We eat chicken around here more nights than not most of the time and I am always on the hunt for some new recipes. My husband traveled earlier this month to see family and one of the dinners he had there was this. He raved about how tasty it was so I knew I had to give it a whirl. Simply for the fact, if he is raving about something I know I WILL FOR SURE like it! Oh yeah, and you make everything in one pan - what could be easier for clean up?!?!
I will say, I am sorry there are no pics, there were no leftovers (that's how good it was) and I forgot to take a picture when it was ready. I will for sure next time though!
One Pan Balsamic Chicken
Ingredients
3/4cp. Italian Salad Dressing
4 tbsp. Balsamic Vinegar
3 tbsp. Honey
1 1/2 lbs. Boneless, Skinless Chicken Breasts, cut into 1in. cubes (or you could uses the chicken breast tenderloins)
2 tbsp. Olive Oil
1/2 tsp. Sea Salt
Fresh Ground Black Pepper to taste
1 1/2 lb. Green Beans (trimmed of tough ends and cut into 2in. pieces)
12oz. Mushrooms, sliced
1 1/4 cp. Grape Tomatoes, cut in half
Directions
- Mix together the dressing, balsamic vinegar and honey in a measuring cup and set aside.
- Heat 1 tbsp. of the olive olive and saute the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for abou 8 minutes until they are tender crisp.*
- Remove the vegetables from the pan; add the remaining oil and the chicken breast pieces. Sprinkle with salt and pepper and saute until brown on each side.
- Remove cooked chicken from the pan. Add in the dressing mixture and cook on medium heat for a couple minutes while stirring constantly until it thickens and reaches a glaze consistency.
- Add the chicken and veggies back into the pan and add the tomatoes. Stir to coat everything and heat until heated through. I cooked it long enough so the tomatoes started to pop, which added a great flavor to the dish.
*I did not cover the pan while the green beans were cooking and it seemed to take longer than 8 minutes to cook the green beans. Next time I make this I will cover the pan to allow the beans to steam a bit.
Thanks for stopping by! Hope you enjoy! Feel free to leave feedback after you try this!
~Sarah Strubhar
Independent Team Beachbody
Emerald Coach
