Description
A flavorful one-pan meal featuring juicy chicken breasts, baby potatoes, and cherry tomatoes coated in a tangy-sweet balsamic glaze. Perfect for weeknights or entertaining, with minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 pint cherry tomatoes
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh basil or arugula for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, honey (or maple syrup), Dijon mustard, salt, and pepper to create the glaze.
- Place chicken breasts in a large oven-safe skillet. Arrange baby potatoes and cherry tomatoes around the chicken.
- Pour the balsamic glaze evenly over the chicken and vegetables, ensuring chicken is well coated.
- Bake for 25–30 minutes, until chicken is cooked through and potatoes are tender.
- Spoon sauce over the chicken before serving and garnish with fresh basil or arugula if desired.
Notes
- Swap chicken breasts for boneless thighs for a juicier option.
- Add vegetables like zucchini or bell peppers for variation.
- Use maple syrup instead of honey for a different sweetness.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10–15 minutes or use microwave.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
