Honey Balsamic Chicken
This honey balsamic chicken is a quick and easy one-pan dinner, ready in 30 minutes. Juicy chicken and fresh veggies are tossed with sweet-tangy balsamic vinegar, honey, and dried herbs.
Servings: 4 servings
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
For the Honey Balsamic Sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ¼ cup honey
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Vegetables
- 4 cups broccoli florets
- 3 to 4 cups grape tomatoes halved
Instructions
- Prep. Heat skillet over medium-high heat. Add oil and swirl to coat.
- Cook the chicken. Season chicken breasts with salt and pepper, and add them to the skillet, rounded side down. Cook for about 7 minutes, or until you can easily flip it over. Turn chicken over and reduce the heat to medium. Cook for 6 more minutes, or until cooked through and the juices run clear.
- Make the honey balsamic sauce. In the meantime, combine the balsamic vinegar, oil, honey, and seasonings in a small bowl and whisk to combine.
- Coat the chicken. Add half of the honey balsamic mixture to the skillet and turn the chicken to coat. Remove the chicken from the skillet to a serving platter, and cover to keep warm.
- Cook the vegetables. Add broccoli and tomatoes to the skillet and cook for about 3 to 4 minutes, or until the broccoli is crisp-tender. Remove veggies from skillet.
- Finish and serve. Return the skillet to the heat and stir in the remaining honey balsamic sauce. Cook and stir for about 1 minute, scraping up all the browned bits from the bottom of the skillet. Drizzle the honey balsamic sauce over the chicken and vegetables, and serve.
Nutrition
Calories: 324kcal | Carbohydrates: 24g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 164mg | Potassium: 727mg | Fiber: 2g | Sugar: 20g | Vitamin A: 600IU | Vitamin C: 82.5mg | Calcium: 48mg | Iron: 1.4mg
