Zesty One Pan Balsamic Chicken

$To make my One Pan Balsamic Chicken, gather these ingredients: - 4 boneless, skinless chicken breasts - 1/2 cup balsamic vinegar - 1/4 cup honey - 4 cloves garlic, minced - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - 2 cups cherry tomatoes, halved - 1 cup fresh basil leaves, for garnish If you need to convert measurements, here are some quick tips: - 1/2 cup is about 120 milliliters. - 1/4 cup equals about 60 milliliters. - 1 tablespoon is about 15 milliliters. - 1 teaspoon converts to about 5 milliliters. Fresh ingredients make this dish shine. Here are some tips: - Choose chicken breasts that feel firm and are pale pink. - Look for balsamic vinegar with a rich aroma and no sediment. - Use honey that is thick and not crystallized. - For garlic, pick firm bulbs with no brown spots. - Select cherry tomatoes that are bright and smooth. - Fresh basil should be vibrant green and not wilted. Following these tips ensures your One Pan Balsamic Chicken is tasty and fresh. {{ingredient_image_1}} To start, I mix the marinade in a medium bowl. I whisk together 1/2 cup balsamic vinegar, 1/4 cup honey, and 4 minced garlic cloves. I also add 1 tablespoon Dijon mustard and 1 teaspoon dried thyme. Don't forget to sprinkle in salt and pepper to taste. This mix creates a sweet and tangy sauce that brings the chicken to life. Next, I place 4 boneless, skinless chicken breasts in a large resealable bag. I pour the marinade over the chicken, sealing the bag tightly. I let the chicken marinate for at least 30 minutes. For a deeper flavor, I might even let it sit for up to 4 hours. Once the chicken is ready, I preheat the oven to 400°F (200°C). In a large oven-safe skillet, I heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, I take the chicken from the marinade, saving the marinade for later. I place the chicken in the skillet and sear it for about 4-5 minutes on each side. It should turn golden brown and have a nice crust. After searing, I pour the reserved marinade over the chicken. Then, I add 2 cups of halved cherry tomatoes to the skillet. These juicy tomatoes add flavor and color. I transfer the skillet to the preheated oven and bake everything for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the tomatoes are tender. Finally, I take the skillet out of the oven. I let it rest for a few minutes. Just before serving, I sprinkle fresh basil leaves on top for a burst of flavor. To cook chicken well, start with even thickness. Pound the chicken breasts to a uniform size. This helps them cook evenly. Next, use a meat thermometer. The chicken should reach 165°F (75°C). Let the chicken rest after cooking. This keeps it juicy and tender. You can change the flavor of your dish easily. Add spices like paprika or rosemary for warmth. If you love heat, try red pepper flakes. For a tangy kick, squeeze fresh lemon juice over the chicken. Adjust the honey if you prefer less sweetness. More acidity balances the flavors well. Pair this chicken with simple sides for a nice meal. Steamed broccoli or green beans work great. Mashed potatoes absorb the balsamic sauce well. Rice or quinoa adds heartiness. A fresh salad gives a crisp touch. Choose sides that complement the rich flavors of the chicken. Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight if time allows. This will deepen the flavors and make the chicken more tender. Use Fresh Ingredients: Whenever possible, use fresh garlic and basil for a more vibrant flavor profile. Fresh ingredients can elevate your dish significantly. Check the Chicken's Temperature: Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (75°C). This guarantees safety and juiciness. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or zucchini to the skillet for added nutrients and flavor. Just adjust the baking time if needed. {{image_2}} You can easily swap chicken for other proteins. Tofu works well for a vegetarian option. Use firm or extra-firm tofu for the best texture. Just press it to remove extra water before marinating. Turkey breasts are another great choice. They are lean and soak up flavors nicely. Adjust cooking time to make sure they cook through. If you want a twist, try different marinades. For a citrus kick, mix orange juice and zest with soy sauce. You can also use teriyaki sauce for a sweet and savory taste. A spicy marinade made with chipotle peppers can add heat. Feel free to mix and match flavors to suit your taste buds. Adding seasonal veggies can enhance your dish. In summer, toss in zucchini or bell peppers for a fresh crunch. In fall, consider adding butternut squash or Brussels sprouts for warmth. Always choose colorful veggies to make your dish more appealing. They also add extra nutrients, making your meal even better. To keep your One Pan Balsamic Chicken fresh, store it in an airtight container. Make sure to cool the chicken to room temperature first. It will stay good for about 3 to 4 days in the fridge. If you want to keep it longer, freezing is a great option. When you reheat, do it slowly for the best flavor. I suggest using the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 15-20 minutes. This keeps the chicken moist and tasty. If you want to freeze your One Pan Balsamic Chicken, do this before reheating. Wrap each piece tightly in plastic wrap, then put it in a freezer bag. It will last for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can prepare One Pan Balsamic Chicken ahead of time. Marinate the chicken for up to four hours. This lets the flavors soak in. You can also cook it and store leftovers in the fridge for up to three days. Just reheat it gently to keep it moist. If you don't have balsamic vinegar, you can use red wine vinegar. It adds a nice tang too. You can also mix apple cider vinegar with a touch of honey for a similar flavor. This gives you a good balance of sweet and sour. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white with no pink. This means it’s safe to eat. This post covered all you need for a successful dish. You learned about essential ingredients, their measurements, and how to keep them fresh. I walked you through each step, from marinating to baking. We discussed tips to get the perfect chicken and suggested side dishes. I also shared ideas for variations and storage. With this knowledge, you can cook up a delicious meal confidently. Enjoy experimenting with flavors and make this dish your own!$

Zesty One Pan Balsamic Chicken

A flavorful one-pan dish featuring marinated chicken breasts with balsamic vinegar, honey, and cherry tomatoes.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.5 cup balsamic vinegar
0.25 cup honey
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, for garnish

Instructions

In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, dried thyme, salt, and pepper to create a marinade.
Place the chicken breasts in a large resealable bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat the oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until golden brown.
Pour the reserved marinade over the seared chicken and add the halved cherry tomatoes to the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the tomatoes are tender.
Remove the skillet from the oven and let it rest for a few minutes. Sprinkle fresh basil leaves over the top before serving.

Notes

Marinate the chicken for up to 4 hours for deeper flavor.

Keyword balsamic, chicken, easy, one pan