Balsamic Chicken and Vegetables Recipe
User Reviews
4.6
Balsamic Chicken and Vegetables Recipe
Description
This recipe creates a glaze from balsamic vinegar, honey, light brown sugar, olive oil, and cornstarch, which thickens to coat the chicken and vegetables. Thin chicken breast slices are cooked until nearly done in olive oil, then glazed and simmered briefly with broccoli and sugar snap peas. The vegetables steam under a cover until tender-crisp, preserving their texture and freshness while absorbing the tangy sweetness of the sauce. The seasoning includes salt and pepper calibrated to taste, allowing control over the dish's balance.
The result is a dish with tender chicken pieces enveloped in a slightly thickened balsamic glaze alongside bright and crisp green vegetables. It can be enjoyed immediately hot or chilled and reheated gently, retaining flavorful components well through storage.
Storage airtight in the refrigerator keeps leftovers good up to four days. Reheating should be done gently to avoid drying the chicken or overcooking the vegetables. Adjusting water quantity during steaming allows tuning of vegetable softness and sauce consistency.
Ingredients
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon light brown sugar packed
- 3 tablespoons olive oil divided
- 2 teaspoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 chicken breast about 1 pound, seasoned with salt and pepper, thin-sliced, boneless, skinless
- broccoli about 2 cups florets
- sugar snap peas peapods may be substituted, about 1 1/2 cups
- 2 to 4 tablespoons water optional and if necessary
Instructions
- To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
- Add the sauce, noting that it may bubble up in the first few seconds.
- Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary, add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking.
- Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
- Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.)
Notes
- Store leftovers airtight in the refrigerator for up to 4 days.
- Reheat gently to maintain chicken tenderness and vegetable texture.
- Adjust water added during steaming to control vegetable doneness and sauce thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 315mg | 13% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 61mg | 68% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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