Create a restaurant-quality meal at home with this flavorful Balsamic Chicken Skillet recipe! Juicy, marinated chicken breasts and perfectly seasoned baby potatoes are cooked together in one skillet, making it an easy, delicious, and nutritious dinner option. Perfect for busy weeknights or special occasions, this dish is packed with tangy, savory flavors and requires minimal cleanup.

Ingredients
For the Chicken:
- 1 large chicken breast
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Balsamic Marinade:
- 1 teaspoon mustard powder
- 1 teaspoon Italian seasoning
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup onion, finely diced (optional)
For the Potatoes:
- 1 cup baby red potatoes, scrubbed clean and dried
- 2-3 tablespoons olive oil
- 1 teaspoon rosemary
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- 3/4 teaspoon sage
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Marinade the Chicken:
- Butterfly the chicken breast to create two thinner pieces of equal size. Season with salt and pepper.
- Combine all balsamic marinade ingredients in a gallon freezer bag. Add the chicken, seal the bag, and remove excess air. Refrigerate for at least 30 minutes.
Season the Potatoes:
- Slice the potatoes into pieces no more than 1/2 inch thick. Trim the round ends to help them lay flat in the skillet.
- In a small bowl, mix the potato seasoning ingredients.
- Toss the potato slices with 2-3 tablespoons of olive oil in a medium bowl. Sprinkle generously with the seasoning mix, saving any extra seasoning for future use.
Cook the Skillet Meal:
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Add the marinated chicken to the preheated skillet. Sear undisturbed for about 5 minutes or until the bottom develops a deep golden-brown color.
- Flip the chicken using tongs and cook for another 4-5 minutes. Reduce heat to medium if needed.
- Add the seasoned potatoes and any additional vegetables to the skillet after flipping the chicken.
- Once the chicken is fully cooked, remove it from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
- Continue cooking the potatoes and vegetables until tender. Remove from the skillet and serve.
- Garnish with fresh thyme or rosemary for a finishing touch.
Why You’ll Love This Recipe
- Balanced Flavors: The tangy balsamic marinade complements the tender chicken and seasoned potatoes beautifully.
- One-Pan Wonder: Cook everything in one skillet for easy cleanup.
- Versatile: Add your favorite vegetables for a customized meal.
- Perfect for Busy Nights: Quick and straightforward, ideal for weeknight dinners.

Tips
- Marinating Time: For maximum flavor, marinate the chicken for a few hours or overnight.
- Searing Tip: Ensure the skillet is hot before adding the chicken to achieve a perfect sear.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Crispy Potatoes: Lay the potatoes flat in the skillet for even browning.
Variations and Substitutions
- Protein Options: Substitute chicken breast with thighs, pork chops, or tofu.
- Vegetables: Add bell peppers, zucchini, green beans, or mushrooms.
- Seasonings: Experiment with paprika, cumin, or chili flakes for extra spice.
- Sweetness: Replace honey with maple syrup for a different flavor profile.
FAQs
Can I use chicken thighs instead of chicken breast? Yes, chicken thighs work well and add extra juiciness to the dish.
How do I store leftovers? Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use pre-cooked potatoes? Yes, but reduce the cooking time in the skillet to avoid overcooking them.
What if I don’t have a cast iron skillet? A non-stick skillet works too, but cast iron gives a better sear and flavor.
Serving Suggestions
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with crusty bread to soak up the flavorful balsamic sauce.
- Add a dollop of sour cream or Greek yogurt for a creamy contrast.
Enjoy this delicious balsamic chicken skillet recipe, a perfect blend of tangy marinade, tender chicken, and seasoned potatoes for a satisfying one-pan meal!
Balsamic Chicken Skillet
1
servings15
minutes15
minutesIngredients
For the Chicken:
1 large chicken breast
2 tablespoons olive oil
Salt and pepper, to taste
For the Balsamic Marinade:
1 teaspoon mustard powder
1 teaspoon Italian seasoning
1/4 cup chicken broth
2 cloves garlic, minced
2 tablespoons honey
1/3 cup balsamic vinegar
1/3 cup olive oil
1/2 cup onion, finely diced (optional)
For the Potatoes:
1 cup baby red potatoes, scrubbed clean and dried
2-3 tablespoons olive oil
1 teaspoon rosemary
3/4 teaspoon oregano
3/4 teaspoon thyme
3/4 teaspoon sage
1/8 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon pepper
Directions
- Marinade the Chicken:
- Butterfly the chicken breast to create two thinner pieces of equal size. Season with salt and pepper.
- Combine all balsamic marinade ingredients in a gallon freezer bag. Add the chicken, seal the bag, and remove excess air. Refrigerate for at least 30 minutes.
- Season the Potatoes:
- Slice the potatoes into pieces no more than 1/2 inch thick. Trim the round ends to help them lay flat in the skillet.
- In a small bowl, mix the potato seasoning ingredients.
- Toss the potato slices with 2-3 tablespoons of olive oil in a medium bowl. Sprinkle generously with the seasoning mix, saving any extra seasoning for future use.
- Cook the Skillet Meal:
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Add the marinated chicken to the preheated skillet. Sear undisturbed for about 5 minutes or until the bottom develops a deep golden-brown color.
- Flip the chicken using tongs and cook for another 4-5 minutes. Reduce heat to medium if needed.
- Add the seasoned potatoes and any additional vegetables to the skillet after flipping the chicken.
- Once the chicken is fully cooked, remove it from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
- Continue cooking the potatoes and vegetables until tender. Remove from the skillet and serve.
- Garnish with fresh thyme or rosemary for a finishing touch.

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