Simple Balsamic Chicken Bowl

Here is my favorite balsamic chicken bowl recipe, with tender chicken marinated in tangy balsamic vinegar, served over rice with fresh vegetables and a simple glaze that brings it all together.

This balsamic chicken bowl has become our go-to weeknight dinner. My kids actually ask for it by name, and I love how easy it is to throw together on busy evenings. Plus, it’s healthy enough that I don’t feel guilty about seconds!

What Kind of Chicken Should I Use?

For this balsamic chicken bowl, boneless, skinless chicken breasts are your best bet since they cook evenly and are easy to cut into uniform cubes. You can also use chicken thighs if you prefer – they’ll be a bit more tender and flavorful, though they may take slightly longer to cook through. When shopping, look for chicken that feels firm to the touch and has a fresh, clean smell. If you’re meal prepping, buying a larger pack and cutting it yourself will save you money compared to pre-cut chicken pieces. Just make sure to cut your chicken into similar-sized cubes so everything cooks at the same rate.

Options for Substitutions

This balsamic chicken bowl is super adaptable – here are some easy swaps you can make:

• Chicken breasts: Chicken thighs work great here and actually stay more tender during cooking. You can also use turkey breast or even firm tofu cubes for a vegetarian option – just reduce the cooking time for tofu.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar mixed with a pinch of brown sugar, or apple cider vinegar with a touch of maple syrup for a similar tangy-sweet flavor.
• Honey: Maple syrup, brown sugar, or agave nectar all work as sweeteners. Start with a bit less since some are sweeter than honey.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in, though you might want to use slightly less as they can be milder or more intense.
• Base grains: The beauty of bowls is mixing and matching! Swap rice for quinoa, couscous, or even cauliflower rice for a low-carb option. Cook times will vary, so follow package directions.
• Vegetables: Use whatever vegetables you have on hand – broccoli, zucchini, carrots, or mushrooms all work well. Just adjust cooking times based on how tender or crispy you like them.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken is cutting the chicken pieces too large, which prevents them from cooking evenly and absorbing the glaze properly – stick to 1-inch cubes for the best results.

Another common error is adding the balsamic glaze too early in the cooking process, which can cause it to burn and turn bitter instead of developing that sweet, tangy coating you want.

To avoid dry chicken, don’t overcook the cubes since they’ll continue cooking slightly in the hot pan even after you remove them from heat, and always let the balsamic mixture reduce properly until it coats the back of a spoon before tossing with the chicken.

For extra flavor, try marinating the chicken cubes in a bit of the balsamic mixture for 15-30 minutes before cooking, and make sure your pan is hot before adding the chicken to get a nice sear.

What to Serve With Balsamic Chicken Bowl?

The beauty of balsamic chicken bowls is that you can mix and match your favorite sides to create the perfect meal. I love serving this over fluffy white rice or quinoa to soak up all that sweet and tangy balsamic glaze – it’s seriously addictive! For veggies, roasted asparagus or sautéed Brussels sprouts work great because they complement the honey-balsamic flavors without competing with them. You can also add some roasted sweet potatoes for extra heartiness, or keep it simple with steamed green beans and call it a day.

Storage Instructions

Store: This balsamic chicken keeps really well in the fridge for up to 4 days in an airtight container. I like to store the chicken separately from the rice and veggies so everything stays fresh and doesn’t get mushy. It’s actually one of those meals that tastes even better the next day once all those balsamic flavors have had time to soak in!

Freeze: The chicken freezes great for up to 3 months in freezer-safe containers or bags. I usually portion it out into individual servings so I can just grab what I need. Just remember to freeze the chicken by itself – the veggies and rice are better made fresh when you’re ready to eat.

Reheat: Warm up the chicken in the microwave for 1-2 minutes or on the stovetop over medium heat until heated through. The balsamic glaze might thicken up a bit in the fridge, but it’ll loosen right back up when you reheat it. Add a splash of water if needed to get that saucy consistency back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1120
• Protein: 95-110 g
• Fat: 35-40 g
• Carbohydrates: 70-80 g

Ingredients

For the chicken:

• 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/8 tsp black pepper

For the glaze:

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tbsp minced garlic
• 1 tbsp dijon mustard

Base options:

• Cooked white rice
• Cooked brown rice
• Cooked quinoa
• Roasted potatoes
• Cooked couscous
• Roasted sweet potatoes
• Buttered noodles

Vegetable options:

• Roasted asparagus
• Green beans (sautéed or roasted)
• Brussels sprouts
• Sautéed bell peppers
• Peas (steamed or sautéed)

Step 1: Brown the Chicken

• 2 tbsp extra-virgin olive oil
• 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 tsp salt
• 1/8 tsp black pepper

Heat the extra-virgin olive oil in a large skillet over medium heat.

While the oil heats, season the chicken pieces evenly with salt and black pepper.

Once the oil is hot, add the chicken to the skillet and sauté until golden brown on both sides, about 5-6 minutes per side.

This step helps lock in flavor and keeps the chicken juicy.

Step 2: Make the Balsamic Sauce

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tbsp minced garlic
• 1 tbsp Dijon mustard

While the chicken is browning, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard in a small bowl until the mixture is smooth and homogenous.

I love how the honey balances out the acidity of the balsamic vinegar in this sauce.

Step 3: Simmer Chicken in Sauce

• browned chicken from Step 1
• balsamic sauce from Step 2

Pour the prepared balsamic sauce from Step 2 into the skillet with the browned chicken from Step 1.

Stir to coat the chicken evenly, then reduce the heat to medium-low.

Let the sauce simmer for about 10 minutes, or until it has thickened and the chicken is cooked through.

Stir occasionally to prevent sticking and to make sure the chicken is well coated.

Step 4: Prepare Base and Vegetables

• cooked white rice
• cooked brown rice
• cooked quinoa
• roasted potatoes
• cooked couscous
• roasted sweet potatoes
• buttered noodles
• roasted asparagus
• green beans (sautéed or roasted)
• brussels sprouts
• sautéed bell peppers
• peas (steamed or sautéed)

While the chicken and sauce are simmering, prepare your choice of base and vegetables according to your desired method.

You can heat or prepare any of the following base options: cooked white rice, cooked brown rice, cooked quinoa, roasted potatoes, cooked couscous, roasted sweet potatoes, or buttered noodles.

For vegetables, choose from: roasted asparagus, green beans (sautéed or roasted), brussels sprouts, sautéed bell peppers, or peas (steamed or sautéed).

I like to roast the vegetables at 425°F for about 15-20 minutes with a drizzle of olive oil and a pinch of salt for extra flavor.

Step 5: Assemble the Bowls

Once the chicken is cooked through and the sauce has thickened, assemble each bowl by layering a base of your choice, followed by cooked vegetables, then topping with the balsamic chicken and a drizzle of any extra sauce from the pan.

Enjoy immediately for the best flavor.

Simple Balsamic Chicken Bowl

Delicious Simple Balsamic Chicken Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1060 kcal

Ingredients

  

For the chicken:

• 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/8 tsp black pepper

For the glaze:

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tbsp minced garlic
• 1 tbsp Dijon mustard

Base options:

• cooked white rice
• cooked brown rice
• cooked quinoa
• roasted potatoes
• cooked couscous
• roasted sweet potatoes
• buttered noodles

Vegetable options:

• roasted asparagus
• green beans (sautéed or roasted)
• brussels sprouts
• sautéed bell peppers
• peas (steamed or sautéed)

Instructions

 

• Heat the extra-virgin olive oil in a large skillet over medium heat. While the oil heats, season the chicken pieces evenly with salt and black pepper. Once the oil is hot, add the chicken to the skillet and sauté until golden brown on both sides, about 5-6 minutes per side. This step helps lock in flavor and keeps the chicken juicy.
• While the chicken is browning, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard in a small bowl until the mixture is smooth and homogenous. I love how the honey balances out the acidity of the balsamic vinegar in this sauce.
• Pour the prepared balsamic sauce from Step 2 into the skillet with the browned chicken from Step 1. Stir to coat the chicken evenly, then reduce the heat to medium-low. Let the sauce simmer for about 10 minutes, or until it has thickened and the chicken is cooked through. Stir occasionally to prevent sticking and to make sure the chicken is well coated.
• While the chicken and sauce are simmering, prepare your choice of base and vegetables according to your desired method. You can heat or prepare any of the following base options: cooked white rice, cooked brown rice, cooked quinoa, roasted potatoes, cooked couscous, roasted sweet potatoes, or buttered noodles. For vegetables, choose from: roasted asparagus, green beans (sautéed or roasted), brussels sprouts, sautéed bell peppers, or peas (steamed or sautéed). I like to roast the vegetables at 425°F for about 15-20 minutes with a drizzle of olive oil and a pinch of salt for extra flavor.
• Once the chicken is cooked through and the sauce has thickened, assemble each bowl by layering a base of your choice, followed by cooked vegetables, then topping with the balsamic chicken and a drizzle of any extra sauce from the pan. Enjoy immediately for the best flavor.