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To make One Pan Balsamic Chicken, you will need these ingredients: - 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 red onion, sliced - 3 cloves garlic, minced - 1/2 cup balsamic vinegar - 1/4 cup honey - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish You can boost flavor with these optional items: - Spinach or kale for extra greens - Bell peppers for sweetness and color - Feta cheese for a tangy twist - Crushed red pepper flakes for heat When shopping for ingredients, look for these tips: - Choose chicken breasts that are pale pink and firm. - Pick cherry tomatoes that are bright and plump. - Select a red onion with dry, smooth skin. - Buy garlic bulbs that feel firm and heavy. - Opt for fresh herbs over dried for better taste. Using these fresh ingredients makes a big difference. They help create a dish that tastes great and looks beautiful too! For more details on the recipe, check the Full Recipe. First, gather your ingredients. You need four boneless, skinless chicken breasts, cherry tomatoes, red onion, garlic, balsamic vinegar, honey, olive oil, dried oregano, dried basil, salt, and pepper. Fresh basil leaves add great flavor for garnish. Wash and cut the cherry tomatoes in half. Slice the red onion. Mince the garlic. Next, preheat your oven to 425°F (220°C). This step ensures the chicken cooks evenly. Mix the balsamic vinegar, honey, olive oil, oregano, basil, salt, and pepper in a bowl. Whisk them together until they blend well. Set this mixture aside. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Place the chicken in the skillet. Sear each side for about 4-5 minutes. You want them golden brown. After browning the chicken, add minced garlic, sliced red onion, and halved cherry tomatoes around the chicken. This mix will add depth to the dish. Pour the balsamic mixture over the chicken and veggies. Make sure to coat everything evenly. Now, transfer the skillet to your preheated oven. Bake for 20-25 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) to ensure it’s safe to eat. Searing the chicken creates a lovely crust. This adds flavor and keeps the meat juicy. Do not overcrowd the skillet when searing; it can lower the heat. Using a thermometer helps you know when the chicken is done. This method prevents overcooking. Let the chicken rest for 5 minutes after baking. This step allows the juices to redistribute, keeping it moist. Garnish with fresh basil leaves right before serving. This not only looks nice but also adds fresh flavor. Enjoy this one-pan meal straight from the skillet for a beautiful presentation! For the complete recipe, refer to the Full Recipe section. When cooking One Pan Balsamic Chicken, some mistakes can spoil the dish. Here are key points to keep in mind: - Not Searing the Chicken: Searing adds a nice crust. Skipping this step can make it bland. - Overcrowding the Pan: If you add too many chicken breasts, they won’t brown well. Cook in batches if needed. - Ignoring Rest Time: Let the chicken rest after cooking. This keeps it juicy and tender. Adding depth to your dish is simple with a few tricks: - Use Fresh Herbs: Fresh basil adds bright flavor. Try adding it right before serving. - Add a Splash of Lemon Juice: A little lemon juice brightens the dish. It balances the sweetness of the balsamic and honey. - Include Other Vegetables: Bell peppers or zucchini can add more color and flavor. They roast well alongside the chicken. To ensure your chicken stays juicy, follow these tips: - Choose the Right Cut: Boneless, skinless chicken breasts are best. They cook evenly and stay moist. - Check Internal Temperature: Use a meat thermometer. The chicken should reach 165°F (75°C) to be safe and juicy. - Marinate Before Cooking: If you have time, marinating the chicken in the balsamic mix for an hour or overnight works wonders. It infuses the meat with flavor. For a complete guide on how to prepare this dish, check out the Full Recipe. {{image_2}} You can swap out the cherry tomatoes and red onion. Think about using bell peppers, zucchini, or broccoli. These veggies add color and taste. You can also use asparagus for a nice crunch. Just make sure to cut the vegetables to similar sizes. This helps them cook evenly. While I love boneless, skinless chicken breasts, you can try other cuts. Chicken thighs are juicy and full of flavor. They can handle higher heat too. Bone-in chicken works as well, but cook it longer. Adjust the baking time to ensure it cooks through. Each cut brings its unique taste to the dish. Feel free to play with the sauce. You can add soy sauce for a savory twist. Try Dijon mustard for a zesty kick. If you want it sweeter, add more honey. For a tangy flavor, mix in some lemon juice. These changes keep the recipe fresh and exciting. Check out the Full Recipe for even more ideas! To keep your One Pan Balsamic Chicken fresh, let it cool first. Place it in an airtight container. This keeps moisture in and air out. You can also wrap it tightly with plastic wrap. Always label your container with the date. This helps you know when to use it. When you’re ready to enjoy leftovers, reheat them gently. You can use a microwave, but I prefer the oven. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. Stir in any remaining sauce for extra flavor. You can safely store One Pan Balsamic Chicken in the fridge for up to four days. If you want to keep it longer, freeze it! It can last up to three months in the freezer. Just make sure to store it well. When you’re ready to eat, thaw in the fridge overnight before reheating. Enjoy your flavorful meal anytime! You can pair One Pan Balsamic Chicken with many sides. I love serving it with rice or quinoa. They soak up the tasty sauce. You can also add a fresh salad. A simple green salad with a light dressing works well. Roasted veggies complement the dish too. Try carrots, broccoli, or zucchini for color and taste. Yes, you can make One Pan Balsamic Chicken ahead of time. Cook the dish and let it cool. Store it in the fridge for up to three days. When you’re ready to eat, reheat it in the oven or microwave. You can also prep the chicken and sauce the day before. Just mix and cook when you’re ready. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and juices should run clear. If it’s pink, cook it a bit longer. For the full recipe, check out the complete guide. This blog post covered how to make One Pan Balsamic Chicken. We reviewed the ingredients needed, cooking steps, and some helpful tips. I also shared ways to store leftovers and answered common questions. Making this dish is easy and rewarding. You can adjust flavors and try new veggies. With these methods, you’ll create a tasty meal that everyone will enjoy. Happy cooking!

One Pan Balsamic Chicken

Savor the deliciousness of One Pan Balsamic Chicken Delight! This easy recipe features tender chicken breasts paired with juicy cherry tomatoes and sweet red onions, all baked together in a mouthwatering balsamic glaze. Perfect for a weeknight dinner, it takes just 35 minutes from prep to plate! Click through to discover how to make this flavorful dish that’s both simple and impressive. Grab the recipe now and elevate your mealtime!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 red onion, sliced

3 cloves garlic, minced

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, dried oregano, dried basil, salt, and pepper until well combined. Set aside.

      In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear for 4-5 minutes on each side, until golden brown.

        Add the minced garlic, sliced red onion, and halved cherry tomatoes to the skillet around the chicken.

          Pour the balsamic mixture evenly over the chicken and vegetables.

            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 let it rest for 5 minutes before serving.

                Garnish with fresh basil leaves and serve hot directly from the skillet for an impressive presentation.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4