If you’re searching for a simple, flavorful, and healthy dinner option, look no further! This One Pan Balsamic Chicken and Veggies recipe is a lifesaver for busy nights when you want something hearty but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe?
This recipe is a true winner because it’s easy to prepare, requires minimal cleanup, and is bursting with flavor. The tangy-sweet balsamic glaze coats the tender chicken and roasted vegetables, creating a mouthwatering meal that’s both satisfying and wholesome. It’s perfect for meal prep or a quick family dinner.
Ingredients
- Chicken breasts or thighs
- Cherry tomatoes
- Asparagus spears
- Red onion, sliced
- Baby carrots
- Balsamic vinegar
- Olive oil
- Honey
- Garlic cloves, minced
- Italian seasoning
- Salt and pepper to taste
You’ll find the full list of ingredients with measurements below.
Directions
Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven ensures the chicken and veggies cook evenly and get that golden, caramelized finish.
Prepare the Marinade
In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. This glaze is the secret to that irresistible flavor.
Arrange the Chicken and Veggies
On a large baking sheet, place the chicken breasts in the center. Surround them with the cherry tomatoes, asparagus, red onion, and baby carrots. Drizzle the balsamic marinade over everything, making sure the chicken and veggies are well-coated.
Roast to Perfection
Bake the chicken and veggies in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the veggies are tender. If you like a slightly charred finish, broil for an additional 2–3 minutes.
Serve and Enjoy
Remove the baking sheet from the oven and let everything rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and flavorful.
Expert Tips and Tricks
- Use Bone-In Chicken: For extra juicy chicken, opt for bone-in pieces. Adjust cooking time accordingly.
- Even Cooking: Cut your veggies into similar-sized pieces to ensure they cook evenly.
- Double the Marinade: Make a little extra marinade to drizzle over the chicken and veggies before serving for a burst of flavor.
Recipe Variations and Possible Substitutions
- Switch Up the Veggies: Use whatever vegetables you have on hand, like zucchini, bell peppers, or Brussels sprouts.
- Make It Spicy: Add a pinch of red pepper flakes to the marinade for a subtle kick.
- Keto-Friendly Option: Skip the honey and use a sugar-free balsamic glaze for a low-carb version.
Serving and Pairing Suggestions
This dish is fantastic on its own, but it pairs wonderfully with a side of creamy mashed potatoes, quinoa, or a simple green salad. For drinks, a glass of red wine or sparkling water with a splash of lime makes a perfect companion.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place everything on a baking sheet and warm in the oven at 350°F (175°C) for 10–12 minutes, or until heated through. You can also microwave individual portions for a quick meal.
FAQs
1. Can I make this recipe ahead of time?
Yes! Prep the chicken and veggies with the marinade and store them in the refrigerator until you’re ready to bake.
2. Can I use a different type of protein?
Definitely! This recipe works well with pork chops, salmon, or even tofu for a vegetarian option.
3. What if I don’t have balsamic vinegar?
You can substitute balsamic with red wine vinegar or apple cider vinegar, though the flavor will be slightly different.
4. How can I make this recipe dairy-free?
Good news—it’s already dairy-free! Just double-check that your ingredients don’t contain any hidden dairy products.
Conclusion
One Pan Balsamic Chicken and Veggies is the ultimate solution for a no-fuss, delicious, and healthy dinner. It’s loaded with flavor, packed with nutrition, and leaves you with just one pan to clean up. Give it a try tonight, and watch it become a favorite in your home!
Print
One Pan Balsamic Chicken and Veggies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Description
This One Pan Balsamic Chicken and Veggies is a simple, flavorful, and healthy meal that combines tender chicken, roasted veggies, and a delicious balsamic glaze. Perfect for busy weeknights, it’s easy to make and clean up afterward!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Season the chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper on both sides.
- Arrange the chicken breasts in the center of the prepared baking sheet.
- Place the vegetables (carrots, broccoli, bell pepper, squash, and zucchini) around the chicken on the baking sheet.
- In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Drizzle the balsamic mixture over the chicken and vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender.
- Optionally, broil for an additional 2-3 minutes at the end to caramelize the balsamic glaze for extra flavor.
- Serve immediately, or store leftovers in an airtight container for up to 3 days.
Notes
- Feel free to swap out the veggies for your favorites like potatoes, asparagus, or Brussels sprouts.
- This recipe is great for meal prep—just divide into portions and refrigerate for easy lunches or dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg