Description
A one-pan meal with tender balsamic-marinated chicken paired with roasted vegetables. Easy to prepare and clean up, this dish is packed with bold, tangy flavors and perfect for a weeknight dinner.
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 10-15g
- Carbohydrates: 25-30g
- Protein: 5-7g