One Pan Balsamic Chicken and Veggies Recipe

Introduction

One Pan Balsamic Chicken and Veggies is the epitome of convenience and flavor in one dish. This recipe combines tender, juicy chicken with a vibrant mix of roasted vegetables, all drizzled with a delicious balsamic glaze. The best part? It all cooks on one sheet pan, making cleanup a breeze. The balsamic vinegar adds a tangy sweetness that perfectly complements the savory chicken and caramelized vegetables, creating a well-rounded and satisfying meal.

This one-pan wonder is ideal for busy weeknights, meal prep, or when you want a healthy, hassle-free dinner that doesn’t compromise on taste. With its minimal prep time, simple ingredients, and customizable nature, One Pan Balsamic Chicken and Veggies is a dish that will quickly become a staple in your kitchen.

Why You’ll Love One Pan Balsamic Chicken and Veggies

• Quick and Easy Cleanup: The entire meal is prepared on a single baking sheet, making cleanup incredibly easy and saving you time after dinner.
• Packed with Flavor: The balsamic vinegar glaze adds a rich, tangy sweetness to the chicken and vegetables, perfectly balancing the savory flavors and creating an irresistible taste.
• Healthy and Balanced: With lean chicken and a variety of roasted vegetables, this dish is packed with protein, fiber, and nutrients, making it a healthy option for any meal.
• Customizable to Your Liking: You can easily swap out the vegetables to suit your preferences, use different herbs, or adjust the seasoning to match your taste.
• Perfect for Meal Prep: This dish holds up well in the fridge, making it a great option for meal prep or leftovers throughout the week.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and ingredients.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 10-15g
• Carbohydrates: 25-30g
• Protein: 35-40g
• Fiber: 5-7g
• Sugar: 10-12g

Ingredients

For the One Pan Balsamic Chicken and Veggies:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb baby potatoes, halved (or diced if using larger potatoes)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Special Equipment

Making One Pan Balsamic Chicken and Veggies doesn’t require many specialized tools, but the following items can make the cooking process smoother:

1. Baking Sheet: A large, rimmed baking sheet is necessary for roasting the chicken and vegetables. A sheet pan with raised edges helps contain the juices and ensures even roasting.
2. Mixing Bowl: You’ll need a large mixing bowl to prepare the balsamic marinade and coat the chicken and veggies before roasting.
3. Knife and Cutting Board: A sharp knife and cutting board will be needed for chopping the vegetables and cutting the chicken into portions.
4. Tongs or Spatula: These tools will help you turn the chicken and vegetables halfway through the roasting time, ensuring everything cooks evenly.
5. Measuring Spoons and Cups: Accurate measurements are essential for the balsamic glaze, honey, and seasoning, so using measuring spoons and cups is important.

Step-by-Step Instructions

1. Prepare the Balsamic Glaze

In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, dried oregano, and dried thyme. Season with a pinch of salt and black pepper. The honey adds sweetness, while the balsamic vinegar provides that signature tang. The mustard brings a touch of heat and complexity to the glaze, while the herbs elevate the overall flavor. Set the glaze aside.

2. Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven ensures the chicken cooks evenly and the vegetables roast to perfection, developing a crispy exterior while remaining tender inside.

3. Prepare the Vegetables

Wash and prep the vegetables. Cut the baby potatoes in half (or into smaller pieces if using larger potatoes), slice the zucchini, and chop the bell pepper into thin strips. Break the broccoli into florets, ensuring they are bite-sized for even cooking.

4. Coat the Chicken and Vegetables

Place the chicken breasts on a large plate or in a shallow dish. Drizzle half of the balsamic glaze over the chicken breasts and rub it in to coat the chicken evenly. You can let the chicken marinate in the glaze for a few minutes, or you can proceed to the next step if you’re short on time.

In a separate mixing bowl, toss the prepared vegetables with the olive oil, salt, and pepper. Pour the remaining balsamic glaze over the vegetables and toss them until they are evenly coated. The oil helps the vegetables roast evenly while the balsamic glaze gives them a rich flavor and slight caramelization.

5. Arrange on the Baking Sheet

Spread the seasoned vegetables out in an even layer on a large, rimmed baking sheet. Place the chicken breasts in the center of the pan. Make sure there is enough space between the chicken and vegetables for air circulation, which helps them cook evenly.

6. Roast the Chicken and Veggies

Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized. You may want to flip the vegetables halfway through the roasting time to ensure they cook evenly and develop a golden-brown color.

7. Garnish and Serve

Once everything is done roasting, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing it to keep it juicy. Garnish the chicken and vegetables with freshly chopped parsley for a pop of color and freshness. Serve the chicken with a generous helping of roasted veggies on the side.

Tips for Perfect One Pan Balsamic Chicken and Veggies

• Use Bone-In Chicken for Extra Flavor: While boneless, skinless chicken breasts are quick and easy, you can also use bone-in chicken thighs for even more flavor. The bone-in pieces take a bit longer to cook but offer a richer, juicier result.
• Customize the Vegetables: Feel free to swap out or add vegetables to suit your preferences. Sweet potatoes, carrots, or green beans all work beautifully in this dish.
• Don’t Overcrowd the Pan: If you have a smaller baking sheet or want to double the recipe, be sure not to overcrowd the pan. The vegetables and chicken need space to roast properly and caramelize.
• Make It Spicy: For a little heat, add a pinch of red pepper flakes or drizzle some hot sauce on the chicken and veggies before roasting.
• Check the Chicken Temperature: Use a meat thermometer to ensure the chicken is cooked through. The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to ensure it’s safe to eat.

Variations of One Pan Balsamic Chicken and Veggies

• One Pan Balsamic Chicken with Sweet Potatoes: Swap the baby potatoes for diced sweet potatoes for a slightly sweeter and more nutritious twist.
• One Pan Balsamic Chicken and Roasted Carrots: Add some roasted carrots to the veggie mix for an added layer of flavor. Carrots pair wonderfully with the tangy balsamic glaze.
• One Pan Balsamic Chicken and Brussels Sprouts: If you’re a fan of Brussels sprouts, they make a great addition to this dish. Roast them alongside the chicken for a caramelized, crispy finish.
• One Pan Balsamic Chicken with Mushrooms: Add sliced mushrooms for a savory, umami-packed addition. Mushrooms absorb the balsamic glaze beautifully and pair perfectly with the chicken.

Storage and Shelf Life

One Pan Balsamic Chicken and Veggies is perfect for storing and reheating, making it a great option for meal prep.

• Refrigerator: Store any leftover chicken and veggies in an airtight container in the fridge for up to 3-4 days. When reheating, use a microwave or reheat in the oven at 350°F (175°C) until warmed through.
• Freezer: If you want to freeze the dish for later, allow the chicken and veggies to cool completely before transferring them to a freezer-safe bag or container. This dish will freeze well for up to 2-3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven or microwave.

Side Dishes and Pairings for One Pan Balsamic Chicken and Veggies

Pair this dish with complementary sides to create a complete meal:

• Quinoa or Rice: Serve with a side of quinoa or brown rice for a fiber-packed base that complements the roasted chicken and veggies.
• Mixed Green Salad: A light, crisp salad with a tangy vinaigrette can provide a refreshing contrast to the savory flavors of the chicken and vegetables.
• Garlic Bread: If you’re craving a bit of indulgence, serve with garlic bread for a perfect side to soak up the balsamic glaze.
• Cauliflower Mash: A low-carb alternative to mashed potatoes, cauliflower mash is creamy and delicious, making it a great side dish for this meal.

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Conclusion

One Pan Balsamic Chicken and Veggies is a flavorful, easy-to-make dish that combines the richness of balsamic vinegar with the savory goodness of roasted chicken and vegetables. Perfect for busy nights or meal prep, this dish is sure to impress with minimal effort. With its customizable ingredients and the simplicity of one-pan cooking, it’s a must-try recipe that’ll become a go-to in your weeknight dinner rotation. Enjoy the tangy, savory goodness of this easy, healthy meal—it’s a dinner everyone will love!