Name: One-Pan Balsamic Chicken with Roasted Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup balsamic vinegar; 2 tbsp olive oil; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp dried Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 1 cup cherry tomatoes; 1 small zucchini, sliced; 1 cup broccoli florets

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If you’re craving a fast, colorful, and flavor-packed dinner, One-Pan Balsamic Chicken with Roasted Veggies is about to become your new go-to weeknight hero. Imagine juicy chicken breasts, a medley of vibrant vegetables, and a tangy-sweet balsamic glaze all roasting together on one pan so you get maximum flavor and minimal cleanup. It’s a feel-good, crowd-pleasing meal packed with protein and veggies, perfect for meal prep and totally deserving of a regular spot in your dinner rotation.

One-Pan Balsamic Chicken with Roasted Veggies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and bright, fresh veggies, this dish is deliciously simple. Every ingredient has a job – from infusing the chicken with warmth, to layering on crunch and tang, to ensuring each bite is full of color and vibrancy.

Chicken breasts: The lean protein powerhouse, each serving turns out juicy, savory, and perfect for soaking up marinade.
Balsamic vinegar: Adds a tangy, slightly sweet depth that ties all the flavors together.
Olive oil: Helps crisp up the veggies and keep everything tender during roasting.
Honey: Just a touch brings out the sweetness of the balsamic and glazes the chicken beautifully.
Garlic: Infuses the marinade with a classic, aromatic backbone.
Dried Italian seasoning: A simple way to impart herbal flavor with minimal effort.
Salt: Essential seasoning to bring out every ingredient’s best.
Black pepper: Adds a subtle kick and rounds out the other flavors.
Red bell pepper: Juicy, slightly sweet, and rich in vitamins – plus gorgeous color.
Yellow bell pepper: Brings sunny hues and delicate flavor to the veggie mix.
Red onion: Roasts up mellow and slightly sweet, adding softness and depth.
Cherry tomatoes: Burst with bright, juicy flavor and add pops of color to every portion.
Zucchini: Tender and mild, it soaks up the marinade and holds up well in the oven.
Broccoli florets: Roast into crispy, flavorful bites that balance out the chicken’s richness.

How to Make One-Pan Balsamic Chicken with Roasted Veggies

Step 1: Prep the Oven and Pan

Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This little trick keeps everything from sticking and makes cleanup a breeze – exactly what you want on a busy weeknight.

Step 2: Mix the Marinade

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried Italian seasoning, salt, and pepper. This fragrant mixture will be your key to deeply flavored chicken and veggies.

Step 3: Marinate the Chicken

Place the chicken breasts into a large bowl or a zip-top bag and pour in half of the marinade. Toss to coat every surface, then let the chicken sit for 10–15 minutes while you chop up your veggies. If you have a little extra time, marinating longer means even more flavor in every bite.

Step 4: Toss the Veggies with Marinade

Spread your chopped peppers, onion, cherry tomatoes, zucchini, and broccoli right on the prepared baking sheet. Drizzle them with the remaining marinade and give things a good toss so everything gets beautifully coated.

Step 5: Combine Chicken and Vegetables

Next, nestle the marinated chicken breasts among the vegetables. Make sure they have a little space so they roast up golden and don’t steam.

Step 6: Roast to Perfection

Bake in your hot oven for 25 to 30 minutes, flipping the chicken halfway through. When the chicken reaches an internal temperature of 165°F and the veggies are perfectly tender with caramelized edges, it’s time to pull everything out and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken tender. That’s all it takes for One-Pan Balsamic Chicken with Roasted Veggies to land on your table!

How to Serve One-Pan Balsamic Chicken with Roasted Veggies

Garnishes

To really let this dish shine, scatter a few torn basil leaves or shreds of freshly grated Parmesan cheese over the top just before serving. These simple garnishes add fresh flavor and a gorgeous finishing touch to One-Pan Balsamic Chicken with Roasted Veggies.

Side Dishes

Although this meal is satisfying on its own, you can layer it over fluffy quinoa, herbed rice, or creamy mashed potatoes to soak up all those irresistible balsamic juices. A simple green salad or warm crusty bread makes an excellent partner too.

Creative Ways to Present

For a more dramatic presentation, slice the chicken and fan it over the roasted vegetables on a big platter. Or portion everything into meal-prep containers for a week of effortless, nutritious lunches starring One-Pan Balsamic Chicken with Roasted Veggies.

Make Ahead and Storage

Storing Leftovers

Cool everything completely, then store the chicken and veggies together in an airtight container. They’ll keep in the refrigerator for up to 4 days, making One-Pan Balsamic Chicken with Roasted Veggies a meal prep superstar.

Freezing

If you’d like to freeze, transfer portions into freezer-safe bags or containers. The chicken and vegetables will freeze well for up to 2 months; just be sure to label and date so you always know what’s on hand for busy nights.

Reheating

For best results, reheat in a covered pan in the oven at 350°F until warmed through, about 15 minutes. You can also use the microwave in a pinch, but be sure to cover lightly so nothing dries out and those roasted flavors stay delicious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and just as delicious here. Adjust the cooking time as needed – thighs may need a few extra minutes in the oven to cook through.

What other vegetables work well in this recipe?

This dish is super flexible. Try adding mushrooms, asparagus, or even sweet potato cubes if you want to mix things up. Just keep everything in similar-sized pieces so they roast evenly alongside the chicken.

How long can I marinate the chicken?

For even deeper flavor, you can marinate the chicken for up to 4 hours in the refrigerator. If you’re pressed for time though, even a short 10–15 minute bath in the marinade will do wonders.

Is One-Pan Balsamic Chicken with Roasted Veggies gluten-free?

Yes, this recipe is naturally gluten-free, making it a wonderful choice if you or someone at your table needs to avoid gluten but still wants a delicious, balanced meal.

Can I meal prep this recipe?

Definitely! One-Pan Balsamic Chicken with Roasted Veggies is perfect for prepping ahead. Simply divide into containers and reheat throughout the week for healthy, no-fuss lunches or dinners.

Final Thoughts

One-Pan Balsamic Chicken with Roasted Veggies is truly one of those dishes that proves healthy eating can be flavorful, colorful, and downright exciting. Give it a try—you’ll love how easy it is, and chances are, your family will be asking for it again and again!

One-Pan Balsamic Chicken with Roasted Veggies Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pan Balsamic Chicken with Roasted Veggies recipe is a simple and flavorful dish that combines tender chicken breasts marinated in balsamic vinegar with a medley of colorful vegetables. Perfect for a quick and healthy weeknight dinner!

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper

For the Vegetables:

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
1 small zucchini, sliced
1 cup broccoli florets

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper.
Marinate the chicken: Place chicken breasts in a bowl, pour half of the marinade over them, and let sit for 10–15 minutes.
Prep the vegetables: Spread chopped vegetables on the baking sheet, drizzle with remaining marinade, and toss to coat.
Bake: Nestle the marinated chicken among the vegetables and bake for 25–30 minutes, flipping the chicken halfway through.
Rest and serve: Once cooked through, let the dish rest for 5 minutes before serving.