Name: ONE PAN Balsamic Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1/3 cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon honey; 3 cloves garlic, minced; 1 teaspoon dried Italian seasoning; Salt and black pepper to taste; 1 cup cherry tomatoes, halved; 1 cup zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 1 tablespoon fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

This ONE PAN Balsamic Chicken and Veggies Recipe is the very definition of weeknight dinner bliss, blending juicy chicken with a rainbow of oven-roasted vegetables and a gloss of sweet, tangy balsamic glaze—all in a single pan for effortless prep and cleanup. Each bite bursts with the flavors of Mediterranean sunshine, harmonizing savory and sweet notes within a streamlined, family-friendly meal you’ll want to make again and again. Trust me, this dish is a total lifesaver for busy evenings or impressing guests without breaking a sweat!

ONE PAN Balsamic Chicken and Veggies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at what a handful of simple, vibrant ingredients can do for this recipe. Each one brings something special—think color, crunch, or bold flavor—to your new favorite ONE PAN Balsamic Chicken and Veggies Recipe.

Chicken Breasts: Boneless and skinless, these soak up all the marinade magic and roast up tender every time.
Balsamic Vinegar: Adds a dazzling tang and subtle sweetness that makes the entire dish pop.
Olive Oil: Ensures your chicken and veggies roast to perfect golden juiciness (and lends that irresistible aroma).
Honey: A touch of honey balances balsamic’s acidity with mellow sweetness for a rich glaze.
Garlic: Freshly minced for deep, aromatic flavor in every bite.
Dried Italian Seasoning: This blend brings an herbaceous, savory backbone to your pan.
Salt and Black Pepper: The essentials—season generously for bold, cozy flavor.
Cherry Tomatoes: Halved to burst into juicy, caramelized bites when roasted.
Zucchini: Sliced for soft texture and subtle, earthy tones.
Red Bell Pepper: Adds sweetness and color that pops off the pan.
Yellow Bell Pepper: For vibrant color and its own mellow-tangy note.
Red Onion: Sliced into ribbons, it turns sweet and tender as it roasts.
Fresh Parsley: Chopped and scattered on top for that hit of green, herbaceous freshness at the end.

How to Make ONE PAN Balsamic Chicken and Veggies Recipe

Step 1: Whisk the Marinade Together

Begin by grabbing a small bowl and whisking up the magic! Combine your balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and black pepper. This luscious marinade is where the signature sweet-and-savory flavor of the ONE PAN Balsamic Chicken and Veggies Recipe truly starts. Give it a good stir until everything blends into a smooth, aromatic mixture.

Step 2: Building Your Sheet Pan

Lay your chicken breasts in the center of a roomy baking sheet or shallow baking dish. Then, work some color therapy around them—nestle the halved cherry tomatoes, sliced zucchini, red and yellow bell peppers, and red onion all around. The arrangement is both practical and stunning, ensuring every veggie soaks up those tasty juices as they roast.

Step 3: Coat with Marinade

Pour that beautiful balsamic marinade evenly over both the chicken and veggies, making sure everyone gets their share! Lightly toss the vegetables with your hands or a spatula so they’re glistening and ready for the oven. This step brings that harmonious flavor to every nook and cranny.

Step 4: Oven Roasting

Slide your loaded pan into a preheated oven at 400°F (200°C). Bake for 25–30 minutes, or until the chicken has reached a safe internal temperature of 165°F (74°C) and your veggies are sweet and tender. For an extra pop of caramelized flavor and color, broil everything for two to three minutes at the end—it’s the finishing touch that wows.

Step 5: Garnish and Serve

Once that mouthwatering aroma fills your kitchen, pull the pan out and sprinkle a generous scattering of chopped fresh parsley over the top. This breath of bright, herbal flavor and gorgeous green color will wake up your entire ONE PAN Balsamic Chicken and Veggies Recipe. Serve warm and savor the irresistible mix of juicy chicken and vibrant veg!

How to Serve ONE PAN Balsamic Chicken and Veggies Recipe

Garnishes

Fresh chopped parsley is a natural here, adding a crisp, clean finish. For extra zing, a sprinkle of grated Parmesan or a zest of fresh lemon are fantastic twists. A light drizzle of additional balsamic right before serving gives an extra-glossy glaze and a punch of flavor you’ll love.

Side Dishes

I love pairing this dish with fluffy rice, tangy quinoa, or thick slabs of warm, crusty bread (absolutely perfect for mopping up any leftover sauce). Even a side of garlic mashed potatoes turns this ONE PAN Balsamic Chicken and Veggies Recipe into true comfort food greatness. The possibilities—and all that saucy goodness—are endless!

Creative Ways to Present

Try serving directly from the pan on a rustic trivet for a casual family-style vibe—it always gets everyone excited. Or stack slices of the chicken over a bed of greens for a hearty salad twist. If you’re hosting, artfully plate the veggies in a ring and nestle the chicken breasts in the center, drizzle with sauce and finish with those bright parsley leaves. It’s fuss-free elegance at its best!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let everything cool, then store in airtight containers in the fridge for up to 3 days. The flavors in this ONE PAN Balsamic Chicken and Veggies Recipe actually deepen overnight, making tomorrow’s lunch or dinner even better than day one. Just be sure to scoop a bit of the pan sauce in with your portions to keep everything juicy.

Freezing

You can freeze this recipe! For best results, place cooled chicken and veggies in freezer-safe containers, separating them if you like. It keeps well for up to 2 months. Thaw overnight in the fridge to maintain the best texture—especially for the veggies, which can soften a bit after freezing.

Reheating

To reheat, place your portions in a baking dish and cover loosely with foil, warming in a 350°F oven until heated through. You can also zap it in the microwave for a quick fix, just be careful not to overdo it so the chicken stays tender. If you want to restore some roasted zing, uncover and pop under the broiler for a couple minutes at the end.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and rich flavor to the ONE PAN Balsamic Chicken and Veggies Recipe. Just adjust the baking time as needed, since thighs may take a bit longer to reach that perfect 165°F kid-safe doneness.

What vegetables can I swap in?

Feel free to get creative! Asparagus, broccoli florets, mushrooms, or even sweet potatoes are all delicious swaps. Just be sure to keep the pieces evenly sized so everything cooks at the same pace alongside your chicken.

Is this recipe gluten-free?

Yes, this ONE PAN Balsamic Chicken and Veggies Recipe is naturally gluten-free, provided your balsamic vinegar doesn’t contain any sneaky additives. Always check the label if you’re cooking for someone with gluten sensitivities.

Can I make this ahead for meal prepping?

Definitely. Assemble everything on the pan and cover tightly. Store in the fridge up to 12 hours before baking, then roast straight from the fridge (you may need to add a few extra minutes to the cook time). It’s perfect for Sunday prep or planning for a busy week!

How do I tell when the chicken is fully cooked?

The most reliable way is to use a meat thermometer—the internal temperature should read 165°F. You’ll also notice the juices run clear and the chicken feels firm but not dry. This helps guarantee perfectly juicy results every time you make your ONE PAN Balsamic Chicken and Veggies Recipe.

Final Thoughts

If you’ve been searching for a meal that’s wholesome, flavor-packed, and a cinch to throw together—this ONE PAN Balsamic Chicken and Veggies Recipe is going to be your new secret weapon. Give it a go, have fun with the veggie combinations, and don’t be surprised if it disappears from your dinner table before you’ve even had seconds!

ONE PAN Balsamic Chicken and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This ONE PAN Balsamic Chicken and Veggies recipe is a simple and flavorful meal that is perfect for a busy weeknight. Tender chicken breasts are marinated in a balsamic glaze and roasted with a colorful array of vegetables for a delicious and nutritious dinner.

Ingredients

Scale

For the Balsamic Chicken:

4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and black pepper to taste

For the Vegetables:

1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 tablespoon fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
Assemble the Dish: Place chicken breasts on a large baking sheet or in a shallow baking dish. Arrange the tomatoes, zucchini, bell peppers, and red onion around the chicken. Pour the balsamic mixture over the chicken and vegetables, tossing the vegetables lightly to coat.
Bake: Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For a caramelized finish, broil for 2–3 minutes.
Serve: Garnish with fresh parsley and serve warm.