Description
A simple yet flavorful dish that combines tender chicken breasts with a rich, tangy balsamic glaze. All cooked in one pan for easy cleanup, this dish is perfect for a quick weeknight dinner with roasted vegetables on the side.
Ingredients
For the One Pan Balsamic Chicken:
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4 boneless, skinless chicken breasts (or thighs if preferred)
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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2 tablespoons honey
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3 cloves garlic, minced
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1 teaspoon dried Italian seasoning (or fresh herbs like thyme, rosemary, and oregano)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup cherry tomatoes, halved
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1 medium red onion, sliced
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1 medium zucchini, sliced into half-moons
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1 cup baby carrots (or any other vegetable of choice, such as bell peppers or mushrooms)
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Optional: Fresh parsley for garnish
Instructions
In a small mixing bowl, whisk together the balsamic vinegar, honey, minced garlic, dried Italian seasoning, salt, and pepper. This glaze will be used to marinate the chicken and also to coat the vegetables. The sweetness of the honey balances the acidity of the balsamic vinegar, while the garlic and herbs add savory depth to the flavor.
Place the chicken breasts on a clean cutting board or plate. Drizzle a little olive oil over the chicken breasts, then season both sides with a pinch of salt and pepper. The olive oil helps the glaze adhere to the chicken and ensures it stays moist as it cooks. Once seasoned, pour about half of the prepared balsamic glaze over the chicken, making sure the chicken is evenly coated. Let the chicken marinate for about 5-10 minutes (or longer if you have time).
While the chicken is marinating, prepare your vegetables. Slice the zucchini into half-moons, slice the red onion, and halve the cherry tomatoes. If you’re using baby carrots, you can leave them whole or cut them into smaller pieces depending on your preference. Toss the vegetables with a little olive oil, salt, and pepper, ensuring they are well-coated for roasting.
This step is optional, but searing the chicken before placing it in the oven adds flavor and helps lock in moisture. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the chicken breasts and sear for 2-3 minutes per side until golden brown. The goal is not to cook the chicken through but to get a nice crust on the outside.
If you’re using a skillet, you can continue using the same pan, or you can transfer the seared chicken to a baking sheet. Arrange the vegetables around the chicken on the pan, ensuring everything is spread out evenly. Drizzle the remaining balsamic glaze over the vegetables, making sure they’re well-coated.
Preheat your oven to 375°F (190°C). Place the pan with the chicken and vegetables in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If you want the vegetables to caramelize a bit more, you can broil the dish for an additional 2-3 minutes at the end of the cooking time.
Once the chicken and vegetables are cooked through, remove the pan from the oven. Garnish the dish with fresh parsley for a pop of color and extra flavor. Serve the chicken and vegetables hot, ensuring to drizzle any leftover balsamic glaze from the pan over the top for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 14-18g
- Carbohydrates: 12-15g
- Protein: 35-40g