Description
A simple and flavorful one-pan balsamic chicken recipe featuring tender seared chicken breasts baked with sautéed cherry tomatoes and asparagus, all coated in a tangy honey balsamic glaze. Perfect for an easy weeknight dinner packed with fresh ingredients and vibrant flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the chicken and vegetables evenly.
- Season Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance their natural flavor.
- Heat Olive Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until hot and shimmering.
- Sear Chicken: Add the chicken breasts to the skillet and sear each side for 3-4 minutes until golden brown and nicely caramelized, which locks in juices.
- Set Chicken Aside: Remove the seared chicken breasts from the skillet and set them aside temporarily to prepare the vegetables.
- Sauté Vegetables: Add the halved cherry tomatoes and asparagus pieces to the same skillet. Sauté for 2-3 minutes to soften them slightly and incorporate the flavors left behind by the chicken.
- Make Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, honey, and minced garlic until smooth and well combined for a sweet and tangy sauce.
- Add Sauce to Vegetables: Pour the balsamic mixture over the sautéed vegetables in the skillet, stirring gently to coat them evenly in the sauce.
- Return Chicken to Skillet: Nestle the seared chicken breasts back into the skillet among the vegetables and sauce, allowing the flavors to meld during baking.
- Bake: Transfer the entire skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest: Remove the skillet from the oven and let the chicken rest for a few minutes to allow the juices to redistribute, ensuring moistness.
- Garnish and Serve: Sprinkle fresh chopped basil over the dish for a fragrant, fresh finishing touch and serve warm.
Notes
- Using an oven-safe skillet is important to move seamlessly from stovetop searing to oven baking.
- For thicker chicken breasts, increase baking time slightly to ensure they are fully cooked.
- You can substitute honey with maple syrup or brown sugar for a different sweetness profile.
- Fresh basil is optional but adds a fresh herbaceous note that complements the balsamic glaze beautifully.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
