Go Back
+ servings
overhead shot of balsamic chicken skillet with wood spoon
Print Recipe
3.67 from 3 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 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Skillet
Servings: 4 -6
Calories: 401kcal

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

Serving: 1/6 of batch | Calories: 401kcal | Carbohydrates: 35g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 128mg | Sodium: 682mg | Fiber: 5g | Sugar: 6g