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!
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
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
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 Pot Spicy Pesto Cheese Baked Rigatoni Recipe
One Pot Spicy Pesto Cheese Baked Rigatoni is a flavorful and comforting dish that's perfect for weeknight dinners or special occasions. Combining the rich taste of pesto, a kick of spice, and gooey cheese, this recipe is both easy to make and satisfying to eat. Plus, it all comes together in one pot, making cleanup a breeze.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3/4 pound ground spicy Italian chicken sausage
- 4 cloves garlic, minced or grated
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/2 cup vodka (chicken broth or water also work)
- 3/4 cup basil pesto homemade or store-bought
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary plus fresh rosemary for serving
- kosher salt and pepper
- 1 pound dry rigatoni pasta
- 2 cups shredded kale
- 2 cups shredded fontina cheese
- 8 ounces mozzarella, torn
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.
- If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.
- Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!