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
Scale
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
