Easy stove top comfort food for any day of the week. This dish uses minimal ingredients and is full of flavour with the sweetness of the ripe tomatoes and the tangy bite of the balsamic vinegar. One to file in "To Make" this fall.
Okay, so what's does every body reach for when you don't know what to cook? For me, it's honestly anything with chicken. I know, that's not very exciting or original but everyone at our place loves chicken. So, it seems to be a go to food when I have no idea what to put on the dinner table.
Some of the great things about chicken are that it's easy to cook, cooks fast, it's budget friendly and it's so versatile.
Although I love creating new recipes and turning old classics into new dishes, there are still some family favourites and I am sure we will cook forever.
My kids love Chicken Stroganoff . In fact, it's probably their most requested dish. I've been making it for about 18 plus years and I still enjoy it every single time I make it. It's easy and it's done in one pot. So we love that.
As for me, though, I don't think I have a favourite chicken dish. But if I had to settle on one of my all time favourite dishes, I would probably settle on the good old fashioned Roasted Chicken. Sometimes you just can't beat a great classic.
This morning I was just looking at some notes I made for new chicken ideas and top of the list was Chicken Noodle Soup. A soup that I love and to date have never ever made. Crazy. It's on my hit list to make this month and I am really hoping for a comforting and warming bowl of soup. So stay tuned for that. I am hoping to get to that next week. Fingers crossed.
Another dish I'm looking to make next week is Beef Stew. Again nothing original or exciting, but it's a great winter warmer and I would love to share it with you all. I haven't made it in years but I do have a recipe somewhere that really needs a bit of love. So the next cold day we get I will hopefully be working on a beef stew.
For now though, we are going take a look at this chicken.
Notes about the chicken:
Okay, first of all, I used pretty small chicken breasts for this recipe. They were perfectly proportioned for one serving each. So, if you have really large chicken breasts (as they can be sometimes), I would recommend halving them through the middle to get two fillets out of each breast. This was quite a filling dish, so I think this would probably be enough if the breasts are quite large. Unless you happen to be extra hungry...lol.
I used medium sized baking potatoes for this recipe and it worked perfect. They roasted in 35 minutes flat and they were just the right about to add to the dish.
You could easily make this dish in advance and reheat it to serve it later. In fact that was what I did. A lot of the food I make for the blog gets made early in the day and then we eat it for dinner at 7:00 pm. Sometimes it works great and other times, not so much! This dish was just as great left over as it was fresh.
Apart from that, not much to report for this easy chicken dinner. Great basic food.
Happy cooking friends and see you all real soon.
Stove Top Balsamic and Tomato Chicken with Roasted Potatoes
Serves 4 / Prep time: 15 minutes / Cook time: 40 minutes
For the chicken:
4 Chicken breast, flattened to about 1/2 inch thick
5 Vine tomatoes, roughly chopped
1/2 Cup/50 grams parmesan cheese, finely grated
1 Cup/240 ml chicken stock
1/4 Cup/60 ml balsamic vinegar
2 Tablespoons olive oil
3 Garlic cloves, crushed
1 Teaspoon salt
1 Teaspoon fresh ground black pepper
Small bunch fresh chopped parsley
For the potatoes:
4 Russet style potatoes, washed and cut into 2 inch pieces
1 Teaspoon salt
2 Tablespoons olive oil
Preheat oven to 375 degrees F. Tip the potatoes on a large baking tray, sprinkle with salt and drizzle over olive oil. Roast for about 35 minutes or until golden and soft.
In a large skillet set over medium to high heat, add the olive oil and garlic and stir for a minute. Add the tomatoes and stir well. Reduce heat to medium low and add about 1/4 cup/60 ml of the stock. Stir well, cover and leave to simmer for about 10 minutes. Remove cover and stir well. Tomatoes should be stewed. Remove from pan and set aside.
Season each side of the chicken with the salt and pepper. In the reserved skillet set over medium to high heat, add the chicken. Sear each side for 2-3 minutes. Add the tomatoes, stock and balsamic vinegar. Stir to combine, cover, reduce heat to low and leave for about 15 minutes.
Remove lid from chicken and evenly toss in the potatoes, covering with all the tomatoes. Sprinkle over parmesan. Leave uncovered for about 2-3 more minutes or until the parmesan is completely melted.
Top with fresh parsley and serve.
Click the downloadable link below to print recipe!
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