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One Pan Balsamic Chicken Recipe

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One Pan Balsamic Chicken Recipe: A Flavorful Delight

Introduction

When it comes to a quick and satisfying dinner, nothing beats a one-pan meal. And if you’re looking to elevate your weeknight dinner game, this One Pan Balsamic Chicken recipe is the way to go. It’s a delightful combination of tender chicken, colorful vegetables, and a tangy balsamic glaze, all cooked in a single pan for easy cleanup. Let’s dive into this mouthwatering culinary adventure!

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Ingredients You’ll Need

Gather these essential ingredients to create your One Pan Balsamic Chicken:

For the Chicken:

  • 4 boneless, skinless chicken breasts.
  • Salt and black pepper to taste.
  • 2 tablespoons of olive oil.

For the Vegetables:

  • 1 cup of cherry tomatoes, halved.
  • 1 cup of bell peppers (use a mix of colors), sliced.
  • 1 cup of zucchini, sliced.
  • 1 cup of red onion, thinly sliced.
  • 3 cloves of garlic, minced.

For the Balsamic Glaze:

  • 1/4 cup of balsamic vinegar.
  • 2 tablespoons of honey.
  • 1 tablespoon of soy sauce.
  • 1 teaspoon of Dijon mustard.

Garnish (Optional):

  • Fresh basil leaves, chopped.
  • Crumbled feta cheese.

Preparing Your One Pan Balsamic Chicken

Step 1: Season and Sear the Chicken

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Start by seasoning the chicken breasts with salt and black pepper on both sides. In a large ovenproof skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for about 2-3 minutes per side until they are nicely browned. Remove the chicken from the skillet and set it aside.

Step 2: Sauté the Vegetables

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In the same skillet, add a bit more olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the cherry tomatoes, bell peppers, zucchini, and red onion. Cook for 4-5 minutes until the vegetables begin to soften and become slightly caramelized.

Step 3: Return the Chicken

Place the seared chicken breasts back into the skillet on top of the sautéed vegetables.

Step 4: Prepare the Balsamic Glaze

In a small bowl, whisk together the balsamic vinegar, honey, soy sauce, and Dijon mustard. Pour this flavorful glaze over the chicken and vegetables.

Step 5: Bake to Perfection

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Savoring Your One Pan Balsamic Chicken

Step 6: Garnish and Serve

Once out of the oven, garnish your One Pan Balsamic Chicken with fresh basil leaves and crumbled feta cheese for an extra burst of flavor and color. Slice the chicken breasts and serve the dish directly from the skillet.

Conclusion

There you have it—a mouthwatering One Pan Balsamic Chicken meal that’s as easy to make as it is delicious. This recipe is perfect for busy weeknights when you want a wholesome dinner without the fuss. The combination of tender chicken, roasted vegetables, and that delightful balsamic glaze is sure to please your taste buds.

So, next time you’re in need of a quick and flavorful dinner option, give this recipe a try. Your family and friends will be asking for seconds!

Enjoy your One Pan Balsamic Chicken dinner!

Source: littlebroken.com

One Pan Balsamic Chicken Recipe

One Pan Balsamic Chicken Recipe

Yield: 5
Prep Time: 15 minutes
Cook Time: 30 minutes

When it comes to a quick and satisfying dinner, nothing beats a one-pan meal. And if you're looking to elevate your weeknight dinner game, this One Pan Balsamic Chicken recipe is the way to go. It's a delightful combination of tender chicken, colorful vegetables, and a tangy balsamic glaze, all cooked in a single pan for easy cleanup. Let's dive into this mouthwatering culinary adventure!

Ingredients

Sauce:

  • 1/3 cup balsamic vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. oil, such as avocado or olive oil
  • 2 garlic cloves, minced
  • 1 tsp. Italian seasoning
  • 1 Tbsp. Dijon mustard

Tomato Mozzarella:

  • 8 oz. grape tomatoes, halved
  • 8 oz. fresh mozzarella balls (ciliegine or pearls)
  • 2 Tbsp. finely chopped fresh basil

Chicken:

  • 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
  • 2 Tbsp. avocado oil or other high-heat oil
  • Kosher salt and fresh black pepper

Instructions

  1. In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
  2. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
  3. Preheat oven to 400 degrees F.
  4. Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. 
  5. Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
  6. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.

Notes

  • Mozzarella: If using ciliegine mozzarella, also known as “cherry size” fresh mozzarella then cut it in half. If using “pearls” which are smaller size mozzarella balls, then no need to cut in half.
  • Chicken: To pound the chicken, place the chicken between two pieces of plastic wrap or into a gallon size Ziploc bag, and using a mallet or rolling pin, pound the chicken to even thickness. Make sure not to skip this step. It helps the chicken cook evenly, tenderizes the meat, and results in moist meat.
  • Original Recipe: This recipe was originally published on 9/28/17 and did not include balsamic vinegar. Instead, the recipe relied on a combination of ingredients that resembled the taste of balsamic vinegar. However, it ended up being too confusing to so many readers so we decided to rewrite the recipe to include balsamic vinegar. Here is the old version of the recipe: ¼ cup low-sodium soy sauce, 1/4 cup tomato sauce, 1/2 lemon, juiced (about 1 1/2 Tbsp.), 2 lbs. boneless, skinless, chicken breasts (pounded to even thickness), 2 Tbsp. unsalted butter, 8 oz. grape tomatoes, halved,  8 oz. fresh mozzarella balls (ciliegine), 2 Tbsp. finely chopped fresh basil, Kosher salt and fresh black pepper . In a medium bowl, combine the soy sauce, tomato sauce, and lemon juice. Add chicken tossing to coat in the marinade. Cover the bowl with plastic wrap and let marinate in the refrigerator for 15 minutes. While the chicken is marinating, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside. Preheat the oven to 400 F. Melt butter over high heat in a large oven-safe skillet. Remove the chicken from the marinade and add to the hot skillet. Cook for 1-2 minutes per side or until lightly golden brown, seasoning both sides of chicken with salt and pepper, to taste. Immediately, off heat, top the chicken with tomato mozzarella mixture and bake uncovered for 18-23 minutes or until chicken is fully cooked through. Remove from the oven and let rest for 5 minutes before serving.

Nutrition Information
Yield 1 Serving Size 5
Amount Per ServingCalories 3379Total Fat 188gSaturated Fat 46gTrans Fat 0gUnsaturated Fat 128gCholesterol 916mgSodium 2595mgCarbohydrates 84gFiber 18gSugar 57gProtein 330g

The information contained herein is subject to change.

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