If you’re searching for a dish that combines simplicity, vibrant flavors, and minimal cleanup, then you’ll absolutely adore this One-Pan Balsamic Chicken with Roasted Veggies Recipe. It brilliantly brings together tender, juicy chicken breasts infused with a tangy-sweet balsamic glaze alongside an array of colorful roasted vegetables. This recipe not only satisfies your taste buds but also fits perfectly into busy weeknights when you want a wholesome, comforting meal without spending hours in the kitchen or washing piles of dishes.
Ingredients You’ll Need
Getting started on this One-Pan Balsamic Chicken with Roasted Veggies Recipe is a breeze because it calls for straightforward, wholesome ingredients. Each ingredient plays a pivotal role, whether it’s boosting flavor, adding texture, or creating that beautiful, roasted color we all love.
- Boneless, skinless chicken breasts: The star protein, juicy and easy to cook evenly in the oven.
- Olive oil: Helps to keep the chicken moist and adds a silky richness to the veggies.
- Balsamic vinegar: Brings that signature tangy and slightly sweet note that elevates the whole dish.
- Honey or maple syrup: Balances the acidity of the balsamic with a gentle sweetness.
- Garlic, minced: Adds a fragrant punch that makes the marinade irresistible.
- Dried oregano and thyme: Provide earthy, aromatic undertones that pair perfectly with chicken.
- Salt and pepper: Essential seasoning that rounds out all the flavors.
- Zucchini: Offers a tender bite and absorbs the marinade beautifully.
- Red bell pepper: Adds sweetness and a lovely pop of red color on the plate.
- Cherry tomatoes: Burst with juiciness when roasted, enhancing the dish’s freshness.
- Red onion: Gives a mild sharpness that mellows into caramelized sweetness as it roasts.
- Broccoli florets: Bring a satisfying crunch and gorgeous green hue.
- Fresh parsley: A final fresh and bright garnish to lift the dish.
How to Make One-Pan Balsamic Chicken with Roasted Veggies Recipe
Step 1: Preheat and Prepare Your Pan
Before diving into the flavorful steps, get your oven up to 400°F (200°C). This high heat is key to roasting both chicken and vegetables to tender perfection with those delightful golden spots. Line a baking sheet with parchment paper or use a light coating of cooking spray—this will help the veggies roast evenly while making cleanup so much easier.
Step 2: Whisk Together the Marinade and Marinate the Chicken
Mix olive oil, balsamic vinegar, honey (or maple syrup), garlic, oregano, thyme, salt, and pepper in a bowl. This marinade is bursting with the perfect combination of sweet, savory, and herbal notes that soak into the chicken to keep it juicy and flavorful. Pour half the mixture over your chicken breasts in a resealable bag or shallow dish and let them soak up those flavors for at least 15 minutes—longer if you can, up to 2 hours.
Step 3: Arrange and Season the Veggies
While the chicken marinates, get your veggies ready by slicing zucchini, red bell pepper, and onion, halving the cherry tomatoes, and breaking the broccoli into bite-size florets. Spread everything evenly over your prepared baking sheet, drizzle with olive oil, and season with salt and pepper. This simple preparation ensures each vegetable roasts to tender, slightly caramelized perfection.
Step 4: Roast Chicken and Veggies Together
Place the marinated chicken breasts right in the middle of the baking sheet, surrounded by the vegetables. This arrangement lets all the flavorful juices mingle as everything roasts for 25 to 30 minutes. The chicken cooks through to a safe 165°F (75°C) and the vegetables become tender and beautifully caramelized, ready to wow your plate and your palate.
Step 5: Glaze and Serve
When the chicken and veggies are fresh out of the oven, drizzle the remaining balsamic marinade over everything for an added burst of tangy-sweet flavor. Finally, sprinkle fresh parsley on top for a lovely pop of color and freshness. Serve immediately and get ready to savor each vibrant bite of this wholesome meal.
How to Serve One-Pan Balsamic Chicken with Roasted Veggies Recipe
Garnishes
A sprinkle of fresh parsley is all you need to brighten up the dish visually and enhance the flavors with its herbaceous freshness. For a little extra zing, a quick grate of lemon zest or a few red pepper flakes can add a playful twist and wake up your taste buds.
Side Dishes
This dish is very satisfying on its own, but if you want to bulk it up, creamy mashed potatoes or a simple quinoa salad make excellent companions. They absorb the balsamic glaze beautifully, making each bite even more indulgent. A crusty piece of bread is also perfect for mopping up any extra sauce.
Creative Ways to Present
Try plating the chicken breast sliced against a bed of the roasted veggies for an elegant look. For a family-style meal, serve everything right from the sheet pan on a rustic wooden board, garnished with parsley and lemon wedges. It’s not only beautiful but invites everyone to dive in and serve themselves.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be popped into an airtight container and kept in the refrigerator for up to 3 days. The flavors actually marry even better overnight, making for an even tastier next-day lunch or dinner.
Freezing
If you want to save this delicious One-Pan Balsamic Chicken with Roasted Veggies Recipe for later, it freezes well. Place the cooled chicken and veggies in 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
To bring leftovers back to life, gently reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For a quicker option, microwave on medium power in short bursts—just be careful not to overcook the chicken and dry it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully in this recipe and stay juicy throughout roasting. Just keep an eye on cooking time as thighs may cook slightly faster or slower depending on size.
What other vegetables can I use?
Feel free to swap in or add vegetables like carrots, asparagus, or sweet potatoes. Just cut them into similar sizes so everything cooks evenly in the 25-30 minute roasting time.
Can I make this recipe gluten-free?
Yes, the One-Pan Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free as long as your balsamic vinegar doesn’t contain added gluten. Always double-check labels to be sure.
Is it possible to prepare this recipe ahead of time?
Definitely! You can marinate the chicken a few hours or even the day before and prep the veggies in advance. Then simply roast everything when you’re ready for a quick, impressive meal.
How can I make this recipe more kid-friendly?
To make this dish more appealing for kids, consider using milder veggies and reducing the amount of garlic and herbs. You can also serve the balsamic glaze on the side for dipping, which lets picky eaters enjoy their food at their own pace.
Final Thoughts
If you want a fuss-free, flavorful meal that feels special every time you make it, the One-Pan Balsamic Chicken with Roasted Veggies Recipe is your new best friend. Easy to prepare, full of fresh vibrant ingredients, and perfect for any night of the week, it’s a dish that brings joy to the table and leaves everyone asking for seconds. Give it a try and watch it become a beloved staple in your cooking rotation!
Print
One-Pan Balsamic Chicken with Roasted Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One-Pan Balsamic Chicken with Roasted Veggies is a flavorful, easy-to-make dinner that combines tender, marinated chicken breasts with a medley of vibrant roasted vegetables. Featuring a sweet and tangy balsamic glaze, this wholesome meal comes together quickly on a single baking sheet, making cleanup a breeze and perfect for busy weeknights.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Roasted Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 cup broccoli florets
- 1 tbsp fresh parsley, chopped (for garnish)
- Olive oil (for drizzling)
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Marinate the chicken: In a mixing bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade. Pour half of this marinade into a resealable bag or shallow dish containing the chicken breasts. Seal and let the chicken marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Prepare the vegetables: Arrange the sliced zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste, tossing gently to coat.
- Roast chicken and veggies: Place the marinated chicken breasts in the center of the baking sheet surrounded by the vegetables. Transfer to the oven and roast for 25 to 30 minutes or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Glaze and serve: Remove the baking sheet from the oven and drizzle the remaining half of the balsamic marinade over the hot chicken and roasted vegetables. Garnish with freshly chopped parsley and serve immediately for a warm, flavorful meal.
Notes
- Marinating the chicken for longer than 15 minutes, up to 2 hours, will enhance the flavor and tenderness.
- If you prefer, you can substitute honey with maple syrup for a vegan-friendly option.
- Feel free to swap or add other vegetables such as carrots, asparagus, or mushrooms according to season or preference.
- Be sure not to overcrowd the baking sheet to ensure even roasting of vegetables.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is safely cooked.
