SKILLET BALSAMIC-GLAZED CHICKEN
This balsamic-glazed chicken is quick, easy, and very tasty!
Provided by Jenna
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
- Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g
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 SKILLET HONEY BALSAMIC CHICKEN AND VEGGIES
Make clean-up a cinch with this one-skillet honey balsamic chicken and veggies. Enjoy the sweet and savory combination of honey and balsamic vinegar.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl add, dressing, honey, garlic and onion.
- Heat a large non-stick skillet over high heat. Add half the dressing mixture. Cook chicken evenly in the skillet and cook, turning a few times until the chicken is cooked through Remove chicken from the skillet and transfer to a large serving platter while you cook the veggies. Reduce the heat to medium.
- Add the remaining dressing mixture to the skillet. Add the green beans and carrots to the skillet. Season to taste and cook, stirring frequently until the vegetables are crisp tender and coated in sauce, about 5 minutes. Add the chicken and tomatoes to the skillet, flipping chicken and veggies to coat in the sauce and cook one more minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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.
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
SKILLET BALSAMIC CHICKEN
An easy vinegar chicken recipe guaranteed to make you salivate!
Provided by Debby Tambe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
- Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
- Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 16.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 28.9 g, SaturatedFat 1.4 g, Sodium 89.5 mg, Sugar 7.7 g
BALSAMIC CHICKEN & VEGETABLE SKILLET
Balsamic vinaigrette dressing and chopped fresh basil give this quick and easy chicken and vegetable skillet great flavor and aroma.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side. (Chicken will not be done.) Remove chicken from skillet; cover to keep warm.
- Add onions to skillet; cook and stir 4 min. or until crisp-tender, adding garlic for the last minute. Add beans and broth; cook and stir 6 min. or until beans are crisp-tender. Remove bean mixture from skillet; cover to keep warm.
- Return chicken to skillet with the dressing and tomatoes; cook 3 to 4 min. or until tomatoes begin to soften and chicken is done (165ºF).
- Spoon bean mixture onto platter; top with chicken, tomato mixture and basil.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
BALSAMIC CHICKEN AND VEGGIES
Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
- Set aside.
- Heat oil in a large frypan.
- Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
- Transfer from frypan to a serving platter, cover and keep warm.
- Add asparagus and carrot to skillet.
- Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
- Stir dressing mixture, add to frypan.
- Cook and stir for 1 minute, scraping up browned bits.
- Drizzle dressing over chicken and veggies.
- Sprinkle with tomato.
Nutrition Facts : Calories 304.7, Fat 19.1, SaturatedFat 3.9, Cholesterol 54.4, Sodium 238.5, Carbohydrate 14.1, Fiber 2.6, Sugar 9.8, Protein 20.1
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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.
SKILLET BALSAMIC CHICKEN BREASTS - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
5/5 (21)Total Time 30 minsCategory DinnerCalories 351 per serving
- Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper; add to the heated oil and cook for 5 minutes, undisturbed.
- Flip chicken breasts over; add 1 tablespoon butter and continue to cook for 4 to 5 more minutes, or until cooked through. Internal temperature should register at 165˚F.
BALSAMIC CHICKEN AND VEGGIES (ONE SKILLET, 25 MINUTES!)
From carlsbadcravings.com
Reviews 4Servings 4-6
- Whisk the balsamic sauce ingredients together in a medium bowl. Remove 2 tablespoons and add to a bowl or freezer bag with the chopped chicken; set aside to marinate while you chop the veggies and steam the sweet potatoes (up to 30 minutes at room temp or 4 hours in the fridge). Reserve remaining sauce for later.
- Add chopped sweet potatoes to a microwave safe bowl with a lid. Add water it reaches ¼-inch up the sides. Cover and microwave for 5-7 minutes or until fork tender; drain and set aside.
- Melt butter in olive oil in a large skillet over medium-high heat. Sauté chicken for 1 minute then add shallot and cook just until the outside of the chicken is no longer pink. Add the asparagus, and tomatoes and cook an additional 1-2 minutes or until asparagus are crisp-tender. Add garlic and sauté 30 seconds.
- Add the sweet potatoes back to the skillet along with the remaining balsamic sauce (that didn’t touch the raw chicken). Cook, stirring constantly, until chicken is cooked through and the sauce is thickened, about 1 minute. Taste and add brown sugar for sweeter, balsamic or lemon juice for tangier. Dig in!
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5/5 (2)Total Time 30 minsCategory 30 Minutes or LessCalories 233 per serving
- In a large pan, bring broth to a boil. Add farro and a pinch of salt. Stir. Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
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