This winter one pan chicken and veggies has a ton of flavor from a tangy balsamic vinegar gravy, salty feta cheese and sweet pomegranates. Cooks up in one pan in just 30 minutes.
While pomegranates are a great ingredient to add to your salads (like this Fennel & Pomegranate Quinoa Salad and this Pear, Gouda & Hazelnut Spinach Salad), they are also great on a savory dinner recipe!
This winter one pan chicken and veggies is loaded with flavor with a tangy balsamic gravy, sweet pomegranate seeds and salty feta cheese.
It’s also loaded with veggies, cooks in one pan, and is ready in 30 minutes. Can you say dinner superhero?!
Reasons you’ll ♡ this winter one pan chicken and veggies
- it cooks in one pan in under 30 minutes
- it is full of healthy veggies and lean protein
- it is one seriously delicious meal with tangy, sweet and savory flavors
Watch the video below to see exactly how I prepped this recipe. You can find more of my recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
Ingredients we’ll need
- Chicken– you can use boneless skinless chicken thighs or chicken breast, cut into 1 inch cubes
- Potatoes– I recommend baby potatoes, cut into quarters. You can also sub butternut squash cut into 1/2 inch cubes
- Vegetables– asparagus and zucchini are pictured, but you could swap for any quick-cooking vegetable like green beans or bell peppers.
- Balsamic vinegar– I did not get fancy here and just used grocery aisle balsamic BUT I bet if you went for a fancier one that it would pay off in flavor
- Pomegranate seeds– see How to Deseed a Pomegranate for my super fast method!
- Feta cheese– to give a briny, salty hit of flavor
- Chicken stock– or use homemade bone broth like I did!
Tips for the perfect meal
- first veggies, then chicken- First, cook your potatoes, since they take the longest, then add the quick cooking veggies back in, finally, cook the chicken and toss it all together.
- skillet– you will need a large (12 inch) frying pan or skillet, and a lid to cover. Find my favorite kitchen equipment in my shop!
- leftovers– this recipe keeps well for up to 4 days. Reheat until steaming hot and enjoy! You may wish to add the pomegranate seeds fresh.
- freezer?– Nope. I do not recommend freezing.
Can I swap the chicken breast in this recipe for something else?
Sure! Chicken thighs would also work great, or go vegetarian with a can of chickpeas or white beans (drained & rinsed; add them in after making the gravy).
Swap the asparagus and zucchini for another quick cooking veggie. Broccoli, brussels sprouts and cauliflower chopped small would all be great choices.
How do you open a pomegranate?
I have you covered with a step by step tutorial + video in this post!
More skillet recipes
- Vegan Moroccan Chickpea Skillet
- Chili Lime Chicken and Sweet Potato Skillet
- Low Carb Lasagna Skillet
- 30 Minute Tuscan Chicken Skillet
- Enchilada Sweet Potato Noodles Skillet
Balsamic One Pan Chicken and Veggies
- 2 tablespoons olive oil (divided)
- 3 cups baby potatoes (quartered)
- salt and pepper
- 1 bunch asparagus (trimmed and cut into bite-sized pieces)
- 1/2 zucchini (cut into bite-sized pieces)
- 1 tablespoon arrowroot starch (corn starch or all purpose flour may be used)
- 1 lb boneless skinless chicken breast (roughly 2 large chicken breasts; cut into 1 inch cubes)
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/2 cup feta cheese crumbled
- 1/4 cup pomegranate arils
- Heat 1 tablespoon of oil in a large pan over medium heat.
- Add the potatoes and season with salt and pepper. Cover and cook, stirring occasionally, until fork tender (roughly 15 minutes).
- Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.
- Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with arrowroot starch. Toss to coat and set aside.
- Add the chicken to the pan with the remaining 1 tablespoon of olive oil, and cook for 7-10 minutes, until cooked through.
- Return the veggies to the pan along with the chicken stock, balsamic vinegar and salt. Cook, stirring occasionally, for 3-5 minutes, until sauce bubbles and thickens.
- Sprinkle with pomegranates and feta and serve immediately.
- After cooking, leftovers may be kept in the fridge for up to 4 days, though it is best eaten within 2-3 days.