If you’ve ever wished for a dinner that’s bursting with savory flavors, brimming with vibrant veggies, and requires barely any cleanup, this One Pan Balsamic Chicken and Veggies is your dream come true. Succulent strips of chicken soak up a tangy-sweet balsamic glaze and roast alongside a rainbow medley of carrots, zucchini, tomatoes, bell pepper, and onion. Everything cooks together on a single sheet pan, infusing every bite with aromatic Italian seasoning and garlicky goodness. It’s weeknight cooking at its most rewarding — fast, healthy, and absolutely delicious!
Ingredients You’ll Need
Gather these simple yet essential ingredients, each one bringing something delicious to the table. Every component plays its part, from the protein-rich chicken to the fresh vegetables and that irresistible balsamic glaze.
- Chicken breasts: Boneless and skinless, these become juicy and flavorful after roasting with the veggies.
- Olive oil: Helps the chicken and vegetables caramelize and adds richness to the sauce.
- Balsamic vinegar: The tangy backbone of the dish, giving everything a delightful brightness.
- Honey: Balances the vinegar with a touch of natural sweetness, making the glaze shine.
- Garlic: Minced fresh for an aromatic, savory note that pulls the whole pan together.
- Italian seasoning: Brings classic herbal flavors and that signature Mediterranean flair.
- Salt: A half-teaspoon is just right to enhance all the flavors without overpowering.
- Black pepper: Adds gentle heat and depth.
- Cherry tomatoes: Halved for juicy bursts of sweetness and bright color.
- Baby carrots: Sliced so they roast quickly and add crunch as well as color.
- Zucchini: Cut into half moons, these soak up the glaze and roast to tender perfection.
- Yellow bell pepper: Chopped for a sunny pop of color and subtle sweetness.
- Red onion: Chopped to bring savory depth and a little mellow sweetness after roasting.
- Fresh parsley: A sprinkle of chopped parsley at the end adds freshness and a burst of green.
How to Make One Pan Balsamic Chicken and Veggies
Step 1: Mix the Marinade
Start by preheating your oven to 400°F. In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, Italian seasoning, salt, and pepper. This mixture will become the flavorful marinade and sauce for both the chicken and vegetables, infusing every bite with that signature tangy-sweet balance.
Step 2: Prep the Chicken and Vegetables
Slice the chicken breasts into strips for even cooking. Get all your vegetables ready — halve the cherry tomatoes, slice up those carrots and zucchini, and chop the bell pepper and red onion. Keeping everything a similar size helps ensure every piece roasts up tender and caramelized in perfect harmony.
Step 3: Assemble Everything on the Sheet Pan
On a large sheet pan, arrange the chicken strips and all your prepped veggies in a single, even layer. Pour that luscious balsamic mixture over the top, making sure to toss it all together until every piece is coated. Spreading everything out without too much overlap ensures it all roasts, rather than steams.
Step 4: Bake to Perfection
Slide your pan into the preheated oven and bake for 25–30 minutes. About halfway through cooking, give everything a gentle toss with a spatula to help all sides get golden and glazed. The One Pan Balsamic Chicken and Veggies are ready when the chicken is cooked through and your veggies are gloriously tender and a little caramelized at the edges.
Step 5: Garnish and Serve
Once it’s out of the oven, finish your masterpiece by sprinkling over the fresh chopped parsley. The green pop not only looks enticing but adds a final burst of herby flavor. Serve your One Pan Balsamic Chicken and Veggies hot, right from the sheet pan — dinner has never been easier or more satisfying!
How to Serve One Pan Balsamic Chicken and Veggies
Garnishes
Beyond the traditional fresh parsley, a few thin shavings of Parmigiano-Reggiano or a quick zest of lemon can add an elegant finishing touch. The extra pop of bright flavor brings those roasted notes to life. For a little kick, a pinch of red pepper flakes works wonders.
Side Dishes
This dish is a meal on its own, but if you’re feeling generous, serve your One Pan Balsamic Chicken and Veggies over fluffy quinoa, steamed rice, or a bed of baby spinach. Warm crusty bread is perfect for sopping up any extra glaze left on the pan.
Creative Ways to Present
Try piling the chicken and veggies into warm pita pockets for a Mediterranean-inspired wrap, or serve it atop creamy polenta for a comforting twist. Leftovers make fabulous salad toppings: just refrigerate, slice everything up, and toss with mixed greens and a little extra balsamic for the ultimate lunch.
Make Ahead and Storage
Storing Leftovers
Let any remaining One Pan Balsamic Chicken and Veggies cool to room temperature before transferring to an airtight container. Stored in the fridge, the flavors meld even more overnight and will stay delicious for up to three days.
Freezing
You can absolutely freeze leftovers! Package cooled chicken and veggies in a freezer-safe bag or container. They’ll keep well for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply spread the chicken and vegetables on a baking sheet and warm in a 350°F oven for about 10–12 minutes. Microwaving in short bursts works too, but oven reheating keeps everything tasting fresh and avoids sogginess.
FAQs
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicier and add extra depth of flavor. Just be sure to trim off excess fat and cut them into similar-sized strips for even cooking.
How can I make One Pan Balsamic Chicken and Veggies dairy-free?
This recipe is naturally dairy-free, so you’re already set! Just skip any optional cheese garnish if you want to keep it completely free from dairy.
What’s the best way to meal prep this dish?
Chop all your vegetables and mix the balsamic marinade up to 24 hours in advance. You can also marinate the chicken in the fridge for deeper flavor, then assemble and bake when you’re ready for dinner.
Can I swap in different vegetables?
Absolutely. Broccoli, asparagus, mushrooms, or any other roast-friendly vegetable can easily take the place of what’s listed. Just make sure everything is cut to a similar size for even roasting.
Is One Pan Balsamic Chicken and Veggies gluten-free?
Yes, this dish is 100 percent gluten-free as written, so it’s a fantastic option for anyone watching their gluten intake. Always double-check your balsamic vinegar and seasonings for cross-contamination if you’re highly sensitive.
Final Thoughts
There’s nothing better than a fuss-free, flavor-packed dinner, and this One Pan Balsamic Chicken and Veggies truly checks every box. It’s colorful, wholesome, and kind of magical in its simplicity. If you’re craving a dinner that brings everyone sprinting to the table (and leaves you with minimal cleanup), give this recipe a try and enjoy every savory bite!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Balsamic Chicken and Veggies recipe is a simple and healthy meal that is perfect for busy weeknights. Tender chicken strips, cherry tomatoes, baby carrots, zucchini, bell peppers, and onions are roasted to perfection in a flavorful balsamic glaze.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup baby carrots, sliced
- 1 zucchini, sliced into half moons
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
For Garnish:
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat oven: Preheat oven to 400°F.
- Mix balsamic glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper.
- Prepare the pan: Place chicken and vegetables on a large sheet pan. Pour the balsamic mixture over everything and toss to coat.
- Bake: Spread into a single layer and bake for 25–30 minutes, tossing halfway, until chicken is cooked and vegetables are tender.
- Serve: Remove from oven, sprinkle with parsley, and serve hot.
Notes
- You can customize the vegetables based on what’s in season.
- For enhanced flavor, marinate the chicken in the balsamic mixture for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
