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
SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES
Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
- In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
- Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
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
BALSAMIC ROAST CHICKEN AND VEGETABLES
This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
- Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
- Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
- Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
- Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
- Remove the onion and parsley from inside the chicken and discard.
- To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.
BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut sweet potatoes into medium julienne.
- Spread sweet potatoes evenly onto parchment paper-lined baking tray.
- Season with olive oil, pepper, and salt.
- Bake for 20 minutes. Set aside.
- Trim asparagus and cut into pieces diagonally.
- Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
- Season chicken with pepper and salt. Place on top of the veggies.
- Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
- While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
- Distribute veggies and chicken into four containers.
- Pour the sauce reduction onto the chicken.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR
Chicken with balsamic vinegar is heaven on a plate. This is a very easy dish that easily impresses. Serve with plain white rice.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat olive oil over medium high heat.
- Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
- Remove to a plate.
- Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
- Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
- Add the leeks, carrots and red pepper.
- Heat to boiling.
- Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
- Stir in the garlic powder, salt, pepper and balsamic vinegar.
- Heat to boiling.
- Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
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ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES - AVERIE COOKS
From averiecooks.com
4.5/5 (15)Total Time 15 minsCategory 30-minute MealsCalories 407 per serving
- 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 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 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.
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE - SKINNYTASTE
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4.5/5 (36)Total Time 30 minsCategory DinnerCalories 401 per serving
- 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.
BALSAMIC ROASTED CHICKEN AND VEGETABLES RECIPE
From eatingwell.com
Category Healthy Baked Chicken Breast RecipesCalories 209 per servingTotal Time 40 mins
- Preheat oven to 425 degrees Fahrenheit. Place chicken breast halves in a foil-lined 2-quart baking dish. Drizzle with 2 tablespoons of the balsamic vinegar and 1 tablespoon of the olive oil. Sprinkle both sides of chicken evenly with the salt and pepper. Place the zucchini, summer squash and garlic in a foil-lined large shallow baking pan. Drizzle with the remaining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil; toss to coat. Spread vegetables in an even layer.
- Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170 degrees Fahrenheit) and the vegetables are tender, stirring vegetables once halfway through roasting time. To serve, place a chicken breast and vegetables on each of four serving plates. Sprinkle the vegetables with basil and Parmesan cheese.
BALSAMIC CHICKEN AND VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
4/5 (371)Calories 269 per serving
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
- Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
- Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
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