Description
A one-skillet wonder packed with juicy chicken, roasted vegetables, and a tangy-sweet balsamic glaze. Perfect for busy weeknights or simple family dinners, this dish is full of flavor and easy to clean up.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes
- 1 1/2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley (optional, for garnish)
For the Balsamic Glaze:
- 1/3 cup balsamic vinegar
- 2 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1 tbsp soy sauce
- Pinch red pepper flakes (optional)
Instructions
- In a small bowl, mix together all glaze ingredients. Set aside.
- Place chicken in a shallow dish, pour half the glaze over it, and marinate for 15–30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and sear each side for 3–4 minutes.
- Add cherry tomatoes, broccoli, bell pepper, and onion to the skillet. Pour remaining glaze over everything.
- Cover and cook for 7–10 minutes, stirring occasionally, until chicken is fully cooked and vegetables are tender.
- Garnish with fresh herbs if desired and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes