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
Scale
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.
