There's nothing quite like the sound of sizzling chicken paired with the rich aroma of balsamic vinegar wafting through the kitchen. As I prepared this One Pan Balsamic Chicken and Veggies for dinner, I couldn’t help but feel a wave of satisfaction wash over me—this isn’t just any weeknight meal. It’s a delightful medley of savory chicken and vibrant, roasted vegetables, all cooked together in one pan. Perfect for those bustling evenings when time is short, this recipe simplifies the cooking process while ensuring a burst of flavor in every bite.
Using just a few pantry staples and a variety of seasonal veggies, you can whip up a dish that looks as impressive as it tastes, without the fuss of multiple pots and pans. Whether you're a seasoned chef or someone looking to break free from the fast-food routine, this wholesome, customizable meal is bound to become a household favorite. So, roll up your sleeves and let me show you how to create this quick and healthy dinner that is as satisfying to make as it is to enjoy!
Why is One Pan Balsamic Chicken and Veggies a must-try?
Flavorful Simplicity: This recipe combines savory chicken with colorful veggies, all coated in a tangy balsamic glaze that packs a punch of flavor.
Quick and Efficient: Preparing this dish means less time in the kitchen and more time enjoying your meal, making it ideal for busy weeknights.
Customizable Goodness: Feel free to swap in your favorite vegetables or add a kick of spice with red pepper flakes!
Health-Conscious Choice: Packed with lean protein and vibrant nutrients, this one-pan wonder is both satisfying and nutritious, perfect for anyone looking to embrace healthier eating habits.
Easy Cleanup: With everything cooked in one pan, cleanup is a breeze, letting you savor every delicious bite without the hassle.
Elevate your weeknight meals with this delightful recipe! If you're looking for more easy dinner ideas, check out my collection of quick dinner recipes.
One Pan Balsamic Chicken and Veggies Ingredients
For the Chicken
- Chicken Breasts or Thighs – The main protein source, lean and quick-cooking; thighs offer richer flavor.
For the Marinade
- Balsamic Vinegar – Key flavor component; lends a sweet and tangy depth to the dish. Use high-quality for best results.
- Olive Oil – Helps with cooking and flavor adherence; choose extra virgin for better taste.
- Honey – Adds sweetness to the balsamic glaze; adjust quantity based on desired sweetness.
- Garlic – Provides savory notes; can be minced fresh or used from a jar.
- Italian Seasoning (e.g., oregano, thyme, basil) – Enhances flavor; fresh herbs can be used for a more aromatic profile.
- Salt and Pepper – Essential for seasoning; adjust to taste.
For the Veggies
- Bell Peppers – Adds a sweet crunch; red, yellow, or green work great!
- Zucchini – Offers a tender texture; consider adding towards the end of roasting for optimal texture.
- Cherry Tomatoes – Bursts of juicy flavor; can be halved for quicker cooking.
- Broccoli – Provides a lovely color and crunch; can cook to your preferred tenderness.
- Carrots – Brings natural sweetness; slice thin for even cooking.
Elevate your weeknight meals with this One Pan Balsamic Chicken and Veggies recipe - a wholesome choice that is as satisfying to make as it is to enjoy!
How to Make One Pan Balsamic Chicken and Veggies
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Preheat oven: Set your oven to 400°F (200°C) so it’s hot and ready for roasting the chicken and veggies to perfection.
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Sear chicken (optional): In a skillet over medium-high heat, warm olive oil and sear the chicken for 2-3 minutes per side. This step helps create a beautiful golden crust and locks in moisture.
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Whisk marinade: In a bowl, combine balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. Mix well until smooth for a flavorful marinade.
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Arrange veggies: Spread the bell peppers, zucchini, cherry tomatoes, broccoli, and carrots on a large rimmed baking sheet. Drizzle them with olive oil, toss to coat, and season to taste. Position the vegetables around the edges of the pan.
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Place chicken: Position the seared chicken in the center of the baking sheet, allowing it to soak up the flavors from the surrounding veggies.
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Add marinade: Pour the balsamic marinade over the chicken and vegetables, ensuring an even coating for a delicious, tangy glaze.
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Bake: Place the pan in the preheated oven and bake for 20-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) for safe and juicy results.
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Toss veggies: Halfway through cooking, gently toss the vegetables to ensure they roast evenly and achieve a delightful texture.
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Garnish and serve: Once everything is cooked, remove from the oven and let the chicken rest briefly. Garnish with fresh parsley, Parmesan, or basil for an extra pop of flavor before serving.
Optional: Serve with a side of rice, quinoa, or a simple green salad for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze One Pan Balsamic Chicken and Veggies
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Fridge: Store leftover One Pan Balsamic Chicken and Veggies in an airtight container for up to 3 days. Reheat gently in the microwave or oven to avoid drying out.
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Freezer: If desired, freeze the chicken and veggies in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge before warming in the oven.
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Reheating: When reheating, add a splash of broth or water to the dish for additional moisture, especially if it's been frozen, ensuring flavorful and tender results.
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Airtight Storage: Ensure proper wrapping or sealing of the leftovers to preserve their deliciousness and prevent freezer burn. Enjoy the convenience of this healthy meal anytime!
Make Ahead Options
These One Pan Balsamic Chicken and Veggies are a fantastic choice for meal prep! You can marinate the chicken in the balsamic mixture up to 24 hours in advance, allowing it to absorb the flavors and remain tender. Additionally, you can chop and prepare the veggies a day before, storing them in the refrigerator to keep them fresh. When you're ready to cook, simply arrange the veggies on the baking sheet, place the marinated chicken in the center, drizzle it all with the remaining marinade, and bake as directed. This way, you’ll achieve delicious results with minimal effort during busy weeknights!
What to Serve with One Pan Balsamic Chicken and Veggies?
Transform your meal into a delightful experience by pairing it with these fantastic accompaniments.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes perfectly complements the tangy balsamic glaze, adding a comforting touch to your plate.
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Quinoa Salad: This light and nutritious salad adds a refreshing crunch, balancing the savory chicken and roasted vegetables for a wholesome dinner.
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Garlic Breadsticks: Soft and chewy, these breadsticks are perfect for soaking up the delicious balsamic sauce, enhancing every bite of your meal.
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Steamed Asparagus: With a tender yet crisp texture, asparagus offers a bright flavor that pairs beautifully, adding elegance and color to your dining experience.
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Caesar Salad: The crisp romaine and creamy dressing introduce a zesty touch, making every forkful an adventure that complements the chicken beautifully.
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Red Wine: A smooth, medium-bodied red wine can elevate the dining experience, bringing out the rich notes in the balsamic glaze and chicken.
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Chocolate Mousse: For dessert, a velvety chocolate mousse brings a sweet finish to your wholesome meal, creating a satisfying conclusion to your evening.
The vibrant flavors and textures in these pairings will make your One Pan Balsamic Chicken and Veggies truly shine!
Expert Tips for One Pan Balsamic Chicken and Veggies
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Use a meat thermometer: Ensuring your chicken reaches an internal temperature of 165°F (75°C) guarantees juicy, perfectly cooked meat every time.
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Marinate for depth: For a more robust flavor, marinate the chicken for 30 minutes to an hour before cooking to let the balsamic infusion work its magic.
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Toss veggies periodically: When baking, gently toss the vegetables halfway through to achieve even roasting and avoid any burnt bits.
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Customize your veggies: Don't hesitate to swap vegetables! Choose those with similar cooking times to maintain texture, ensuring everyone enjoys their favorites in this one pan balsamic chicken and veggies dish.
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Avoid crowding the pan: Give the chicken and veggies enough space on the baking sheet for optimal roasting—overcrowding can lead to steaming instead of roasting, which impacts texture.
One Pan Balsamic Chicken and Veggies Variations
Feel free to get creative with your One Pan Balsamic Chicken and Veggies by making these delightful swaps and additions!
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Turkey Substitute: Swap chicken for turkey breast or thighs for a different flavor profile without compromising on healthiness.
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Vegan Option: Use chickpeas or tofu in place of chicken for a nourishing plant-based meal that still delivers great taste.
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Seasonal Veggies: Replace standard veggies with seasonal picks like asparagus in spring or butternut squash in winter for unique flavors year-round.
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Spice it Up: Add red pepper flakes or cayenne pepper to the marinade for a spicy kick that enhances the richness of the balsamic glaze.
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Herb Infusion: Experiment with fresh herbs like rosemary or cilantro instead of Italian seasoning for a flavorful twist that elevates the dish.
Consider the texture and cooking times for your chosen veggies! Playing with different combinations will give you a new favorite every time.
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Citrus Zing: Squeeze fresh lemon or orange juice over the finished dish to add brightness and a refreshing contrast to the savory flavors.
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Nutty Crunch: Sprinkle toasted pine nuts or slivered almonds over the veggies before serving for added texture and an extra layer of taste.
Each variation opens up a world of possibilities, allowing you to infuse personal touches and make this dish your own!
One Pan Balsamic Chicken and Veggies Recipe FAQs
What type of chicken is best for this recipe?
You can use either chicken breasts or thighs. Breasts are leaner and cook quicker, while thighs offer more flavor and moisture. I often recommend boneless cuts for easier cooking, but bone-in can deliver even juicier results.
How should I store leftovers from the One Pan Balsamic Chicken and Veggies?
Store your leftovers in an airtight container in the fridge for up to 3 days. When you're ready to enjoy them, reheat gently in the microwave or oven until warmed through.
Can I freeze One Pan Balsamic Chicken and Veggies?
Absolutely! You can freeze the chicken and veggies in a freezer-safe container for up to 3 months. When you're ready to eat, thaw them overnight in the fridge and reheat in the oven to maintain moisture and flavor.
What should I do if my chicken isn’t cooked through?
If your chicken isn’t cooked through after 30 minutes, simply return it to the oven and continue baking. Check the internal temperature with a meat thermometer; it should reach 165°F (75°C) for safe consumption. Make sure to check the thighs or the thickest part of the breast for the best results.
What vegetables can I use in this recipe?
Feel free to mix and match your favorite vegetables! Bell peppers, zucchini, cherry tomatoes, broccoli, and carrots work great, but you can also use seasonal favorites like asparagus in spring or sweet potatoes in fall. Just ensure they have similar cooking times for even roasting.
Is this dish suitable for special diets?
Yes! This One Pan Balsamic Chicken and Veggies is generally gluten-free and can easily accommodate dietary preferences. For a vegetarian option, simply swap out the chicken for a plant-based protein or hearty beans, and adjust the marinade for flavor!
Savor the Juicy One Pan Balsamic Chicken and Veggies Delight
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a skillet, warm olive oil and sear the chicken for 2-3 minutes per side.
- In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
- Spread the bell peppers, zucchini, cherry tomatoes, broccoli, and carrots on a baking sheet. Drizzle with olive oil and season to taste.
- Place the seared chicken in the center of the baking sheet.
- Pour the balsamic marinade over the chicken and vegetables.
- Bake for 20-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Toss the vegetables halfway through cooking.
- Garnish with fresh parsley, Parmesan, or basil before serving.
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