If you’re searching for a flavorful, fuss-free dinner that’s as beautiful as it is delicious, let me introduce you to the One-Pan Balsamic Chicken with Roasted Vegetables Recipe. This dish combines juicy, tender chicken breasts with a vibrant medley of roasted vegetables, all glazed in a luscious balsamic and honey sauce. What’s especially wonderful is how everything cooks together on one pan, creating an irresistible harmony of tangy, sweet, and savory flavors while keeping cleanup to a minimum. Perfect for weeknight meals or casual gatherings, this recipe brings together simple ingredients for a comforting, crowd-pleasing feast.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in building the perfect balance of taste, texture, and color in this One-Pan Balsamic Chicken with Roasted Vegetables Recipe. With pantry staples and fresh veggies, your meal will be bright and satisfying.
- 4 boneless, skinless chicken breasts: Tender and lean protein that soaks up the balsamic glaze beautifully.
- 2 tablespoons olive oil: Adds richness and helps in roasting the chicken and veggies to golden perfection.
- 1 tablespoon balsamic vinegar: Provides a tangy, slightly sweet base for the sauce that makes this recipe pop.
- 2 tablespoons honey: Balances out the acidity with a natural sweetness that caramelizes during roasting.
- 1 teaspoon garlic powder: Brings an aromatic depth without overpowering the other flavors.
- 1 teaspoon dried thyme: Offers subtle herbaceous notes that complement both the chicken and vegetables.
- Salt and pepper to taste: Essential seasonings that enhance and unify all the ingredients.
- 1 red bell pepper, sliced: Adds a pop of color and sweet crunch to the mix.
- 1 zucchini, sliced: Provides tender texture and a mild, fresh flavor.
- 1 red onion, sliced: Imparts natural sweetness and a slight bite when roasted.
- 1 cup cherry tomatoes, halved: Bursts of juicy brightness that balance the richer sauce beautifully.
How to Make One-Pan Balsamic Chicken with Roasted Vegetables Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This high temperature ensures your chicken will roast nicely, sealing in juices while the vegetables soften and caramelize around it. Setting the right oven temperature upfront helps everything cook evenly with that fantastic roasted flavor.
Step 2: Whisk Together the Balsamic Glaze
In a small bowl, combine the olive oil, balsamic vinegar, honey, garlic powder, dried thyme, salt, and pepper. Whisk them together until smooth and glossy. This simple glaze is where the magic happens—its sweet yet tangy personality will beautifully coat the chicken and vegetables, transforming them during oven roasting.
Step 3: Arrange the Chicken on the Baking Sheet
Place the chicken breasts right at the center of your baking sheet. This central positioning allows the chicken to cook evenly and become the star of the dish, while the vegetables roasting around it soak up the drippings and flavors.
Step 4: Surround with Colorful Vegetables
Now tack the sliced red bell pepper, zucchini, onion, and halved cherry tomatoes around the chicken. Not only do they add a rainbow of colors that brighten up your plate, but their different textures also make every bite exciting and delightful.
Step 5: Drizzle and Toss with the Balsamic Mixture
Pour the balsamic dressing evenly over the chicken and vegetables. Use a spoon or tongs to gently toss the vegetables so they’re all coated in the sauce. This step ensures the flavors infuse every piece, creating a cohesive and tasty meal.
Step 6: Roast Until Perfectly Cooked
Pop the baking sheet into your preheated oven and let everything roast for 25 to 30 minutes. Look for the chicken to reach an internal temperature of 165°F (74°C) and the vegetables to be tender and caramelized at the edges. This roast time is the sweet spot where all ingredients unite into one harmonious dish.
Step 7: Serve with Extra Glaze
Once out of the oven, plate your chicken breasts alongside the roasted vegetables. Don’t forget to drizzle any remaining balsamic glaze from the pan over the top—it adds an extra burst of flavor and a beautiful glossy finish that will have everyone at the table eager to dig in.
How to Serve One-Pan Balsamic Chicken with Roasted Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a bright, fresh contrast to the rich roasted flavors and elevate the presentation. A sprinkle of cracked black pepper or a few red pepper flakes can also bring a subtle kick that makes every bite memorable.
Side Dishes
This one-pan meal is beautifully complete on its own, but you can add fluffy rice, creamy mashed potatoes, or crusty bread to complement and soak up the delicious balsamic glaze. A simple green salad or garlic bread can also round out the meal for a satisfying dinner.
Creative Ways to Present
For a dinner party or a cozy night in, try serving the chicken and vegetables on a large wooden board or rustic platter. Layer the veggies beneath the chicken breasts and garnish with fresh herbs for a warm, inviting presentation that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Balsamic Chicken with Roasted Vegetables stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more as everything sits, making for delicious next-day meals or quick lunches.
Freezing
If you want to keep this dish longer, feel free to freeze the cooked chicken and vegetables together. Portion into freezer-safe containers or bags, and they will keep for up to 2 months. Just label with the date so you’ll know when to enjoy it again.
Reheating
Reheat leftovers gently in the microwave or warm them in a 350°F (175°C) oven covered with foil until heated through. This helps retain moisture and prevents the chicken from drying out while bringing back that lovely roasted texture in the vegetables.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs add a little extra juiciness and richness. Just adjust the roasting time slightly since thighs may take a bit longer to cook through fully.
What vegetables can I swap in this One-Pan Balsamic Chicken with Roasted Vegetables Recipe?
Feel free to get creative! Carrots, asparagus, Brussels sprouts, or even potatoes would work beautifully. Choose veggies that roast well and complement balsamic’s sweet tang.
Is this recipe gluten-free?
Yes! All the ingredients in this One-Pan Balsamic Chicken with Roasted Vegetables Recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten.
Can I prepare this dish ahead of time?
You can absolutely prep the balsamic glaze and chop the vegetables a day ahead to save time. Then assemble and roast everything just before serving for the freshest flavors.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—the internal temperature should hit 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to make sure the juices run clear and the meat is no longer pink.
Final Thoughts
This One-Pan Balsamic Chicken with Roasted Vegetables Recipe has become one of my absolute favorites because it takes the stress out of dinner while delivering big on flavor. It’s colorful, comforting, and effortlessly impressive. I can’t wait for you to try it and see how it soon becomes a staple in your kitchen too!
Print
One-Pan Balsamic Chicken with Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pan Balsamic Chicken is a simple yet flavorful dish featuring tender chicken breasts roasted with a medley of fresh vegetables in a sweet and tangy balsamic glaze. Perfect for a quick weeknight dinner, this recipe combines the convenience of one-pan cooking with a delicious balance of herbs, honey, and balsamic vinegar.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, dried thyme, salt, and pepper until well combined to form a flavorful glaze.
- Arrange Chicken: Place the boneless, skinless chicken breasts in the center of a baking sheet, providing space around them for the vegetables.
- Add Vegetables: Arrange the sliced red bell pepper, zucchini, red onion, and halved cherry tomatoes evenly around the chicken breasts on the baking sheet.
- Coat with Glaze: Drizzle the balsamic mixture evenly over the chicken and vegetables. Gently toss the vegetables to ensure they are well coated with the sauce for enhanced flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Serve: Remove from the oven and serve the chicken alongside the roasted vegetables. Drizzle any remaining balsamic glaze from the pan over the dish for extra taste.
Notes
- Ensure the chicken is cooked through by checking for an internal temperature of 165°F (74°C) using a meat thermometer.
- You can substitute vegetables based on availability; mushrooms, asparagus, or green beans work well.
- For a gluten-free version, verify that your balsamic vinegar is gluten-free.
- To add extra flavor, garnish with fresh basil or parsley before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
