If you’re on the hunt for a dinner that feels like a warm hug on a plate, look no further than this **One Pan Balsamic Chicken and Veggies Recipe**. It’s the perfect blend of tangy balsamic vinegar paired with vibrant veggies and tender chicken, all roasted on a single pan to keep things simple yet bursting with flavor. Whether you’re rushing home from work or craving something wholesome to share with family, this dish brings together freshness, ease, and that irresistible balsamic zing that ties everything together beautifully.
Ingredients You’ll Need
What’s fantastic about this recipe is how it relies on straightforward, wholesome ingredients, each contributing its own magic to the final dish. From the tangy balsamic to the colorful veggies, every element enhances the texture, flavor, and visual appeal.
- 6 tablespoons balsamic vinegar: The star of the show, delivering that rich, tangy depth which makes the chicken and veggies shine.
- 1/2 cup zesty Italian dressing (fat-free is great): Adds zest and herbs, making the marinade vibrant without weighing down the dish.
- 1-1/4 pounds chicken tenderloins or breasts: Choose tender pieces that cook evenly and absorb the marinade beautifully.
- 2 heads broccoli: Fresh and crisp, broccoli adds a satisfying crunch and a lovely green pop on the plate.
- 1 cup baby carrots: Naturally sweet and tender, perfect for roasting alongside the chicken.
- 1/2 pint cherry tomatoes: Burst-in-your-mouth juicy tomatoes that bring color and a subtle sweetness.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses the veggies with familiar, comforting flavors.
- 3 tablespoons olive oil: Helps to roast the veggies until they’re tender and lightly caramelized.
- 1/2 teaspoon garlic powder: Adds a gentle garlic aroma without any chopping fuss.
- Fresh parsley, optional: For a fresh, herbal garnish that brightens up the dish.
- Salt and pepper, optional: To taste, balancing and enhancing all the flavors.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by heating your oven to 400°F. A hot oven is key for perfectly roasted veggies and evenly cooked chicken. Spray a large sheet pan with cooking spray to make sure nothing sticks and to help everything roast nicely.
Step 2: Whisk Together Your Balsamic Mixture
In a small bowl, combine the balsamic vinegar and zesty Italian dressing. This marinade is where all the magic happens, bringing a lovely tang and a punch of herbs that will soak right into the chicken and veggies.
Step 3: Marinate the Chicken
Place your chicken tenderloins or breasts into a resealable bag. Pour in about half of the balsamic mixture, seal the bag, and give it a good massage to coat every piece evenly. Let this marinate in your fridge for at least 30 minutes—if you have more time, it only gets better!
Step 4: Prepare the Veggies
Chop the broccoli into bite-sized florets, slice the baby carrots so they cook evenly, and toss them in a bowl with Italian seasoning, olive oil, garlic powder, and salt and pepper if you like. Spread them out on your prepared sheet pan for roasting. Pop them into the oven for about 10 to 15 minutes till they’re tender but still have a bit of crunch.
Step 5: Add the Chicken and Finish Cooking
Once the veggies have roasted, take the pan out and push them aside to create space in the center. Arrange the marinated chicken pieces in the middle, brush generously with the remaining balsamic mixture, and roast everything together for an additional 7 to 15 minutes depending on chicken thickness. The chicken should be juicy and cooked through, soaking up all those balsamic flavors.
Step 6: Final Touches
Once everything is cooked perfectly, drizzle any leftover balsamic mixture over the dish. Sprinkle with fresh parsley if you have it for that pop of color and herbal brightness.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Fresh parsley isn’t just for looks; it adds a subtle, fresh flavor that complements the balsamic glaze wonderful. For a bit more texture, sprinkle with toasted pine nuts or slivered almonds to add a satisfying crunch.
Side Dishes
This dish shines on its own but pairing it with fluffy rice or a nutty quinoa really rounds out the meal. The grains soak up the balsamic juices beautifully, making every bite a little more special without adding fuss.
Creative Ways to Present
For a rustic vibe, serve the chicken and veggies right off the pan at the table with some crusty bread to sop up those sticky balsamic edges. Alternatively, plate the chicken atop a bed of creamy mashed potatoes or alongside a light green salad for a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, so sometimes the next-day taste is even better!
Freezing
This recipe freezes well too. Just pop your cooled leftovers into a freezer-safe container or bag and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 350°F to keep the chicken juicy and the veggies tender, or warm in the microwave if you’re in a hurry. A quick splash of water or extra balsamic drizzle can refresh the flavors perfectly.
FAQs
Can I use chicken thighs instead of tenderloins or breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here, adding extra richness and staying juicy throughout the roasting process.
Is it necessary to marinate the chicken for 30 minutes?
While 30 minutes is ideal for absorption of flavors, if you’re pressed for time, even 10 to 15 minutes will give you a tasty result. Overnight in the fridge is great too for a deeper flavor boost.
Can I add other vegetables to this recipe?
Definitely! Sliced bell peppers, zucchini, or green beans all roast well. Just make sure to cut them into pieces that cook in a similar time frame to the broccoli and carrots.
What if I don’t have zesty Italian dressing?
No worries. You can substitute with regular Italian dressing or even a simple mixture of olive oil, vinegar, garlic, and herbs to keep that bright, tangy profile.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part to make sure the juices run clear and the meat is opaque.
Final Thoughts
This One Pan Balsamic Chicken and Veggies Recipe is a true weeknight champion — it’s easy, fast, and loaded with fresh flavors that feel like a celebration on your plate. Once you try it, it’ll quickly become one of your go-to meals for busy evenings or whenever you want hearty comfort without the hassle. Give it a whirl and enjoy all the tangy, roasted goodness packed into one pan!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This One Pan Balsamic Chicken and Veggies recipe is a simple, flavorful meal perfect for a quick, healthy weeknight dinner. Tender chicken tenderloins marinated in a tangy balsamic and Italian dressing blend are roasted alongside fresh broccoli, baby carrots, and cherry tomatoes for a colorful, nutrient-packed dish all cooked on a single sheet pan. Ready in just 30 minutes with minimal cleanup, this dish pairs beautifully with rice or quinoa for a balanced meal.
Ingredients
Marinade and Chicken
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free recommended)
- 1¼ pounds chicken tenderloins or chicken breasts
Vegetables
- 2 heads broccoli, chopped
- 1 cup baby carrots, sliced
- 1/2 pint cherry tomatoes
Seasonings and Oils
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with cooking spray to prevent sticking, and set it aside while you prepare the ingredients.
- Prepare the balsamic mixture: In a bowl, whisk together 6 tablespoons of balsamic vinegar with 1/2 cup of zesty Italian dressing until well combined. This will serve as both the marinade and a glaze for the chicken.
- Marinate the chicken: Place the chicken tenderloins in a resealable plastic bag or shallow dish. Pour in a portion of the balsamic mixture, making sure the chicken is well coated. Seal and refrigerate for at least 30 minutes to let the flavors penetrate.
- Prepare the veggies: Chop the broccoli into bite-sized florets and slice the baby carrots if desired. In a large bowl, toss the broccoli, carrots, and cherry tomatoes with 1 teaspoon Italian seasoning, 3 tablespoons olive oil, 1/2 teaspoon garlic powder, and salt and pepper to taste, ensuring everything is evenly coated.
- Roast the vegetables: Spread the seasoned vegetables evenly across the prepared sheet pan. Roast them in the preheated oven for 10 to 15 minutes, or until they begin to soften and brown slightly.
- Cook the chicken: Remove the sheet pan from the oven. Make space in the center of the pan and place the marinated chicken pieces there. Brush the chicken with some of the reserved balsamic mixture. Return the pan to the oven and cook for an additional 7 to 15 minutes, or until the chicken has cooked through and reaches an internal temperature of 165°F (74°C).
- Serve and garnish: Plate the roasted chicken and vegetables, drizzle with remaining balsamic mixture, and sprinkle with fresh parsley if using. This dish is delicious served over rice or quinoa for a complete meal. Enjoy!
Notes
- Marinate the chicken for at least 30 minutes, but for more intense flavor, marinate up to 2 hours in the fridge.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- You can substitute chicken breasts for tenderloins if preferred; adjust cooking time accordingly.
- Feel free to add other vegetables like bell peppers or zucchini for variety.
- For a lower fat option, use fat-free Italian dressing and reduce olive oil slightly.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
