Description
A delicious and easy one-pan meal featuring tender chicken breasts glazed in a sweet and tangy balsamic reduction, paired with roasted vegetables for a complete dinner.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, salt, and pepper. Toss to coat.
- In a small bowl, whisk together balsamic vinegar, honey, garlic, and thyme.
- Return chicken to the skillet, nestling it among the vegetables. Pour the balsamic mixture over the chicken and vegetables.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F).
- Remove from oven and let rest for 5 minutes before serving. Drizzle with additional balsamic glaze if desired.
Notes
For extra flavor, marinate the chicken in the balsamic mixture for 30 minutes before cooking. If you don’t have an oven-safe skillet, transfer everything to a baking dish before baking.