If you’re searching for a dinner that’s equal parts simple, colorful, and utterly delicious, the ONE PAN Balsamic Chicken and Veggies Recipe will be your new go-to. Tender chicken breasts snuggle up with a medley of vibrant vegetables and soak in a tangy-sweet balsamic glaze—all on a single sheet pan! Whether it’s a busy weeknight or meal prep Sunday, this dish never fails to fill the kitchen with mouthwatering aromas and gather everyone around the table.
Ingredients You’ll Need
The beauty of the ONE PAN Balsamic Chicken and Veggies Recipe lies in its approachable, real-life ingredient list. Each element contributes something special—juiciness, bold flavor, crunch, or eye-popping color—resulting in a meal that’s far more than the sum of its parts.
- Chicken Breasts: Lean, protein-rich, and the perfect canvas for all the bold balsamic flavors.
- Olive Oil: Adds richness and helps the chicken and veggies roast to perfection.
- Salt & Black Pepper: Essential seasonings to enhance every single ingredient on the pan.
- Garlic Powder: Delivers a gentle garlic background without overpowering the dish.
- Dried Oregano: Lends an herby, Mediterranean note that pairs beautifully with balsamic vinegar.
- Paprika: A touch of smokiness and gorgeous color for the chicken and vegetables.
- Cherry Tomatoes: Bursts of juicy sweetness that caramelize in the oven.
- Broccoli Florets: Pillowy green bites that soak up the vinaigrette and roast to tender perfection.
- Red Bell Pepper: Vibrant color and a sweet crunch that wakes up the whole pan.
- Zucchini: Mildly sweet, it becomes lusciously tender as it bakes.
- Red Onion: Adds a mellow sweetness and beautiful ribbons of purple throughout the dish.
- Balsamic Vinegar: The star ingredient for a tangy, rich glaze.
- Honey: Balances out the balsamic’s acidity with a natural touch of sweetness.
- Garlic (minced): Fresh and aromatic, it infuses the sauce with robust flavor.
- Fresh Parsley: This vibrant garnish adds brightness and a pop of color at the very end.
How to Make ONE PAN Balsamic Chicken and Veggies Recipe
Step 1: Prep Your Pan and Preheat
Set your oven to a toasty 400°F (200°C). While it’s heating up, either lightly grease your favorite large sheet pan or line it with parchment paper. This saves you cleanup and ensures nothing will stubbornly stick!
Step 2: Whisk Together the Balsamic Glaze
In a small bowl, combine the balsamic vinegar, honey, freshly minced garlic, and 1 tablespoon of the olive oil. This mixture is your golden ticket to bold, sweet, tangy, and utterly craveable flavor—it’ll work its magic on every bite.
Step 3: Season the Chicken
Place your chicken breasts right on the prepared pan. Drizzle them with the remaining olive oil, then sprinkle salt, pepper, garlic powder, dried oregano, and paprika generously on top. Rub the seasonings in a little with your hands to make sure every inch is covered.
Step 4: Add the Veggies
Time for the veggies to join the party! Nestle the cherry tomatoes, broccoli florets, bell pepper, zucchini, and red onion all around the seasoned chicken breasts. Don’t worry if the pan looks a bit crowded—it guarantees lots of flavor mingling!
Step 5: Pour and Bake
Drizzle that irresistible balsamic glaze evenly over both the chicken and veggies. Slide the pan into your preheated oven and bake everything for 25–30 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F and the veggies are lovely and tender.
Step 6: Rest and Garnish
Once finished, let everything rest on the pan for 5 minutes. This helps the juices reabsorb, keeping the chicken moist. Sprinkle over chopped fresh parsley for a pop of color and herbal freshness. Now, dig in while it’s warm!
How to Serve ONE PAN Balsamic Chicken and Veggies Recipe
Garnishes
That final shower of fresh parsley isn’t just for looks—it brings a flash of green and an herby lift that balances all the sweet and tangy notes in the dish. Feel adventurous? Try a sprinkle of crumbled feta or shaved parmesan for an extra flavor punch right before serving.
Side Dishes
The ONE PAN Balsamic Chicken and Veggies Recipe stands tall as a complete meal, but it’s also lovely with a few simple sides. Fluffy quinoa, warm garlic bread, or a scoop of your favorite rice will stretch the meal further and soak up those delectable pan juices.
Creative Ways to Present
Layer each chicken breast over a rustic heap of roasted veggies right on a serving platter for a family-style feast. Or, slice the cooked chicken and arrange bowl-style with the vegetables over grains for a colorful lunchbox hero. This dish even works cold—try it chopped into a salad with greens and leftover sauce as a zesty dressing.
Make Ahead and Storage
Storing Leftovers
Leftovers from the ONE PAN Balsamic Chicken and Veggies Recipe tuck away beautifully. Let everything cool completely, then pack individual servings into airtight containers. You’ll have fresh, flavorful lunches ready to savor for up to four days in the fridge—perfect for busy weeks.
Freezing
Want to freeze it for longer storage? Simply arrange portions of the cooled chicken and vegetables in single layers inside freezer-safe containers or bags. They’ll keep well for up to three months. Just remember that veggies like zucchini may be a bit softer after thawing, but the flavors stay spot on.
Reheating
For best results, reheat in the oven at 350°F until everything is warmed through—about 10 to 15 minutes. If you’re short on time, a microwave works too, but be sure to cover and heat gently to keep the chicken juicy and the veggies vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are just as tasty and tend to be extra juicy. They may need an extra 5 minutes in the oven, so check for doneness with a thermometer.
What other vegetables can I use in ONE PAN Balsamic Chicken and Veggies Recipe?
This recipe is endlessly adaptable. Swap in carrots, asparagus, green beans, or mushrooms based on what’s in season or in your fridge. Just try to keep everything cut to roughly the same size for even roasting.
Is this recipe gluten-free?
Yes, the ONE PAN Balsamic Chicken and Veggies Recipe is naturally gluten-free. Just double-check your balsamic vinegar and all seasonings to confirm there are no added gluten-containing ingredients.
How do I keep the chicken from drying out?
Don’t skip that 5-minute rest after baking—the chicken reabsorbs its juices for maximum moisture. Also, keeping an eye on the internal temperature (165°F is perfect) will ensure you serve tender, juicy chicken every time.
Can I prep this recipe ahead of time?
You can! Assemble the pan in advance, cover, and refrigerate up to 8 hours before baking. When ready, let it sit at room temperature for a few minutes, then finish as directed for a stress-free dinner experience.
Final Thoughts
There’s no better way to eat the rainbow than with the ONE PAN Balsamic Chicken and Veggies Recipe—easy, vibrant, and so rewarding to share. Whether you’re a sheet pan supper pro or just diving in, this meal is bound to become a fast favorite. Give it a try, and let the oven do the heavy lifting tonight!
Print
ONE PAN Balsamic Chicken and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This delicious One Pan Balsamic Chicken and Veggies recipe is a simple and flavorful dish that’s perfect for a quick weeknight dinner. Juicy chicken breasts are seasoned with a balsamic glaze and surrounded by a colorful medley of vegetables, all cooked together on a single sheet pan for easy cleanup.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
For the Veggies:
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1/2 red onion (sliced)
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic (minced)
For Garnish:
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a sheet pan with greasing or parchment paper.
- Prepare the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and 1 tablespoon olive oil.
- Season the Chicken: Place chicken breasts on the sheet pan, drizzle with olive oil, and season with salt, pepper, garlic powder, oregano, and paprika.
- Add Veggies: Arrange cherry tomatoes, broccoli, bell pepper, zucchini, and onion around the chicken.
- Drizzle with Glaze: Pour the balsamic mixture over the chicken and vegetables.
- Bake: Bake for 25–30 minutes until chicken is cooked through and veggies are tender.
- Rest and Garnish: Let the dish rest for 5 minutes, garnish with parsley, and serve.
Notes
- Feel free to customize with your favorite seasonal vegetables.
- This meal is great for meal prep and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 340
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
