I love balsamic anything.
Food coated with a thick, juicy layer of balsamic reduction is my kind of food.
It’s even better when the recipe is easy, ready in 15 minutes, healthy, made in one skillet, and your family asks for seconds. Including the vegetables.
The chicken is juicy and moist while the vegetables are perfectly crisp-tender. My vegetables have to have some crunch retained and these do. I used broccoli and sugar snap peas but you could try carrots, cauliflower, asparagus, bell peppers, or your favorites.
Everything is covered with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the crevices of the broccoli.
So good and I want to drizzle it on everything.
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon light brown sugar, packed
- 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
- 2 teaspoons cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
- about 2 cups broccoli florets
- about 1 1/2 cups sugar snap peas (peapods may be substituted)
- 2 to 4 tablespoons water, optional and if necessary
- To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
- Add the sauce, noting that it may bubble up in the first few seconds.
You can find complete recipes of this ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES in averiecooks.com