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- Chicken and Vegetable Requirements - 4 boneless chicken thighs - 2 cups cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any color), chopped into bite-sized pieces - 1 red onion, cut into wedges These ingredients create a colorful and tasty dish. The chicken thighs are juicy and tender, while the veggies add flavor and nutrition. - Balsamic Marinade Components - 1/4 cup balsamic vinegar - 3 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste The balsamic vinegar brings a sweet and tangy flavor. Olive oil adds richness, while garlic and herbs give depth. This marinade is key to making the chicken and veggies sing. - Optional Garnishes - Fresh basil leaves, torn, for garnish Fresh basil adds a burst of color and flavor. It makes the dish look nice and taste even better. You can skip it, but I highly recommend using it for that extra touch. For the complete recipe, check the Full Recipe. - Preheat the Oven: Start by turning on your oven to 425°F (220°C). This heat will help cook the chicken and veggies just right. - Prepare the Marinade: In a small bowl, mix together the balsamic vinegar, olive oil, minced garlic, dried basil, dried oregano, salt, and black pepper. Stir until all the ingredients blend well. - Marinate the Chicken: Take your chicken thighs and place them in a large bowl. Pour half of the balsamic mixture over the chicken. Toss the thighs to coat them evenly. Let the chicken soak in those flavors for about 15 minutes. - Arrange the Vegetables: Grab a large oven-safe skillet. Evenly spread the halved cherry tomatoes, sliced zucchini, chopped bell pepper, and red onion wedges across the bottom. This colorful mix pairs perfectly with the chicken. - Combine Chicken and Veggies: After marinating, lay the chicken thighs on top of the veggies in the skillet. Drizzle the rest of the balsamic mixture over everything. This will add a nice flavor boost. - Bake the Dish: Carefully place the skillet in your preheated oven. Bake for 25-30 minutes. You want the chicken to reach 165°F (75°C) inside. The veggies should be tender and packed with flavor. - Rest Before Serving: When the baking time is up, take the skillet out of the oven. Let it rest for 5 minutes. This helps keep the chicken juicy and tender. - Garnish and Serve: Before you serve, sprinkle fresh basil leaves on top. This adds a lovely touch and great aroma. Serve right from the skillet for a charming look that will wow your guests. For the full recipe, check out the details above! Ensuring Perfectly Cooked Chicken To get juicy chicken, use boneless thighs. They stay moist and tender. Always marinate the chicken for at least 15 minutes. This helps the flavors soak in. Use a meat thermometer to check for doneness. Aim for 165°F (75°C) inside. Let the chicken rest for five minutes after cooking. This keeps it juicy. Optimal Vegetable Selection Choose fresh, colorful veggies for the best taste. Cherry tomatoes burst with flavor. Zucchini adds a nice crunch. Bell peppers give sweetness and color. Red onion brings a bit of sharpness. Cut veggies into similar sizes. This ensures they cook evenly. Feel free to mix in seasonal vegetables for variety. Additional Herbs and Spices Want to boost flavor? Try adding fresh herbs. Thyme or rosemary work well. They add an aromatic touch. You can also sprinkle some red pepper flakes for heat. This adds a nice kick to the dish. Alternative Marinade Options If you want a twist, change the marinade. Try lemon juice for brightness. Soy sauce adds umami. You could even mix honey for a sweet glaze. Just remember to balance the flavors. Keep it tasty and simple. For more ideas, check out the Full Recipe. {{image_4}} You can switch the chicken thighs to other proteins. Try chicken breasts, which are leaner. For a meatless option, use firm tofu or chickpeas. Both options absorb the balsamic flavor well. Feel free to change the veggies with what’s fresh. In spring, add asparagus or peas. In fall, try sweet potatoes or Brussels sprouts. Using seasonal veggies keeps the dish vibrant and tasty. For a stovetop version, heat a large skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes per side. Add the veggies after flipping the chicken. Cover the skillet for even cooking. To use a slow cooker, place the marinated chicken and veggies in the pot. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken very tender and flavorful. Check the Full Recipe for exact details. To keep your one pan balsamic chicken and veggies fresh, store leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure it is sealed tightly to prevent air from getting in. This helps keep it fresh for up to three days. If you have extra balsamic sauce, you can store that separately or pour it over the chicken and veggies. When it's time to eat your leftovers, here are the best ways to reheat them: - Oven: Preheat your oven to 350°F (175°C). Place the dish in an oven-safe pan. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. - Microwave: Use a microwave-safe dish. Cover it loosely with a lid or microwave-safe wrap. Heat for 2-3 minutes, stirring halfway through. This helps heat evenly. Reheating this dish properly keeps the flavors alive and makes sure the chicken stays juicy. Enjoy your meal! For the full recipe, check out the detailed instructions above. How do I know when the chicken is done? You can check if the chicken is done by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). You can also cut into the thickest part of the thigh. The meat should be white, with no pink remaining. Juices should run clear. Can I make this dish ahead of time? Yes, you can prepare this dish ahead of time. You can marinate the chicken and chop the veggies a day before. Store them in the fridge. When you're ready to cook, just combine them and bake. This saves time and helps flavors blend. Can I use frozen vegetables? You can use frozen vegetables, but they might release extra water. This can make the dish a bit soggy. If you choose frozen veggies, try to thaw and drain them first. This helps keep the right texture. What can I serve with balsamic chicken? Balsamic chicken pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - Garlic bread to soak up the sauce - A fresh salad for a light touch - Roasted potatoes for extra flavor For the Full Recipe, you can find the detailed steps and tips above. This blog post covered how to make a tasty balsamic chicken dish. We discussed the ingredients you need, including chicken and vegetables. I shared step-by-step instructions from cooking to the finishing touches. Tips helped ensure perfect chicken and flavorful results. You can also explore variations to suit your taste or use different cooking methods. Remember to store leftovers properly and reheat for the best taste. Enjoy creating this delicious meal that’s easy and fun!

Delicious One Pan Balsamic Chicken and Veggies

Discover the deliciousness of Savory One Pan Balsamic Chicken & Veggies! This easy-to-follow recipe combines tender chicken thighs with vibrant veggies infused with a flavorful balsamic marinade. Perfect for busy weeknights, this one-pan meal makes cooking and cleanup a breeze. Click through to explore the full recipe and treat yourself to a tasty dish that your family will love! Enjoy a healthy meal with minimal effort!
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Ingredients
  

4 boneless chicken thighs

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), chopped into bite-sized pieces

1 red onion, cut into wedges

1/4 cup balsamic vinegar

3 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Fresh basil leaves, torn, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will ensure that the chicken and veggies cook evenly.

    Prepare the Marinade: In a small mixing bowl, combine the balsamic vinegar, extra virgin olive oil, minced garlic, dried basil, dried oregano, salt, and freshly cracked black pepper. Whisk the ingredients together until well blended.

      Marinate the Chicken: Place the chicken thighs into a large mixing bowl. Pour half of the prepared balsamic mixture over the chicken. Use your hands or a spoon to toss the thighs until they are evenly coated. Allow the chicken to marinate for about 15 minutes to absorb those delicious flavors.

        Arrange the Vegetables: In a large oven-safe skillet (such as cast iron), evenly arrange the halved cherry tomatoes, sliced zucchini, chopped bell pepper, and red onion wedges. This colorful vegetable medley will complement the chicken beautifully.

          Combine Chicken and Veggies: After marinating, position the chicken thighs on top of the arranged veggies in the skillet. Drizzle the remaining balsamic mixture over the chicken and vegetables for a rich flavor boost.

            Bake: Carefully transfer the skillet to the preheated oven. Bake for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). The veggies should be tender and flavorful.

              Rest Before Serving: Once done, remove the skillet from the oven and allow it to rest for 5 minutes. This helps the juices redistribute throughout the chicken, making it more juicy and tender.

                Garnish and Serve: Before serving, garnish the dish with freshly torn basil leaves for an aromatic and vibrant touch. Serve directly from the skillet for a rustic presentation that will impress your guests.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4