Go Back
Print Recipe

One Pan Honey-Balsamic Chicken ‘n Vegetables

In my continuing quest to bring you the best tasting QUICK ‘n “CLEAN” dishes that won’t break your food budget, I present you with my latest ONE PAN GEM! Yes, there is some prep, but you know what? If you have made the commitment to eat healthier by choosing the freshest of ingredients, along with that comes a bit of slicing and chopping. So do your best to “deal.”

But hold on for a moment. Your schedule is over-the-top-busy. I get that. So you ask what can can be done to get this dish on the table FAST after coming home from a long tiring day? It’s called prepping ahead. And this recipe pairs perfectly with this concept as literally the entire dish can be cooking-ready when you do a bit of savvy planning.

Recipe Adapted from: One Pan Balsamic Chicken via Tiphero

Yield:about 4 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Marinade

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 4 cloves garlic chopped
  • 1 ¼ pounds chicken breast tenderloins or boneless chicken breast cut into strips
  • 1 tablespoon olive oil for sautéing chicken

Glaze

  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 tablespoons all- natural reduced-sodium chicken broth

Vegetables

  • 1 medium sweet onion sliced
  • 8 ounces mushrooms sliced (any variety)
  • 4 carrots peeled, trimmed and sliced
  • 1 pound string beans trimmed and sliced into 1/3’s
  • 1 tablespoon olive oil

Instructions

Marinade

  • In a 9 x 13-inch pan, combine all marinade ingredients. (can also use a gallon zip-loc type bag) Add chicken; toss to coat.If time allows, let stand at room temperature for 20 minutes . (for better penetration of flavors... In a rush? No worries!)

Glaze

  • In a small bowl, combine all glaze ingredients. Set aside.

Make the Dish

  • Drain and discard any marinade not absorbed into chicken.
  • In a large deep skillet, heat 1 tablespoon olive oil over medium-high setting. Sauté onions, mushrooms, carrots and string beans for about 10 minutes or until they soften and start to brown.
  • Transfer vegetables to a large bowl.
  • In same pan, heat 1 tablespoon olive oil over medium-high setting. Sauté chicken for about 2 minutes on each side or until nicely browned and almost cooked through. Add chicken pieces to vegetables.
  • Add glaze to pan, stirring constantly (incorporating brown bits on bottom of pan) over medium-high heat for about 2 minutes or until thickened and a syrupy consistency has formed. Do not overcook or glaze will burn.
  • Combine vegetables and chicken with glaze. Continue to sauté for about 1 minute or until vegetables and chicken are evenly coated and heated through.

Notes

Make Ahead and Storage Tips: Chicken may be marinated and glaze and vegetables prepared up to 1 day ahead. Cover and refrigerate. Let chicken stand at room temperature for 20 minutes before cooking. Leftovers may be refrigerated for up to 2 days. Gently reheat over a low setting just until warmed through. May be frozen for up to 4 months.