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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Recipe Information
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)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry the Yukon Gold potatoes. Cut them into 1-inch cubes and place them in a large bowl.
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.
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.
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.
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.
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.
Stir in the balsamic vinegar, honey, and chicken stock. Bring the mixture to a simmer, then return the chicken breasts to the skillet.
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.
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.
Serve the balsamic-glazed chicken with a side of roasted Yukon Gold potatoes. Drizzle any remaining balsamic sauce over the chicken for extra flavor.
Garnish with chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 52.9 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5933 mg | 126% | |
*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.
