One Pan Balsamic Chicken

$- 4 boneless, skinless chicken breasts - 1/2 cup balsamic vinegar - 1/4 cup honey - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 1 pint cherry tomatoes, halved - 2 cups fresh spinach - Fresh basil for garnish For this One Pan Balsamic Chicken meal, you need simple items. The chicken is the star. I use four boneless, skinless breasts. They cook well and stay juicy. Balsamic vinegar adds a tangy taste. Honey gives a nice sweetness. Together, they make a great marinade. You will need olive oil to cook the chicken. Garlic is a must for flavor. Dried oregano brings an herby touch. Don't forget salt and pepper to enhance the taste. For fresh veggies, I add halved cherry tomatoes and spinach. The tomatoes burst with juice while cooking. Spinach adds color and nutrients. Finally, fresh basil makes for a lovely garnish. It adds a bright flavor at the end. Each ingredient plays a part in this tasty dish. Trust me, you’ll love it! {{ingredient_image_1}} Whisk together balsamic vinegar, honey, olive oil, garlic, oregano, salt, and pepper. This mix adds a rich flavor to the chicken. Add the chicken breasts to the marinade. Make sure they are well coated. Let the chicken sit in the marinade for at least 30 minutes. For more flavor, refrigerate for up to 2 hours. Preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, take a large oven-safe skillet and place it on medium-high heat. This will help you get a good sear on the chicken. Remove the chicken from the marinade, saving it for later. Place the chicken in the skillet. Sear each side for 4-5 minutes. Look for a nice golden color. After searing, take out the chicken and set it aside. In the same skillet, add the halved cherry tomatoes. Cook them for about 2 minutes until they start to soften. Now, return the seared chicken to the skillet. Pour the reserved marinade over the chicken. Scatter fresh spinach around the chicken and tomatoes. The spinach will wilt down nicely in the oven. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). This ensures that the chicken is fully cooked and safe to eat. Once done, remove the skillet from the oven. Garnish with fresh basil for a pop of color and taste. Serve immediately, spooning the flavorful balsamic sauce and tomatoes over the chicken. This dish looks as good as it tastes! Marinating the chicken longer boosts the flavor. I suggest letting it sit for at least 30 minutes. If you have time, 2 hours in the fridge works wonders. You can also tweak the balsamic and honey amounts. If you like it sweeter, add more honey. For a tangy twist, increase the balsamic vinegar. A meat thermometer is your best friend. Check the chicken's internal temperature; it should reach 165°F (75°C). Once it's done baking, let the chicken rest for a few minutes. This makes the meat juicier and more flavorful. This dish shines with sides. Pair it with rice or quinoa for a filling meal. A fresh salad also works great and adds crunch. The vibrant colors of the chicken and veggies make your plate look beautiful too! Pro Tips Marination Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours in the fridge for maximum taste. Use Fresh Ingredients: Fresh garlic and basil can elevate the dish's flavor profile significantly. Opt for fresh over dried whenever possible. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. One Pan Wonder: This dish is versatile; feel free to add other vegetables like zucchini or bell peppers for added nutrition and flavor. {{image_2}} You can make this dish even healthier. Try using turkey instead of chicken. Boneless, skinless turkey breasts work great for this recipe. They keep the meal lean and tasty. If you want a different flavor, switch honey for brown sugar. Brown sugar adds a nice depth to the sauce. Feel free to boost the veggies in your dish. Adding bell peppers or zucchini gives more color and flavor. You can also top the chicken with crumbled feta cheese or creamy avocado. Both add a rich taste that pairs well with the balsamic sauce. You might want to adjust the number of servings. If you need more food, simply add more chicken breasts. To serve fewer people, use just one or two breasts. This makes it easy to customize the meal for your needs. Cool the chicken completely before storing. Place it in an airtight container. It will stay fresh for up to three days in the fridge. To reheat, use a skillet over low heat. You can also use the microwave. Add a splash of water or broth to keep it moist. Cover the dish while reheating to trap steam. You can freeze the balsamic chicken for up to three months. Make sure it cools fully before freezing. To thaw, place it in the fridge overnight. Reheat as mentioned above for best results. Yes, chicken thighs work well in this recipe. They add more flavor and stay juicy. If you prefer dark meat, thighs are a great choice. Just adjust the cooking time slightly, as thighs may take a bit longer to cook. Marinating enhances flavor but can be skipped for a quicker version. If you’re short on time, you can still make a tasty dish. Simply season the chicken with salt, pepper, and olive oil before cooking. The balsamic sauce will still add great flavor. You can serve this chicken with many sides. Try pairing it with: - Rice or quinoa - A fresh green salad - Roasted vegetables - Mashed potatoes These sides will complement the dish nicely and create a full meal. Checking for an internal temperature of 165°F (75°C) is key for doneness. Use a meat thermometer to check the thickest part of the chicken. If it reaches this temperature, it is safe to eat. Let the chicken rest a few minutes before serving to keep it juicy. This blog post covered a tasty recipe for One Pan Balsamic Chicken. We talked about the main and extra ingredients, along with clear cooking steps. Tips helped you to marinate, check doneness, and serve it well. You can try variations or store leftovers for later. In the end, this dish is simple and full of flavor. It’s great for weeknight dinners or meal prep. Enjoy impressing your family and friends with this easy recipe!$

One Pan Balsamic Chicken

A delicious and easy one-pan meal featuring marinated chicken breasts, cherry tomatoes, and fresh spinach, all baked to perfection.

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Prep Time 30

Cook Time 25

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.5 cup balsamic vinegar
0.25 cup honey
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
to taste salt and pepper
1 pint cherry tomatoes, halved
2 cups fresh spinach
for garnish fresh basil

Instructions

In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, oregano, salt, and pepper. Add the chicken breasts to the marinade and let them sit for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
Preheat your oven to 400°F (200°C). Take a large oven-safe skillet and place it on medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the skillet and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and cook them for about 2 minutes until they begin to soften.
Return the chicken to the skillet and pour over the reserved marinade. Scatter fresh spinach around the chicken and tomatoes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and garnish with fresh basil. Serve hot, spooning the balsamic sauce and tomatoes over the chicken.

Notes

For more flavor, marinate the chicken for up to 2 hours.

Keyword balsamic, chicken, easy recipe, one pan