The fragrant balsamic marinade, properly seasoned potatoes, and vegetables of your choosing are all included in this recipe for balsamic chicken skillet. One skillet is all you need to get dinner started!
Just let me say it. You'll want to lick your skillet clean after eating this dinner. I must thank The Flavour Bible, a great friend, for this brilliant flavour combination.
Chefs have imaginatively chosen the honey, garlic, mustard, and other components as the ones that go best with the balsamic vinegar. The equilibrium is ideal.
Even better, the entire meal can be prepared in a single skillet! I adore good one-pot meals.
Ingredients
- Balsamic Vinegar
- Honey
- Garlic
- Mustard powder
- Olive Oil
- 1 large chicken breast
- 1 cup baby red potatoes, scrubbed clean and & dried
- 2 Tablespoons Olive Oil
- Salt/Pepper, to taste
Balsamic Marinade
- 1 teaspoon mustard powder
- 1 teaspoon Italian Seasoning
- ¼ cup chicken broth
- 2 cloves garlic, minced
- 2 Tablespoons honey
- ⅓ cup balsamic vinegar
- ⅓ cup Olive oil
- ½ cup onion, finely diced (optional)
Potato Seasoning
- 2-3 Tablespoons olive oil
- 1 teaspoons rosemary
- ¾ teaspoons oregano
- ¾ teaspoons thyme
- ¾ teaspoons sage
- ⅛ teaspoons nutmeg
- 1 teaspoon salt
- ⅛ teaspoon pepper
How to make it?
- Chicken should be butterflyed to make two thinner pieces that are the same size. Add the right amount of salt and pepper to the dish.
- Chicken and balsamic marinade ingredients are placed in a gallon freezer bag. Allow it to marinade in the fridge for at least 30 minutes after sealing the air out.
- Potatoes should be cut into pieces that are no thicker than ½ inch before seasoning. In order for the potatoes to fit flatly in the skillet, I like to clip the round end off.
- In a separate bowl, mix the seasonings for potatoes.
- To a fresh medium-sized bowl, add the potato pieces and a couple of tablespoons of olive oil.
- Season potatoes well with salt and pepper. Coat by tossing. Any excess seasoning for the potatoes can be saved for another occasion.
Get the Skillet Meal Ready:
- In a big cast iron skillet, heat 2 Tablespoons of olive oil to medium-high heat.
- on ensure a beautiful sear, carefully transfer the chicken on the heated skillet and do not touch it. approximately 5 minutes.
- Lift the chicken with kitchen tongs to inspect the bottom. It might not be fully ready if it remains in the skillet. When it turns a rich golden-brown, flip it over and cook for an additional 4-5 minutes. If necessary, turn the heat down to medium.
- Add the potatoes and any additional vegetables after you've turned the chicken.
- After the chicken has been browned and cooked through, remove it from the skillet and let it rest for five minutes so the juices can absorb before slicing.
Make ahead recipe
- Although 2 hours is more than enough, you can prepare this and marinate your chicken for up to 2 days before cooking it.
- During busy evenings, 30 minutes will also work.
The Best Seasoning for Potatoes
My grandmother gave me the recipe for this potato seasoning, which I will always treasure. I apply it to chicken, pork, and potatoes.
Simply mix the potatoes in some olive oil in a sizable bowl, then liberally season them. Making it in quantity and storing it for later is my favourite!
Notes
- In addition to potatoes, other vegetables like asparagus, bell peppers, onions, broccoli, carrots, etc. are very delicious in this skillet and can be added at the same time.
- If you want to increase the serving size, this balsamic marinade can cover 2-3 chicken breasts. After using the marinade once, do not use it again.
- The marinating time for the chicken is up to 24 hours.
- Chicken should not be overcooked! Make sure the chicken reaches a temperature of 165 degrees Fahrenheit internally first. The chicken will come out dry if it is overcooked.
- Honey can be substituted with maple syrup.
- If you like, use ordinary milk instead of almond milk. Coconut milk is an additional option.
- Make careful to gather the fresh thyme's leaves. You can substitute dried herbs if you don't have any fresh ones.
- For three to four days, keep the leftovers in the fridge in an airtight container.
- The mushrooms you use for this creamy balsamic chicken skillet can be any variety.
- Not a fan of chicken breast? Any type of meat, including boneless chicken thighs, may be used.
Balsamic Chicken Skillet
The fragrant balsamic marinade, properly seasoned potatoes, and vegetables of your choosing are all included in this recipe for balsamic chicken skillet.
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Servings: 1
Calories: 546kcal
Ingredients
- 1 large chicken breast
- 1 cup baby red potatoes, scrubbed clean and & dried
- 2 Tablespoons Olive Oil
- Salt/Pepper, to taste
Balsamic Marinade
- 1 teaspoon mustard powder
- 1 teaspoon Italian Seasoning
- ¼ cup chicken broth
- 2 cloves garlic, minced
- 2 Tablespoons honey
- ⅓ cup balsamic vinegar
- ⅓ cup Olive oil
- ½ cup onion, finely diced
Potato Seasoning
- 2-3 Tablespoons olive oil
- 1 teaspoons rosemary
- ¾ teaspoons oregano
- ¾ teaspoons thyme
- ¾ teaspoons sage
- ⅛ teaspoons nutmeg
- 1 teaspoons salt
- ⅛ teaspoons pepper
Instructions
Marinade the Chicken:
- Butterfly the chicken to create two thinner pieces of equal size. Season with desired amount of salt and pepper.
- Combine the Balsamic marinade ingredients in a gallon freezer bag and add the chicken. Seal the air out and let it marinate for 30 minutes or more in the refrigerator.
Season the Potatoes:
- Slice the potatoes into pieces no more than ½ inch thick. I like to trim the round end off so the potatoes can lay flat in the skillet.
- Combine the potato seasonings in a small bowl.
- Add the potatoes slices and 2-3 Tablespoons olive oil to a new medium-sized bowl.
- Sprinkle generously with potato seasoning. Toss to coat. You can save any extra potato seasoning for another time.
Prepare the Skillet Meal:
- Heat 2 Tablespoons of olive oil over medium-high heat in a large cast iron skillet.
- Carefully add the chicken to the preheated skillet and leave it untouched to allow for a nice sear. About 5 minutes or so.
- Use kitchen tongs to lift the chicken and check the bottom. If it stills to the skillet, it may not be quite ready. Once it’s reached a deep golden-brown color, flip and cook for another 4-5 minutes. Reduce the heat to medium if needed.
- Once you flip the chicken, add the potatoes and any additional vegetables.
- Once seared and cooked through, remove the chicken from the skillet and let it rest for 5 minutes to allow the juices to absorb before you slice it. The potatoes and vegetables can finish cooking during this time.
- Once the potatoes and vegetables are tender, remove from the skillet and serve.
- Garnishing with fresh Thyme or Rosemary adds a nice touch!
Notes
- Vegetables such as asparagus, bell peppers, onions, broccoli, carrots, etc. make a wonderful addition to this skillet as well and can be added at the same time as the potatoes.
- This Balsamic Marinade makes enough for 2-3 chicken breasts if you're increasing the serving size. Do not reuse the marinade after it's been used once.
- The chicken can marinate for up to 24 hours.
Nutrition
Calories: 546kcal | Carbohydrates: 48g | Protein: 52g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 284mg | Potassium: 1436mg | Fiber: 4g | Sugar: 26g | Vitamin A: 140IU | Vitamin C: 23.4mg | Calcium: 119mg | Iron: 3.7mg
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