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Balsamic Chicken

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A flavorful one-pan balsamic chicken recipe featuring tender chicken breasts sautéed with roasted tomatoes, asparagus, and zucchini, topped with gooey cheese and a tangy balsamic reduction.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each) Pound thicker breasts to an even 1/2–3/4" for uniform cooking.
  • 2 cups chopped tomatoes (fresh Roma or vine-ripe) Substitute 1 can diced tomatoes, drained, in a pinch.
  • 1 bunch asparagus Woody ends trimmed, cut into 2" pieces. Substitute green beans or broccolini.
  • 1 medium zucchini Sliced into half-moons or rounds. Yellow squash works too.
  • 1/2 cup balsamic reduction glaze Store-bought or homemade by simmering balsamic vinegar until thick.
  • 4 slices provolone cheese Swap with fontina or cheddar.
  • 4 slices mozzarella cheese Use fresh mozzarella for a softer melt.
  • 1 teaspoon garlic powder Or use 2 cloves fresh garlic, minced, sautéed briefly.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Pat chicken dry and, if needed, place each breast between plastic wrap and gently pound to an even thickness (about 1/2–3/4"). Season both sides with salt and garlic powder.
  3. Prepare vegetables: chop tomatoes, trim asparagus, and slice zucchini.
Cooking
  1. Heat a tablespoon of oil in a large ovenproof skillet over medium-high heat. When shimmering, add chicken breasts. Sear 3–4 minutes per side until golden brown (they won’t be fully cooked). Remove to a plate.
  2. Add a little more oil if the pan is dry. Add chopped tomatoes, asparagus, and zucchini. Sauté for 2–3 minutes just to start softening and pick up the pan flavors. Season the vegetables lightly.
  3. Nestle the seared chicken on top of the vegetables in the skillet. Spoon a little of the pan juices over the chicken. Transfer the skillet to the preheated oven. Roast for 12–18 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the skillet from the oven. Top each breast with one slice provolone and one slice mozzarella. Return the skillet to the oven for 2–4 minutes, or until the cheese melts and is bubbly.
  5. Drizzle with 1–2 tablespoons balsamic reduction glaze per breast (or to taste) and scatter fresh herbs on top. Let rest for 3–5 minutes before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 40gFat: 18gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 5g

Notes

For leftovers, refrigerate in an airtight container within 2 hours and consume within 3–4 days. Reheat in a 350°F oven or microwave in intervals until warm. To freeze, cool completely and wrap tightly; can be frozen for up to 2 months. Note that fresh vegetables will change texture after freezing.
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