Chicken with Balsamic Succotash
Transform your weeknight dinner into a vibrant feast with this Chicken with Balsamic Succotash recipe. Juicy, golden-seared chicken breasts are paired with a medley of fresh vegetables, including crisp zucchini, sweet corn, and juicy cherry tomatoes, all brought together in a luscious balsamic-honey glaze. Infused with garlic, paprika, and the sweetness of red bell peppers, this dish is a perfect balance of savory and tangy. Ready in just 40 minutes, this colorful and wholesome meal is not only packed with flavor but also brimming with nutritional benefits. Garnished with fresh parsley, this one-pan delight is ideal for effortless weeknight cooking or an impressive weekend meal. Serve it with your favorite side or enjoy it on its own for a healthy, satisfying dinner option! Keywords: chicken with balsamic succotash, easy weeknight chicken recipes, balsamic-glazed vegetables, one-pan dinners, healthy chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium, diced Red bell pepper
- 1 medium, diced Zucchini
- 1.5 cups Sweet corn kernels
- 1 cup, halved Cherry tomatoes
- 0.5 medium, diced Red onion
- 2 cloves, minced Garlic
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons, chopped Fresh parsley
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Once melted, add the diced red onion and minced garlic. Sauté for 2 minutes until fragrant.
Add the diced red bell pepper, zucchini, and corn kernels to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and cook for another 2 minutes to soften slightly.
In a small bowl, whisk together the balsamic vinegar and honey. Pour the mixture over the sautéed vegetables and toss to coat evenly.
Let the vegetables cook for 1-2 minutes, allowing the balsamic glaze to reduce slightly.
Remove the skillet from heat and sprinkle with fresh parsley.
Serve the chicken breasts on a plate with a generous portion of balsamic succotash on the side.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 68.0 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2185 mg | 46% | |
*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.
