Chicken Balsamico with Yukon Gold Potatoes
Transform your weeknight dinner routine with this flavorful and elegant Chicken Balsamico with Yukon Gold Potatoes! This recipe combines juicy, pan-seared chicken breasts glazed in a rich balsamic-honey reduction with perfectly roasted Yukon Gold potatoes, seasoned with paprika and olive oil for a crispy, golden finish. Infused with aromatic garlic and fresh rosemary, the balsamic sauce is the star of the dish, offering a sweet and tangy contrast to the savory roasted potatoes. Ready in under an hour, this restaurant-worthy meal is easy to prepare yet sophisticated enough for entertaining. Serve it with a drizzle of extra sauce and a sprinkle of fresh parsley for a stunning, flavor-packed presentation that’s sure to impress. Perfect for family dinners or a cozy night in, this recipe is a delicious blend of comfort and elegance.
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Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 pounds Yukon Gold potatoes
- 4 tablespoons olive oil
- 0.33 cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic (minced)
- 2 teaspoons fresh rosemary (chopped)
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.5 cup chicken stock (low-sodium)
- 2 tablespoons parsley (chopped, optional for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
Wash and dry the Yukon Gold potatoes. Cut them into 1-inch cubes and place them in a large bowl.
Step 3
Drizzle 2 tablespoons of olive oil over the potatoes. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Toss the potatoes to coat them evenly in the seasoning.
Step 4
Spread the potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 30-35 minutes, flipping halfway through, until golden and crispy.
Step 5
While the potatoes are roasting, season the chicken breasts with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Step 6
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side or until golden brown. Remove the chicken and set aside.
Step 7
Reduce the heat to medium and add the butter to the skillet. Let it melt before adding the minced garlic and fresh rosemary. Sauté for 1-2 minutes until fragrant.
Step 8
Stir in the balsamic vinegar, honey, and chicken stock. Bring the mixture to a simmer, then return the chicken breasts to the skillet.
Step 9
Spoon the balsamic sauce over the chicken and simmer for 10-12 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C). Turn the chicken occasionally to coat it with the glaze.
Step 10
Once the potatoes are done roasting, remove them from the oven. Check for doneness by piercing with a fork—they should be tender inside and crispy outside.
Step 11
Serve the balsamic-glazed chicken with a side of roasted Yukon Gold potatoes. Drizzle any remaining balsamic sauce over the chicken for extra flavor.
Step 12
Garnish with chopped parsley if desired and enjoy!
Nutrition Facts
| Serving size | (1956.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2766.3 |
| Total Fat 106.4g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 653.6mg | 0% |
| Sodium 4219.0mg | 0% |
| Total Carbohydrate 214.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 52.9g | |
| Protein 236.9g | 0% |
| Vitamin D 90.5IU | 0% |
| Calcium 277.0mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 5933.0mg | 0% |
Source of Calories