One Pan Balsamic Chicken

$- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 red onion, thinly sliced - 1 bell pepper (any color), sliced - 3 cloves garlic, minced For this dish, I use boneless, skinless chicken breasts. They cook quickly and stay juicy. Cherry tomatoes add sweetness, and bell peppers bring crunch. Red onion gives depth, and garlic adds a rich aroma. - 1/3 cup balsamic vinegar - 1/4 cup honey - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste The marinade is key. I mix balsamic vinegar, honey, and olive oil. This blend creates a sweet and tangy taste. Dried thyme adds herbal notes, while salt and pepper enhance the flavors. - Fresh basil for presentation For a pop of color, I use fresh basil. It not only looks great but also adds a fresh taste. Just sprinkle it on top before serving. This simple step makes the dish feel gourmet. {{ingredient_image_1}} - Prepping the marinade: Start by mixing the balsamic vinegar, honey, olive oil, dried thyme, salt, and pepper in a large bowl. Use a whisk to blend it well. This mix creates a sweet and tangy flavor that will soak into the chicken. - Marinating the chicken: Add the chicken breasts to the marinade. Make sure each piece is well coated. Let them sit for about 15 minutes. This step allows the chicken to absorb all the delicious flavors. - Layering the vegetables in the skillet: Take a large oven-safe skillet and layer the sliced red onion, bell pepper, and halved cherry tomatoes evenly on the bottom. This creates a colorful base and adds flavor to the dish. - Baking the chicken and vegetables: Place the marinated chicken on top of the vegetables. Pour any leftover marinade over the chicken and veggies. Scatter the minced garlic on top for extra flavor. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. - Resting the dish: Once the chicken is cooked, take the skillet out of the oven. Let the dish rest for a few minutes. This helps the juices settle and keeps the chicken moist. - Garnishing before serving: Finally, add fresh basil on top. This not only adds flavor but also makes the dish look beautiful. Enjoy your One Pan Balsamic Chicken! To get the best flavor, soak the chicken for at least 15 minutes. This soak helps the chicken absorb the marinade. The mix has sweet honey and tangy balsamic vinegar. Finding the right balance makes each bite tasty. Adjust the honey if you want it sweeter. You can also add more vinegar for tang. Always check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). Use a meat thermometer to be sure. After cooking, let the chicken rest for a few minutes. This resting time helps the juices stay inside. Your chicken will be moist and tender when served. Use a sturdy oven-safe skillet for this dish. Cast iron or stainless steel works great. They hold heat well and cook evenly. For easy cleanup, soak the skillet in warm, soapy water. Scrub gently to remove any stuck bits. This helps keep your cookware in good shape for next time. Pro Tips Marinate Longer: For even more flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. Use Fresh Herbs: Fresh thyme or oregano can elevate the flavor profile. Consider adding fresh herbs just before serving for a burst of freshness. Veggie Variations: Feel free to add other vegetables like zucchini or asparagus for more color and nutrients. Check for Doneness: Always use a meat thermometer to ensure chicken is cooked through, reaching an internal temperature of 165°F (75°C). {{image_2}} You can change the vegetables in this dish. Try using zucchini, asparagus, or mushrooms. Each adds a new taste. You could also use fresh herbs like rosemary or parsley. If you want to swap the chicken, consider using turkey or pork. These meats work well with the balsamic flavors. To add some heat, include red pepper flakes or a pinch of cayenne. This kicks up the flavor! For brightness, squeeze in some lemon juice or add orange zest. These citrus notes make the dish pop. This chicken pairs well with grains. Serve it over rice, quinoa, or couscous. A fresh salad also complements the meal nicely. When plating, arrange the chicken on top of the veggies for a colorful look. Add a sprinkle of fresh basil for an extra touch. After cooking, let the dish cool. Place leftovers in an airtight container. This helps keep the chicken moist. You can store it in the fridge for up to three days. For best taste, eat it within two days. To freeze One Pan Balsamic Chicken, let it cool fully. Slice the chicken for easier thawing. Then, place it in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat in the oven or microwave until hot. This dish is great for meal prep. Make a big batch on Sunday. Divide it into portions and store them in the fridge. For quick meals, reheat in the microwave for about two minutes. You can also warm it up on the stove for better texture. Yes, you can use bone-in chicken for this dish. Bone-in chicken takes longer to cook. Adjust the baking time to 35-40 minutes. Always check the internal temperature. It should reach 165°F (75°C). Making a vegetarian version is easy. Substitute chicken with tofu or tempeh. You can also use chickpeas for extra protein. Marinate the tofu or tempeh like chicken. Bake until heated through, about 20-25 minutes. Balsamic chicken pairs well with many sides. Try serving it with rice or quinoa. A fresh salad adds crunch and color. Roasted veggies also complement the dish nicely. You can make garlic bread for a cozy touch. This blog post covers a flavorful dish: One Pan Balsamic Chicken. We explored its main ingredients like chicken, tomatoes, and peppers. The marinade adds a nice touch with balsamic vinegar and honey. You learned step-by-step how to prepare, cook, and serve this meal. Don't forget to try the tips for flavor and tenderness, and feel free to explore variations. Store leftovers properly for the best taste. Enjoy your cooking adventures, and let this dish bring joy to your table!$

A delicious and easy one-pan meal featuring chicken breasts marinated in balsamic vinegar and honey, served with colorful vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 piece red onion, thinly sliced
1 piece bell pepper, sliced
3 cloves garlic, minced
1 third cup balsamic vinegar
1 fourth cup honey
2 tablespoons olive oil
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh basil

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, whisk together balsamic vinegar, honey, olive oil, dried thyme, salt, and pepper to create a marinade.
Add the chicken breasts to the bowl, ensuring they're coated with the marinade. Let them sit for about 15 minutes to soak in the flavors.
In a large oven-safe skillet, add the sliced red onion, bell pepper, and cherry tomatoes, making an even layer.
Place the marinated chicken breasts on top of the vegetables in the skillet.
Pour any remaining marinade over the chicken and vegetables.
Scatter the minced garlic on top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F or 75°C) and the vegetables are tender.
Once done, remove the skillet from the oven and let it rest for a few minutes.
Garnish with fresh basil before serving.

Notes

Let the chicken marinate for extra flavor.

Keyword balsamic, chicken, easy dinner, one pan