ONE PAN BALSAMIC CHICKEN
This One Pan Balsamic Chicken is a quick and flavourful meal perfect for busy nights. Juicy chicken breasts are simmered in a tangy balsamic sauce with fresh vegetables, creating a complete dinner in just one pan.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes halved
- 1 cup green beans trimmed
- ½ cup sliced red onion
For the Balsamic Sauce:
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
Instructions
Prepare the Chicken:
- Season chicken breasts with salt, pepper, and Italian seasoning.
Cook the Chicken:
- In a large skillet, heat olive oil over medium heat. Add chicken and cook for 6–7 minutes per side until golden brown and cooked through. Remove and set aside.
Make the Sauce:
- In the same skillet, add garlic and cook for 30 seconds. Stir in balsamic vinegar, honey, and Dijon mustard. Simmer for 2–3 minutes.
Add Vegetables and Finish:
- Add cherry tomatoes, green beans, and red onion to the skillet. Return chicken to the pan. Spoon sauce over everything and simmer for another 5–7 minutes until vegetables are tender and chicken is coated.
Serve:
- Serve hot, spooning extra sauce over the chicken and veggies.
Notes
Make Ahead:
You can marinate the chicken in the balsamic sauce for up to 12 hours for deeper flavour. Customizing the Flavor:
Add mushrooms or bell peppers to the pan for even more vegetables. Serving Suggestions:
Serve over rice, quinoa, or a simple green salad. Allergy-Friendly Options:
Use maple syrup instead of honey for a vegan-friendly sauce (if using plant-based chicken). Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
You can marinate the chicken in the balsamic sauce for up to 12 hours for deeper flavour. Customizing the Flavor:
Add mushrooms or bell peppers to the pan for even more vegetables. Serving Suggestions:
Serve over rice, quinoa, or a simple green salad. Allergy-Friendly Options:
Use maple syrup instead of honey for a vegan-friendly sauce (if using plant-based chicken). Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.