Today we’re back with another one pot wonder. A dish that from start to finish, dirties only one pot. ONE. It’s one of the seven wonders of the weeknight kitchen world.
While we’ve got a lengthy list of other one pot recipes we love, this Balsamic Chicken accompanied by some of our favorite veggies, became an overnight star. For real
I tweaked the original recipe to what we had on hand and it was delicious! I mean, REALLY delicious.
As in I think I ate 3/4th of the entire dish. As in, it was great the first time around and great as leftovers for lunch the next day. As in, I think this is one of my new favorite go-to, all-in-one meal.
As in you need to try this right now. Like TONIGHT.
This meal is new, it’s fun, it’s healthy, and it’s easy. How many other nights are you able to get a home cooked, form scratch meal on the table in under 20 minutes? And the flavor? With the word balsamic in the title you know it’s got to be good, right?!
Enjoy this meal as is, or fortify it with a few simple carbs in the form of a scoop of your favorite pasta or rice on the side.
One Pot Balsamic Chicken & Veggies
1/4 cup + 2 tbsp Italian salad dressing (light versions tend to work better since they’ve a bit of a thicker consistency for coating, BUT any variety will still taste great)
3 tbsp balsamic vinegar
1 1/2 tbsp honey
1/8-1/4 tsp crushed red pepper flakes
1 1/4 lbs chicken breast tenderloins
2 tbsp olive oil
salt and pepper, to taste
1 lb fresh green beans, trimmed
1 1/2 cup carrots, julienned
1 cup grape tomatoes, halved
- In a small bowl, stir together the dressing, vinegar, honey and red pepper flakes until evenly combined, and set aside.
2. In a large skillet, or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, before putting the tenderloins into the skillet. Cook the chicken about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, prepare the veggies). Add half the dressing mixture to the skillet and turn the chicken to make sure it’s evenly coated. Transfer the cooked, coated chicken to a large plate or a serving platter while leaving the sauce in the skillet. Add in the green beans and carrots, season with salt and pepper (again, to taste) and cook, stirring frequently, until still crisp, but also tender, about 4 minutes. Transfer the veggies to plate or platter with chicken.
3. Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the cooked chicken, cooked green beans and carrots, and the tomatoes back to the pot. Toss everything to coat, and serve.
Recipe adapted from Cooking Classy
Like the sound of this recipe? Check out some our other One Pot Wonders …
Chicken Lo Mein