Best 3 One Pot Balsamic Chicken And Veggies Recipes
**One-Pot Balsamic Chicken and Veggies: A Flavorful and Convenient Meal**
Craving a delectable and fuss-free dinner? Look no further than the One-Pot Balsamic Chicken and Veggies recipe. This culinary delight combines tender chicken, an array of colorful vegetables, and a luscious balsamic glaze, all cooked together in one pot for a seamless and flavorful experience. The balsamic glaze, made with balsamic vinegar, honey, and a touch of Dijon mustard, adds a delightful tangy-sweetness that elevates the dish. The chicken and vegetables are infused with the rich flavors of the glaze, resulting in a harmonious and satisfying meal. This recipe not only promises a delectable dinner but also offers a convenient cooking method, making it a perfect choice for busy weeknights or effortless entertaining.
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!
Provided by Jaclyn
Categories Main Course
Time 23m
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 342 kcal, Carbohydrate 20 g, Protein 33 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 351 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- Season chicken with salt and pepper.
- Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
- Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
- Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams
ONE-POT BALSAMIC CHICKEN AND VEGGIES
Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.
Provided by Lanzzz
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
- Cut sweet potato into 1/4-inch thick fries.
- Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
- Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
- Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g
Tips:
- Use a large skillet or Dutch oven: This will ensure that you have enough space to cook the chicken and vegetables without overcrowding the pan.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Season the chicken and vegetables generously: This will help them develop flavor as they cook.
- Don't overcrowd the pan: If you do, the chicken and vegetables will not cook evenly.
- Cook the chicken and vegetables over medium heat: This will help prevent them from burning.
- Stir the chicken and vegetables occasionally: This will help them cook evenly.
- Add the balsamic vinegar and honey towards the end of cooking: This will help prevent them from burning.
- Serve the chicken and vegetables immediately: This will ensure that they are at their best.
Conclusion:
This one-pot balsamic chicken and vegetables recipe is a quick, easy, and delicious meal that is perfect for busy weeknights. The chicken is tender and juicy, the vegetables are crisp-tender, and the balsamic vinegar and honey glaze adds a delicious sweet and tangy flavor. This recipe is also a great way to get your kids to eat their vegetables. Serve it with a side of rice or pasta for a complete meal.
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