Dinner on a weeknight can be a challenge. By the time I get home, changed and get the dogs fed, I’m thinking a bowl of cereal might be a good option. Trust me, it’s not. So anytime I can figure out a recipe that has minimal prep, is cooked all in one pan (so less clean-up) and tastes good – I call that a win.
One Skillet Balsamic Chicken with Green Beans and Tomatoes is exactly that recipe. I always have chicken breasts on hand that I can cut down into thin tenders so they cook quickly and green beans and tomatoes are also a staple in our kitchen. You could even substitute a can of petite diced tomatoes if you don’t have fresh tomatoes on hand.
Make the Balsamic Glaze
The only item in this recipe that does take some time is the balsamic glaze, which is why I make this on the weekends and just keep it in my refrigerator for recipes such as this one. I actually like using a balsamic glaze as a dressing on salads with a bold cheese or as a topping on filet, over bruschetta or a caprese salad and even over strawberries or vanilla ice cream. So, making this ahead is definitely worthwhile as it has so many uses. The balsamic glaze is easy to make. It’s just balsamic vinegar and brown sugar cooked until it turns into a glaze, coating the back of a spoon. Keep it in the refrigerator and once cooled, pull out for this one-skillet dinner.
Prepare the Vegetables
The rest of this recipe is quite simple. Mix together the vinegar, olive oil, honey, Dijon mustard and garlic and set aside. Prep your vegetables, starting with the green beans. I used a 2-3/4" Paring Knife to trim off both ends of the bean.
For the Roma tomatoes, I cut them in half using a Trimmer and cut the halves lengthwise. I then further cut the tomatoes into chunks. The larger the chunks, the better they will stay together through the cooking process.
Make the Balsamic Chicken
Once the vegetables are prepared, put some oil into a large skillet and sear the chicken, browning on both sides, and remove the chicken to a separate plate. Add more olive oil to the skillet and cook the diced onion. Add the trimmed green beans and season with salt and pepper. Cook until the beans are tender but somewhat firm. Move the beans and onions to one side of the pan and put the previously cooked chicken back into the pan. Add the prepared vinaigrette to the onion, beans and chicken and mix thoroughly. Add the tomatoes and cook until the chicken is thoroughly done.
Remove the skillet from the heat, sprinkle some fresh parsley and either drizzle the balsamic glaze over the entire dish, or allow people to drizzle the glaze over their individual plates. Dinner is served!
One Skillet Balsamic Chicken with Green Beans and Tomatoes is a nice and easy dinner that has vegetables, chicken and a balsamic glaze, all in one dish. And yes, while it’s easy, it is also tasty. What makes this dish is the vinaigrette that is added toward the end and then the balsamic glaze drizzle. It brings everything together into a cohesive meal, simple to prepare and easy to clean-up.
One Skillet Balsamic Chicken
For the Balsamic Glaze:
- 2 cups balsamic vinegar
- 1/2 cup brown sugar
For the Chicken:
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- Pinch ground black pepper
- 1-1/2 to 2 pounds chicken breast tenders
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 1 pound green beans, ends trimmed
- 6 Roma tomatoes, cut into large chunks
- 2 tablespoons fresh parsley, chopped
- Prepare the Balsamic Glaze ahead of time (can be stored in the refrigerator). Mix the balsamic vinegar and brown sugar in small saucepan over medium heat. Once the sugar is dissolved, bring the mixture to a boil and reduce the heat to medium-low heat and simmer until the glaze is reduced in half, approximately 15-20 minutes. It should coat the back of a spoon. Remove from heat and let cool.
- In a small bowl, whisk together the balsamic vinegar, 2 tablespoons oil, honey, mustard, garlic and Italian seasoning to make a sauce. Set aside
- Season the chicken with salt and pepper.
- In a large skillet over medium heat, add remaining olive oil. Add the seasoned chicken and sear until golden – approximately 3 minutes per side. Remove the chicken from the pan and set aside.
- In the same pan, add the tablespoon of olive oil and onion, cooking for 3 minutes. Add the green beans and season with salt and pepper. Cook until the beans are tender.
- Move the vegetables to one side of the pan and add the chicken back to the pan. Pour the balsamic, honey and mustard sauce over the entire mixture and toss the ingredients together. Add the tomatoes. Cook until chicken is thoroughly cooked and the sauce is thickened, approximately 4-6 minutes more.
- Remove from heat and serve, sprinkling with parsley and drizzling the balsamic glaze over each serving.