ONE PAN Balsamic Chicken and Veggies Recipe

If you’re ready for a weeknight dinner that dazzles with flavor and color—all with barely any cleanup—let me introduce you to my absolute favorite: ONE PAN Balsamic Chicken and Veggies. Tender, juicy chicken, a tangle of roasted broccoli, carrots, and cherry tomatoes, all kissed with a sweet-tangy balsamic glaze. This dish is proof that healthy doesn’t have to be boring, and yes, it really does come together on a single pan!

this Recipe

Ingredients You’ll Need

The beauty of ONE PAN Balsamic Chicken and Veggies is in its simplicity—just a handful of pantry staples and fresh produce, each one playing a key role in making the final dish both vibrant and deeply delicious. Here’s how each ingredient brings their magic to the pan.

• Cooking spray: Keeps everything from sticking and ensures easy release and quick cleanup.
• Balsamic vinegar: Adds that signature rich, tangy flavor and encourages beautiful caramelization.
• Zesty Italian dressing (fat-free or regular): The shortcut ingredient you’ll have on repeat—it marinates, seasons, and moistens the chicken all in one step.
• Chicken tenderloins or breasts: Use lean, boneless cuts for the juiciest bite (and fastest cooking time!).
• Broccoli: Chopped into florets, broccoli soaks up the marinade and roasts to crispy, golden perfection.
• Baby carrots: Adds cheerful color and a subtle natural sweetness to balance out the tangy balsamic.
• Cherry tomatoes: These burst and roast into juicy, sweet-tart little gems (pro tip: toss them in later if you like them less soft).
• Italian seasoning: The classic blend for effortless, aromatic flavor.
• Olive oil: Helps the veggies roast evenly and brings out their best texture and flavor.
• Garlic powder: Quick, fuss-free way to add mellow garlic flavor that mingles beautifully with the other spices.
• Fresh parsley (optional): A bright, herbal finish that makes the whole dish pop.
• Salt and pepper (optional): Add to taste—especially if your Italian dressing is low-sodium.

Variations

This recipe is all about flexibility! Use what you have, listen to your cravings, and don’t hesitate to tweak the ONE PAN Balsamic Chicken and Veggies blueprint to suit your household’s particular taste or dietary needs. Here are a few of my favorite ways to mix it up:

• Swap your veggies: Try zucchini, bell peppers, asparagus, or red onion—anything that roasts well will thrive here.
• Make it vegetarian: Replace chicken with thick slices of portobello mushrooms or cubed tofu for a hearty, meatless spin.
• Dial up the balsamic: For extra tang, finish with a drizzle of balsamic glaze right before serving.
• Crank up the heat: Add a sprinkle of crushed red pepper flakes to the marinade for a pleasant kick.

How to Make ONE PAN Balsamic Chicken and Veggies

Step 1: Prep Your Pan and Marinade

Start by preheating your oven to 400°F. Grab your biggest rimmed sheet pan and give it a generous spray with cooking spray (or line with parchment paper for even less mess). In a small bowl, whisk together the balsamic vinegar and zesty Italian dressing. This punchy mixture is the flavor backbone for both your chicken and veggies.

Step 2: Marinate the Chicken

Trim your chicken tenderloins (or slice chicken breasts into strips about 1/4–1/2 inch thick). Place them in a large zip-top bag with about 1/3 cup of the balsamic/Italian mixture, seal, and squish gently to coat. Pop the bag in the fridge for at least 30 minutes (up to 6 hours if you’re planning ahead) so the chicken can soak up all that flavor.

Step 3: Prep the Veggies

While your chicken marinates, chop broccoli into small florets and halve your baby carrots (quick tip: the smaller the pieces, the faster they’ll roast). Toss the broccoli, carrots, and cherry tomatoes onto your prepared pan. Drizzle with olive oil and sprinkle over the Italian seasoning, garlic powder, and salt and pepper (as desired). Toss everything right on the tray to evenly coat.

Step 4: Roast the Veggies

Give the veggies a head start by roasting them in your preheated oven for 10–15 minutes. If you like your cherry tomatoes on the juicy-firm side, wait to add them until the last 5–10 minutes of cooking so they don’t get too soft.

Step 5: Add the Chicken and Finish Cooking

After the veggies have roasted, remove the pan from the oven. Push the veggies to each side of the pan and nestle the marinated chicken (discarding excess marinade) in the center. Brush with another 1/3 cup of the reserved balsamic/Italian mixture for extra flavor. Return the pan to the oven and roast for 7–15 minutes, depending on your chicken’s thickness. Keep a close eye—chicken is done when it’s no longer pink and juices run clear!

Step 6: Serve and Enjoy

This is the moment you’ve been waiting for! Plate up the chicken and veggies, drizzle with the extra balsamic/Italian mixture, and scatter over fresh parsley if you’d like. Dinner—one pan, no fuss, huge reward.

How to Serve ONE PAN Balsamic Chicken and Veggies

Garnishes

A finishing touch of freshly chopped parsley adds vibrant color and a fragrant lift to the roasted veggies and chicken. If you love a little extra zing, a sprinkle of flaked sea salt or a few ribbons of shaved Parmesan will make your platter feel extra special and restaurant-worthy.

Side Dishes

ONE PAN Balsamic Chicken and Veggies is almost a meal-in-one, but it’s downright dreamy served over fluffy rice or nutty quinoa. For a heartier spread, pair it with crusty bread to soak up every drop of that balsamic glaze or a light, crisp side salad for freshness.

Creative Ways to Present

Turn your sheet pan feast into a vibrant dinner platter by arranging the chicken in the center and fanning the veggies around the edge. Or, for a fun twist, chop everything into bite-sized pieces and create a grain bowl with rice, farro, or quinoa as a base—drizzle that rich balsamic sauce over the top and scatter with herbs for full visual (and flavor!) impact.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen a little overnight, making that next-day lunch even more delicious!

Freezing

While the chicken freezes beautifully, the veggies can soften more than some might like after thawing. If you do freeze, pack the chicken and veggies in separate containers and thaw overnight in the fridge before reheating for dinner that’s almost as good as fresh.

Reheating

For the best texture, reheat ONE PAN Balsamic Chicken and Veggies in a 350°F oven until warmed through (about 10–15 minutes), or zap single servings in the microwave for a speedy lunch. Add a splash of extra dressing or balsamic to refresh the flavors!

FAQs

Final Thoughts

Give this ONE PAN Balsamic Chicken and Veggies a spot in your favorites file—you’ll love how easy, flavorful, and endlessly versatile it is. Whether you’re feeding family, meal-prepping, or just want a delicious, stress-free dinner, this recipe is truly a game-changer. Gather those fresh veggies and get ready to savor every wholesome, saucy bite!

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