ONE PAN Balsamic Chicken and Veggies Recipe
If you’re craving a delicious, no-fuss meal that’s brimming with fresh flavors and vibrant colors, look no further than this ONE PAN Balsamic Chicken and Veggies Recipe. Every bite bursts with juicy chicken, crisp-tender veggies, and a sweet-tangy balsamic glaze that makes healthy eating an absolute treat. Best of all, cleanup is a breeze—everything cooks together on one sheet pan, leaving you more time to enjoy dinner with the people you love (or, let’s be honest, just savoring a quiet night in).
Ingredients You’ll Need
Let’s talk about the heroes behind the magic: simple, everyday ingredients that come together for maximum flavor. Each item brings something special to the ONE PAN Balsamic Chicken and Veggies Recipe—whether it’s juicy tenderness, snap, or zing, every element plays a role in creating a crave-worthy meal.
- Boneless, skinless chicken breasts: These make for juicy, lean protein, and their mild flavor lets the balsamic marinade really shine.
- Cherry tomatoes (halved): Their natural sweetness and juiciness burst in every bite, balancing the tangy balsamic.
- Zucchini (sliced): This veggie soaks up the marinade beautifully and adds a pop of green to the pan.
- Broccoli florets: Broccoli brings texture and a mild, earthy flavor that pairs well with the rest of the veggies.
- Red bell pepper (sliced): The red bell pepper adds a subtle sweetness and vibrant color.
- Yellow bell pepper (sliced): For mellow sweetness and extra color—plus, who doesn’t love rainbow meals?
- Olive oil: Gives the marinade richness and helps everything roast to golden perfection.
- Balsamic vinegar: The star of the show; its tangy-sweet depth transforms the chicken and veggies.
- Honey: Adds a gentle sweetness that balances out the acidity in the balsamic vinegar.
- Garlic cloves (minced): Three cloves for big, aromatic flavor that infuses the entire pan.
- Dried basil: Lends an herby backbone, making everything taste like summer.
- Dried oregano: Classic Italian flavor that complements the balsamic and keeps things lively.
- Salt: Just the right amount to bring out all the natural flavors.
- Black pepper: A pinch of heat ties the whole dish together.
- Chopped fresh parsley (for garnish): Adds color and a fresh, finishing touch to each plate.
How to Make ONE PAN Balsamic Chicken and Veggies Recipe
Step 1: Make the Marinade
Start by preheating your oven to 400°F and greasing your baking sheet—this little prep step ensures nothing sticks and helps everything cook evenly. Grab a small bowl and whisk together your olive oil, balsamic vinegar, honey, garlic, basil, oregano, salt, and pepper. As you whisk, you’ll see a shiny, fragrant marinade come together almost instantly, and trust me, the aroma alone is enough to make your mouth water! This will infuse the chicken and veggies with maximum flavor and a gorgeous glaze.
Step 2: Arrange Chicken and Veggies
Lay the chicken breasts out evenly on your prepared baking sheet, giving them a little space. Surround them with the halved cherry tomatoes, sliced zucchini, broccoli florets, and those beautifully colorful bell peppers. This isn’t just about looks—the arrangement ensures each veggie gets coated in the marinade and cooks to tender perfection.
Step 3: Add the Marinade
Now for the fun part: pour that bold balsamic marinade generously over the chicken and pile of veggies. Use your hands or a pair of tongs to toss the vegetables lightly, making sure every piece gets a slick of that amazing flavor. Don’t be shy with the sauce—this is what ties the ONE PAN Balsamic Chicken and Veggies Recipe all together.
Step 4: Bake and (Optional) Broil
Slide the sheet pan into your preheated oven and let it bake for 25 to 30 minutes. You’ll know it’s ready when the chicken reaches 165°F in the thickest part and the vegetables are meltingly tender with a hint of golden crispness. If you’re a fan of caramelized goodness (who isn’t?), pop the pan under the broiler for 2 to 3 minutes at the end. That quick blast crisps the veggies and gives the marinade a glossy, sticky finish that’s simply irresistible.
Step 5: Finish and Garnish
Once everything is out of the oven, sprinkle over freshly chopped parsley for a pop of green and a hint of freshness. Your ONE PAN Balsamic Chicken and Veggies Recipe is now officially ready for the spotlight—dig in and enjoy!
How to Serve ONE PAN Balsamic Chicken and Veggies Recipe
Garnishes
Don’t underestimate the power of a good garnish! A generous dusting of freshly chopped parsley makes each plate look restaurant-worthy, and it adds a subtle herbal brightness. You might also sprinkle on a little extra black pepper or even a few shavings of parmesan cheese if you’re feeling indulgent. The finishing touches really make this dish pop.
Side Dishes
While the beauty of the ONE PAN Balsamic Chicken and Veggies Recipe is that it’s a complete meal on its own, pairing it with a light side can take things up a notch. Try serving it over fluffy quinoa, tender couscous, or a mound of garlicky mashed potatoes. A slice of warm crusty bread is also perfect for soaking up that extra balsamic glaze—no drop left behind!
Creative Ways to Present
Want to wow your family or dinner guests? Pile the chicken and vegetables high on a large platter for a rustic, family-style presentation, or slice the chicken breasts before serving for a pretty, layered effect. You could even pack everything into meal-prep containers for easy lunches that’ll make your coworkers jealous. However you serve it, this dish is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers of the ONE PAN Balsamic Chicken and Veggies Recipe keep beautifully. Simply let everything cool completely, then transfer the chicken and veggies to an airtight container. They’ll stay fresh and tasty in the fridge for 3 to 4 days—perfect for easy lunches or quick weeknight dinners.
Freezing
If you want to freeze extras for even longer storage, place cooled portions in freezer-safe containers or heavy-duty zip bags. The veggies may soften a touch when thawed, but the fantastic flavor remains. It’s a lifesaver for busy weeks! Freeze for up to 2 months, and thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat your chicken and veggies in a 350°F oven until warmed through, about 10 to 15 minutes. The oven helps crisp the veggies back up a bit and keeps the chicken juicy. In a pinch, the microwave will work for quick reheating—just cover and zap in 30-second bursts until hot.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay extra juicy and have loads of flavor. Just adjust the bake time as needed—thighs may take a few minutes longer depending on thickness. Either option works beautifully in the ONE PAN Balsamic Chicken and Veggies Recipe.
What other vegetables can I swap in?
This recipe is super flexible. Try seasonal swaps like mushrooms, green beans, asparagus, or even sliced red onions. As long as you keep the veggie pieces about the same size, everything will roast evenly and soak up that glorious balsamic marinade.
Is the ONE PAN Balsamic Chicken and Veggies Recipe gluten-free?
Yes, as written this dish is naturally gluten-free! Just be sure to double-check your balsamic vinegar and spices for any hidden additives if you’re cooking for someone with celiac or severe gluten sensitivity.
Can I double the recipe for a crowd?
Definitely—just use two sheet pans, giving the chicken and veggies enough room to roast in a single layer. You want everything to caramelize, not steam, so don’t overcrowd. It’s a great choice for feeding a hungry group without spending all night in the kitchen.
What’s the best way to tell if the chicken is done?
The most accurate way is to use a meat thermometer; chicken is perfectly cooked when it reaches 165°F in the thickest part. If you don’t have a thermometer, cut into the center—it should be white and juices should run clear. Happy (and safe) eating!
Final Thoughts
Dinner doesn’t get easier—or tastier—than the ONE PAN Balsamic Chicken and Veggies Recipe. Seriously, this dish has it all: color, flavor, and a super simple cleanup. Give it a try, and I promise it’ll become one of your favorite weeknight heroes. Happy cooking!
Print
ONE PAN Balsamic Chicken and Veggies Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delicious and easy-to-make ONE PAN Balsamic Chicken and Veggies dish that’s perfect for a quick weeknight dinner. Juicy chicken breasts are roasted with a medley of colorful vegetables in a flavorful balsamic marinade, creating a wholesome meal the whole family will love.
Ingredients
For the Balsamic Marinade:
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 3 garlic cloves (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Dish:
- 4 boneless, skinless chicken breasts
- 1 pint cherry tomatoes (halved)
- 1 medium zucchini (sliced)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a large baking sheet.
- Prepare the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, basil, oregano, salt, and black pepper.
- Arrange the dish: Place chicken breasts on the baking sheet and surround them with the chopped vegetables. Pour the marinade over the chicken and vegetables.
- Bake: Bake for 25–30 minutes until the chicken is fully cooked and the veggies are tender.
- Optional: Broil for 2–3 minutes for a caramelized finish. Garnish with chopped parsley before serving.
Notes
- For quicker cooking, pound the chicken breasts to even thickness.
- Experiment with seasonal vegetables like asparagus, green beans, or mushrooms.
- To have extra sauce, double the balsamic marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 340
- Sugar: 10 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
