Balsamic Chicken Skillet with Tomatoes and Tarragon

overhead shot of balsamic chicken skillet with wood spoon

4 from 4 votes

Balsamic Chicken Skillet with Tomatoes and Tarragon

Chicken, potatoes and veggies are cooked up in a delicious sauce flavored with balsamic vinegar and tarragon in this easy balsamic chicken skillet. Don't forget a big chunk of bread to sop up every last drop!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Skillet

Servings: -6

Calories: 401kcal

Author: Denise Bustard

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)
¼ cup wine (white or red are both good)
1 cup chicken stock
¼ cup balsamic vinegar
¼ 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 ¼ 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

Storage

Leftovers may be stored in an air tight container in the fridge for up to 4 days (though best eaten within 2 days). Reheat in the microwave until steaming hot.

Recipe tips

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

Nutrition