Name: Balsamic Chicken And Veggies (One Pot Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 cup + 2 tbsp Italian salad dressing; 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 (ends trimmed); 1 1/2 cup carrots (julienned); 1 cup grape tomatoes (halved)

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This balsamic chicken and veggies skillet proves healthy dinners the whole family will enjoy are within reach. Chock full of lean protein, and tender, saucy vegetables, it’s a 20 minute meal with almost no clean up that you can feel good about serving and enjoying!

A dish that from start to finish, dirties only one skillet is definitely one of the seven wonders of the weeknight kitchen world.

Say hello to this balsamic chicken and veggies skillet.

Make it once and it will become an instant star!

The darling of the dinner table.

It’s super tasty with zesty Italian dressing, sweet, tangy balsamic vinegar, honey, and a pinch of red pepper flakes making the flavoring base.

And this is one of those glorious ‘kitchen sink’ style recipes I love to tell you all about.

While this version shows green beans, carrots, and tomatoes as the veggies, it’s so easy to change, add extra, subtract the veggies used and make it suit your family’s preferences.

You can’t go wrong!

Ingredients

To make this you’ll need:

Italian Salad Dressing– Make sure you’re using a vinaigrette style dressing and not a creamy version.
Balsamic Vinegar– Use a quality one you like because this is a prominent flavor that will shine through in this dish.
Honey– This adds a little sweetness to balance the flavors.
Crushed Red Pepper Flakes– If you don’t like a little zip, you can skip this or decrease the amount. And if you like it extra zippy, add more.
Chicken– Chicken breast or chicken tenderloins. If you use chicken breasts, thinly slice them into strips or pieces.
Olive Oil – Extra virgin works best, but regular will work too.
Salt and pepper– To taste.
Green Beans– Fresh green beans. Wash them and trim the ends.
Carrots– Julienned carrots. Either from whole carrots or the prepared ones from the store.
Grape Tomatoes– Washed and cut in half lengthwise.

How To Make

This balsamic chicken and veggies skillet is so easy to make!

Start by whisking the dressing, vinegar, honey, and red pepper flakes together in a small bowl to make the sauce.

Once the sauce is evenly combined, set this mixture aside.

Then heat the olive oil in a large skillet over medium high heat.

While the oil heats, liberally season the chicken with salt and pepper.

Cook the chicken for 3-4 minutes in the hot skillet before flipping it and cooking it another 3 minutes or until cooked through.

Pour half of the sauce mixture into the skillet, and turn the chicken so that it’s evenly coated in it.

Using tongs, remove the chicken from the skillet to a waiting plate and tent it with foil so the chicken stays warm.

Leave the excess sauce mixture in the skillet and add the green beans and carrots to it.

Gently toss the veggies in the sauce until they are nice and coated.

Cook the veggies for roughly 4 minutes, or until they’re tender but still firm.

Using your tongs again, transfer the cooked veggies to the plate with the chicken.

Tent everything with foil again.

Pour the rest of the sauce mixture into the skillet and cook it for about a minute, stirring frequently, until it’s begun to thicken.

Return the cooked chicken, green beans, and carrots to the skillet.

Add the tomatoes, and gently stir everything to coat it evenly in the sauce.

Remove the skillet from heat.

Serve warm and enjoy!

Variations

The green beans, carrots, and tomatoes are just one possible combination.

Not a fan of this mix or have other veggies in the crisper?

No problem!

We’ve tried all of these, and each has worked well:

asparagus
broccoli
mushrooms
bell peppers
zucchini

Just make sure that whichever vegetable, or combination of, that you include- that they’re cooked until softened, but still crisp. We call this tender crisp.

Avoid overcooking, as nobody enjoys mushy veggies.

Serving Suggestions

Since this marinated chicken and vegetable recipe has no real carbs included, it makes it super easy and necessary for a hungry family to match up with starchy sides.

My recommendations include:

roasted spaghetti squash, pulled like spaghetti, or roasted butternut squash
par-boiled or baked white potatoes
baked sweet potatoes
steamed white, brown, or wild rice
cooked egg noodles

Storing Leftovers

This dish saves very well for brown bagging for lunch through out the week!

Let the chicken and veggies cool to room temperature and transfer it to an airtight container.

Store it in the fridge for up to 4 days.

To reheat, add your desired amount to a microwave safe dish and microwave until heated through.

Toss it to redistribute the sauce and serve warm.

Tips and Tricks

Want to add a little extra flavor? Garnish this dish with freshly grated Parmesan cheese just before serving.
Switch up the vegetables to incorporate what you have on hand. You really can’t go wrong here.
If your chicken pieces/slices are really on the thin side, you may need to reduce the heat but cook it a little longer to keep the chicken from drying out.
To make for easy lunches, portion leftovers into single serve tupperware containers along with some steamed rice or pasta.

Other Skillet Meals to Try

This balsamic chicken and veggies skillet is a delicious, easy clean up meal that can be on your table in 20 minutes.

Make it and enjoy!

Looking for other skillet meals to try?

Here are a few favorites:

If you’ve tried this BALSAMIC CHICKEN AND VEGGIES SKILLET, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!