Balsamic Poached Chicken with Asparagus and Potatoes
Elevate your dinner table with the irresistible flavors of Balsamic Poached Chicken with Asparagus and Potatoes—a recipe that’s equal parts elegant and comforting. Tender chicken breasts are gently poached in a rich medley of balsamic vinegar, garlic, honey, and fresh thyme, creating a deeply flavorful sauce that coats each bite. Paired with golden, oven-roasted red potatoes and bright, lemon-kissed asparagus sautéed to perfection, this dish is a celebration of balanced textures and vibrant ingredients. Perfect for busy weeknights or special occasions, this wholesome and gluten-free dinner comes together in just 50 minutes. Whether you’re seeking a healthy main course or a sophisticated yet approachable meal, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups Balsamic vinegar
- 1 cups Chicken broth
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound Small red potatoes, halved
- 2 tablespoons Olive oil
- 1 pound Asparagus, trimmed
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C).
In a medium mixing bowl, toss the halved red potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the potatoes on a baking sheet in a single layer, cut-side down. Roast in the oven for 25-30 minutes or until golden brown and tender.
While the potatoes are roasting, prepare the chicken. In a large deep skillet, combine the balsamic vinegar, chicken broth, honey, minced garlic, fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and bring the mixture to a simmer over medium heat.
Once the liquid begins to simmer, carefully add the chicken breasts to the skillet. Reduce the heat to low, cover the skillet, and poach the chicken for 15-18 minutes, flipping once halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and cover loosely with foil to keep warm.
Increase the heat under the skillet to medium-high and simmer the balsamic sauce uncovered for an additional 5-7 minutes, or until the sauce has reduced slightly and thickened. Stir occasionally.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the asparagus and a pinch of salt. Sauté for 4-5 minutes, stirring often, until the asparagus is tender but still crisp. Toss with lemon zest just before serving.
To serve, plate the chicken breasts alongside the roasted potatoes and sautéed asparagus. Drizzle the reduced balsamic sauce over the chicken and potatoes for extra flavor. Serve immediately.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 66.9 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4426 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
