One Pan Balsamic Chicken Recipe

Allow me to acquaint you with the ideal Summer supper, one dish balsamic chicken! There is not any planning time however huge loads of flavor!

The special reward is the way sound it is for your family. I have been looking and dealing with plans that won’t take a lot of time yet are satisfying to my family and this possesses all the necessary qualities.

Who needs to be in a sweltering kitchen in the Summer?

I have an exacting eater at my home it is so difficult to get her to eat anything unique or than fish, steak, and cheeseburgers however she adored this!

You all ability I feel around one-skillet dinners. One single sheet container. Zero tidy up. Done constantly. And afterward, you get significant extra focuses when the veggies are cooked right close by a similar skillet.

You can likewise effectively adjust this formula and include more veggies as you would prefer (ex. green beans and carrots). All things considered, with this flavor-stuffed chicken, you can’t turn out badly with some other vegetable mix!

One Pan Balsamic Chicken Recipe

Recipe by Cecily Caroline
Servings

8

servings
Calories

382

kcal

Who needs to be in a sweltering kitchen in the Summer?

Ingredients

  • salt and pepper to taste

  • 1 teaspoons garlic powder

  • 6 to 8 baby potatoes- sliced in half

  • 1 teaspoon Italian seasoning

  • 1/2 pint cherry tomatoes

  • 3 tablespoons olive oil

  • 1 cup baby carrots

  • 1 head cauliflower

  • 1 head broccoli

Directions

  • Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
  • Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
  • Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  • Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
  • Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
  • Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it. Remember, the cooking time will largely vary based on the size of your chicken.
  • Serve the chicken and veggies with freshly chopped parsley, if desired.

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