If you’re craving a meal that delivers a perfect balance of tangy, sweet, and savory flavors with minimal fuss, this One Pan Balsamic Chicken and Veggies Recipe is about to become your new go-to dinner favorite. Juicy chicken breasts soak up the luscious balsamic marinade, while colorful veggies roast to tender perfection – all cooked together on one pan for an effortless, wholesome dinner that’s bursting with flavor and color. Trust me, once you try this dish, it’ll feel like your kitchen’s gotten a major upgrade with just a few simple ingredients!
Ingredients You’ll Need
Gathering the ingredients for this recipe is both easy and rewarding, as each one plays an essential role in building the dish’s depth of flavor, texture, and vibrant appearance. From the sweet balsamic vinegar to the fresh parsley garnish, every component works together to create a well-rounded and irresistible meal.
- 4 boneless chicken breasts: These provide the hearty, protein-packed main element that soaks up all the delicious marinade.
- 1 cup balsamic vinegar: The star ingredient that brings tanginess and a touch of sweetness to the dish.
- 2 tablespoons honey: Adds a gentle sweetness that perfectly balances the balsamic’s acidity.
- 2 tablespoons olive oil: Helps keep the chicken juicy while giving the veggies a lovely roasted texture.
- 2 teaspoons garlic, minced: Infuses a fragrant, savory aroma that enhances the entire dish.
- 1 teaspoon salt: Essential for seasoning and bringing all the flavors together.
- ½ teaspoon black pepper: Adds just the right amount of mild heat and depth.
- 1 teaspoon dried Italian herbs: A blend of basil, oregano, and thyme to give an herbal lift and Mediterranean flair.
- 2 cups baby carrots: These sweet, colorful veggies roast beautifully and add a satisfying crunch.
- 2 cups Brussels sprouts, halved: Their hearty texture and slight bitterness are mellowed by roasting and balsamic glaze.
- 1 red onion, sliced: Adds a mild sharpness and gorgeous purple contrast to the pan.
- Fresh parsley, for garnish: Brightens the dish with freshness and a pop of green color.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Marinate the Chicken
Start by whisking together balsamic vinegar, honey, olive oil, minced garlic, salt, pepper, and dried Italian herbs in a bowl. Add the chicken breasts and toss to coat well. Cover the bowl and let the chicken soak up all those amazing flavors for at least 15 minutes. This marinade gives the chicken a tangy sweetness that is simply irresistible once roasted.
Step 2: Get Your Oven Ready
Preheat your oven to 400°F (200°C) so it’s perfectly hot and ready for roasting. A hot oven ensures your chicken cooks perfectly through while the veggies caramelize beautifully around it.
Step 3: Prepare the Vegetables
While the chicken is marinating, give your carrots a quick wash, halve the Brussels sprouts, and slice the red onion. Arrange all your veggies on a large baking sheet in a single layer to ensure even roasting – this vibrant medley adds texture and earthy sweetness to the dish.
Step 4: Arrange the Chicken on the Pan
Take the chicken breasts out of the marinade, letting the excess liquid drip off (don’t toss it yet though!). Place the chicken right in the midst of the vegetables on the baking sheet. This close proximity allows the flavors from the chicken and veggies to mingle beautifully as they cook.
Step 5: Drizzle Remaining Marinade
Pour any remaining marinade evenly over the chicken and veggies. This helps everything develop a delightful glaze while baking, enhancing both taste and appearance.
Step 6: Bake Until Perfect
Slide the baking sheet into the preheated oven and bake for about 30 minutes. You’ll know the chicken is ready when the juices run clear and the vegetables are tender with delicious caramelized edges. The balsamic vinegar reduces and creates a wonderful glossy coating that brings the dish to life.
Step 7: Garnish and Rest
Once out of the oven, give the chicken a few minutes to rest so the juices redistribute, keeping the meat moist. Sprinkle freshly chopped parsley over the entire pan to add a fresh, herby finish and a splash of color.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Fresh parsley is the simplest and best garnish here, lending an herbaceous brightness that cuts through the balsamic richness. You might also experiment with a sprinkle of toasted pine nuts or a few shavings of Parmesan cheese to elevate the dish visually and taste-wise.
Side Dishes
This recipe stands beautifully on its own thanks to the hearty chicken and nutrient-rich veggies, but if you want to round out the meal, serve it alongside creamy mashed potatoes or fluffy quinoa. A light green salad with lemon vinaigrette can also help lighten and freshen your plate.
Creative Ways to Present
For a stunning presentation, serve the chicken sliced on a platter with the roasted veggies artistically arranged around. Drizzle any extra pan juices over the top, and offer lemon wedges on the side for a citrusy kick. This dish also looks beautiful plated individually on rustic stoneware or colorful plates to contrast the warm tones.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so it’s great for next-day meals. Just be sure the chicken has cooled slightly before sealing the container to preserve texture.
Freezing
This One Pan Balsamic Chicken and Veggies Recipe freezes well. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) to help the veggies maintain their texture without becoming soggy. Alternatively, a quick reheat in a covered skillet on medium heat works well for keeping the chicken juicy and the balsamic glaze glossy.
FAQs
Can I use bone-in chicken for this recipe?
Yes! Bone-in chicken thighs or breasts can be used, but you may need to increase the cooking time by about 10-15 minutes to ensure they’re fully cooked. Just keep an eye on the internal temperature.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, a mix of red wine vinegar and a touch of honey or maple syrup can mimic the flavor profile closely. However, balsamic’s unique sweet-tart character is hard to replace perfectly.
Can I add other vegetables?
Absolutely! This recipe is very flexible. Try adding bell peppers, cherry tomatoes, or zucchini for extra color and variety. Just make sure veggies are cut to similar sizes to cook evenly.
Is this recipe suitable for meal prep?
Definitely. Since it stores and reheats well, making this recipe ahead of time is a smart way to have nutritious, tasty meals ready in a pinch during busy weeks.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear with no pink inside. Using a meat thermometer is the best way to check for safety and perfect doneness.
Final Thoughts
This One Pan Balsamic Chicken and Veggies Recipe truly embodies comfort food made easy, combining simple ingredients with bold flavors and minimal cleanup. It’s the kind of dish you’ll want to make again and again for busy weeknights or casual dinners with friends. Give it a try soon, and watch how it quickly becomes one of your most cherished recipes!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One Pan Balsamic Chicken and Veggies recipe combines tender, marinated chicken breasts with roasted baby carrots, Brussels sprouts, and red onion, all brought together with a flavorful balsamic honey glaze. Perfect for an easy, healthy, and visually appealing dinner, this dish requires minimal prep and uses just one pan for roasting, making cleanup a breeze.
Ingredients
For the Chicken and Marinade
- 4 boneless chicken breasts
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
For the Vegetables
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
For Garnish
- Fresh parsley, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine balsamic vinegar, honey, olive oil, minced garlic, salt, black pepper, and dried Italian herbs. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the boneless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and marinate for at least 15 minutes to let the flavors infuse.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare the Vegetables: While the chicken marinates, wash and prepare the vegetables. Place baby carrots, halved Brussels sprouts, and sliced red onion evenly onto a large baking sheet.
- Arrange the Chicken: Remove chicken breasts from the marinade, letting excess drip off, then arrange them on the baking sheet among the vegetables.
- Drizzle Remaining Marinade: Pour any leftover marinade evenly over the chicken and vegetables to enhance flavor during roasting.
- Bake: Place the baking sheet in the preheated oven and bake for about 30 minutes, or until the chicken is cooked through and juices run clear. Vegetables should be tender and caramelized.
- Garnish and Rest: Remove the pan from the oven and allow the chicken to rest for a few minutes. Sprinkle freshly chopped parsley on top for a fresh finish.
- Serve: Plate the balsamic chicken breasts with the roasted vegetables for a delicious, easy, and nutritious meal.
Notes
- To ensure even cooking, try to cut vegetables into similar sizes.
- You can substitute the chicken breasts with thighs if preferred, adjusting cook time slightly.
- For a less sweet dish, reduce the honey amount in the marinade.
- Make sure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- Leftovers store well in the refrigerator for up to 3 days.
- Adding a sprinkle of Parmesan cheese before serving can add extra flavor.
