One Pot Honey Balsamic Chicken and Veggies Recipe

Easy Honey Balsamic Chicken – veggies included.

Honey Balsamic Spring Chicken

Chicken and Veggies – with honey balsamic flavors.

Easy weeknight meals require creativity and experimenting. Take this dish, for example.

I love chicken thighs and I have lately been craving these ingredients. Asparagus is abundant and cheap the last few weeks! Why not chicken and asparagus together?

So I tried this dish with just the chicken thighs and the veggies, but it seemed too bland to me. I decided to up the flavor by adding the thighs back to the skillet at the end of cooking with a little balsamic vinegar and honey to deglaze the pan and to glaze the thighs. A million per cent improvement! We were literally licking our fingers to get every drop of this yummy sticky glaze!

BONUS: This dish is really simple and an be on your table in about 20 minutes.

– posted by Donna

ONE POT HONEY BALSAMIC CHICKEN

4 chicken thighs, bone-in and skin-on
1 cup chicken stock
1 tablespoon white wine vinegar
1/2 red onion, cut in julienne strips
2 cups 1-inch asparagus pieces
1 cup frozen green peas
1/4 cup Balsamic vinegar
2 tablespoons honey

Heat a large skillet to medium high heat. Sprinkle salt and pepper on both sides of chicken thighs. Add chicken thighs to dry pan, skin side down. DO NOT TOUCH OR MOVE for 3 – 5 minutes, until edges of thighs look golden brown. Turn thighs over, cover and cook another 10 minutes. Remove thighs from skillet.

Add chicken stock, white wine vinegar and onion. Let cook for a few minutes, stirring frequently, until onions are translucent. Add asparagus and cook 5 minutes, stirring frequently. Add peas and cook until thawed, and until liquid has almost evaporated. Pour vegetables out of skillet onto a serving platter.

Add thighs back to skillet and add balsamic vinegar and honey. Toss and cook until all liquid clings to the chicken thighs, about another 5 minutes, until thighs are cooked through. Remove chicken thighs to top the veggies. Let sit on counter top for about 10 minutes before serving.

Other Spring  Chicken wonders on the web –

Spring Chicken Stir Fry, Skinny Taste
Spring Roast Chicken, Foodie Crush
Spring Chicken with Herbs, Anne’s Food
Shabbat Chicken, What Jew Want to Eat
Southwest Grilled Spring Chicken Rolls, Everyday Southwest

Comments

  1. Amanda says

    I made this for dinner tonight and it was fantastic! What a great combination. Even my kiddos (6 and 4) gobbled it up!

    • says

      Mandy – I am thinking this would be great – but you would have to add oil to the pan because the chicken breasts will not have any fat to render out like the skin-on chicken thighs do. Let me know if you do try this!

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