Name: One-Pan Balsamic Chicken with Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 1 cup cherry tomatoes, halved

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

Scale

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

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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.