One Pot Balsamic + Honey Mustard Chicken with Confetti Corn

One pot. Alllll the feels.

First off, sooo sorry for the delay in posts - Ty and I took last week to fully move into our new place so the kitchen was out of commish! We got a little taste of what it would be like in a non-cooking world eating basically every meal out three times a day for ohhh I don't know... nine days AH... but with a bottle of wine, some loud music, a strong will (and a hot partner in crime!!) the kitchen is finally organized. Ish. Just don't quiz me on where anything is...

After that crazy week our bodies have been dying for some home-cooked goodness but my energy level has been wiped! Who knew moving would make you feel like you signed yourself up for Olympic training bootcamp (minus the talent, obviously. Unless there's a cork-removing division). That's where this one pot meal came in on a chariot of fire! On the wings of angels! It came in hot and ready in under 30 minutes... so it truly does deserve all the glory.

I love the combination of balsamic vinegar, dijon mustard and *honey* (please note that everything tastes better with honey as seen in this quick steak marinade and here on paninis) - the tanginess of the vinegar and mustard work wonders to tenderize and flavor boneless, skinless chicken and the honey gives it just a hint of sweetness. Toss with caramelized yellow corn, cherry tomatoes and red onions and you have yourself an easy AND healthy AND tasty meal that's ready in 30 minutes or less! I hope that the yaaaaaaaaaass level translates through these pics because this nommy dish has wiggled its way into our permanent rotation. Hope you enjoy!

One Pot Balsamic + Honey Mustard Chicken with Confetti Corn

Prep Time: 10 mins | Cook Time: 18-20 mins | Serves 2

  • 2 boneless, skinless chicken breasts, trimmed of extra fat
  • 1/4 cup balsamic vinegar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 can yellow corn, drained and rinsed 
  • 1/2 red onion, diced 
  • Chopped basil for serving 
The Steps
  1. Preheat your oven to 400 degrees. In a large ziploc bag, combine balsamic, dijon, honey, garlic powder, salt and pepper. Seal bag and combine well, then add in chicken breasts to coat. Keep sealed bag on countertop to marinate at room temperature for at least 10 minutes (up to 30 minutes). 

  2. In a deep saute pan or Dutch oven (with a lid set aside), heat 2 tbsp. olive oil over medium high heat. After chicken has marinated, use a set of tongs to remove chicken from bag and add to hot pan to sear, reserving some of the marinade. Cook the chicken for about 3 minutes each side or until it starts to create a crust, then remove from pot and set aside. Add in the remaining marinade, turn heat to low and let reduce and thicken, about 3 minutes. Use a wooden spoon to scrape any brown bits from the bottom of the pan and stir into sauce. 

  3. Once sauce has thickened, add in sliced cherry tomatoes reserving about a handful to add to the pan after cooking. Add in entire can of corn as well as your diced onion and mix to combine. Place chicken breasts on top of veggies and place on lid. Roast in oven for 10 minutes or until chicken is fully cooked through. Sprinkle fresh basil and remaining uncooked tomatoes over plates before serving warm! Yum yum! 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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