One Pan Balsamic Chicken and Veggies Recipe

If you’re looking for a meal that’s bursting with color, flavor, and ease, One Pan Balsamic Chicken and Veggies is your new weeknight hero. Tender chicken gets a tangy-sweet balsamic glaze while a rainbow of veggies caramelizes to perfection—all on one baking sheet, with hardly any cleanup to worry about. This is the dish I turn to when I crave something comforting, wholesome, and beautiful, but don’t want to be tied to the stove for hours. Packed with protein, loaded with vibrant veggies, and drizzled with an irresistible marinade, One Pan Balsamic Chicken and Veggies always leaves everyone at the table asking for seconds.

Ingredients You’ll Need

The beauty of this recipe is that you get simple, fresh ingredients that come together in the most delightfully harmonious way. Every component has a key part to play—whether that’s juicy chicken, sweet bell peppers, or the magic of a tangy marinade. Here’s what you’ll need (and why it matters):

• Chicken breasts or thighs: Pick your favorite cut; breasts are lean and slice beautifully, while thighs add extra juiciness.
• Balsamic vinegar: The star ingredient, lending a deep, gently sweet tang to the whole dish.
• Olive oil: Helps everything roast up golden and keeps the chicken wonderfully moist.
• Honey: Adds just the right amount of sticky sweetness to balance the balsamic.
• Garlic: Freshly minced or pressed, this aromatic ingredient melds perfectly with the other flavors.
• Italian seasoning (or a blend of oregano, thyme, basil): Brings herby complexity and that classic Mediterranean flair.
• Salt: Essential for brightening and enhancing every flavor in the pan.
• Pepper: Gives a little warmth and bite without overpowering.
• Bell peppers: Choose red, yellow, orange, or green for a colorful, sweet crunch.
• Zucchini: Roasts quickly and soaks up the marinade, becoming beautifully tender.
• Cherry tomatoes: They burst with juiciness as they bake, adding tiny pops of sunshine flavor.
• Broccoli: Adds heartiness as well as fiber, and crisps up deliciously around the edges.
• Carrots: Slice thin so they caramelize and become naturally sweet in the oven.

How to Make One Pan Balsamic Chicken and Veggies

Step 1: Preheat Your Oven

Set your oven to 400°F (200°C) to guarantee a speedy roast that gives you juicy chicken and perfectly caramelized vegetables. Starting with a hot oven means everything cooks evenly and nothing turns soggy.

Step 2: Optional—Brown the Chicken

If you have an extra five minutes, quickly sear the chicken in a skillet with a little olive oil over medium-high heat. Just 2–3 minutes per side will lock in juices and create a beautiful golden crust—this adds even more flavor, but don’t stress if time is short. The dish is still fantastic without it.

Step 3: Make the Balsamic Marinade

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. This magical mixture does more than just flavor the chicken; it infuses every veggie with tangy, savory goodness as everything bakes together.

Step 4: Prep and Arrange Your Veggies

Chop an assortment of bell peppers, zucchini, cherry tomatoes, broccoli, and carrots, then scatter them over a large, rimmed baking sheet. Be generous—you want a good mix of colors and shapes for ultimate appeal.

Step 5: Season the Veggies

Drizzle the vegetables with a little olive oil, then toss everything with your hands or a spoon right on the baking sheet to coat evenly. Sprinkle a pinch of salt and pepper over the mix so every bite will burst with flavor.

Step 6: Add Chicken to the Pan

Arrange your browned (or raw, if skipping the browning step) chicken pieces right in the center of your veggie rainbow, clearing a little space for them. This layout helps the chicken cook evenly while soaking up all the veggie aromas.

Step 7: Pour the Marinade

Drizzle your balsamic marinade generously over both the chicken and the vegetables. Use a spoon or tongs to toss the veggies so every piece gets coated in that deeply flavorful mixture—trust me, this is key to the irresistible final taste of One Pan Balsamic Chicken and Veggies.

Step 8: Bake Everything Together

Slide the whole pan into your preheated oven. Bake for 20–30 minutes depending on the thickness of your chicken and your choice of veggies—the goal is for the chicken to be cooked through and the vegetables tender and caramelized.

Step 9: Toss the Veggies Halfway

About halfway through baking, open the oven and give your veggies a gentle toss. This helps them roast evenly and ensures every piece gets just the right amount of charred, caramelized edges.

Step 10: Check for Doneness

Use a meat thermometer to check your chicken; you’re looking for an internal temperature of 165°F (75°C). If it’s not quite there, let it roast for a few minutes more.

Step 11: Rest and Slice

Once everything’s done, take the pan out of the oven and allow the chicken to rest for a few minutes. This helps juices redistribute, so every bite stays moist and tender. Slice the chicken just before serving.

Step 12: Garnish and Serve

Sprinkle the hot dish with chopped fresh parsley, grated Parmesan, or basil leaves for a pop of freshness and flavor. Then, gather everyone around the table and dig in—it’s time to enjoy the full magic of One Pan Balsamic Chicken and Veggies!

How to Serve One Pan Balsamic Chicken and Veggies

Garnishes

Consider adding a generous shower of fresh parsley, thin ribbons of basil, or a dusting of nutty Parmesan for a beautiful finish. These garnishes not only elevate the look but also add wonderful bursts of bright flavor that complement the dish’s savory and tangy notes.

Side Dishes

While One Pan Balsamic Chicken and Veggies can totally hold its own as a complete meal, it pairs beautifully with crusty bread to soak up that incredible marinade, fluffy couscous, or a simple rice pilaf. Quinoa or polenta also make hearty bases, especially if you’re feeding a crowd or want a little extra comfort.

Creative Ways to Present

Try serving the chicken sliced atop the veggies on a large platter for family-style dining, or portion out servings in individual shallow bowls for a more upscale feel. For lunch the next day, slice the chicken and tuck it and the roasted veggies into hearty wraps with a smear of hummus or yogurt sauce. One Pan Balsamic Chicken and Veggies is endlessly versatile!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers into an airtight container and refrigerate for up to 3–4 days. The flavors actually deepen as they rest, making tomorrow’s lunch something to look forward to. Just remember to store the chicken and veggies together so they keep sharing their deliciousness!

Freezing

You can absolutely freeze leftovers from One Pan Balsamic Chicken and Veggies for future quick meals. Let everything cool completely first, then portion into freezer-safe containers. For best quality, enjoy within two months. Thaw overnight in the refrigerator before reheating.

Reheating

For juicy chicken and veggies that taste just-cooked, reheat gently in a skillet over low-medium heat, adding a splash of water or extra marinade if needed to keep things from drying out. The microwave works in a pinch—just cover it and use short bursts to maintain the texture.

FAQs

Can I use other vegetables in this recipe?

Definitely! One Pan Balsamic Chicken and Veggies is endlessly adaptable, so feel free to swap in squash, mushrooms, asparagus, or even brussels sprouts depending on what’s in your fridge or at the market. Just try to cut everything to a similar size for even roasting.

Is it possible to make this recipe dairy-free and gluten-free?

Yes! As written, One Pan Balsamic Chicken and Veggies is naturally gluten-free and dairy-free—just skip the optional Parmesan garnish for a totally dairy-free version.

What if I don’t have Italian seasoning?

No problem. Use any blend of dried oregano, thyme, and basil, or simply sprinkle in your favorite dried herbs for a personal touch. A few rosemary needles are also lovely here.

Can I make this with bone-in chicken?

Bone-in chicken works great, but you’ll need to extend the baking time by about 10–15 minutes—and add the veggies to the sheet pan halfway through so they don’t overcook.

How can I avoid overcooking the vegetables?

Cut sturdier veggies like carrots or broccoli a bit smaller so they roast at the same rate as softer veggies, and toss everything halfway during baking for even caramelizing. Keep an eye on the oven as every pan and veggie combo is a little different!

Final Thoughts

Give One Pan Balsamic Chicken and Veggies a try, and get ready to experience a weeknight meal that feels like a special occasion but is as easy as tossing everything on a pan. There’s nothing more satisfying than a dinner that’s both vibrant and hassle-free—and I promise, your family (and your tastebuds) will thank you!

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