This balsamic chicken skillet with tomatoes and tarragon is essentially summer in a skillet! With fresh, sweet cherry tomatoes, tangy balsamic vinegar, and fresh tarragon, it’s easy to prep and clean up is a breeze!
While I love watching cooking shows, it always bothers me how many dishes they create…I find it unrealistic for the average family, especially on busy weeknights. This must be why one of my favorite things to cook is a one pan meal: from one pan black bean fajita pasta to a chili lime sweet potato skillet, I love that they are simple to cook and even simpler to clean up!
With sweet cherry tomatoes, juicy chicken thighs, baby potatoes and fresh tarragon all tossed in a tangy balsamic ‘gravy’, this is a complete meal all cooked up in a single pan.
This recipe was inspired by what was growing in my garden at the time: cherry tomatoes, zucchini and a huge abundance of fresh tarragon. If you can’t get your hands on fresh tarragon, swap it for your favorite summery herb: fresh basil, chervil, parsley or oregano would all work well.
Reasons you’ll ♡ this balsamic chicken skillet
- it’s full of big bright flavors
- it cooks up in one pan for easy clean up
- leftovers make for delicious lunches
Start by sautéing potatoes
For this recipe, you can use baby potatoes, or red potatoes, but you will need to cut them into small 1/2 inch pieces to help them cook through. If you use baby potatoes, cut them into quarters. We start off by cooking the potatoes partially through by sauteeing in some olive oil. They will only be partially cooked through, but this helps brown them and build extra flavor.
Browning the chicken
After 10 minutes of cooking the potatoes, transfer to a clean plate. Add more oil and chicken thighs to the pan. For this recipe, we are using boneless skinless chicken thighs cut into 1 inch pieces. Chicken thighs are great to use as they are difficult to overcook (unlike chicken breast), so they stay nice and juicy in this recipe.
Brown the chicken on all sides, for around 5 minutes. It does not need to be cooked right through yet.
Making the gravy
After the chicken is browned, we add some garlic to the pan. Cook for only 1 minute to prevent it from burning. Next, we deglaze the pan with 1/4 cup of white wine, scraping all the brown bits stuck to the pan with a spoon or spatula. White wine adds depth and added flavor to the gravy, and as it simmers, the alcohol completely cooks off.
After deglazing for one minute, we add back the potatoes, chicken stock, balsamic vinegar, salt, tarragon and zucchini. Cover and simmer for 10 minutes, until veggies and potatoes are tender.
Thickening the sauce
At this point, we are ready to thicken the sauce. You can thicken with cornstarch or arrowroot powder. Mix the starch or powder with 1/4 cup of cold water until no lumps remain, then add to the skillet. Stir it evenly into the sauce, then simmer for 1-2 minutes, until the sauce is bubbly and thickened.
The finishing touches
The last step is to stir in the tomatoes. I recommend fresh cherry tomatoes, but you can use any type of tomato you have on hand. I prefer to leave the cherry tomatoes whole as I love the juicy burst of flavor when biting into them. If using larger tomatoes, you’ll need to chop into 1 inch pieces.
Add the tomatoes to the pan, stir up, cover and allow to sit for around 5 minutes. Tomatoes should be softened and warmed through.
Recipe tips
- you will need a large pan with a lid to fit this whole recipe; I’ve used a 12-inch stainless steel skillet
- this recipe is great served with bread to soak up the gravy
- leftovers keep well in the fridge for up to 4 days. Reheat in the microwave until steaming hot.
- you may swap the chicken thighs for boneless chicken breast, but be careful not to overcook
- if you can’t get your hands on fresh tarragon, swap for fresh oregano (add when you would add the tarragon) or fresh basil (add with the tomatoes before serving)
- while I haven’t tried it, I would bet some feta cheese would go well with the balsamic vinegar, tomatoes and tarragon
More skillet recipes for us
- 45 Healthy Skillet Dinners
- Spiralized Sweet Potato Enchilada Skillet
- Caprese Chicken Gnocchi Skillet
- Vegan Moroccan Chickpea Skillet
- Winter One Pan Chicken + Veggies
Balsamic Chicken Skillet with Tomatoes and Tarragon
Ingredients
- 2 tablespoons olive oil
- salt and pepper
- 1 pound baby potatoes (quartered; 3-4 cups)
- 1 pound boneless skinless chicken thighs (6-8 thighs, cut into 1 inch pieces)
- 4 cloves garlic (minced)
- 1/4 cup wine (white or red are both good)
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1 tablespoon chopped tarragon
- 2 cups zucchini (sliced)
- 1 tablespoons arrowroot starch (or cornstarch)
- 2 cups cherry tomatoes
Instructions
- Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
- Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
- Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
- Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
- Add the potatoes back with the chicken stock, balsamic vinegar, salt, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
- Whisk together 1 tablespoon arrowroot starch with 1/4 cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
- Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
- Serve with a big chunk of bread.
Notes
- you will need a large pan to fit this whole recipe; I’ve used a 12-inch stainless steel skillet
- this recipe is great served with bread to soak up the gravy
- you may swap the chicken thighs for boneless chicken breast, but be careful not to overcook
- if you can’t get your hands on fresh tarragon, swap for fresh oregano (add when you would add the tarragon) or fresh basil (add with the tomatoes before serving)
- while I haven’t tried it, I would bet some feta cheese would go well with the balsamic vinegar, tomatoes and tarragon
