Balsamic Chicken Skillet

Learn how to make a delicious balsamic chicken skillet with tender chicken, perfectly seasoned potatoes, and a savory balsamic marinade. This one-pan recipe is healthy, easy to prepare, and packed with bold flavors, making it a great choice for family dinners or meal prep.

Ingredients

Chicken and Potatoes

• 1 large chicken breast
• 1 cup baby red potatoes, scrubbed clean and dried
• 2 tablespoons olive oil
• Salt and 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 teaspoon rosemary
• ¾ teaspoon oregano
• ¾ teaspoon thyme
• ¾ teaspoon sage
• ⅛ teaspoon nutmeg
• 1 teaspoon salt
• ⅛ teaspoon pepper

Instructions

Marinate the Chicken:

1. Butterfly the chicken breast to create two thinner pieces of equal size. Season both sides with salt and pepper.
2. In a large resealable freezer bag, combine all the balsamic marinade ingredients. Add the chicken, seal the bag, and remove excess air. Marinate in the refrigerator for at least 30 minutes.

Season the Potatoes:

1. Slice the potatoes into ½-inch thick pieces. Trim the rounded ends so the slices can lie flat in the skillet.
2. In a small bowl, mix together the potato seasoning ingredients.
3. Add the potato slices and 2-3 tablespoons olive oil to a medium bowl. Sprinkle generously with the seasoning and toss to coat. Save any leftover seasoning for future use.

Cook the Skillet Meal:

1. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
2. Once the skillet is hot, add the chicken and sear without moving it for about 5 minutes. Use tongs to check if the chicken releases easily; it should be ready when the bottom is a deep golden-brown.
3. Flip the chicken and cook for another 4-5 minutes. Reduce heat to medium if necessary.
4. After flipping the chicken, add the seasoned potatoes and any optional vegetables to the skillet.
5. Once the chicken is cooked through, remove it from the skillet and let it rest for 5 minutes to retain its juices. Allow the potatoes and vegetables to finish cooking during this time.
6. Once the potatoes and vegetables are tender, remove them from the skillet. Serve everything together and garnish with fresh thyme or rosemary for a flavorful finish.

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Why You’ll Love This Recipe

• Quick and Easy: A one-skillet meal with minimal cleanup.
• Healthy: Packed with lean protein, nutritious vegetables, and wholesome ingredients.
• Versatile: Perfect for a weeknight dinner or an elegant meal for guests.
• Flavorful: A rich balsamic marinade elevates the taste to gourmet levels.

Tips

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
• Marinate the chicken overnight for an even deeper flavor.
• Let the chicken rest after cooking to keep it juicy and tender.
• Cut the potatoes uniformly to ensure even cooking.

Variations and Substitutions

• Vegetables: Add your favorite vegetables like zucchini, asparagus, or bell peppers.
• Chicken: Substitute chicken thighs for a juicier alternative.
• Vinegar: Swap balsamic vinegar with red wine vinegar for a different flavor profile.
• Spices: Experiment with smoked paprika or chili flakes for added depth and heat.

FAQs

Can I use frozen chicken?
Yes, but ensure it is fully thawed before marinating for even flavor absorption.

What if I don’t have a cast iron skillet?
A heavy-bottomed non-stick pan or stainless-steel skillet works well as an alternative.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

Serving and Suggestions

• Serve with a side salad or steamed green beans for a complete meal.
• Pair with a glass of dry white wine or sparkling water with lemon.
• Add a dollop of Greek yogurt or a sprinkle of Parmesan cheese for extra richness.