American · Chicken
Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Pan-seared chicken breasts finished with a glossy honey balsamic glaze, served alongside crispy roasted broccoli and potato wedges. This complete meal balances sweet and tangy flavors with perfectly cooked vegetables and tender chicken.
The Method
Instructions
First things first, go ahead and preheat your oven to 425 degrees. While it's warming up, give all your produce a good wash and pat them dry so they roast nicely instead of steaming. Now, grab those potatoes and cut them into wedges about 1/2 inch thick. You want them to be evenly sized so they cook at the same rate. Toss those wedges on one side of a baking sheet with a little drizzle of oil, plus some salt and pepper for seasoning. If you're making the full recipe for four, spread the potatoes out across the entire sheet so they have room to get crispy.
Pop the baking sheet on the top rack of the oven and roast the potatoes for about 5 minutes. This little head start gives them a chance to start softening up before we add the broccoli.
While those potatoes are roasting, let's prep the broccoli and garlic. If your broccoli florets are on the larger side, cut them down into bite size pieces so they cook evenly and get that lovely crisp edge. Then, peel and finely chop the garlic. You want it pretty small so it'll infuse the oil with flavor nicely without overpowering the dish.
Take a small microwave safe bowl and add 1 tablespoon of olive oil (or 2 tablespoons if you're making four servings), then stir in half of the chopped garlic. Pop the bowl in the microwave just until the garlic starts to sizzle, about 30 seconds. This step releases those lovely garlicky aromas into the oil without burning the garlic.
Once your potatoes have had their 5 minutes in the oven, carefully pull out the sheet and add the broccoli to the empty side. Drizzle the warm garlic oil over the broccoli, then toss everything together with a pinch of salt and pepper so both veggies get coated. For four servings, add the broccoli to a second baking sheet to avoid overcrowding. Slide the pan (or pans) back into the oven and continue roasting for another 15 to 20 minutes, or until the potatoes and broccoli are beautifully browned and crisp on the edges. Keep an eye on them so they don't burn, but you want that nice golden color and a little crunch.
While your veggies are roasting, it's time to get the chicken ready. Pat the chicken breasts dry with paper towels to help them brown well. Season them generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium high heat , you want it hot enough to get a nice sear but not so hot that it burns the oil.
Place the chicken in the pan and let it cook undisturbed for about 5 to 6 minutes on one side until it develops a golden crust. If you notice it browning too quickly or the oil smoking, just turn the heat down to medium to give it a gentle cook through. Flip the chicken and cook for another 5 to 6 minutes on the other side, until it's cooked through and juicy. Once done, turn off the heat and set the chicken aside to rest for a few minutes; this helps keep it tender and juicy. Give your pan a quick wash to remove any bits stuck to the bottom before moving on.
Now, let's make that delicious glaze.
Heat the same pan back up over medium high heat and add a drizzle of oil along with the remaining chopped garlic. Cook for about 30 seconds, just until it becomes fragrant and starts to bloom , you'll know because the kitchen will smell amazing. Pour in the balsamic vinegar, honey, chicken stock concentrate, and 1/4 cup of water (or 1/3 cup if you're making four servings). Give it a good stir.
Let the mixture simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens into a glossy glaze. Don't rush this part , the glaze should coat the back of a spoon nicely. Remove the pan from the heat and stir in 1 tablespoon of butter (2 tablespoons for four servings). This adds richness and gives the sauce a silky finish. Taste and season with salt and pepper as needed.
Now, return the chicken breasts to the pan and turn them in the glaze so they're beautifully coated and shiny. This step not only adds flavor but also keeps the chicken moist and irresistible.
Finally, divide the chicken, crispy broccoli, and golden potatoes between plates. Spoon any extra glaze over the chicken, and you're ready to enjoy a comforting, flavorful meal that's sure to please. Don't forget to savor that sweet and tangy balsamic honey combo with every bite.
Pop the baking sheet on the top rack of the oven and roast the potatoes for about 5 minutes. This little head start gives them a chance to start softening up before we add the broccoli.
While those potatoes are roasting, let's prep the broccoli and garlic. If your broccoli florets are on the larger side, cut them down into bite size pieces so they cook evenly and get that lovely crisp edge. Then, peel and finely chop the garlic. You want it pretty small so it'll infuse the oil with flavor nicely without overpowering the dish.
Take a small microwave safe bowl and add 1 tablespoon of olive oil (or 2 tablespoons if you're making four servings), then stir in half of the chopped garlic. Pop the bowl in the microwave just until the garlic starts to sizzle, about 30 seconds. This step releases those lovely garlicky aromas into the oil without burning the garlic.
Once your potatoes have had their 5 minutes in the oven, carefully pull out the sheet and add the broccoli to the empty side. Drizzle the warm garlic oil over the broccoli, then toss everything together with a pinch of salt and pepper so both veggies get coated. For four servings, add the broccoli to a second baking sheet to avoid overcrowding. Slide the pan (or pans) back into the oven and continue roasting for another 15 to 20 minutes, or until the potatoes and broccoli are beautifully browned and crisp on the edges. Keep an eye on them so they don't burn, but you want that nice golden color and a little crunch.
While your veggies are roasting, it's time to get the chicken ready. Pat the chicken breasts dry with paper towels to help them brown well. Season them generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium high heat , you want it hot enough to get a nice sear but not so hot that it burns the oil.
Place the chicken in the pan and let it cook undisturbed for about 5 to 6 minutes on one side until it develops a golden crust. If you notice it browning too quickly or the oil smoking, just turn the heat down to medium to give it a gentle cook through. Flip the chicken and cook for another 5 to 6 minutes on the other side, until it's cooked through and juicy. Once done, turn off the heat and set the chicken aside to rest for a few minutes; this helps keep it tender and juicy. Give your pan a quick wash to remove any bits stuck to the bottom before moving on.
Now, let's make that delicious glaze.
Heat the same pan back up over medium high heat and add a drizzle of oil along with the remaining chopped garlic. Cook for about 30 seconds, just until it becomes fragrant and starts to bloom , you'll know because the kitchen will smell amazing. Pour in the balsamic vinegar, honey, chicken stock concentrate, and 1/4 cup of water (or 1/3 cup if you're making four servings). Give it a good stir.
Let the mixture simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens into a glossy glaze. Don't rush this part , the glaze should coat the back of a spoon nicely. Remove the pan from the heat and stir in 1 tablespoon of butter (2 tablespoons for four servings). This adds richness and gives the sauce a silky finish. Taste and season with salt and pepper as needed.
Now, return the chicken breasts to the pan and turn them in the glaze so they're beautifully coated and shiny. This step not only adds flavor but also keeps the chicken moist and irresistible.
Finally, divide the chicken, crispy broccoli, and golden potatoes between plates. Spoon any extra glaze over the chicken, and you're ready to enjoy a comforting, flavorful meal that's sure to please. Don't forget to savor that sweet and tangy balsamic honey combo with every bite.
Pairs Well With
