There’s something magical about a one-pan dinner that comes together with ease but tastes like a labor of love. One Pan Balsamic Chicken and Veggies is one of those recipes that feels like a warm hug on a busy day. This dish has everything: tender, juicy chicken, a medley of colorful vegetables, and a tangy-sweet balsamic glaze that ties it all together. It’s hearty, healthy, and perfect for weeknights when you need something satisfying but don’t want to spend hours in the kitchen.
This recipe is a lifesaver in so many ways. Not only is it simple to make, but it also leaves you with minimal cleanup—no endless pile of dishes waiting after dinner! It’s the kind of dish that pleases everyone, whether you’re feeding picky eaters, planning a cozy meal for two, or prepping for family dinner. With its rich balsamic flavor and perfectly roasted veggies, it’s like comfort food got a healthy upgrade. Plus, it’s versatile—swap out veggies based on what you have, and you’ve got a dish that never gets boring.
Let’s dive in and bring some balsamic magic to your dinner table.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in about 30 minutes, this dish is perfect for those busy evenings.
- Healthy and Nutritious: Packed with lean protein and a variety of vegetables, it’s a balanced meal all in one pan.
- Customizable: You can use whatever vegetables you have on hand, making it perfect for cleaning out the fridge.
- Minimal Cleanup: One pan means fewer dishes to wash—a total win for busy days.
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
How to Make One Pan Balsamic Chicken and Veggies:
Step-by-Step Instructions:
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). Gather all your ingredients and prep the veggies by washing, slicing, and chopping them as needed. Lay them out on a large baking sheet to save time later.
Personal Tip: I like to use a mix of vibrant veggies to make the dish look as good as it tastes. The colors pop beautifully after roasting, making this meal feel like a celebration on a plate!
Step 2: Season the Chicken
Place your chicken breasts on the same sheet pan, leaving enough room for the veggies to surround them. Drizzle the chicken with 1 tablespoon of olive oil and balsamic vinegar, then sprinkle with garlic powder, oregano, thyme, paprika, salt, and pepper. Rub the seasonings into the chicken to ensure every bite is flavorful.
Step 3: Toss the Veggies
In a large bowl, toss the vegetables with the remaining olive oil, balsamic vinegar, garlic powder, and a pinch of salt and pepper. Spread the seasoned veggies around the chicken on the baking sheet. Try not to overcrowd the pan so everything roasts evenly.
Step 4: Roast to Perfection
Slide the pan into the preheated oven and roast for about 25-30 minutes, flipping the chicken and stirring the veggies halfway through. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender with slightly crispy edges.
Personal Tip: For an extra caramelized finish, broil the dish for the last 2-3 minutes of cooking. The balsamic glaze will turn golden and sticky—so irresistible!
Step 5: Serve and Enjoy
Once done, remove the pan from the oven and let everything rest for a couple of minutes. Plate the chicken alongside the roasted veggies and drizzle any pan juices over the top for extra flavor. Pair it with a crusty slice of bread or a side of rice, or enjoy it as is.
Helpful Tips:
- Veggie Swaps: Don’t have zucchini or broccoli? Swap them for asparagus, green beans, or mushrooms. Use what you love!
- Meal Prep Friendly: This dish reheats beautifully, so it’s great for meal prepping lunches or dinners for the week.
- Even Cooking: Cut your veggies into similar sizes to ensure they roast evenly.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Notes:
- For added flavor, you can marinate the chicken in balsamic vinegar and olive oil for 30 minutes before cooking.
- Double the recipe if you’re cooking for a crowd or want leftovers for the week.
Nutritional Information (Per Serving):
- Calories: 310
- Protein: 33g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 5g
Frequently Asked Questions:
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs work wonderfully and stay extra juicy. Just adjust the cooking time as thighs may take a few extra minutes.
Q: Can I make this ahead of time?
A: Yes! This dish is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
Q: Can I freeze it?
A: While the chicken freezes well, the vegetables might lose some of their texture after thawing. If freezing, freeze the chicken separately and roast fresh veggies when reheating.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave or oven until heated through.
Related Recipes:
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Conclusion:
One Pan Balsamic Chicken and Veggies is more than just a recipe—it’s a lifesaver for busy days and a reminder that simple ingredients can create something truly delicious. Whether you’re cooking for yourself, your family, or hosting friends, this dish is guaranteed to impress. Its bold flavors, vibrant colors, and comforting vibes make it a meal you’ll come back to again and again. So grab your sheet pan and get ready to enjoy a wholesome, flavorful dinner with minimal fuss. Happy cooking!
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Classic Lamb Stew with Root Vegetables
Description
There’s something magical about a one-pan dinner that comes together with ease but tastes like a labor of love. One Pan Balsamic Chicken and Veggies is one of those recipes that feels like a warm hug on a busy day. This dish has everything: tender, juicy chicken, a medley of colorful vegetables, and a tangy-sweet balsamic glaze that ties it all together. It’s hearty, healthy, and perfect for weeknights when you need something satisfying but don’t want to spend hours in the kitchen.
This recipe is a lifesaver in so many ways. Not only is it simple to make, but it also leaves you with minimal cleanup—no endless pile of dishes waiting after dinner! It’s the kind of dish that pleases everyone, whether you’re feeding picky eaters, planning a cozy meal for two, or prepping for family dinner. With its rich balsamic flavor and perfectly roasted veggies, it’s like comfort food got a healthy upgrade. Plus, it’s versatile—swap out veggies based on what you have, and you’ve got a dish that never gets boring.
Let’s dive in and bring some balsamic magic to your dinner table.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). Gather all your ingredients and prep the veggies by washing, slicing, and chopping them as needed. Lay them out on a large baking sheet to save time later.
Personal Tip: I like to use a mix of vibrant veggies to make the dish look as good as it tastes. The colors pop beautifully after roasting, making this meal feel like a celebration on a plate!
Step 2: Season the Chicken
Place your chicken breasts on the same sheet pan, leaving enough room for the veggies to surround them. Drizzle the chicken with 1 tablespoon of olive oil and balsamic vinegar, then sprinkle with garlic powder, oregano, thyme, paprika, salt, and pepper. Rub the seasonings into the chicken to ensure every bite is flavorful.
Step 3: Toss the Veggies
In a large bowl, toss the vegetables with the remaining olive oil, balsamic vinegar, garlic powder, and a pinch of salt and pepper. Spread the seasoned veggies around the chicken on the baking sheet. Try not to overcrowd the pan so everything roasts evenly.
Step 4: Roast to Perfection
Slide the pan into the preheated oven and roast for about 25-30 minutes, flipping the chicken and stirring the veggies halfway through. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender with slightly crispy edges.
Personal Tip: For an extra caramelized finish, broil the dish for the last 2-3 minutes of cooking. The balsamic glaze will turn golden and sticky—so irresistible!
Step 5: Serve and Enjoy
Once done, remove the pan from the oven and let everything rest for a couple of minutes. Plate the chicken alongside the roasted veggies and drizzle any pan juices over the top for extra flavor. Pair it with a crusty slice of bread or a side of rice, or enjoy it as is.
Notes
- For added flavor, you can marinate the chicken in balsamic vinegar and olive oil for 30 minutes before cooking.
- Double the recipe if you’re cooking for a crowd or want leftovers for the week.