Hi Munchkin Blog readers! It’s @lunchesandlttles here excited to be back to share another recipe with all of you, featuring the new Color Me Hungry Splash Dining Sets from Munchkin (check them out here)!
Today we are sharing the recipe for our One Pan Balsamic Chicken Skillet. This is a meal my husband and I have enjoyed since way before even having kids, and now- years later it’s one we all enjoy together as a family. Yeah, we still eat a lot of our old favorites around here, despite having little ones. And this is something that a lot of people are often really surprised to learn. We talked about this right here on the blog last year when we shared our Kid-Friendly Buffalo Chicken Tacos (click here for that recipe, and to hear more about our one family = one meal philosophy and assorted parent feeding tips), but in short, and something we talk a lot about over on our feed, Lunches + Littles, is the difference between making different meals for everyone at your table- or at least your pickiest little one(s), and making mealtime modifications.
One family = one meal means that when it comes to feeding kids there may be slight variations in how a specific food is offered – this is fine, but what is offered remains the same; aka modifications not differences. Think for a minute about you and your best friend, or spouse: most likely you do not like all your meals plated the exact same way. Maybe you like a burger without a bun and the other wants the bread. Or maybe you like your tacos loaded on soft shells, and the other likes theirs with lettuce only on a hard shell. It’s the same meal offered – tacos. But, slight changes make it more enjoyable for each. Same is true (if not truer!) of kids.
So, let’s talk about this One Pan Balsamic Chicken Skillet. This fave of ours, was a meal our youngest had to learn to like. The first few tastes did not win him over. However, today he enjoys it with the rest of us – he just likes a little more potatoes than chicken, and we are a-okay with that! It’s the little things, right?
Anyways, this dish is full of sweet and tangy flavor, and the perfect weeknight meal, and we hope that you and yours enjoy it as much as we do. Check out the full recipe below and if you make it – we want to see! Be sure to tag #munchkininc and #lunchesandlittles in your posts! *As always, before starting, be sure to read through the entire recipe below, to ensure best results!
Ingredients:
• 3/4 cup balsamic vinegar
• 2 tbsp pure honey
• 4 cloves garlic (pressed or minced)
• 1 and 1/2 tbsp whole grain mustard
• 1/2 tsp onion powder
• 1 tsp smoked paprika (optional)
• 5- 6 bone-in, skin on chicken thighs*
• 3- 4 cups baby potatoes; halved or quartered (we used a medley for color)
• 1 and 1/2 tbsp chopped rosemary, plus two additional sprigs
• extra virgin olive oil
• salt and pepper to taste
• chopped parsley for garnish
• 1 bunch asparagus (or sub out asparagus for another veggies of choice – green beans, corn, etc.)
*You can use boneless chicken breasts for this recipe if desired (we know they can be easier to cut up, etc. for little ones), however, we have personally found that the bone-in thighs work very well with this recipe, and so they are our preference.
Instructions:
• Start off by pre-heating your oven to 425 degrees.
• In a large bowl combine the following: vinegar, honey, garlic, mustard, onion powder, smoked paprika (if using) and a little sprinkle of salt and pepper. Whisk mixture until well-combined.
• Next, add chicken thighs to bowl and toss until each one is fully coated. Alternatively, you can put chicken in a shallow dish and pour marinade over chicken. Either way, toss to coat, then refrigerate for at least 30 minutes. We usually do ours for about 1 hour.
• While your chicken marinates, start prepping your potatoes. In a medium bowl combine potatoes (quartered, or if very small halved), chopped rosemary and a bit of olive oil. Toss, then season with a little salt and pepper. Set aside.
• Next, in a large skillet pan (oven-safe) over medium-high heat, heat a few drizzles of olive oil. Remove chicken from refrigerator, then add it to your pan and sear approximately 2 minutes per side. Once chicken is seared/a bit golden in color add your potatoes to the skillet, nesting them on the sides/in between chicken. Top with rosemary sprigs and a bit more salt and pepper.
• Then, transfer skillet to pre-heated oven and bake 20 minutes, or until chicken is cooked through and potatoes are fork tender.
• While dish cooks, steam asparagus (or cook using your preferred method) and then set aside. When dish is done, add asparagus to skillet if there is room (as shown), or serve on the side.
• Prior to serving, top with chopped parsley if desired. Serve chicken and potatoes with the pan drippings – so good and flavorful.
As with any recipe, you can certainly always tweak this one as needed for your family, based on their tastes. Maybe you all don’t like a bunch of garlic- so try cutting it in half, etc. At first glance, you may look at this recipe and think, “This is an adult recipe.” But, over at Lunches + Littles we really don’t believe in adult vs. kid recipes. We just believe in food for the family.
For more quick and easy kid-friendly recipes be sure to check out our feed, @lunchesandlittles where we are sharing meals like this (as well as lunchbox inspo, snacks and more) every day. And check out Munchkin for feeding supplies and more for your little ones, like the cups, bowls and plates from their new Splash Collection shown here. And, if you have not yet seen the new Color Me Hungry Splash Dining Sets from Munchkin, be sure to check them out here. They are perfect for little hands and include everything you need for a complete dining set, including a fun box your little ones can color while your meal cooks!
