This easy chicken skillet dinner captures the flavors of summer with tender balsamic chicken thighs and sweet cherry tomatoes that burst into a luscious, tangy sauce. Fresh corn and tender spinach mingle and soak up the pan juices, giving every bite vibrant flavor in this one-pan meal.
I love making this recipe all summer long because it’s so easy and uses simple ingredients I almost always have on hand. The sweet and savory glaze made with balsamic vinegar, chicken stock, mustard, and garlic, comes together quickly as the chicken cooks, coating everything in delicious flavor. Best of all, it’s ready in 30 minutes and pairs perfectly with cauliflower mash, spiralized zucchini, rice, or pasta for a fresh, satisfying meal.
Why I Love This Recipe
- A healthy summer dinner
- 30-minute, one-pan meal
- Simple seasonal ingredients
- Made on stove top to keep your kitchen cool
- A balanced meal with protein + antioxidants (tomatoes) + fiber (corn)
- Gluten free, diary free and paleo
Ingredients and Substitutions
This incredible one pan balsamic chicken is bursting with summer flavors and packed with nutritious veggies and protein. Here’s what you’ll need to make it:
- Chicken thighs, bone in skin on is best, but skinless boneless can be substituted. Chicken breasts can also be used (cook for less time).
- Cherry tomatoes, whole or full size tomatoes, chopped
- Fresh sweet corn kernels (frozen can be substituted)
- Balsamic vinegar
- Garlic
- Dijon mustard or yellow mustard
- Chicken broth
- Fresh basil or parsley
- Sea salt and red pepper flakes
How To Make
You can make this dish in 30 minutes and there are only a few steps. I use a carbon steel saute pan but any large saute pan will work. Here are the basics with photos. Details in the recipe card below.
Make the balsamic sauce. In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic and a pinch of red pepper. Set aside.
Saute the chicken. Heat olive oil in a large skillet on medium heat. Add chicken thighs skin-down and cook untouched for 9 minutes. Flip the thighs over and cook for 5 minutes. Remove from the pan and set aside.
Add balsamic sauce to the pan. Simmer, scraping the bits from the bottom of the pan, 2-3 minutes.
Add tomatoes and simmer 2-3 minutes until tomatoes begin to soften.
Add chicken thighs. Cover the pan and simmer for 3 minutes.
Add corn. Mix with the tomatoes, cover and simmer for 3 minutes more.
Add spinach and mix into the tomatoes and corn with tongs and simmer uncovered until spinach is wilted chicken is cooked through.
Serve garnished with fresh basil leaves.
Chef Tips
- When searing the chicken thighs in the hot skillet, don’t move them around. Let sear for about 9 minutes then carefully turn them over using tongs. This will allow for a nice crust to form on the skin of the chicken.
- Boneless chicken thighs or breasts cook faster. If using them, I recommend checking for doneness after 7-10 minutes.
- Put the corn in a tall bowl to cut off the kernels so they don’t get all over the counter.
- Garnish with basil right before serving. Basil will turn brown when it sits.
Serving
Since there is lots of savory balsamic sauce, sop it up with cauliflower mashed ‘potatoes’, spiralized zucchini noodles, rice, quinoa, or gluten free pasta. Or else you can eat it alone, it’s already a complete meal.
Storing
Store in an air-tight container in the refrigerator for 3-4 days. Reheat in a covered pan on the stove on low heat or in the microwave.
Freezing is not recommended, the tomatoes and spinach will get mushy.
More One Pan 30 Minute Dinner Recipes
- Sauteed Shrimp and Summer Vegetables – A colorful meal with zucchini, corn, tomatoes and wild-caught shrimp, simmered in a light garlic and herb sauce.
- Chicken with Artichokes and Olives – Garlicky chicken breasts are sautéed with sweet artichoke hearts, aromatic shallots, oregano and buttery Castelvetrano olives.
- Teriyaki Tofu – Crispy tofu, shiitake mushrooms, broccoli, and carrots are mixed with a sweet, savory homemade teriyaki sauce.
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Balsamic Chicken with Tomatoes & Corn
Print Recipe
Pin Recipe- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- 1 Tablespoon Dijon or yellow mustard
- 6 garlic cloves, grated or minced
- Crushed red pepper
- 2 pounds bone-in, skin -on chicken thighs (4 to 6 thighs), extra skin and fat trimmed
- Sea Salt
- 1 Tablespoon olive oil
- 2 cups cherry or grape tomatoes
- 1 cup corn kernels from 1 ear fresh corn
- 2 cups firmly packed baby spinach
- Fresh basil, for serving
Instructions
- In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic and a pinch of red pepper. Set aside.
- Pat chicken thighs with a paper towel until the skin is dry, then salt generously all over. Set a large skillet or steel pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-down and cook, untouched, for 9 minutes. When the skins release from the pan, flip the thighs over and cook for 5 minutes more. Remove thighs from pan and set aside.
- Add the balsamic mixture to the pan and bring to a simmer, stirring and scraping away the bits on the bottom as you go, 2 to 3 minutes.
- Add tomatoes and simmer until the tomatoes begin to soften 2-3 minutes.
- Add chicken thighs, skin-side up, to the pan. Cover the pan and bring to a simmer. Simmer for 3 minutes,
- Add corn and mix with the tomatoes, then cover the pan and simmer for 3 more minutes.
- Add spinach mix into the tomatoes and corn with tongs and simmer uncovered until spinach is wilted chicken is cooked through, 1-2 minutes.
- Garnish with fresh basil leaves and serve immediately over cauliflower mash, spiralized zucchini, rice, quinoa or gluten free pasta.
Equipment
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