balsamic chicken

This One Pan Balsamic Chicken and Veggies couldn't get any easier! This is a a 20 minute meal that is sure to please!

One Pan Balsamic Chicken and Veggies

+ 2 Tbsp Italian salad dressing

Tbsp balsamic vinegar

Tbsp honey

red pepper flakes ((more

lbs chicken breast

olive oil

Salt and black pepper

asparagus

matchstick carrots

grape tomatoes (, halved)

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.

Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat.

Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

https://content.jwplatform.com/videos/Oq8GnYCs.mp4

One Pan Balsamic Chicken and Veggies - This One Pan Balsamic Chicken and Veggies couldn't get any easier! This is a a 20 minute meal that is sure to please!

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

Balsamic Chicken With Roasted Vegetables

4 oz each boneless skinless chicken thighs, trimmed of fat

salt

black pepper (to taste)

cooking spray

red bell peppers

red onions (chopped in large chunks)

carrots (sliced in half long, cut into 3-inch pieces)

oz sliced mushrooms

balsamic vinegar

extra virgin olive oil

garlic

tsp sugar (omit for whole30, keto, paleo)

rosemary

tbsp dried oregano or thyme

sage (chopped)

Balsamic Chicken with Roasted Vegetables

Preheat oven to 425°F.

Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.

The vegetables should not touch the chicken or it will steam instead of roast.

Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.

This balsamic chicken is chicken thighs coated in a sweet and savory glaze and roasted to perfection along with potatoes and asparagus. An easy one pan meal that's sure to please the whole family!

Balsamic Chicken

bone-in, skin-on chicken thighs

honey

Italian seasoning

salt and pepper

potatoes

asparagus stalks (trimmed)

parsley

Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.

Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.

In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.

Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.

Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.

Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.

Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.

Sprinkle with parsley, then serve.

Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you&#x27;ve got a restaurant quality meal at home. And you won&#x27;t believe how easy it is to put this together!

Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

chicken breasts (or thighs)

garlic powder

onions

butter

thyme

red pepper flakes

sugar

EACH: chicken broth AND heavy cream

COOK THE CHICKEN: season both sides of the chicken...

COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through, roughly 6-12 minutes depending on the size. Make sure chicken reaches 165ºF on a thermometer; remove the chicken to a plate.

CARAMELIZE THE ONIONS: add the butter to the skillet...

CARAMELIZE THE ONIONS: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.

MAKE THE SAUCE: Grab a whisk for this next...

MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don't want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

All you need to make this balsamic chicken and asparagus from Delish.com is one pan and 20 minutes.

One-Pan Balsamic Chicken and Asparagus

c. balsamic vinegar

c. extra-virgin olive oil, divided

Dijon mustard

garlic,

lb. chicken breast tenders

kosher salt

black pepper

lb. asparagus, woody ends trimmed

pt. cherry tomatoes, halved

SO good. I cooked the chicken a bit longer than recommended, and also brined it for about half a day before cooking. I’d recommend gradually adding the vinaigrette; it’s a decent-sized portion, so you may not use it all. Definitely making this again!

We love this recipe! Delicious and simple!

Delicious meal!  I cut recipe in half & we still had a serving leftover. I will share recipe with my adult kids who need healthy quick to prepare meals.

Just made this, cut chicken into chunks..also used brown sugar and maple syrup. Excellent

So good, will make often. I used red peppers and mushrooms as the veg. My husband has requested that I make it often.

Just started the Paleo Diet so I needed a recipe for chicken. I wasn't sure how it would turn out but this was an amazing dish. My husband said it certainly is a do again dinner. The aroma and the flavor are Wow just so magnificent. Thanks for the recipe....

This was really good and so easy to make!

Added a little blackening seasoning to the chicken and served over a bed of spinach and this was phenomenal!

Made this into kebabs with onion and mushrooms 
Sooooo good

https://streaming.hearstdigitalstudios.com/manual_upload/596e8242e694aa7533a8cdbd/mp4/Delish_One_Pan_Balsamic_Chicken___Asparagus_FRONT_1500414541_4000_hd_v3.mp4

One Pan Balsamic Chicken And Asparagus = Flawless Weeknight Meal

BEST Caprese Chicken Recipe with basil pesto, fresh mozzarella and ripe tomatoes. Ready in 20 minutes, this is perfect for any night of the week, but totally company-worthy! Plus, it's gluten free, low carb, and only 288 calories per serving. You can make this chicken caprese in an indoor pan or griddle or fire up the grill, if you like.

Easy Caprese Chicken 

chicken

Kosher salt

Black pepper

virgin olive oil

Basil pesto (Homemade

mozzarella cheese (about 1/4 to 1/2 inch in thickness each)

tomatoes

Balsamic glaze

basil leaves

Pat chicken dry and season with salt and pepper (see cook's tip #1 below for quick and even cooking)

Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See Cook's Tip #2 if you prefer to use outdoor grill)

Add chicken and cook for 3 to 5 minutes on each side or till done (chicken's internal temperature should register 165 degrees F.)

At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.

Remove from heat. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle fresh basil ribbons.

This is my new favorite chicken breast recipe. We loved this!!! I used my potato masher to tenderize the chicken.

I made this for lunch today when we had company. It looked colorful  AND tasted delicious!! Thank you. Easy and tasty!!

Yummy, easy to make, quick, and very tasty!  Thank you.

I made this last week for the first time. It was full of flavor and came together very quickly. My husband says it is his new favorite dish.  I’ll be making it again very soon. Thanks Suzy, as always, for another great creation!

Made this for dinner it was amazing!  Will make again for sure, tomorrow’s lunch with be a chicken caprese sandwich ?

I made this a month or so ago. AMAZING! It's on the menu again this week. This time I'll make sure I take a photo of it!

Hello. Loved this recipe, Was wondering if the nutritional info is for before or after cooking? Thanks and Im so glad I found your web site,

Absolutely delicious and easy to make!! Will be a go to recipe for sure!

This recipe was delicious.  Can this goodness be so healthy?  Oh my.   I have leftovers and hoping tomorrow it will be just a good.  Cold or slightly heated.  This is a keeper!  Couldn't find fresh basil leaves but it was still really good.  I am trying many of your Mediterranean-diet recipes.

This is such a full flavor layered dish. Easy to make and tastes light and healthy.  Thanks so much for this delicious recipe.

I made this last night for dinner. It was fast, easy and delicious! Thank you for sharing your recipes.

This is amazing!! So easy to make and so delicious! My husband asked to keep it on the rotation!!

https://www.youtube.com/watch?v=D-idMFcjlJk

BEST Caprese Chicken Recipe with basil pesto, fresh mozzarella and ripe tomatoes. Only 288 calories per serving and ready in 20 minutes.

Click here to print the recipe: http://bit.ly/Caprese-Chicken-TMD
Click here to buy our extra virgin olive oils and premium spices: http://bit.ly/TMD-SHOP

Easy Caprese Chicken Recipe

This balsamic chicken recipe is easy, ready in 15 minutes, healthy, and made in one skillet! The chicken is juicy and moist while the vegetables are perfectly crisp-tender.

One-Skillet Balsamic Chicken and Vegetables

light brown sugar, packed

olive oil, divided

cornstarch

salt,

pepper,

broccoli florets

sugar snap peas (peapods may be substituted)

water,

To a medium bowl or large measuring cup,...

To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.

To a large skillet, add 2 tablespoons olive...

To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.

Add the sauce, noting that it may bubble...

Add the sauce, noting that it may bubble up in the first few seconds.

Add the vegetables, evenly sprinkled over the skillet,...

Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary, add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking.

Cover skillet and allow vegetables to steam for...

Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.

Taste sauce, check for seasoning balance, making any...

Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.)

An easy balsamic chicken recipe that’s bursting with flavor and cooked on one pan with roasted brussels sprouts and onions. A healthy dish that’s sure to be a family favorite.

Roasted Balsamic Chicken with Brussels Sprouts

chicken thighs

olive oil (divided)

maple syrup

salt and pepper (to taste)

brussels sprouts

red onion

Whisk together the balsamic vinegar, 2 tablespoons of the olive oil, maple syrup, garlic, salt and pepper in a small bowl.

Place the chicken thighs in a glass dish or plastic bag and pour the marinade on top. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 400 degrees fahrenheit.

Slice the brussels sprouts in half and the red onion into wedges. Place the brussels sprouts and onion on a large baking sheet and drizzle with two tablespoon of olive oil and sprinkle with salt and pepper. Mix together to coat, then create spaces for the chicken.

Remove the chicken from the marinade and place on the sheet pan. Cook for 30 minutes or until the chicken is cooked through.

While the chicken is cooking, pour the remaining marinade into a small saucepan on medium heat. Simmer for 8-10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue cooking.

Once the chicken is fully cooked, serve immediately.

Sheet Pan Balsamic Chicken With Potatoes And Mushrooms Makes A Great Quick And Easy Weeknight Dinner. The Entire Family Will Love This Easy One Pan Meal!&nbsp;&nbsp;

Sheet Pan Balsamic Chicken

potatoes, (scrubbed and halved if large)

white mushrooms, (wiped clean, trimmed and cut in half if large)

shallot

garlic cloves, (unpeeled)

chicken legs chicken thighs, (patted dry)

Center a rack in the oven and preheat it to 450 degrees F. Rub a baking sheet with a little oil (or line it with foil and oil the foil).

Put the potatoes, mushrooms, shallot or onion and garlic in a large bowl. Toss in 4 sprigs each of the rosemary and thyme, 1 teaspoon salt, a few grindings of pepper, 3 tablespoons of the oil and 3 tablespoons of the balsamic. Mix everything well and spread the ingredients out on the baking sheet.

Put the chicken in the bowl, along with remaining 3 tablespoons oil and 2 tablespoons balsamic, 1/2 teaspoon salt and a good amount of pepper, and mix well to coat the chicken. Move the vegetables around to make room for the chicken. Tuck the remaining herbs under the chicken pieces.

Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh measures 165 degrees F.

Slow Cooker Balsamic-Ginger Chicken Lettuce Cups

c. brown sugar

tbsp. low-sodium soy sauce

ginger

red pepper

lb. boneless, skinless chicken thighs

c. long-grain white rice

orange

scallions

Boston lettuce

A deliciously flavorful easy summer chicken recipe! Chicken breasts are pan seared and finished with a sweet and tangy balsamic peach sauce.

Peach Chicken {with Balsamic}

yellow onion, (sliced (about 3/4 cup))

(5 oz) boneless skinless chicken breasts

garlic, (minced)

peaches ((about 2 medium))

(14.5 oz) can diced tomatoes, (drained)

basil

Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side.

Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.

Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don&#x27;t have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds.

Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper.

Return chicken to skillet, nestling between peaches and tomatoes, cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes.

Top 24 balsamic chicken recipes from across the web

The most viewed balsamic chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 24 balsamic chicken recipes from across the web

The most viewed balsamic chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pan Balsamic Chicken and Veggie...

Balsamic Chicken With Roasted Veget...

Balsamic Chicken

Skillet Chicken in Balsamic Caramel...

One-Pan Balsamic Chicken and Aspara...

Easy Caprese Chicken

One-Skillet Balsamic Chicken and Ve...

Roasted Balsamic Chicken with Bruss...

Sheet Pan Balsamic Chicken

Slow Cooker Balsamic-Ginger Chicken...

Peach Chicken {with Balsamic}

Slow-Cooker Balsamic Chicken

Sheet Pan Balsamic Chicken

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Sheet Pan Balsamic-Herb Chicken and...

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The most viewed balsamic chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine