Tag Archives: roasted chicken

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

This one dish balsamic roasted chicken is an easy meal to toss together that’s filled with flavor, healthy and gluten free!

Roasted Balsamic Chicken with Heirloom Tomatoes

For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!

Roasted Balsamic Tomatoes and Chicken

In one skillet I combined a ton of flavors and created a new simple dinner favorite!

While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.

Roasted Balsamic Skillet Chicken Ingredients

Balsamic Roasted Chicken Ingredients

  • 1 lb chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Balsamic Roasted Chicken Instructions

Pre-heat the oven to 375°F.

Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!

Skillet Chicken Recipe

Combine the balsamic vinegar and olive oil, then pour over the chicken.

Balsamic Skillet Chicken

Add the tomatoes, garlic cloves and basil to the skillet.

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

Serve the chicken with tomatoes and sauce drizzled over the top.

Balsamic Heirloom Tomato Chicken

Roasted Balsamic Chicken with Heirloom Tomatoes
5 from 1 vote
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Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

This one dish balsamic roasted chicken is an easy meal to toss together that's filled with flavor, healthy and gluten free!

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Calories 570 kcal
Author Whitney Bond

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 cups cherry tomatoes halved
  • 8 cloves garlic
  • 2 tbsp fresh basil chopped

Instructions

  1. Pre-heat the oven to 375°F.

  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.

Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash. Today I have a recipe for Roasted Chicken with Brussels Sprouts and Potato Hash.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I used a boneless, skinless chicken breast, but either would work!

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free range chicken, roasted chicken, quality social, recipes, food, brussels sprout and potato hash, brussels sprouts with pancetta, cranberry brussels sprouts, potatoes in chicken broth, winter vegetables, lemon herb chicken
5 from 1 vote
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Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 883 kcal
Author Whitney Bond

Ingredients

Instructions

  1. Place the marinated chicken breasts in a cast iron skillet on the stove over medium high heat, then add 2 tbsp of cubed butter.

  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.

  5. Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

  6. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  7. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.