Balsamic Chicken Vegetable Skillet Recipes

ONE SKILLET HONEY BALSAMIC CHICKEN AND VEGGIES

Steps:

• In a small bowl add, dressing, honey, garlic and onion.
• Heat a large non-stick skillet over high heat. Add half the dressing mixture. Cook chicken evenly in the skillet and cook, turning a few times until the chicken is cooked through Remove chicken from the skillet and transfer to a large serving platter while you cook the veggies. Reduce the heat to medium.
• Add the remaining dressing mixture to the skillet. Add the green beans and carrots to the skillet. Season to taste and cook, stirring frequently until the vegetables are crisp tender and coated in sauce, about 5 minutes. Add the chicken and tomatoes to the skillet, flipping chicken and veggies to coat in the sauce and cook one more minute. Remove from heat and serve immediately.

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC CHICKEN & VEGETABLE SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side. (Chicken will not be done.) Remove chicken from skillet; cover to keep warm.
• Add onions to skillet; cook and stir 4 min. or until crisp-tender, adding garlic for the last minute. Add beans and broth; cook and stir 6 min. or until beans are crisp-tender. Remove bean mixture from skillet; cover to keep warm.
• Return chicken to skillet with the dressing and tomatoes; cook 3 to 4 min. or until tomatoes begin to soften and chicken is done (165ºF).
• Spoon bean mixture onto platter; top with chicken, tomato mixture and basil.

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Steps:

• Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
• Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
• Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
• Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
• Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, heat olive oil over medium high heat.
• Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
• Remove to a plate.
• Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• Add the leeks, carrots and red pepper.
• Heat to boiling.
• Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• Stir in the garlic powder, salt, pepper and balsamic vinegar.
• Heat to boiling.
• Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.