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!
Butterfly the chicken to create two thinner pieces of equal size. Season with desired amount of salt and pepper.
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:
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.
Combine the potato seasonings in a small bowl.
Add the potatoes slices and 2-3 Tablespoons olive oil to a new medium-sized bowl.
Sprinkle generously with potato seasoning. Toss to coat. You can save any extra potato seasoning for another time.
Carefully add the chicken to the preheated skillet and leave it untouched to allow for a nice sear. About 5 minutes or so.
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.
Once you flip the chicken, add the potatoes and any additional vegetables.
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.
Once the potatoes and vegetables are tender, remove from the skillet and serve.
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.