Why You’ll Love One-Pan Balsamic Chicken with Roasted Veggies

Quick and Easy: Everything comes together in one pan, so you’ll spend less time cleaning up and more time enjoying your meal.
Flavor-Packed: The balsamic glaze adds a delicious depth of flavor to the chicken, while the veggies soak up all the savory goodness in the pan.
Healthy: Packed with lean protein and colorful veggies, this dish is as nutritious as it is tasty.
Versatile: You can switch up the vegetables based on what you have in your fridge—carrots, bell peppers, or even sweet potatoes would all work great.
One-Pan Wonder: Cooking everything in one pan means minimal cleanup—just toss everything in the oven and you’re done!

Ingredients in One-Pan Balsamic Chicken with Roasted Veggies

Let’s talk about the magic of this dish. With just a few simple ingredients, you’ll have a meal that’s both delicious and impressive.

Chicken Breasts: The star of the show! These boneless, skinless chicken breasts cook up juicy and tender.
Balsamic Vinegar: The tangy sweetness of balsamic vinegar takes this dish to a whole new level.
Olive Oil: A must for drizzling over the chicken and veggies to help everything roast beautifully.
Honey: A touch of sweetness balances the acidity of the balsamic vinegar.
Garlic: Adds that irresistible savory aroma and depth of flavor.
Dried Herbs: A combination of thyme, oregano, and rosemary brings the perfect herbaceous touch.
Vegetables: A mix of your favorite veggies—think carrots, zucchini, bell peppers, and red onions. These roast perfectly alongside the chicken, absorbing all the flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This high heat will ensure your chicken gets perfectly juicy while the veggies roast to caramelized perfection.
Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, thyme, oregano, rosemary, salt, and pepper. This is the flavor bomb that will soak into the chicken and veggies.
Marinate the Chicken: Place your chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over the top. Let it marinate for at least 15 minutes (or up to 2 hours if you have time).
Prepare the Veggies: While the chicken marinates, chop up your veggies into even pieces. Place them on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a little dried thyme.
Assemble the Pan: Place the marinated chicken breasts in the center of the pan and surround them with the prepared veggies. Pour the remaining marinade over the chicken and veggies, making sure everything is coated.
Roast Everything: Pop the pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). The veggies should be tender and slightly caramelized.
Serve and Enjoy: Once everything is cooked to perfection, serve your balsamic chicken alongside the roasted veggies, and get ready for a flavor-packed meal that will have everyone asking for seconds.

Nutrition Facts

Servings: 4
Calories: 320 per serving
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 330mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 13g
Protein: 30g
Calcium: 4% DV
Iron: 10% DV
Potassium: 700mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve One-Pan Balsamic Chicken with Roasted Veggies

On Its Own: This dish is hearty and filling on its own, but you can also serve it with a side of rice, quinoa, or mashed potatoes to make it even more filling.
Fresh Salad: Pair it with a light green salad dressed with a simple vinaigrette to balance out the richness of the chicken and veggies.
Garlic Bread: If you’re craving a little extra carb action, some warm garlic bread would pair perfectly with this meal.
Topped with Cheese: For extra indulgence, sprinkle some grated parmesan or goat cheese over the chicken and veggies just before serving.
For Meal Prep: This dish stores beautifully for meal prep. Portion out the chicken and veggies in airtight containers for a quick and healthy lunch or dinner throughout the week.

Additional Tips

Marinate for Maximum Flavor: If you have time, marinate the chicken for at least an hour to allow the flavors to fully soak in.
Customize the Veggies: Feel free to use any vegetables you have on hand—broccoli, cauliflower, or even sweet potatoes would work well in this dish.
Don’t Overcrowd the Pan: Make sure to leave some space between the chicken and veggies on the baking sheet to allow everything to roast evenly.
Check for Doneness: Be sure to check the chicken with a meat thermometer to ensure it reaches 165°F in the center for food safety.

FAQ Section

Q1: Can I use bone-in chicken instead of boneless?
A1: Yes, you can! Just be sure to adjust the cooking time since bone-in chicken takes a bit longer to cook. Aim for an internal temperature of 165°F.

Q2: Can I use other types of vinegar for this recipe?
A2: While balsamic vinegar gives this dish its signature flavor, you can experiment with red wine vinegar or apple cider vinegar, though the taste will be a little different.

Q3: Can I prep this meal ahead of time?
A3: Yes! You can marinate the chicken ahead of time and chop the veggies. When you’re ready to cook, simply assemble everything on the pan and roast.

Q4: Can I make this dish with a different protein?
A4: Absolutely! This recipe works with pork chops, turkey breasts, or even tofu if you want a vegetarian option.

Q5: Can I cook this on the stovetop instead of the oven?
A5: Yes, you can cook the chicken in a skillet on the stovetop and roast the veggies separately in the oven or on a separate pan.

Q6: What should I serve with this dish?
A6: This dish pairs well with rice, quinoa, mashed potatoes, or a light green salad for a complete meal.

Q7: Can I add more vegetables to the pan?
A7: Absolutely! Feel free to add more veggies—just make sure they’re cut to a similar size so they cook evenly.

Q8: Can I use frozen vegetables for this dish?
A8: Fresh veggies are best for roasting, but if you have frozen vegetables on hand, you can use them too. Just be sure to thaw and pat them dry before roasting.

Q9: Can I make this dish spicy?
A9: Of course! Add a pinch of red pepper flakes to the marinade for a little heat, or toss the veggies with some chili powder for an extra kick.

Q10: How do I store leftovers?
A10: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results to keep the chicken juicy and the veggies tender.

Conclusion

This One-Pan Balsamic Chicken with Roasted Veggies is the perfect balance of simple ingredients and bold flavors. It’s quick, easy, and so satisfying, making it ideal for busy weeknights or when you just want a flavorful meal without a lot of fuss. Plus, the best part is that it all comes together on one pan, so cleanup is a breeze! Go ahead, give this recipe a try—you’ll have a delicious, healthy dinner ready in no time. Enjoy!

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