Conner Family Recipes

One-Pan Balsamic Glazed Chicken and Vegetables

Name: One-Pan Balsamic Glazed Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Honey
Ingredients: 1/4 cup balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; 2 cloves garlic, minced; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 tablespoons olive oil, divided; 1 pound firm vegetables, such as baby carrots, thinly sliced baby Yukon potatoes, halved peewee potatoes (1-inch wide), trimmed and halved Brussels sprouts, bite-size broccoli florets, or a combination; 1 1/2 to 2 pounds boneless, skinless chicken thighs (about 6); Chopped fresh parsley leaves, for garnish (optional)

6 servings

portions

15 minutes

temps actif

40 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

2 cloves garlic, minced

1 3/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons olive oil, divided

1 pound firm vegetables, such as baby carrots, thinly sliced baby Yukon potatoes, halved peewee potatoes (1-inch wide), trimmed and halved Brussels sprouts, bite-size broccoli florets, or a combination

1 1/2 to 2 pounds boneless, skinless chicken thighs (about 6)

Chopped fresh parsley leaves, for garnish (optional)

Instructions

Step 1

Stir 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, 2 teaspoons honey, 2 minced garlic cloves, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper together in a liquid measuring cup or small bowl.

Step 2

Heat 2 tablespoons of the olive oil in a large 12-inch cast iron or stainless steel skillet over medium heat until shimmering. Add 1 pound firm vegetables and 1/4 teaspoon of the kosher salt. Spread in a single layer and cook, stirring occasionally, until lightly browned and crisp-tender, 8 to 12 minutes.

Step 3

Meanwhile, pat 1 1/2 to 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with remaining 1 teaspoon kosher salt and remaining 1/4 teaspoon black pepper.

Step 4

Transfer the vegetables to a plate. Heat the remaining 1 tablespoon olive oil in the skillet until shimmering. Add the chicken and sear until golden brown on the bottom and the chicken releases easily from the pan, 6 to 8 minutes.

Step 5

Flip the chicken and pour the balsamic glaze over the chicken. Cook, spooning the sauce over the chicken occasionally, until the chicken is cooked through and and registers at least 165ºF on an instant-read thermometer and the sauce is slightly thickened, 2 to 3 minutes. Stir in the reserved vegetables. Garnish with chopped freshly parsley leaves if desired.

Nutrition

Taille de Portion

Serves 6

Calories

265 cal

Lipides Totaux

12.4 g

Lipides Saturés

2.4 g

Lipides Insaturés

0.0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

536.1 mg

Glucides Totaux

10.5 g

Fibres Diététiques

2.3 g

Sucres Totaux

7.2 g

Protéines

26.8 g