ChefBookDinner · American
Honey Balsamic Chicken with Crispy Broccoli & Potatoes
A delicious and balanced meal featuring pan-seared chicken glazed in a sweet and tangy honey balsamic reduction, served alongside oven-roasted potatoes and crispy broccoli.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
- Level
- Medium
Method
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Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes.
Meanwhile, cut broccoli florets into bite-size pieces. Peel and finely chop garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil and half the garlic. Microwave until garlic sizzles, about 30 seconds.
Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper. Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.
While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Set chicken aside to rest and wash out pan.
Heat the same pan over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water. Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper.
Return chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.
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