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Sweet and Spicy One-Pan Balsamic Chicken and Broccolini


For years I’ve wanted a good cast iron skillet.

For years I keep forgetting to buy myself a good cast iron skillet.

The other day I said to Jedd, “Remind me to get us a cast iron skillet.”

He wordlessly got up out of his chair, and came back an hour later with a cast iron skillet.

Remind me to ruminate in front of him about world peace, sooner rather than later.

Now – with a skillet so big I needed two hands to lift it, (and a reminder to “lift with your knees, not with your back”) – I had to make a maiden dish.

My mother-in-law recently gave me some gorgeous balsamic vinegar and, with the spirit of random gift giving on my mind, I decided to make a one-pot dish that would mean fewer dishes than usual.

That’s a gift for everyone in the kitchen.

And, wow.

This dish was awesome. It’s warming and slightly spicy, with the crunch of broccolini and a touch of luscious honey and balsamic. I’m in love. And I’m going to make this at least once a week.

As long as my back holds out, that is.

Sweet and Spicy One-Pan Balsamic Chicken and Broccolini

Serves 2.


1 tablespoon olive oil

1 large chicken breast, quartered

½ teaspoon kosher salt

½ teaspoon lemon pepper

½ teaspoon paprika

½ medium red onion, diced

1 large bunch broccolini, stalks and greens divided

½ cup chicken broth

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon mustard seeds

½ teaspoon dried chili flakes


Heat olive oil in a large skillet over medium heat, until it shimmers. Add chicken, and season with salt, pepper, and paprika.

Cook until chicken is browned, about 3-5 minutes. Flip chicken, and add onion and thick broccolini stems.

Add chicken broth, vinegar, honey, mustard seeds, and chili flakes. Stir well to get all the browned bits off the bottom of the pan.

Reduce heat to medium-low and simmer until sauce has reduced by half. Add the thin broccolini leaves, and cook until they’re wilted.

Serve immediately, and enjoy!

(Photos by Launie Kettler)

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