One Pan Balsamic Chicken and Veggies

If you’re anything like me, you’re constantly looking for quick, healthy, and flavorful dinner ideas. Enter One Pan Balsamic Chicken and Veggies the ultimate weeknight savior! This dish is loaded with tender balsamic chicken, crispy roasted veggies, and a delicious 2-ingredient balsamic glaze that doubles as a marinade, cooking sauce, and dipping sauce. Plus, it’s all made on one pan, which means minimal cleanup!

Why You’ll Love This Recipe

This One Pan Balsamic Chicken and Veggies recipe is a game-changer for busy weeknights! With just one pan and a few simple ingredients, you’ll have a delicious and healthy meal on the table in under 30 minutes. The balsamic glaze adds a sweet and tangy flavor that pairs perfectly with tender chicken and roasted vegetables. Plus, it’s incredibly versatile swap in your favorite veggies or use chicken thighs for a richer taste. Minimal cleanup and maximum flavor make this a must-try for anyone craving a quick, satisfying, and family-friendly dinner!

Ingredients You’ll Need

• Cooking spray
• 6 tablespoons balsamic vinegar
• 1/2 cup zesty Italian dressing (fat-free works great!)
• 1-1/4 pounds chicken tenders or breasts
• 2 heads broccoli, chopped
• 1 cup baby carrots, halved
• 1/2 pint cherry tomatoes
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Fresh parsley (optional)
• Salt and pepper to taste

Optional Sides:

• Rice or quinoa

How to Make This Recipe

Making this sheet pan balsamic chicken thighs and veggies dish couldn’t be simpler! Follow these steps to get a perfectly roasted and juicy meal on your table.

1: Preheat and Prepare the Pan

Start by preheating your oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or line it with parchment paper to prevent sticking. This step is crucial for easy cleanup and ensures the chicken and veggies don’t stick to the pan.

2: Mix the Balsamic Marinade

In a medium mixing bowl, whisk together balsamic vinegar and zesty Italian dressing. This combination creates a flavorful, slightly sweet, and tangy glaze that enhances the chicken and veggies. Set aside 1/3 cup of the mixture for later use.

3: Marinate the Chicken

Trim the chicken tenderloins of any excess fat. If using chicken breasts, cut them into strips similar in size to tenderloins. Place the chicken pieces in a large resealable plastic bag and pour in about 1/3 cup of the balsamic mixture. Seal the bag, massage to coat the chicken evenly, and let it marinate in the refrigerator for at least 30 minutes (or up to 6 hours for deeper flavor).

4: Prep the Veggies

While the chicken marinates, prepare the vegetables. Chop the broccoli into bite-sized florets and slice the baby carrots in half. Arrange the broccoli, carrots, and cherry tomatoes on the prepared baking sheet. Drizzle the veggies with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss everything to coat well.

5: Roast the Veggies

Place the baking sheet in the preheated oven and roast the vegetables for 10-15 minutes. This step helps soften the carrots and gets the broccoli and tomatoes nicely caramelized, giving the dish rich, roasted flavors.

6: Add the Chicken and Finish Roasting

Remove the baking sheet from the oven and make space in the center for the marinated chicken. Place the chicken on the pan, discarding the marinade. Brush the chicken with the reserved balsamic glaze for an extra burst of flavor. Return the pan to the oven and roast for an additional 7-15 minutes, depending on the size of the chicken pieces. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

7: Serve and Enjoy

Remove the pan from the oven and let the chicken rest for a few minutes before serving. Garnish with freshly chopped parsley if desired. Serve over rice or quinoa for a complete, hearty meal. This one pot balsamic chicken and vegetables recipe is perfect for busy nights when you need a delicious dinner without all the fuss.

Pro Tip:

If you prefer your tomatoes less tender, add them to the pan after the first 5-10 minutes of roasting the other veggies.

Serving Suggestions

This flavorful One Pan Balsamic Chicken and Veggies dish pairs beautifully with a variety of sides and toppings. Here are a few ideas to elevate your meal:

• Serve over a bed of fluffy rice or nutty quinoa to soak up the delicious glaze.
• Top with a sprinkle of grated Parmesan or crumbled feta for a touch of creaminess.
• Drizzle a little extra balsamic glaze on top for an added burst of flavor.
• Pair with a side salad of mixed greens and a light vinaigrette for a refreshing contrast.
• For a more substantial meal, add a side of garlic bread or dinner rolls to scoop up the sauce.

FAQs

Related Recipes You’ll Love

• Crockpot Tuscan Chicken
• Cheesy Spinach Stuffed Chicken Breasts
• Orange Herb Roasted Chicken

This One Pan Balsamic Chicken and Veggies recipe is a game-changer for busy weeknights. With minimal prep and cleanup, it’s the perfect sheet pan balsamic chicken and veggies dinner that’s both healthy and delicious. Try it today and experience the incredible flavors while keeping your kitchen stress-free.

Love this One Pan Balsamic Chicken and Veggies recipe? Share it on Pinterest and tag me! I’d love to see your creations and hear how you made it your own.

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