If you are looking for a simple, wholesome dish that brings together vibrant vegetables and perfectly cooked chicken in a flavor-packed meal, you will adore this One Pan Balsamic Chicken and Veggies Recipe. It’s a fantastic way to enjoy a hearty dinner without the fuss of multiple pots and pans. The bright, tangy balsamic glaze envelops the tender chicken breasts and roasted veggies, creating a harmony of tastes that is as comforting as it is colorful. This recipe is as easy on the eyes as it is on the palate, making it a go-to favorite for weeknight dinners or casual entertaining.
Ingredients You’ll Need
Each ingredient in this One Pan Balsamic Chicken and Veggies Recipe plays a crucial role in building layers of flavor and adding texture and color to the plate. These components come together effortlessly to create a balanced meal that tastes like a labor of love.
- 4 boneless skinless chicken breasts: The star protein, tender and quick-cooking for a juicy finish.
- 1 cup cherry tomatoes, halved: Adds a burst of sweetness and juiciness that balances savory notes.
- 1 cup broccoli florets: Provides a satisfying crunch and vibrant green color.
- 1 red bell pepper, sliced: Contributes sweetness and a pop of red hue to brighten the dish.
- 1 yellow bell pepper, sliced: Adds color contrast and a mild, fruity flavor.
- 1 zucchini, sliced: Brings a tender bite and subtle earthiness to the veggie mix.
- 3 tablespoons olive oil: A luscious base that helps create a golden finish while keeping everything moist.
- 1/4 cup balsamic vinegar: Delivers tanginess and depth with its rich, complex flavor.
- 2 tablespoons honey: Offers natural sweetness that balances the vinegar’s acidity.
- 3 cloves garlic, minced: Infuses the dish with savory warmth and aromatic depth.
- 1 teaspoon dried Italian seasoning: A fragrant blend of herbs that enhances every bite.
- 1/2 teaspoon salt: Essential for bringing out all the nuanced flavors.
- 1/2 teaspoon black pepper: Adds a subtle heat that livens up the dish.
- Fresh basil for garnish (optional): A fresh herbal note that brightens and complements the balsamic glaze.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Prepare the Balsamic Glaze
Start by preheating your oven to 400°F (200°C) to get it ready for roasting. In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, Italian seasoning, salt, and black pepper. This mixture is the heart of the dish, marrying acidity, sweetness, and herbal aroma into one delicious glaze that will tenderize the chicken and flavor the veggies as they bake.
Step 2: Arrange Chicken and Vegetables
Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Lay the chicken breasts evenly spaced on the sheet and then arrange the cherry tomatoes, broccoli florets, red and yellow bell peppers, and zucchini slices all around the chicken. Spreading them out allows for even cooking and roasting, ensuring each piece caramelizes beautifully.
Step 3: Coat Everything with the Balsamic Mixture
Pour the balsamic marinade evenly over the chicken and vegetables. Use a spoon or your hands to gently toss the veggies so they are all coated with the glaze. This step infuses every morsel with that irresistible balsamic sweetness and guarantees juicy chicken with crispy, caramelized veggies.
Step 4: Bake to Perfection
Place the pan in the oven and bake for 25 to 30 minutes. Halfway through cooking, flip the chicken breasts to ensure even cooking and a golden exterior. The chicken is perfectly done when it reaches an internal temperature of 165°F, and the vegetables should be tender with slightly charred edges, bringing out their natural sugars and flavor.
Step 5: Rest and Garnish
Once baked, take the pan out and let the chicken rest for about 5 minutes—this step locks in the juices and keeps the meat super tender. Finish by sprinkling freshly torn basil leaves over the top for a pop of green and a fresh, herbal contrast to the sweet and tangy glaze.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Fresh basil is a wonderful way to finish the dish, but you can also add a sprinkle of grated Parmesan or a few chili flakes if you want a little kick. These little touches elevate the dish and add an inviting aroma just before serving.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or a light quinoa salad to soak up the flavorful juices on the plate. For a low-carb option, serve alongside cauliflower rice or a crisp green salad with a simple vinaigrette.
Creative Ways to Present
For a dinner party, try plating the chicken on a bed of polenta or alongside roasted baby potatoes. You can also serve this meal family-style right from the baking sheet—there’s something so warm and inviting about sharing this rustic, colorful dish straight from the oven.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The balsamic glaze continues to flavor the chicken and vegetables, making for delicious next-day meals.
Freezing
If you want to save some for later, this dish freezes well. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and veggies in the oven at 350°F (175°C) until heated through, about 15-20 minutes, or microwave on medium power to keep the chicken moist and the veggies tender-crisp.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a slightly richer flavor and stay juicy, though they may require a few extra minutes to cook through depending on thickness.
Can I substitute other vegetables in this recipe?
Yes, this recipe is very flexible. Feel free to swap in green beans, asparagus, mushrooms, or carrots based on what you have on hand or prefer.
Is this recipe gluten-free?
Yes, all the ingredients in this One Pan Balsamic Chicken and Veggies Recipe are naturally gluten-free, making it an excellent choice for those with gluten sensitivities.
How can I make this recipe spicier?
Add crushed red pepper flakes to the balsamic mixture or sprinkle over the finished dish to introduce some heat without overpowering the balance of flavors.
What can I prepare ahead of time?
You can chop the vegetables and mix the balsamic glaze in advance, then store them separately in the fridge to streamline your cooking on the day you want to make the dish.
Final Thoughts
There is so much to love about this One Pan Balsamic Chicken and Veggies Recipe — its simplicity, vibrant colors, layered flavors, and quick cleanup all make it a winner in any kitchen. Whether you are a busy weeknight cook or an enthusiastic foodie seeking a reliable yet exciting dinner idea, this recipe delivers every time. I can’t wait for you to give it a try and see how effortlessly delicious wholesome eating can be!
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 is a simple, healthy, and flavorful meal perfect for busy weeknights. Tender chicken breasts are roasted alongside a vibrant mix of vegetables, all coated in a tangy balsamic honey glaze. Easy to prepare and clean up, this gluten-free dish offers a balanced plate of protein and colorful veggies with a delightful hint of garlic and Italian herbs.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
Sauce & Seasoning
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken and vegetables evenly.
- Prepare Balsamic Mixture: In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, dried Italian seasoning, salt, and black pepper until well combined to create a flavorful glaze.
- Arrange Chicken and Vegetables: Place the chicken breasts on a large baking sheet lined with parchment paper or lightly greased. Arrange the cherry tomatoes, broccoli florets, sliced red and yellow bell peppers, and zucchini around the chicken evenly.
- Coat with Sauce: Pour the balsamic mixture evenly over the chicken and vegetables, then gently toss the vegetables to make sure they are coated with the glaze while keeping the chicken breasts in place.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender. Turn the chicken breasts once halfway through the baking time for even cooking.
- Rest and Serve: Remove the baking sheet from the oven, let the chicken rest for 5 minutes to retain juices. Optionally, garnish with fresh basil leaves before serving warm for added freshness.
Notes
- For quicker preparation, use pre-chopped vegetables available at most grocery stores.
- Feel free to substitute the vegetables with alternatives like green beans, asparagus, or mushrooms depending on season and preference.
- Make sure to not overcrowd the pan to allow even roasting and caramelization of the veggies and chicken.
- Use fresh garlic for best flavor, but garlic powder can be an alternative in a pinch.
- This dish pairs well with a side of rice, quinoa, or crusty gluten-free bread for a complete meal.
