There’s something undeniably comforting about the simplicity of a One‑Pan Balsamic Chicken dinner. Maybe it’s the way the chicken turns golden as it roasts next to caramelizing vegetables, or perhaps it’s the sweet tang of balsamic glaze wafting through the kitchen, drawing everyone closer to the dinner table. For many of us, this kind of dish harks back to cherished weeknight routines, when family meals were wholesome, hearty, and served without fanfare—but always with love.
Growing up, my grandmother had a saying: “Good food doesn’t need to be complicated—it just needs to be made with care.” That ethos lives in this dish. It’s practical and down-to-earth but never skimps on flavor. This particular version brings together the savory richness of roasted chicken with the balanced brightness of balsamic vinegar and honey. Add a medley of colorful vegetables—like zucchini, bell peppers, broccoli, and sweet cherry tomatoes—and you have a meal that’s both nourishing and vibrant, all cooked in a single pan.
This dish is also incredibly versatile. Whether you’re feeding a busy family on a school night, preparing meals ahead of a long workweek, or hosting a cozy Sunday dinner, One‑Pan Balsamic Chicken delivers both ease and elegance. And best of all? Cleanup is a breeze.
Why You’ll Love This Recipe
- One-pan convenience: Minimal dishes, maximum flavor.
- Perfect balance of flavors: Sweet, tangy, savory, and earthy in every bite.
- Customizable and seasonal: Swap in your favorite or in-season vegetables.
- Healthy and hearty: Packed with lean protein and fiber-rich vegetables.
- Meal prep-friendly: Holds up well for leftovers and lunches throughout the week.
One‑Pan Balsamic Chicken
Description
There’s something undeniably comforting about the simplicity of a One‑Pan Balsamic Chicken dinner. Maybe it’s the way the chicken turns golden as it roasts next to caramelizing vegetables, or perhaps it’s the sweet tang of balsamic glaze wafting through the kitchen, drawing everyone closer to the dinner table. For many of us, this kind of dish harks back to cherished weeknight routines, when family meals were wholesome, hearty, and served without fanfare—but always with love.
Growing up, my grandmother had a saying: “Good food doesn’t need to be complicated—it just needs to be made with care.” That ethos lives in this dish. It’s practical and down-to-earth but never skimps on flavor. This particular version brings together the savory richness of roasted chicken with the balanced brightness of balsamic vinegar and honey. Add a medley of colorful vegetables—like zucchini, bell peppers, broccoli, and sweet cherry tomatoes—and you have a meal that’s both nourishing and vibrant, all cooked in a single pan.
This dish is also incredibly versatile. Whether you’re feeding a busy family on a school night, preparing meals ahead of a long workweek, or hosting a cozy Sunday dinner, One‑Pan Balsamic Chicken delivers both ease and elegance. And best of all? Cleanup is a breeze.
Ingredients
- 1¼ lb chicken breasts or thighs (boneless, skinless)
- 1 bell pepper, sliced
- 1 head broccoli, cut into florets
- 2 carrots, peeled and sliced
- 1 zucchini, halved and sliced
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 1 tsp Italian seasoning
- 3 Tbsp olive oil, divided
- Salt and black pepper, to taste
Instructions
Step 1: Make the marinade
In a small mixing bowl, whisk together balsamic vinegar, honey, minced garlic, Italian seasoning, a pinch of salt, and black pepper. Slowly drizzle in 1 tablespoon of olive oil while whisking to emulsify the marinade. The mixture should be glossy and slightly thickened.
Step 2: Marinate the chicken
Place the chicken breasts or thighs in a shallow dish or resealable bag. Pour over half of the balsamic marinade and coat evenly. Let the chicken marinate for at least 10 minutes, or up to 30 minutes while prepping vegetables. (If you have more time, marinating for up to 4 hours in the fridge will deepen the flavor.)
Step 3: Prep the vegetables
On a large rimmed baking sheet, toss the bell peppers, carrots, zucchini, cherry tomatoes, and broccoli with the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper. Spread the vegetables into a single layer.
Step 4: Begin roasting
Preheat your oven to 400°F (200°C). Roast just the vegetables for 10 minutes to give them a head start, especially the firmer ones like carrots and broccoli.
Step 5: Add the chicken
Remove the baking sheet from the oven. Push the vegetables slightly aside to make space and nestle the marinated chicken pieces in among them. Pour the remaining half of the marinade over everything, ensuring the chicken and veggies are well coated.
Step 6: Roast everything together
Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with a slight caramelization.
Step 7: Serve and enjoy
Let the dish rest for 5 minutes before serving. The balsamic glaze will have thickened slightly, coating the chicken and veggies in a savory-sweet sheen. Serve over brown rice, couscous, mashed potatoes, or simply on its own.
Notes
This one-pan meal can be enjoyed year-round but is especially welcome in fall and winter when we crave warm, roasted meals. Make it your own by swapping in vegetables like Brussels sprouts, parsnips, or red onions. The marinade can also double as a light dressing—just reserve some before coating the chicken.
INGREDIENTS YOU’LL NEED
- 1¼ lb chicken breasts or thighs (boneless, skinless)
- 1 bell pepper, sliced
- 1 head broccoli, cut into florets
- 2 carrots, peeled and sliced
- 1 zucchini, halved and sliced
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 1 tsp Italian seasoning
- 3 Tbsp olive oil, divided
- Salt and black pepper, to taste
HOW TO MAKE ONE‑PAN BALSAMIC CHICKEN
STEP‑BY‑STEP INSTRUCTIONS
Step 1: Make the marinade
In a small mixing bowl, whisk together balsamic vinegar, honey, minced garlic, Italian seasoning, a pinch of salt, and black pepper. Slowly drizzle in 1 tablespoon of olive oil while whisking to emulsify the marinade. The mixture should be glossy and slightly thickened.
Step 2: Marinate the chicken
Place the chicken breasts or thighs in a shallow dish or resealable bag. Pour over half of the balsamic marinade and coat evenly. Let the chicken marinate for at least 10 minutes, or up to 30 minutes while prepping vegetables. (If you have more time, marinating for up to 4 hours in the fridge will deepen the flavor.)
Step 3: Prep the vegetables
On a large rimmed baking sheet, toss the bell peppers, carrots, zucchini, cherry tomatoes, and broccoli with the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper. Spread the vegetables into a single layer.
Step 4: Begin roasting
Preheat your oven to 400°F (200°C). Roast just the vegetables for 10 minutes to give them a head start, especially the firmer ones like carrots and broccoli.
Step 5: Add the chicken
Remove the baking sheet from the oven. Push the vegetables slightly aside to make space and nestle the marinated chicken pieces in among them. Pour the remaining half of the marinade over everything, ensuring the chicken and veggies are well coated.
Step 6: Roast everything together
Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with a slight caramelization.
Step 7: Serve and enjoy
Let the dish rest for 5 minutes before serving. The balsamic glaze will have thickened slightly, coating the chicken and veggies in a savory-sweet sheen. Serve over brown rice, couscous, mashed potatoes, or simply on its own.
HELPFUL TIPS
- For juicier chicken, use boneless skinless thighs—they’re more forgiving and stay tender.
- Cut vegetables uniformly to ensure even roasting.
- Add delicate veggies later: If using spinach or mushrooms, toss them in for the final 5–10 minutes of roasting.
- Batch cooking: Double the recipe and divide into containers for lunch-ready meal prep.
- Don’t skip resting time: Letting the dish sit for 5 minutes helps redistribute juices and deepen flavors.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, Low-Carb Friendly
NOTES
This one-pan meal can be enjoyed year-round but is especially welcome in fall and winter when we crave warm, roasted meals. Make it your own by swapping in vegetables like Brussels sprouts, parsnips, or red onions. The marinade can also double as a light dressing—just reserve some before coating the chicken.
NUTRITIONAL INFORMATION (Per Serving – Approximate)
- Calories: 400
- Protein: 30g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 5g
- Sugar: 10g
FREQUENTLY ASKED QUESTIONS
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture, which can make the dish soggy.
What sides go well with this?
It pairs beautifully with rice, mashed potatoes, quinoa, or even a fresh green salad for contrast.
Can I make this ahead of time?
Definitely. Marinate the chicken a day ahead, or cook the entire dish and store it in the fridge for up to 5 days.
Is this recipe kid-friendly?
Absolutely. The sweet and savory glaze is often a hit with younger eaters, and you can customize the vegetables based on what they like.
STORAGE INSTRUCTIONS
Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat in the oven at 350°F or in the microwave with a damp paper towel to maintain moisture. This dish does not freeze well once cooked, but you can freeze the raw, marinated chicken separately.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Spicy Brazilian Coconut Chicken
- Balsamic Glazed Chicken and Veggies
- A Taste of Home: The Story Behind Garlic Black Pepper Chicken
- One-Pan Balsamic Chicken with Roasted Vegetables, Lamb, and Sausage
CONCLUSION
This One‑Pan Balsamic Chicken is more than just an easy dinner—it’s a celebration of how flavorful simplicity can be. The rich tang of balsamic glaze, the comforting roast of fresh vegetables, and the ease of cleanup make it a reliable favorite you’ll return to again and again. Whether you’re a seasoned home cook or just getting started in the kitchen, this is a dish that builds confidence, fills bellies, and warms hearts.