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Balsamic Chicken Skillet

This Balsamic Chicken Skillet recipe is an easy dinner that comes together in just one pan along with perfectly seasoned potatoes and your vegetables of choice!

Prep Time
15 mins
Cook Time
15 mins
Marinade Time
30 mins
Total Time
1 hr
Servings: 1
Calories: 546 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 large chicken breast
  • 1 cup baby red potatoes scrubbed clean and & dried
  • 2 Tablespoons olive oil
  • Salt/Pepper to taste
Balsamic Marinade
  • 1 teaspoon mustard powder
  • 1 teaspoon Italian seasoning
  • ¼ cup chicken broth
  • 2 cloves garlic minced
  • 2 Tablespoons honey
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • ½ cup onion finely diced (optional)
Potato Seasoning
  • 2-3 Tablespoons olive oil
  • 1 teaspoons rosemary
  • ¾ teaspoons oregano
  • ¾ teaspoons thyme
  • ¾ teaspoons sage
  • 1/8 teaspoons nutmeg
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

Marinade the Chicken:
    Cup of Yum
  1. Butterfly the chicken to create two thinner pieces of equal size. Season with desired amount of salt and pepper.
  2. Combine the Balsamic marinade ingredients in a gallon freezer bag and add the chicken. Seal the air out and let it marinate for 30 minutes or more in the refrigerator.
Season the Potatoes:
  1. Slice the potatoes into pieces no more than ½ inch thick. I like to trim the round end off so the potatoes can lay flat in the skillet.
  2. Combine the potato seasonings in a small bowl.
  3. Add the potatoes slices and 2-3 Tablespoons olive oil to a new medium-sized bowl.
  4. Sprinkle generously with potato seasoning. Toss to coat. You can save any extra potato seasoning for another time.
Prepare the Skillet Meal:
  1. Heat 2 Tablespoons of olive oil over medium-high heat in a large cast iron skillet.
  2. Carefully add the chicken to the preheated skillet and leave it untouched to allow for a nice sear. About 5 minutes or so.
  3. Use kitchen tongs to lift the chicken and check the bottom. If it stills to the skillet, it may not be quite ready. Once it’s reached a deep golden-brown color, flip and cook for another 4-5 minutes. Reduce the heat to medium if needed.
  4. Once you flip the chicken, add the potatoes and any additional vegetables.
  5. Once seared and cooked through, remove the chicken from the skillet and let it rest for 5 minutes to allow the juices to absorb before you slice it. The potatoes and vegetables can finish cooking during this time.
  6. Once the potatoes and vegetables are tender, remove from the skillet and serve.
  7. Garnishing with fresh Thyme or Rosemary adds a nice touch!

Notes

  • Vegetables such as asparagus, bell peppers, onions, broccoli, carrots, etc. make a wonderful addition to this skillet as well and can be added at the same time as the potatoes.
  • This Balsamic Marinade makes enough for 2-3 chicken breasts if you're increasing the serving size. Do not reuse the marinade after it's been used once.
  • The chicken can marinate for up to 24 hours.

Nutrition Information

Calories 546kcal (27%) Carbohydrates 48g (16%) Protein 52g (104%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 145mg (48%) Sodium 2842mg (118%) Potassium 1436mg (41%) Fiber 4g (16%) Sugar 26g (52%) Vitamin A 140IU (3%) Vitamin C 23.4mg (26%) Calcium 119mg (12%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 546

% Daily Value*

Calories 546kcal 27%
Carbohydrates 48g 16%
Protein 52g 104%
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 145mg 48%
Sodium 2842mg 118%
Potassium 1436mg 31%
Fiber 4g 16%
Sugar 26g 52%
Vitamin A 140IU 3%
Vitamin C 23.4mg 26%
Calcium 119mg 12%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.