Imagine coming home after a busy day and having a healthy, vibrant meal ready in just 40 minutes with minimal cleanup. That’s what makes this ONE PAN Balsamic Chicken and Veggies Recipe a total lifesaver! Juicy chicken is paired with colorful, caramelized vegetables, all roasted together in a bold, tangy-sweet balsamic glaze. This dish is not only bursting with flavor and nutrition, but it’s also perfect for busy weeknights or when you want to impress friends without breaking a sweat.
Ingredients You’ll Need
The magic of this ONE PAN Balsamic Chicken and Veggies Recipe lies in its simplicity—each ingredient is thoughtfully chosen to build layers of flavor, color, and texture. With just a handful of pantry staples and fresh produce, you’ll create a dish that feels both effortless and gourmet.
- Chicken breasts or thighs: Choose boneless, skinless pieces for even cooking and juicy results every time.
- Balsamic vinegar: This is the backbone of the glaze, offering a deep tangy note and beautiful color.
- Honey: Just a touch balances the acidity of the balsamic and helps everything caramelize in the oven.
- Olive oil: Adds richness and helps the chicken and veggies roast to perfection.
- Garlic: Freshly minced garlic brings an irresistible, savory aroma and depth to the dish.
- Dried Italian seasoning: A convenient blend that infuses everything with classic Mediterranean flavor.
- Salt: Essential for enhancing all the natural flavors.
- Black pepper: A little kick for balance and warmth.
- Cherry tomatoes: Their juicy pop and sweetness perfectly complement the tangy glaze.
- Zucchini: Adds soft, mellow bites and soaks up the balsamic goodness.
- Red bell pepper: For a bit of crunch and a vibrant, sweet flavor.
- Red onion: Roasts to mellow, sweet perfection and brings gorgeous color.
- Fresh basil or parsley (optional): A sprinkle at the end for freshness and a lovely pop of green.
How to Make ONE PAN Balsamic Chicken and Veggies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil—this little move makes cleanup a breeze and ensures nothing sticks. It’s the first step to a truly one-pan wonder!
Step 2: Whisk Up That Dreamy Balsamic Glaze
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, salt, and black pepper. This mixture is the magic elixir that ties the whole ONE PAN Balsamic Chicken and Veggies Recipe together, infusing everything with sweet, tangy, and savory notes.
Step 3: Arrange Chicken and Veggies
Lay the chicken breasts (or thighs) on your prepared sheet pan. Scatter the cherry tomatoes, zucchini slices, red bell pepper strips, and red onion wedges all around the chicken. The more colorful, the better—your pan should look like a vibrant edible painting!
Step 4: Pour and Coat
Pour the balsamic mixture evenly over the chicken and veggies. Use tongs or your hands to turn everything and ensure each bite is well coated. This step is key for maximum flavor in every mouthful.
Step 5: Bake to Perfection
Bake in the preheated oven for 25–30 minutes, until the chicken is cooked through (internal temp should reach 165°F) and the vegetables are tender. If you love a bit of extra caramelization, pop the pan under the broiler for 2–3 minutes at the end.
Step 6: Garnish and Serve
Finish your ONE PAN Balsamic Chicken and Veggies Recipe with a sprinkle of fresh basil or parsley. The herbs add brightness and a finishing touch that makes the whole dish pop!
How to Serve ONE PAN Balsamic Chicken and Veggies Recipe
Garnishes
A simple shower of fresh basil or parsley works wonders—herbs bring a burst of color and a fresh, aromatic lift to the rich flavors. If you’re feeling fancy, a drizzle of extra balsamic reduction right before serving adds a glossy finish and an extra punch of tang.
Side Dishes
This dish truly shines as a stand-alone meal, but it’s also lovely with a side of fluffy quinoa, brown rice, or creamy mashed potatoes to soak up all those savory juices. If you want an extra veggie boost, a crisp green salad or some roasted green beans make wonderful partners.
Creative Ways to Present
Try slicing the chicken and arranging everything on a big platter for a dinner party-worthy presentation. For meal prep, portion it into containers with extra veggies on the side. Or, tuck the chicken and veggies into warm pita bread with a dollop of Greek yogurt for a fun, hands-on twist!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool, then transfer them to an airtight container. The ONE PAN Balsamic Chicken and Veggies Recipe keeps beautifully in the fridge for up to 3 days, making it perfect for lunchboxes or easy grab-and-go dinners.
Freezing
For longer storage, freeze the cooked chicken and veggies in freezer-safe containers or resealable bags for up to 2 months. Thaw overnight in the fridge before reheating. While the veggies may soften a bit, the flavors will still be delicious!
Reheating
Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or broth to keep everything moist. If you want to revive that roasted texture, pop it under the broiler for a minute or two.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious, offering a little more richness and tenderness. Both options work perfectly for this ONE PAN Balsamic Chicken and Veggies Recipe.
What vegetables can I swap in?
Feel free to get creative—broccoli florets, asparagus, mushrooms, or even small diced potatoes are all fantastic choices. Just keep the pieces relatively uniform so they cook evenly alongside the chicken.
How can I make this recipe even more flavorful?
For deeper flavor, marinate the chicken in the balsamic mixture for 30 minutes before baking. You can also add a sprinkle of red pepper flakes for some gentle heat, or a handful of grated Parmesan at the end for a salty finish.
Is this recipe gluten-free and dairy-free?
Yes, the ONE PAN Balsamic Chicken and Veggies Recipe is naturally gluten-free and dairy-free, making it a great option for a variety of dietary needs. Just double-check your balsamic vinegar and seasoning blends to be sure.
Can I double the recipe for meal prep or a crowd?
Definitely! Just use two sheet pans so everything has room to roast and caramelize. Rotate the pans halfway through baking for even cooking.
Final Thoughts
If you’re looking for a meal that’s equal parts easy, healthy, and utterly satisfying, the ONE PAN Balsamic Chicken and Veggies Recipe is a must-try. It’s the kind of dish you’ll want to make again and again—so gather your ingredients, invite your favorite people, and let the oven do the work!
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ONE PAN Balsamic Chicken and Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy one-pan balsamic chicken and veggies recipe that’s perfect for a healthy weeknight dinner. Tender chicken breasts baked with a medley of colorful vegetables, all coated in a flavorful balsamic honey glaze. Minimal prep, quick cooking, and cleanup make this recipe a go-to for busy cooks.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts or thighs
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
Garnish (Optional)
- Fresh basil or parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare Marinade: In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper until smooth and combined.
- Arrange Chicken and Veggies: Place the chicken breasts on the prepared sheet pan. Arrange the cherry tomatoes, zucchini slices, red bell pepper slices, and red onion slices evenly around the chicken pieces.
- Coat with Marinade: Pour the balsamic mixture evenly over both the chicken and vegetables. Use tongs or a spoon to turn and coat everything well ensuring flavor distribution.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender.
- Optional Broil: For extra caramelization and color, broil the pan on high for 2–3 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven and sprinkle fresh chopped basil or parsley on top before serving for a pop of freshness and color.
Notes
- For a heartier meal, add cubed potatoes or green beans to the sheet pan along with the other vegetables.
- Marinate the chicken in the balsamic mixture for at least 30 minutes before baking to deepen the flavors.
- Use bone-in, skin-on chicken thighs if preferred; adjust cooking time accordingly.
- To keep it dairy-free and gluten-free, avoid adding any cheese or processed seasoning mixes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 340
- Sugar: 9g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
