4.6 from 72 votes
Balsamic Chicken and Vegetables Recipe
Balsamic Chicken and Vegetables features thin-sliced chicken breast cooked in a tangy balsamic, honey, and brown sugar glaze, combined with crisp broccoli florets and sugar snap peas. The quick cooking method steams the vegetables with the flavorful sauce, resulting in tender chicken and vibrant, lightly softened vegetables. This dish offers a balanced sweet and savory profile that can be served warm or cold, making it practical for weekday meals or leftovers.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
191 kcal
Course:
Lunch
Cuisine:
American
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 191
% 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.