One Pan Balsamic Chicken
This One Pan Balsamic Chicken dish combines tender chicken breasts with roasted vegetables, all glazed in a delectable balsamic sauce. It's an easy weeknight meal that requires minimal cleanup.
Equipment
- 1 large skillet or frying pan
- 1 measuring cups and spoons
- 1 tongs or spatula
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 2 cups cherry tomatoes
- 1 piece red bell pepper Sliced.
- 1 piece yellow bell pepper Sliced.
- 1 medium red onion Sliced.
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons dried Italian herbs Like oregano or basil.
- to taste salt
- to taste pepper
- to garnish fresh basil leaves Optional.
Instructions
- Season the chicken breasts with salt, pepper, and Italian herbs on both sides. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the skillet and sear each side for about 4-5 minutes, until they are golden brown.
- Prepare the vegetables by slicing the bell peppers and onion, and placing them in a bowl with the cherry tomatoes.
- After the chicken is seared, add the mixed vegetables around the chicken in the skillet.
- Pour the balsamic vinegar over the chicken and vegetables, gently tossing the vegetables to coat them in the sauce.
- Reduce the heat to medium and cover the skillet with a lid. Cook for an additional 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Remove the lid and let the dish sit for a few minutes. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
To add more variety, you can include other vegetables such as zucchini or asparagus.
This dish pairs well with a side of rice or quinoa.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.