Balsamic Chicken Vegetable Skillet Recipes

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SKILLET BALSAMIC-GLAZED CHICKEN



Skillet Balsamic-Glazed Chicken image

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

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

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



One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

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

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

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



One Skillet Honey Balsamic Chicken and Veggies image

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

1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. honey
3 cloves garlic, minced
2 tsp. finely diced red onion
4 small boneless skinless chicken breasts
1 lb. green beans, ends trimmed
2 cups baby carrots
1 pt. grape tomato
seasonings to taste

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 and Vegetables with Balsamic Vinegar image

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

1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 lb baby red potato, sliced into thirds
3 small shallots or 3 small onions, chopped
1/2 cup broth
2 leeks, well washed and cut into 2 inch long strips
5 carrots, peeled and cut into 2 inch long strips
1 red bell pepper, cut into thin strips
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar

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



Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

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

2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender
olive oil
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt

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



Skillet Balsamic Chicken image

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

2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
½ cup balsamic vinegar
¼ cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour

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 Chicken & Vegetable Skillet image

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

1 tsp. oil
1 lb. boneless skinless chicken thighs
1 onion, cut lengthwise in half, then crosswise into thin slices
3 cloves garlic, minced
1/2 lb. fresh green beans, trimmed
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 cup grape tomatoes, cut in half
2 Tbsp. chopped fresh basil

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



Balsamic Chicken and Veggies image

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

1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8-1/4 teaspoon crushed red pepper flakes (I use flakes)
2 tablespoons olive oil
12 ounces chicken breasts, tenderloins
10 ounces asparagus, cut into 2 inch pieces or 2 cups frozen cut asparagus, thawed and well drained
1 cup shredded carrot
1 small tomatoes, seeded and chopped

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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From slenderkitchen.com


BALSAMIC CHICKEN AND VEGETABLE SKILLET - ALL INFORMATION ABOUT …
Instructions. 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. Stir in bell pepper pieces and butter. Cook for 2-3 minutes. Stir in spinach, carrots, chiles, and chicken. Cook for 5 …
From therecipes.info


SHEET PAN BALSAMIC CHICKEN VEGGIE BAKE - THE REAL FOOD DIETITIANS
2021-08-20 Stir together balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Use half of this sauce to marinate the chicken. Next, chop the broccoli, carrots, mushrooms, and onion. Spread the veggies on the sheet pan and pour the remaining balsamic sauce over the veggies, tossing to incorporate the sauce and really get those veggies coated.
From therealfooddietitians.com


SHEET PAN HONEY BALSAMIC CHICKEN AND VEGETABLES - RACHEL COOKS®
2020-01-08 Preheat oven to 400ºF. On a rimmed baking sheet, toss onions, broccoli, bell pepper, zucchini, and mushrooms with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast for 10 minutes. Remove pan from oven. Add chicken AND marinade, and tomatoes. Toss to coat everything in marinade.
From rachelcooks.com


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