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- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced into thin strips - 1 large yellow onion, sliced into half-moons - 2 cups fresh baby spinach - 1/2 cup balsamic vinegar - 1 tablespoon honey - 3 cloves garlic, minced - 2 tablespoons olive oil, plus extra for searing - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key to a great One Pan Balsamic Chicken dish. You need fresh chicken and vibrant veggies to make this meal pop. The chicken breasts are the star, juicy and tender. Cherry tomatoes add a sweet burst, while red bell peppers and onions give it color and crunch. Fresh baby spinach wilts perfectly, adding nutrients and flavor. For the marinade, balsamic vinegar brings a tangy depth. Honey adds a touch of sweetness to balance it out. Garlic packs a punch and infuses the chicken with savory goodness. Olive oil keeps everything moist. Don’t forget salt and pepper! They enhance every bite. Finally, fresh basil leaves brighten the dish with a hint of herbal charm. This mix creates a tasty and easy meal that you can whip up with little effort. For the full recipe, check out the complete guide. - Preheat the oven to 400°F (200°C). This warms your oven for even cooking. - Make the marinade by mixing balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper. This blend adds a rich flavor to the chicken. - Marinate the chicken breasts for the best taste. Pour half of the marinade over the chicken. Let it sit for at least 15 minutes. For more flavor, marinate it for up to 2 hours in the fridge. - Sear the chicken in an oven-safe skillet until golden brown. Heat a splash of olive oil over medium heat. Add the marinated chicken and cook for about 5 minutes on each side. - Add vegetables to the skillet and sauté. Toss in sliced red bell pepper and onion. Cook for 3-4 minutes until they soften. - Drizzle remaining marinade, add tomatoes, and bake in the oven. Pour the leftover marinade over the chicken and veggies. Scatter halved cherry tomatoes on top. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through. For the full recipe, check the details above. For the best flavor, marinate the chicken for at least 15 minutes. If you have time, aim for 2 hours in the fridge. This allows the chicken to soak up all the tasty marinade. You can change the marinade to fit your taste. Try adding lemon juice for brightness or mustard for zest. Mix it up and find your favorite! Searing the chicken is key. This step gives the chicken a nice crust and keeps it juicy. Use an oven-safe skillet, like cast iron or stainless steel. These skillets can go from the stove to the oven without harm. This makes cooking easier and saves on dishes! Presentation matters! Serve the chicken right in the skillet for a rustic look. Drizzle the pan juices on top for added flavor. Fresh basil leaves make a bright garnish. Pair the dish with grains like quinoa or rice. A warm crusty bread is perfect for soaking up the sauce. Enjoy every bite! {{image_4}} You can switch chicken for turkey or pork. Both options work well. Turkey gives a leaner taste, while pork adds a nice richness. If you want a plant-based choice, try using tofu or tempeh. These proteins soak up the balsamic flavor nicely. Add more veggies for extra flavor. Zucchini and mushrooms are great! They cook well and add texture. You can also spice it up. Rosemary and thyme add warmth. Red pepper flakes give a nice kick. Mix and match to find your favorite blend. If you need gluten-free, use tamari instead of soy sauce. This keeps the dish tasty without gluten. For low-carb options, serve it with cauliflower rice instead of grains. This keeps the meal light and healthy. Explore these options to suit your diet. For the full recipe, check here. To store leftovers, let the chicken cool down first. Place it in an airtight container. This keeps it fresh for up to 3 days. I recommend using glass containers; they are safe and will not stain. The best way to reheat One Pan Balsamic Chicken is in the oven. Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. Check that it reaches 165°F (75°C) before serving. This method helps keep the chicken tender and juicy. Yes, you can freeze One Pan Balsamic Chicken. Make sure it cools completely before freezing. Store it in a freezer-safe container or a heavy-duty freezer bag. It can last for about 2-3 months. To thaw, place it in the fridge overnight. Once thawed, reheat it using the oven method for best results. How long does it take to make One Pan Balsamic Chicken? Making this dish takes about 45 minutes. You spend 20 minutes prepping and 25 minutes baking. It’s quick and easy, perfect for a weeknight meal. Can I make the marinade ahead of time? Yes, you can prepare the marinade a day in advance. Store it in the fridge in a sealed container. This way, the flavors can blend and deepen before you use it. What can I use instead of balsamic vinegar? You can use red wine vinegar or apple cider vinegar. Both options add tangy flavor. You might want to add a bit of sugar for sweetness. How can I adjust the recipe for smaller servings? You can cut the chicken and veggies in half. This will give you two servings. Adjust the marinade by using half the ingredients. How do I know when the chicken is fully cooked? Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). The meat should be white and juices should run clear. Can I use a non-oven-safe skillet for this recipe? It’s best to use an oven-safe skillet. If you don’t have one, you can sear the chicken in a regular skillet and transfer it to a baking dish for the oven. This blog post covered a tasty One Pan Balsamic Chicken recipe. We explored ingredients, marinade tips, and cooking steps. I shared how to adjust the recipe for different diets and preferences. In conclusion, cooking should be fun and simple. Use this guide to create a flavorful meal. Enjoy experimenting with variations and make it your own. Happy cooking!

One Pan Balsamic Chicken

Indulge in this One Pan Balsamic Chicken Delight, a flavorful dish that's perfect for any night! With tender chicken, vibrant veggies, and a tangy balsamic marinade, it's easy to whip up and clean up. Discover how to create this mouthwatering meal in just 45 minutes. Click through for the full recipe and elevate your dinner game tonight! Feel the joy of a delicious, hassle-free meal that everyone will love.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 red bell pepper, sliced into thin strips

1 large yellow onion, sliced into half-moons

2 cups fresh baby spinach

1/2 cup balsamic vinegar

1 tablespoon honey for sweetness

3 cloves garlic, minced for flavor

2 tablespoons olive oil, plus extra for searing

Salt and freshly ground black pepper to taste

Fresh basil leaves for a vibrant garnish

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C), preparing for a cozy bake.

    Make the Marinade: In a small mixing bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, and a pinch of salt and pepper until well combined. This fragrant mixture will infuse your chicken with amazing flavor.

      Marinate the Chicken: Place the chicken breasts in a large bowl, and pour half of the prepared balsamic marinade over them. Toss to ensure each piece is evenly coated. Allow the chicken to marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours to deepen the flavors.

        Sear the Chicken: In a large oven-safe skillet, heat a splash of olive oil over medium heat. Once hot, add the marinated chicken breasts to the skillet. Sear for about 5 minutes on each side, or until they develop a beautiful golden-brown crust.

          Add Vegetables: Once the chicken is nicely seared, add the sliced red bell pepper and onion to the skillet. Sauté for an additional 3-4 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.

            Combine and Bake: Drizzle the remaining balsamic marinade over the chicken and vegetables in the skillet. Then, scatter the halved cherry tomatoes on top for a fresh pop of flavor.

              Bake in the Oven: Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).

                Add Spinach: In the final 5 minutes of baking, toss the baby spinach into the skillet. Stir gently to allow it to wilt beautifully amidst the warm ingredients.

                  Rest and Serve: Remove the skillet from the oven and let the dish rest for a few minutes before serving. This allows the juices to settle, ensuring juicy chicken.

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

                      - Presentation Tips: Serve the chicken in the skillet or on a large platter, drizzling with the flavorful pan juices. Garnish generously with fresh basil leaves to add a burst of color and fragrance. Pair with your choice of grain, like quinoa or rice, or a warm crusty bread to mop up all the deliciousness. Enjoy!