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Lemon Balsamic Chicken – Quick, Tangy & Healthy Skillet Recipe

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This Lemon Balsamic Chicken is juicy, tangy, and full of flavor! Made with tender chicken thighs, zesty lemon, and a rich balsamic glaze, it’s the perfect quick and healthy one-pan dinner for any night of the week.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano (or Italian seasoning)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Fresh parsley and lemon slices for garnish

Instructions

  1. In a medium bowl, whisk together balsamic vinegar, lemon juice, zest, honey, Dijon mustard, olive oil, garlic, oregano, and red pepper flakes. Season with salt and pepper.
  2. Place the chicken in a dish or zip bag and pour half of the marinade over it. Reserve the rest for cooking. Marinate for 15–30 minutes (or up to 8 hours in the refrigerator).
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4–5 minutes per side until golden brown.
  4. Reduce heat to medium and pour in the reserved marinade. Simmer for 3–4 minutes, scraping up browned bits from the bottom of the pan, until the sauce thickens and coats the chicken.
  5. Check that the internal temperature reaches 165°F (74°C). Remove from heat, spoon glaze over the top, and garnish with parsley and lemon slices.
  6. Serve warm with vegetables, rice, or pasta.

Notes

  • Use fresh lemon juice for the best flavor — bottled juice can taste bitter.
  • Don’t overcook the chicken; remove it once it reaches 165°F for juicy results.
  • Marinate up to 8 hours for deeper flavor, but not longer as the lemon can start to tenderize too much.
  • Deglaze the pan for extra flavor — those browned bits make the best sauce!
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/lemon-balsamic-chicken/