One Pan Balsamic Chicken

$- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow onion, sliced - 2 cups baby spinach - 1/2 cup balsamic vinegar - 1 tablespoon honey - 3 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key to making One Pan Balsamic Chicken delicious. You need fresh chicken breasts, ripe cherry tomatoes, and colorful bell peppers. The balsamic vinegar gives it a tangy kick. Honey adds a touch of sweetness, while garlic brings depth. Spinach provides a lovely pop of green and nutrition. Make sure your chicken is boneless and skinless for even cooking. When picking tomatoes, look for ones that are firm and bright. For the bell pepper, a red one adds sweetness; the yellow onion adds a nice contrast. Use fresh basil for garnish; it adds aroma and looks pretty. - Oven-safe skillet - Mixing bowl - Whisk You will want an oven-safe skillet for this recipe. It lets you start cooking on the stove and finish in the oven. A mixing bowl is helpful for whisking together the marinade. A whisk makes mixing easy and quick. With these tools, you will have a smooth cooking process. For the full recipe, check out the detailed instructions and enjoy a delightful meal! - Preheat oven to 400°F (200°C). - In a small bowl, whisk together: - 1/2 cup balsamic vinegar - 1 tablespoon honey - 3 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste This mixture creates your balsamic marinade. It adds a rich, tangy flavor. - In a large oven-safe skillet, heat a little olive oil over medium heat. - Add 4 boneless, skinless chicken breasts. Sear for about 5 minutes each side. Aim for a golden brown color. - After browning, add: - 1 red bell pepper, sliced - 1 yellow onion, sliced Cook for 3-4 minutes, just until they begin to soften. - Pour the remaining marinade over the chicken and veggies. - Top with: - 1 cup cherry tomatoes, halved - Transfer the skillet to the preheated oven. Bake for 20-25 minutes. The chicken should reach 165°F (75°C). - In the last 5 minutes, add: - 2 cups baby spinach This will wilt and add color to your dish. The dish is now ready to enjoy! Serve it with grains or bread for a complete meal. For the full recipe, check your notes! To get the best taste from your One Pan Balsamic Chicken, marinate it well. I recommend letting the chicken sit in the marinade for at least 15 minutes. If you have more time, try refrigerating it for up to 2 hours. This step makes the chicken juicy and full of flavor. You can adjust the seasoning based on your taste. If you like it sweeter, add a bit more honey. If you want it tangy, a splash of balsamic vinegar works great too. Searing the chicken is key to great flavor. Heat a little olive oil in your skillet before adding the chicken. This step gives the chicken a nice brown color and locks in juices. Cook it for about 5 minutes on each side. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C) to ensure it's safe to eat. Serve the chicken on a large platter for a beautiful display. Drizzle the pan juices over the top to add shine. For a pop of color, garnish with fresh basil leaves. You can also add a side of grains or crusty bread. This makes the meal feel complete and adds to the visual appeal. {{image_2}} You can easily change the veggies in this dish. Instead of cherry tomatoes, try using zucchini or mushrooms. Both add great flavor and texture. You can also swap the red bell pepper for green or yellow ones. They will still taste amazing in the dish. For proteins, chicken is a classic choice. But you can use turkey breast or pork tenderloin instead. If you want a plant-based option, try tofu. Make sure to press it to remove extra water. This will help it absorb the marinade better. Want to add more zing? Fresh herbs like rosemary or thyme work well. They add a lovely aroma and taste. You can also include spices like paprika or Italian seasoning for variety. Mix and match to find your favorite flavor blend. If you want to switch up the vinegar, try apple cider or red wine vinegar. Each type brings its own unique taste to the dish. Experimenting with different vinegars can lead to exciting results. One Pan Balsamic Chicken pairs well with grains like quinoa or rice. Both soak up the delicious sauce. They also add extra nutrition to your meal. You can serve it with a side of crusty bread to soak up the juices. For sides, consider a fresh salad or roasted vegetables. These add color and crunch to your plate. You can also serve it with a simple green bean or broccoli dish for balance. This makes for a well-rounded and satisfying dinner. For the full recipe, check out One Pan Balsamic Chicken. To store your One Pan Balsamic Chicken, let it cool first. Place the leftovers in airtight containers. This keeps the chicken fresh and tasty. You can store it in the fridge for up to four days. When it's time to eat, reheating is key. The best way is to use 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 minutes. This keeps it moist. You can use a microwave, but be careful. Heat in short bursts. Check often to avoid drying it out. Can you freeze One Pan Balsamic Chicken? Yes! It freezes well. To freeze, let the dish cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. Thaw it overnight in the fridge when you’re ready to eat. The total cooking time for One Pan Balsamic Chicken is about 45 minutes. This includes 20 minutes for prep and 25 minutes for cooking. You can marinate the chicken for 15 minutes to 2 hours for more flavor. Yes, you can use bone-in chicken. However, you need to cook it longer. Bone-in chicken takes about 10 to 15 minutes more to reach the safe internal temperature of 165°F (75°C). Make sure the juices run clear when you cut into it. Yes, this recipe is gluten-free. The balsamic vinegar and all the other ingredients do not contain gluten. Always check the labels if you use store-bought products to ensure they are gluten-free. This blog provided a simple way to make One Pan Balsamic Chicken. We covered what you need, from ingredients to equipment. You learned the cooking steps and techniques for great flavor. I shared tips for storing and reheating, plus variations to try. With these insights, you can create a tasty dish anytime. Enjoy your cooking adventure and make it your own!$

Discover the delicious ease of One Pan Balsamic Chicken with this simple recipe! Juicy chicken breasts are marinated in a tangy balsamic mixture and roasted alongside vibrant vegetables and tender spinach. Perfect for busy weeknights or impressing guests, this dish is not only quick to prepare but packed with flavor. Click through to explore the full recipe and elevate your dinner routine today!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow onion, sliced

2 cups baby spinach

1/2 cup balsamic vinegar

1 tablespoon honey

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper. This will be your marinade.

Place the chicken breasts in a large bowl and pour half of the balsamic marinade over the chicken. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

In a large oven-safe skillet, heat a little olive oil over medium heat. Add the marinated chicken breasts and sear for about 5 minutes on each side until they are golden brown.

Add the sliced red bell pepper and onion to the skillet, cooking for an additional 3-4 minutes until they begin to soften.

Pour the remaining balsamic marinade over the chicken and veggies. Then sprinkle the halved cherry tomatoes on top.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

In the last 5 minutes of baking, add the baby spinach to the skillet and allow it to wilt.

Remove from the oven and let the dish rest for a few minutes before serving.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the chicken on a platter, drizzle with the pan juices, and garnish with fresh basil leaves for added color and flavor. Enjoy with a side of your favorite grain or bread!