One-Pan Balsamic Chicken Skillet
Sunday dinner flavor with weeknight meal cleaning time.
you're making mealtime meaningful.
Tangy, flavorful, with just a little bit of sweetness- that’s what this One-Pan Balsamic Chicken Skillet brings to the table. And, you truly only need to use one pan for the whole thing. The flavor-packed marinade gives the chicken and potatoes a special flair. It tastes like a Sunday dinner, but with the ease of a weeknight meal. And, we love a no-fuss clean-up any night of the week!
Timing is everything with this recipe so give yourself plenty of time to let the chicken soak up the flavors of the marinade. Balsamic vinegar, Dijon mustard, and lots of tasty spices give the chicken a wonderful flavor. The longer it can sit in the fridge the better.
A bit of honey in the mix sets off the vinegar perfectly.
Balsamic vinegar is dark in color so the chicken can look a bit darker than it really is. Make sure to let it cook on the first side until it easily releases from the pan (even if it looks dark).
Once the chicken is cooked remove it from the pan while the potatoes and asparagus cook, then add the chicken back in just before serving. The timing is what makes this recipe one-pan!
The seasoning on the potatoes is a bit of magic which is only enhanced when the potatoes sear in the balsamic glaze that’s left in the pan. It’s a magical combo!
To give this a bit of green we’re adding in some asparagus stems as well, but you can switch this up for zucchini, bell peppers, or any other veggie you like. Adjust the cook time and remove from the pan if your veggie of choice finishes cooking before the potatoes.
Some Add-ons
If you want to add a bit of extra oomph to this dish reduce some balsamic vinegar in a small saucepan for around 10 minutes or until it gets thick. This is the same type of reduction they serve in high-end restaurants and it really can give dishes a sophisticated twist. Drizzle it over the finished pan or serve at the table for folks to help themselves.
The reduction does add another pan into the mix so it’s optional for those who don’t mind washing another small pan.
Likewise a bit of chopped parsley or basil on top not only adds flavor, but gives a bit of visual appeal.
To keep things simple this recipe relies on using either one large chicken breast butterflied into two pieces or two small chicken breasts. If you want to use smaller pieces of chicken you can, but you’ll need to adjust the cook time.
One-Pan Balsamic Chicken Skillet
Yield(s): Serves 2
50m prep time
27m cook time
556 calories
Allergens: Poultry
Diet: Gluten-Free, Low-Lactose
you're making mealtime meaningful.
For the Marinade:
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 tablespoon water or broth
- 2 cloves garlic, pressed
- 2 tablespoons honey
- 1/3 cup balsamic vinegar, plus extra for garnish
- 1/3 cup olive oil
- 1/2 teaspoon onion powder
- salt and pepper to taste
For the skillet:
- 1 large chicken breast
- 7 oz baby red potatoes (4-6 potatoes depending on size)
- 6 tablespoons olive oil, divided
- 1/2 teaspoon rosemary
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- 1/8 teaspoons nutmeg
- salt and pepper to taste
- 1/2 bunch asparagus, ends trimmed and cut in half
- optional: chopped fresh parsley or basil for garnish
Preparation
- Whisk together marinade ingredients. Pour over chicken breast in medium bowl. Use 2 small breasts or butterfly one large breast. Toss to fully coat each piece. Cover and place in refrigerator for at least 30 minutes or up to overnight.
- Slice potatoes 1/2” thick. Add to bowl along with 3 tablespoons olive oil, rosemary, oregano, thyme, nutmeg, salt, and pepper.
- Add 2 tablespoons olive oil to large skillet. Heat over medium-high. Add chicken to pan and let cook for 5-6 minutes untouched or until chicken releases from pan easily. Discard marinade. Reduce heat to medium and turn chicken. Cook for 4-5 minutes on the other side.
- Add remaining olive oil, potatoes, and asparagus to pan when you flip chicken. Cook for 6 minutes then remove chicken to rest. Add 1 tablespoon water or stock to pan and cover. Continue cooking potatoes and asparagus until potatoes are tender, about 5 minutes. If potatoes take longer, remove asparagus while you finish potatoes and add them back to pan to serve. Remove from heat and add chicken back to pan.
- Optional garnish: add 3/4 cup balsamic vinegar to small saucepan. Cook over medium-high until thick and syrupy, about 10 minutes. Pour vinegar reduction over entire pan or serve at the table for people to help themselves. Serve skillet piping hot and garnish with chopped parsley if desired.
Recipe adapted from The Cozy Cook