This One-Pan Balsamic Chicken with Veggies is a flavorful, healthy dinner perfect for busy weeknights. Tender chicken breasts are marinated in a tangy balsamic glaze and roasted alongside vibrant, crisp vegetables for a meal that’s easy to prepare, full of nutrients, and irresistibly delicious. Minimal cleanup makes it even better!
Recipe Tips and Tricks
- Preheat the pan: Start with a hot pan to get a perfect sear on the chicken.
- Uniform chopping: Cut veggies into similar sizes to ensure even cooking.
- Don’t skip marination: Letting the chicken marinate for at least 20 minutes boosts flavor.
- Deglaze the pan: Use a splash of balsamic vinegar to scrape up flavorful bits while cooking.
- Don’t overcrowd: Spread ingredients out to allow them to roast properly instead of steaming.
Why You’ll Love This Recipe
This recipe combines simplicity with gourmet flavors, making it a family favorite. The tangy balsamic glaze perfectly complements the chicken and roasted veggies, creating a balanced, savory-sweet taste. Using one pan minimizes cleanup, while the fresh ingredients deliver essential nutrients. It’s a versatile dish, customizable to your taste, and ideal for meal prep.
One-Pan Balsamic Chicken with Veggies
A flavorful one-pan meal featuring balsamic-marinated chicken and roasted veggies for a healthy, easy, and delicious dinner.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper. Reserve half for later.
- Marinate the Chicken: Place chicken in a zip-top bag or shallow dish. Pour half the marinade over the chicken, ensuring it’s well coated. Let marinate for 20 minutes.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Arrange the veggies on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and remaining marinade.
- Sear the Chicken: Heat a skillet over medium-high heat. Sear the chicken for 2 minutes on each side until golden brown. Remove from heat.
- Bake Together: Place the seared chicken on the baking sheet with the veggies. Roast in the oven for 20-25 minutes, flipping veggies halfway through. Check for doneness (165°F internal temperature).
- Serve: Remove from the oven and drizzle with any extra balsamic glaze if desired. Serve hot with a sprinkle of fresh herbs.
Notes
- For extra caramelization, broil the dish for 2-3 minutes at the end of roasting.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 227Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 129mgCarbohydrates 14gFiber 3gSugar 7gProtein 21g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Boneless, skinless chicken breasts or thighs work well. Thighs are juicier, while breasts are leaner.
- Balsamic Vinegar: Use high-quality balsamic for the best flavor.
- Vegetables: A mix of bell peppers, zucchini, cherry tomatoes, and red onions adds vibrant colors and textures.
- Garlic: Freshly minced garlic enhances the savory depth.
- Olive Oil: Helps everything caramelize beautifully.
- Seasonings: Italian herbs, salt, and pepper are simple yet essential.
Variations and Substitutions
- Protein: Swap chicken for turkey, tofu, or tempeh for a vegetarian twist.
- Vegetables: Add broccoli, green beans, or asparagus for variety.
- Balsamic Glaze: Use honey or maple syrup instead of sugar for a natural sweetness.
- Spices: Sprinkle smoked paprika or red pepper flakes for a kick of heat.
- Gluten-Free: This recipe is naturally gluten-free but check the balsamic label for any added gluten.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months. Reheat in the oven or microwave until heated through.
- Meal Prep: Divide into individual containers for a grab-and-go lunch option.
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