Creamy Balsamic Chicken & Veggies Skillet comes together in one pan, takes only 25 minutes, and is loaded with protein, veggies, and a creamy balsamic dressing for a healthy, gluten free, paleo, and Whole30 meal.
This post is sponsored in partnership with Vital Proteins. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
Today I’m going full on summer mode with this one pan creamy balsamic chicken & veggies. It’s packed with protein, veggies, and a delicious creamy balsamic sauce. Who is ready for the warmer weather?!
When I think of summer, I think of salad, grilling, fresh seafood, and balsamic vinegar. It was an absolute staple in our house growing up. We had a surplus of lots of fresh veggies in the warmer months thanks to my parents having a garden. The go-to ways to enjoy all the fresh produce was to sauté them up with some balsamic or make a huge salad topped with oil and vinegar.
I wanted to do a fun spin on those classic easy veggie dishes I grew up with and decided to make a one pan skillet recipe. This balsamic chicken & veggies combines chicken (our protein of choice in our house), lots of fresh veggies, basil, and a creamy balsamic sauce to bring it all together. It’s light and refreshing while still being satisfying.
Side note – I plan to have a thriving garden of our own this year! My parents are will be here next week and we will be setting everything up and planting some veggies.
How to Make Balsamic Chicken & Veggies Skillet (Paleo/Whole30)
The beauty of this dish is it is super customizable. If you don’t have one of the veggies on hand or don’t like one, substitute it for another. When in doubt, add more veggies! You could also use another protein choice (chicken thighs, ground turkey, shrimp…) as well or keep it plant based and double up on the veggies. It comes together super quickly too.
Here is what you need:
- chicken breast
- bell peppers
- shredded Brussels sprouts
- cherry tomatoes
- avocado oil
- balsamic vinegar
- Vital Proteins Bone Broth Collagen
- lemon juice
- dried basil
- salt and pepper
First make the sauce. Soak the cashews for a few hours, or just pop them in the microwave with water for a minute or two like I do. Second, blend it with balsamic vinegar, Vital Proteins Chicken Bone Broth Collagen, lemon juice, dried basil, water, and some salt and pepper. The bone broth adds a savory flavor while packing in collagen and extra nutrients (more on that below!).
Next, make the chicken & veggies skillet! Add the oil and let it get hot and add the onion and sauté for a few minutes. Then goes in the chicken and garlic and sauté until it is browned.
After the chicken is browned, add the peppers and sauté for a few minutes. Then the kale, Brussels, and mushrooms. Finally, add in the sauce sauce and stir in some fresh basil. Viola – balsamic chicken skillet!
The Benefits of Bone Broth Collagen
You probably saw the ingredient of bone broth collagen in the list and could be wondering what it is. If you have heard of collagen and bone broth, then you can guess what bone broth collagen is!
I’ve been using collagen for years and love it! You can read about the benefits of collagen and why I use it. One thing I have been getting into is bone broth. It is super nutritious, packed with a lot of vitamins and minerals, helps with inflammation, is good for digestion, and has protein. A lot of that has to do with the collagen in it!
If you are like me, you might not make bone broth or buy it too often. We don’t usually buy meat with bones in it and bone broth can get expensive at the store. I will use a little bit of it for a recipe, but then it gets pushed to the back of the fridge and forgotten about. The benefits are so good though, it’s a bummer not to have it!
That is where Vital Proteins comes in. When you don’t have time or the resources to make bone broth, or buying it fresh is not an option, you can get all the benefits from it in powdered form. Vital Proteins Bone Broth Collagen is USDA organic chicken bone broth made with bones from free-range chickens. It is simmered slowly to extract maximum nutrients, is low in sodium, MSG free, organic, and rich in vitamins and minerals.
It makes having bone broth simple and convenient. I added it to the sauce in this recipe, but you can use it in multiple ways. I used the chicken flavor in this since it is a chicken recipe, but either flavor will add the same savoriness plus all the medicinal benefits of collagen and bone broth.
What to serve with Creamy Balsamic Chicken & Veggies Skillet
This balsamic chicken is great on it’s own, but if you want something extra to help soak up the delicious sauce (who wouldn’t?!), you can serve it alongside a few things.
To keep it paleo and Whole30 friendly, cauliflower rice would be a great option. My green goddess cauliflower rice would be absolutely delicious if you wanted to change it up from your typical plain version. If you are not doing the Whole30, serve alongside some white or brown rice, quinoa, or even over pasta would be delicious. You can also serve it over zucchini noodles to keep it low carb.
To make this nut free
If you can’t have cashews, you can substitute with another nut. Almonds or macadamias would be good, but make sure to soak them. If you can’t have nuts in general, sunflower seeds or tahini would work great! Because tahini is runny, you would not need water in the sauce.
More One Pan Whole30 Recipes
Make sure to check out the video at the top of the page to see how easy this recipe comes together!
Balsamic Chicken & Veggies Skillet (Paleo/Whole30)
Chicken & Veggie Skillet
- 1/2 tablespoon avocado oil
- 1/2 large onion, sliced (1 1/2 cups/ 150 grams)
- 1 pound chicken breast, diced
- 2 cloves garlic, minced
- 1 large bell pepper, chopped (200 grams/2 cups)
- 4 cups shredded Brussels sprouts (200 grams)
- 4 packed cups kale (120 grams)
- 13 medium button mushrooms, halved (200 grams)
- 1 cup cherry tomatoes, halved (150 grams)
- 1/4 cup fresh basil, roughly chopped
- salt and pepper, to taste
- for serving: cauliflower rice, white or brown rice, quinoa, zucchini noodles, pasta....
- Make the sauce. Place all ingredients in high powered Vitamix or blender and blend until smooth. Set aside.
- Make the chicken skillet. Add oil to a large sauté pan and let it get hot, about 30 seconds. Add onion and salt and pepper and sauté for 3-4 minutes. Add chicken and garlic and cook for another 3-4 minutes, until chicken is browned on the outside.
- Add peppers and sauté for 2-3 more minutes, stirring occasionally. Add Brussel sprouts, kale, and mushrooms and sauté for 2-3 minutes until softened. Pour in creamy balsamic and salt and pepper, stir to combine, and cook for another minute until warmed through. Stir in fresh basil and enjoy!
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