This orange balsamic chicken recipe is a flavorful skillet meal that is ready in 30 minutes or less! A healthy dish with fresh spring vegetables that everyone with enjoy.
I’ve been on weekday dinner warrior mode. What do I mean? I’m on a mission to find fast, flavorful, low-mess and low-stress meals on those busy long work days. Virtual fist bump if you’re on the same page!
I find myself only having about 45 minutes or less to prep, cook and serve a wholesome and balanced meal. If you’re in a similar time crunch but don’t want to settle for the unhealthy drive-thru, you are going to love this quick balsamic chicken recipe! This dish is filled with fresh vegetables, lean protein, and a gorgeous two ingredient sweet and tangy sauce that is out of this world.
Crank up the heat and let’s go!
Chicken is a staple in the Gavin House. I prepare this white meat, at least, three times a week because it’s so versatile and I can infuse lots of different flavors. Some of our favorite meals are my one pan lemon chicken and spicy honey sriracha chicken – so tasty! I was inspired to do another speedy skillet meal with an Italian twist.
I like to purchase thinly sliced chicken breasts from the market because it cooks more quickly and evenly in the pan. Otherwise, you can slice larger chicken breasts in half through the center, or pound them out to 3/4-inch thickness and cut into smaller pieces.
The chicken gets sauteed in the pan first, then goes in all of the gorgeous garden fresh vegetables. Asparagus is in season, so they are an excellent addition, plus vine ripened baby tomatoes and savory brown mushrooms.
What makes this balsamic chicken recipe a slam dunk is a naturally sweet and tangy glaze! I used the power of reduction to create a luscious sticky sauce with only two ingredients, fresh oranges, and balsamic vinegar. Once most of the liquid has evaporated from the pan, the incredibly concentrated flavors create the perfect sauce to coat each piece of tender chicken. So GOOD! What are your favorite weekday meal solutions?
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What is a Reduction Sauce?
In this recipe, you get to create a reduction sauce with the balsamic vinegar and orange juice. Water evaporates at 100°C/212°F, so you need to get the liquid pretty hot and bubbly, or it will take a long time to concentrate into a sauce. I like to use a large shallow skillet to speed up the process as there is more surface area for faster reduction. As the sauce starts to thicken, keep a close eye making sure that the hot sides of the pan don’t burn the sauce. I usually turn the heat down to medium or medium-low as the sauce is almost ready and it’s time to coat the chicken in the glaze. The natural sweetness of the balsamic vinegar and fructose in the orange juice help to create that flavorful intensified syrupy sauce. No need to add additional sweeteners or thickening ingredients!
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