazed in a sticky balsamic-honey sauce, paired with crisp-tender broccoli and sugar snap peas. It’s weeknight-friendly, colorful on the plate, and comes together quickly — which is exactly what I love in a go-to dinner recipe.

Why you’ll love this recipe

Everything cooks in a single skillet for easy cleanup.
The balsamic-honey sauce is rich and balanced: sweet, tangy, and glossy.
Thin-sliced chicken cooks fast and stays juicy when seared properly.
Broccoli and sugar snap peas keep their crisp texture and bright color.
Simple ingredients you probably already have in your pantry.

Flavor notes and tips

The sauce here is a simple emulsion of balsamic vinegar, honey, light brown sugar, and olive oil, thickened slightly with cornstarch. Using thin-sliced boneless skinless chicken breasts makes searing quick and prevents drying out. If your vegetables are larger or thicker, cut them into uniform pieces so they cook evenly. If your skillet gets dry while finishing the sauce, a splash or two of water helps loosen the pan without diluting flavor—use up to 4 tablespoons as needed.

Ingredients

⅓ cup balsamic vinegar
2 tablespoons honey
1 tablespoon light brown sugar, packed
3 tablespoons olive oil, divided
2 teaspoons cornstarch
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
4 thin-sliced boneless skinless chicken breasts, about 1 pound, seasoned with salt and pepper
about 2 cups broccoli florets
about 1 1/2 cups sugar snap peas, peapods may be substituted
2 to 4 tablespoons water, optional and if necessary

Equipment

Large skillet (10–12 inch preferred)
Small bowl or measuring cup for whisking sauce
Tongs or spatula
Measuring spoons and cups

Prep ahead

Trim the chicken and slice it thin if it isn’t already. Cut broccoli into uniform florets and trim the ends of the sugar snap peas. Having everything prepped before you heat the skillet speeds up the process and prevents overcooking.

Step-by-step instructions

Follow these clear, numbered steps to make this One-Skillet Balsamic Chicken and Vegetables. The recipe order mirrors the ingredient list and keeps cooking efficient, searing the chicken first, then bringing the vegetables and sauce together in the same pan.

Make the sauce mixture: In a small bowl or measuring cup, whisk together ⅓ cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon light brown sugar (packed), 2 teaspoons cornstarch, and 2 tablespoons of the olive oil. Whisk until the cornstarch is fully dissolved and the sugar is mostly combined into the liquid. This keeps the cornstarch from clumping when added to the hot pan later.
Season the chicken: Pat the 4 thin-sliced boneless skinless chicken breasts (about 1 pound total) dry with paper towels. Lightly season both sides of each breast with ½ teaspoon salt and ½ teaspoon pepper, divided as you prefer. The thin slices cook quickly and will develop a nice sear.
Heat the skillet: Place a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Let the oil warm until it shimmers but is not smoking.
Sear the chicken: Working in a single layer, add the seasoned chicken slices to the hot skillet. You may need to cook in two batches so the chicken doesn’t crowd and steam. Sear the chicken 2–3 minutes per side, or until each side is golden brown and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part. Transfer the seared chicken to a plate and tent loosely with foil to keep warm.
Sauté the vegetables: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the skillet. Add about 2 cups broccoli florets and about 1 1/2 cups sugar snap peas (or peapods if using). Sauté the vegetables for about 3–4 minutes, stirring occasionally, until they are bright in color and just starting to become tender but still crisp.
Return chicken to the skillet: Nestle the seared chicken pieces back into the skillet among the vegetables in an even layer. This allows the flavors to come together and helps finish cooking the chicken without overcooking.
Add the sauce and thicken: Give the prepared balsamic-honey-cornstarch mixture a quick stir in case the cornstarch has settled. Pour the sauce evenly over the chicken and vegetables in the skillet. Increase the heat to medium-high and bring the sauce to a gentle simmer. Cook, stirring and spooning sauce over the chicken, until the sauce thickens and becomes glossy, about 1–2 minutes.
Adjust consistency if needed: If the sauce appears too thick or begins to stick to the pan, add 2 to 4 tablespoons water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Stir well after each addition so the sauce loosens without losing flavor.
Finish and serve: Taste and adjust seasoning with more salt and pepper if desired. Remove the skillet from heat. Plate the chicken and vegetables, spooning any extra glaze over the top. Serve immediately while hot.

Serving suggestions

This One-Skillet Balsamic Chicken and Vegetables is lovely over a bed of steamed rice, quinoa, or buttery mashed potatoes. For a lighter option, serve with cauliflower rice or a simple green salad. Garnish with a sprinkle of chopped fresh parsley or sliced green onions for a pop of color and freshness.

Variations and swaps

Vegetable swaps: If you don’t have sugar snap peas, try substituting peapods, sliced bell peppers, or asparagus tips. Just adjust cooking time so they stay crisp-tender.
Protein swap: You can use thinly sliced turkey cutlets or another boneless poultry cut prepared the same way. Adjust cook times as needed for thickness.
Extra garlic or shallot: If you’d like more aromatics, add 1 clove of minced garlic or 1 small minced shallot to the skillet when you add the vegetables, sautéing briefly until fragrant before returning the chicken.
Make it gluten-free: This recipe is naturally gluten-free if you confirm that your cornstarch is certified gluten-free.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat with a splash of water to loosen the sauce, or warm in the microwave in 30-second bursts until heated through. Note that the vegetables may soften after refrigeration but the flavors hold up well.

Common questions

Can I use frozen vegetables? Yes, but frozen broccoli or peas will release more water when cooked. Thaw and drain excess liquid, or cook them a bit longer to evaporate extra moisture so the sauce can thicken properly.

Why did my sauce get lumpy? If cornstarch isn’t fully dissolved before adding to the hot pan it can clump. Always whisk the cornstarch into the cold liquids until smooth, and stir continuously once it hits the skillet so it thickens evenly.

Can I make this ahead? You can prepare the sauce and slice the vegetables ahead of time. For best texture, sear the chicken and cook the vegetables just before serving so everything stays fresh and crisp.

Notes on ingredients

Use good-quality balsamic vinegar for the best depth of flavor; it doesn’t need to be expensive, but avoid overly diluted supermarket varieties. The balance of honey and light brown sugar gives the sauce both sweetness and a slight molasses note—feel free to adjust the sweetness to taste, but keep the amounts listed to maintain the intended glaze when cooked.

Final thoughts

This One-Skillet Balsamic Chicken and Vegetables is a dependable weeknight winner: quick, flavorful, and forgiving. The glossy balsamic-honey glaze brings everything together and makes even simple ingredients feel special. Once you master the basic steps—searing the chicken properly, sautéing vegetables until bright and crisp, and gently thickening the sauce—you’ll have a template you can adapt to whatever’s in your fridge.

If you make this, I’d love to hear how you served it and what swaps you tried. Enjoy a simple, elegant dinner that tastes like you spent more time in the kitchen than you actually did.

One-Skillet Balsamic Chicken and Vegetables

A quick, tangy one-skillet meal of balsamic-glazed chicken with broccoli and sugar snap peas.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon light brown sugar packed
3 tablespoons olive oil divided
2 teaspoons cornstarch
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
4 pieces thin-sliced boneless skinless chicken breasts about 1 pound, seasoned with salt and pepper
2 cups broccoli florets about
1 1/2 cups sugar snap peas about; peapods may be substituted
2 to 4 tablespoons water optional, if necessary to steam vegetables

Equipment

Medium bowl
Large Skillet

Method

In a medium bowl or large measuring cup, whisk together the balsamic vinegar, honey, light brown sugar, 1 tablespoon of the olive oil, cornstarch, salt, and pepper until smooth; set the sauce aside.
Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil.
Add the thin-sliced chicken breasts to the skillet, season with salt and pepper, and cook about 5 minutes, flipping once, until the chicken is roughly 75% cooked through (timing will vary with thickness).
Pour the prepared balsamic sauce into the skillet; it may bubble briefly.
Arrange the broccoli florets and sugar snap peas evenly over and around the chicken. If needed, add 2 to 4 tablespoons water to create steam so the vegetables become crisp-tender.
Cover the skillet and steam for 3 to 5 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.
Uncover, stir gently to coat the vegetables and chicken with the sauce, taste, and adjust seasoning with more salt, pepper, honey, or balsamic if desired before serving.