One Pan Balsamic Chicken and Veggies

This dish combines tender, juicy chicken with a colorful medley of vegetables, all coated in a tangy-sweet balsamic glaze. It’s hearty, healthy, and downright delicious. Plus, it’s perfect for busy weeknights or when you want a fuss-free yet impressive dinner.

Why One-Pan Meals Are a Game-Changer

Let’s be honest—no one loves cleaning up after cooking. That’s where one-pan meals shine. Not only do they simplify the cooking process, but they also allow the flavors to meld together beautifully. The chicken juices mix with the balsamic glaze, infusing the veggies with an incredible depth of flavor. It’s like magic happening in your oven.

And the best part? You can customize the vegetables based on what you have on hand. Got some extra zucchini or broccoli lying around? Toss them in! This recipe is as flexible as it is flavorful.

Ingredients That Make the Magic Happen

The beauty of this dish lies in its simplicity. You don’t need fancy ingredients or hours of prep time to make it shine. Here’s what you’ll need:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs, if you prefer)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Vegetables:

• 1 pound baby potatoes, halved
• 3 large carrots, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley, chopped (for a pop of color)

Instructions: How to Make One Pan Balsamic Chicken and Veggies

Now that you’ve gathered your ingredients, let’s dive into the step-by-step process. Trust me—it’s as easy as it gets.

1. Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven is key to achieving that perfect caramelization on your chicken and veggies.

2. Marinate the Chicken

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and pepper. Place the chicken breasts in a large zip-top bag or a shallow dish, and pour the marinade over them. Let the chicken marinate for at least 15–20 minutes. If you have extra time, marinating for a couple of hours will make the flavors even more pronounced.

3. Prep the Vegetables

While the chicken marinates, prepare your vegetables. Place the baby potatoes, carrots, red onion, and cherry tomatoes on a large sheet pan. Drizzle them with olive oil and balsamic vinegar, then sprinkle with garlic powder, rosemary, salt, and pepper. Toss everything to coat evenly.

4. Arrange Everything on the Pan

Push the veggies to the sides of the sheet pan, making space for the chicken in the center. Place the marinated chicken breasts on the pan, pouring any remaining marinade over the top for extra flavor.

5. Roast to Perfection

Pop the sheet pan into the oven and roast for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. For a slightly crispier finish, you can broil the dish for an additional 2–3 minutes at the end.

6. Garnish and Serve

Once out of the oven, sprinkle the dish with fresh parsley for a burst of freshness. Serve the chicken and veggies straight from the pan for a rustic, family-style meal.

Tips for Customizing the Recipe

One of the best things about this recipe is how adaptable it is. Here are a few ideas to make it your own:

• Swap the Veggies: Don’t have carrots or baby potatoes? Sweet potatoes, bell peppers, zucchini, or green beans work beautifully too.
• Add a Kick of Spice: If you like a little heat, sprinkle in some red pepper flakes or a dash of cayenne pepper.
• Make It Dairy-Free: Want to add richness without dairy? A drizzle of dairy-free pesto on the veggies before serving is divine.

Why You’ll Love This Recipe

If you’re still on the fence, let me tell you why this dish is a winner. First off, it’s a complete meal in one pan—protein, carbs, and veggies all in harmony. Second, the balsamic glaze is a flavor powerhouse. It’s tangy, slightly sweet, and pairs perfectly with the roasted vegetables and chicken. Lastly, the cleanup is a breeze. You’ll spend more time enjoying the meal and less time scrubbing dishes. That’s a win in my book.

Pairing Suggestions

This One Pan Balsamic Chicken and Veggies is a star on its own, but if you’re looking to round out the meal, here are some pairing ideas:

• A Fresh Salad: A simple green salad with a light vinaigrette complements the roasted flavors perfectly.
• Crusty Bread: Use it to mop up the balsamic glaze and juices from the pan. Trust me, you won’t want to waste a drop.
• A Glass of Wine: A light red like Pinot Noir or a crisp white like Sauvignon Blanc will elevate this dish to dinner-party status.

Final Thoughts

One Pan Balsamic Chicken and Veggies is more than just a recipe—it’s a lifesaver for those nights when you want a satisfying meal without the hassle. Whether you’re cooking for your family or hosting friends, this dish is sure to impress. The flavors are bold yet comforting, and the ease of preparation makes it a go-to in any busy cook’s repertoire.

So, the next time you’re in need of a quick, delicious, and healthy dinner, give this recipe a try. You’ll wonder how you ever lived without it.