Dump-and-Go Balsamic Garlic Chicken – Easy, Flavor-Packed Weeknight Dinner

This is the kind of meal you throw together when you’re short on time but still want something delicious. No fancy steps, no babysitting the stove—just a handful of pantry staples and a pack of chicken. The balsamic brings a tangy sweetness, the garlic adds warmth, and a touch of honey rounds everything out.

It’s simple, it’s reliable, and it tastes like you put in way more effort than you actually did.

Dump-and-Go Balsamic Garlic Chicken - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Balsamic vinegar: 1/3 cup
• Olive oil: 2 tablespoons
• Garlic: 4–6 cloves, minced (or 1.5 teaspoons garlic powder in a pinch)
• Honey: 1.5 tablespoons (or brown sugar)
• Dijon mustard: 1 tablespoon
• Soy sauce or coconut aminos: 1 tablespoon (adds depth and salt)
• Dried Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme)
• Salt and black pepper: to taste
• Optional add-ins: red pepper flakes, sliced onion, cherry tomatoes, or fresh herbs (parsley, basil)
• To serve: cooked rice, quinoa, mashed potatoes, roasted veggies, or crusty bread

Instructions

 

• Prep the chicken. Pat the chicken dry with paper towels. If using large breasts, slice them in half horizontally for even cooking. Season lightly with salt and pepper.
• Mix the sauce. In a bowl or directly in your baking dish, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, soy sauce, Italian seasoning, and a pinch of black pepper.
• Dump and coat. Add the chicken to the dish and turn to coat. If you’re in a rush, go straight to cooking. If you have time, marinate for 15–30 minutes for deeper flavor.
• Oven method. Preheat oven to 400°F (200°C). Bake uncovered for 18–22 minutes for breasts or 22–28 minutes for thighs, depending on thickness. Spoon sauce over the chicken halfway through. Cook until the thickest part reaches 165°F (74°C).
• Slow cooker method. Add everything to the slow cooker. Cook on Low for 3–4 hours or High for 2–2.5 hours, until tender and fully cooked.
• Optional sear. For extra color, quickly sear the cooked chicken in a hot skillet with a little oil for 1–2 minutes per side, then pour the sauce over to glaze.
• Reduce the sauce. If you want a thicker glaze, pour the pan juices into a small saucepan. Simmer for 3–5 minutes until slightly thickened. Taste and adjust with a pinch of salt or a splash of balsamic.
• Serve. Slice or serve whole with rice, quinoa, or potatoes. Spoon the balsamic garlic sauce over the top. Garnish with chopped parsley or basil if you like.

What Makes This Special

This recipe is all about dump-and-go convenience. You combine everything in one dish, let the oven or slow cooker do the work, and come back to juicy, flavor-packed chicken. The marinade doubles as a sauce, so you get built-in flavor and moisture without extra steps.

Balsamic vinegar and garlic are a classic match.

With a little honey and Dijon, you get a balanced blend of tangy, sweet, savory, and a bit of sharpness. It also plays well with sides you probably already have: rice, potatoes, or a simple salad.

Shopping List

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Balsamic vinegar: 1/3 cup
• Olive oil: 2 tablespoons
• Garlic: 4–6 cloves, minced (or 1.5 teaspoons garlic powder in a pinch)
• Honey: 1.5 tablespoons (or brown sugar)
• Dijon mustard: 1 tablespoon
• Soy sauce or coconut aminos: 1 tablespoon (adds depth and salt)
• Dried Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme)
• Salt and black pepper: to taste
• Optional add-ins: red pepper flakes, sliced onion, cherry tomatoes, or fresh herbs (parsley, basil)
• To serve: cooked rice, quinoa, mashed potatoes, roasted veggies, or crusty bread

Instructions

1. Prep the chicken. Pat the chicken dry with paper towels. If using large breasts, slice them in half horizontally for even cooking.

   Season lightly with salt and pepper.

2. Mix the sauce. In a bowl or directly in your baking dish, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, soy sauce, Italian seasoning, and a pinch of black pepper.
3. Dump and coat. Add the chicken to the dish and turn to coat. If you’re in a rush, go straight to cooking. If you have time, marinate for 15–30 minutes for deeper flavor.
4. Oven method. Preheat oven to 400°F (200°C).

   Bake uncovered for 18–22 minutes for breasts or 22–28 minutes for thighs, depending on thickness. Spoon sauce over the chicken halfway through. Cook until the thickest part reaches 165°F (74°C).

5. Slow cooker method. Add everything to the slow cooker.

   Cook on Low for 3–4 hours or High for 2–2.5 hours, until tender and fully cooked.

6. Optional sear. For extra color, quickly sear the cooked chicken in a hot skillet with a little oil for 1–2 minutes per side, then pour the sauce over to glaze.
7. Reduce the sauce. If you want a thicker glaze, pour the pan juices into a small saucepan. Simmer for 3–5 minutes until slightly thickened. Taste and adjust with a pinch of salt or a splash of balsamic.
8. Serve. Slice or serve whole with rice, quinoa, or potatoes.

   Spoon the balsamic garlic sauce over the top. Garnish with chopped parsley or basil if you like.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight.

Reheat gently in a covered skillet over low heat with a splash of water or chicken stock to keep it juicy. You can also microwave in 30-second bursts.

Freeze cooked chicken and sauce for up to 3 months. Thaw overnight in the fridge.

For meal prep, portion with rice and veggies in containers so you can grab and go.

Why This is Good for You

Chicken breast or thigh offers a steady source of lean protein to support muscle and keep you full. Olive oil provides heart-friendly fats, while garlic and balsamic bring antioxidants and bold flavor without heavy cream or butter.

Unlike many sticky glazes, this one uses modest sweetener and relies on vinegar and herbs for balance. Pairing it with fiber-rich sides like quinoa or roasted vegetables rounds out a balanced plate.

Pitfalls to Watch Out For

• Overcooking the chicken. Use a thermometer and pull at 165°F.

  Thin breasts cook fast, so start checking early.

• Too much acidity. Balsamic is tangy. If the sauce tastes sharp, add a touch more honey or a small knob of butter to soften it.
• Watery sauce. Some chicken releases liquid. Reduce the sauce briefly on the stove to concentrate flavor.
• Under-seasoning. The sauce carries salt, but don’t skip salting the chicken lightly at the start.
• Skipping the rest. Let the chicken rest 5 minutes before slicing to keep juices in.

Alternatives

• Protein swaps: Use turkey cutlets, pork tenderloin medallions, or firm tofu.

  For tofu, press it first and roast 10 minutes longer for crisp edges.

• Sheet pan dinner: Toss halved baby potatoes, carrots, or green beans with olive oil, salt, and pepper. Spread around the chicken and bake together.
• No honey? Use maple syrup or brown sugar. For low-sugar, reduce the sweetener and add a bit more Dijon.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Herb variations: Swap Italian seasoning for rosemary and thyme, or add smoked paprika for depth.
• Creamy twist: Stir 2 tablespoons of Greek yogurt or a splash of cream into the reduced sauce off the heat for a silky finish.

FAQ

Can I make this ahead?

Yes.

Mix the sauce and add the chicken up to 24 hours in advance, then cover and refrigerate. When ready, bake or slow cook as directed. You can also freeze raw chicken in the marinade for up to 3 months; thaw overnight before cooking.

Breasts or thighs—which is better?

Both work. Breasts are lean and cook quickly; watch the time closely to avoid drying out. Thighs are more forgiving and stay juicy, especially in the slow cooker.

What if I don’t have Dijon?

Use yellow mustard or a teaspoon of whole-grain mustard.

If you skip mustard entirely, add a little extra soy sauce and a pinch of garlic powder to keep the sauce balanced.

How can I thicken the sauce without cornstarch?

Reduce it on the stove over medium heat until glossy. If you want extra body, whisk in a small pat of butter at the end. It adds shine and rounds out the acidity.

Is this kid-friendly?

Yes.

The honey softens the vinegar, and the garlic is mellow once cooked. If your kids are sensitive to tangy flavors, reduce the balsamic slightly and add an extra teaspoon of honey.

Can I grill this?

Absolutely. Marinate the chicken for at least 30 minutes, then grill over medium heat for 5–7 minutes per side, depending on thickness.

Warm and reduce the leftover marinade to serve as a glaze, but only if it’s been boiled for a few minutes.

What sides go best?

Simple is best: buttered rice, garlic mashed potatoes, roasted asparagus, sautéed spinach, or a mixed green salad. Crusty bread is great for catching that balsamic garlic sauce.

Final Thoughts

Dump-and-Go Balsamic Garlic Chicken is the definition of weeknight-friendly: minimal prep, maximum flavor, and easy cleanup. It’s flexible enough to fit whatever you have in the pantry, and it pairs well with almost any side.

Keep this one in your back pocket for busy nights or when you want something tasty without fuss. It’s the kind of recipe you’ll make once and keep coming back to.