If you’re craving a dinner that brings together vibrant colors, bold flavors, and effortless cleanup, then you will absolutely love this One Pan Balsamic Chicken and Veggies Recipe. It’s a dish that feels like a warm hug on a plate, with tender chicken breasts bathed in a tangy balsamic glaze, surrounded by perfectly roasted vegetables that soak up every hint of that delicious sauce. This recipe is the perfect balance of wholesome ingredients and mouthwatering taste, all cooked together on one pan to make your weeknight cooking a breeze.
Ingredients You’ll Need
The beauty of this One Pan Balsamic Chicken and Veggies Recipe is in its simplicity, yet every ingredient has a role in creating layers of flavor and pleasing textures. From the crispness of broccoli to the juicy burst of cherry tomatoes, each element adds freshness and color to your plate.
- 4 boneless skinless chicken breasts: The star protein that stays juicy and tender when baked properly.
- 2 cups broccoli florets: Adds a satisfying crunch and vibrant green color.
- 1 cup cherry tomatoes: These pop in your mouth with a sweet and slightly acidic flavor after roasting.
- 1 red bell pepper sliced: Sweetness and color that brighten the dish visually and on the palate.
- 1 yellow bell pepper sliced: Another sweet pepper for variety and a sunny touch.
- 1 zucchini sliced: Tender and mild, it soaks up all the balsamic goodness.
- 3 tablespoons balsamic vinegar: The signature tangy base of the sauce that makes this recipe unforgettable.
- 2 tablespoons olive oil: Helps everything roast beautifully with a golden crisp.
- 2 cloves garlic minced: Adds a warm, aromatic depth to the sauce.
- 1 teaspoon dried Italian seasoning: A herb blend for that comforting Italian flair.
- 1 teaspoon salt: Brings all the flavors together and enhances the natural taste of the ingredients.
- ½ teaspoon black pepper: Offers a subtle kick that balances the sweetness of the balsamic.
- ½ teaspoon red pepper flakes (optional): Perfect if you want a little heat to sneak through.
- Fresh parsley for garnish: A fresh, herbal note that adds a burst of color and freshness at the end.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Prepare the Balsamic Mixture
Start by whisking together the balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, black pepper, and red pepper flakes in a small bowl. This tangy and savory sauce is the magic that will bring all the flavors of the dish to life, ensuring the chicken and vegetables are coated evenly with luscious marinade.
Step 2: Arrange Chicken and Veggies
Place your chicken breasts on a large sheet pan, leaving enough space around each piece. Surround them with the broccoli florets, cherry tomatoes, red and yellow bell pepper slices, and zucchini. This even spread allows everything to roast perfectly and absorb those flavors.
Step 3: Coat with the Balsamic Mixture
Pour the balsamic mixture evenly over the chicken and veggies. Give the vegetables a gentle toss right on the pan so every piece is lightly coated. This step ensures the tangy glaze seeps into every nook and cranny, giving the dish that irresistible balsamic punch.
Step 4: Bake to Perfection
Place the sheet pan in a preheated oven at 400°F (200°C) and bake for 25 to 30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables turn tender with a hint of caramelized edges. Letting everything rest for 5 minutes after baking helps lock in the juices and flavors.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Sprinkle freshly chopped parsley over the chicken and veggies right before serving. The bright green parsley adds a fresh, herbaceous note that perfectly contrasts the richness of the balsamic.
Side Dishes
This dish shines all on its own, but if you want to round out your meal, consider a light quinoa salad or a side of warm garlic bread. Both sides complement the tangy and savory elements of this recipe without overpowering it.
Creative Ways to Present
For a fun twist, serve this recipe over a bed of creamy mashed potatoes or fluffy couscous. You can also add toasted pine nuts on top for a pleasant crunch, or drizzle a little extra balsamic glaze for a restaurant-style finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days. The balsamic and roasted veggies hold up beautifully, and the chicken remains deliciously tender when reheated.
Freezing
If you want to prepare in advance, this meal freezes well! Just cool completely, portion it out, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the oven at 325°F (165°C) until warmed through, which helps retain the texture and flavor better than microwaving. If you’re in a hurry, a quick microwave zap works—just watch to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic swap that adds extra juiciness and richness to the dish. Just adjust the cooking time slightly if needed, since thighs can sometimes take a bit longer to cook through.
Is this recipe gluten-free?
Yes, this One Pan Balsamic Chicken and Veggies Recipe is naturally gluten-free, making it a perfect meal option for anyone with gluten sensitivities or celiac disease.
Can I add other vegetables?
Definitely! Feel free to mix in seasonal veggies like asparagus, mushrooms, or green beans. Just keep in mind the roasting times might vary slightly depending on the vegetables chosen.
What if I don’t have balsamic vinegar?
Balsamic vinegar provides that signature tangy sweetness, but if you don’t have it on hand, you can try red wine vinegar mixed with a bit of honey as a substitute, though the flavor will be slightly different.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free, so it’s suitable for those avoiding dairy without any modifications.
Final Thoughts
This One Pan Balsamic Chicken and Veggies Recipe has quickly become one of my go-to meals when I want something flavorful, healthy, and easy to prepare. It’s the kind of dish that feels special without any fuss and makes your kitchen smell absolutely incredible. I can’t wait for you to try it and see why it might just become your new favorite weeknight dinner too!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This One Pan Balsamic Chicken and Veggies recipe offers a delicious and healthy dinner option featuring tender chicken breasts baked alongside colorful vegetables in a flavorful balsamic vinegar glaze. Perfect for a quick weeknight meal, this dish combines simplicity and vibrant flavors with minimal cleanup.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
Sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the chicken and vegetables evenly.
- Make Balsamic Mixture: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, black pepper, and optional red pepper flakes until well combined and fragrant.
- Prepare Pan: Place the chicken breasts on a large sheet pan, ensuring they are spaced apart for even cooking. Arrange the broccoli florets, cherry tomatoes, sliced red and yellow bell peppers, and zucchini around the chicken on the pan.
- Coat Chicken and Veggies: Pour the balsamic mixture evenly over the chicken and vegetables on the pan. Toss the vegetables gently with your hands or a spoon to coat them well without displacing the chicken.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender but still slightly crisp.
- Rest: Remove the pan from the oven and allow the chicken to rest for 5 minutes to retain juices and enhance flavor.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and vegetables before serving for a fresh, vibrant touch.
Notes
- You can substitute the chicken breasts with boneless thighs for a juicier texture.
- Add other seasonal vegetables such as asparagus or mushrooms to vary the dish.
