One-Pan Balsamic Chicken with Roasted Veggies

Table of Contents

This one-pan balsamic chicken with roasted veggies is a healthy flavorful and easy dinner option perfect for busy weeknights. Juicy chicken breasts are marinated in a tangy balsamic glaze and roasted alongside colorful vegetables creating a well-balanced meal with minimal cleanup. It’s a great way to enjoy lean protein and fresh veggies in one delicious dish

Prep time 10 minutes

Cook time 25 to 30 minutes

Total time 35 to 40 minutes

Serves 4

Ingredients

4 boneless skinless chicken breasts

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon black pepper

1/2 teaspoon salt

2 cups broccoli florets

1 red onion cut into wedges

1 red bell pepper sliced

1 yellow bell pepper sliced

1 cup cherry tomatoes

Instructions

Preheat oven to 400 degrees F

In a small bowl whisk together balsamic vinegar olive oil honey garlic powder basil pepper and salt

Place chicken breasts in a large bowl or zip top bag and pour half the marinade over them. Let marinate for 10 to 15 minutes

On a large baking sheet arrange the marinated chicken and all the vegetables

Drizzle remaining marinade over the vegetables and toss to coat

Roast in preheated oven for 25 to 30 minutes or until chicken is fully cooked and vegetables are tender and slightly caramelized

Serve warm and enjoy

Tips

Cut veggies evenly: Try to chop vegetables to a uniform size so they roast evenly and don’t overcook

Use a meat thermometer: Chicken is done when it reaches an internal temp of 165 degrees F

Line the baking sheet: Use parchment paper or foil for easier cleanup

Marinate longer: For deeper flavor marinate the chicken for up to 2 hours or overnight in the fridge

Add sauce after baking: Reserve a little marinade before adding raw chicken to drizzle fresh over the dish when serving

Variations

Veggie swap: Try using zucchini carrots cauliflower or green beans in place of or in addition to the veggies listed

Protein change: Use boneless thighs tofu or shrimp for a different protein source

Add cheese: Sprinkle some shredded mozzarella or parmesan on top before serving

Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce to the marinade

Make it a meal: Serve with quinoa rice or a side salad for a complete plate

Q&A

Q: Can I make this recipe ahead of time?
A: Yes! You can prep the veggies and marinate the chicken in advance. Just store them in the fridge and bake when ready.

Q: Can I use frozen vegetables?
A: Fresh is best for roasting, but if using frozen, thaw and pat them dry first to avoid excess moisture.

Q: Is it okay to use store-bought balsamic glaze instead of vinegar?
A: Absolutely! Just reduce the amount slightly since glaze is thicker and sweeter.

Q: Can I grill this instead of baking?
A: Yes. Grill the chicken and veggies separately over medium heat until cooked through and charred.

Nutrition (per serving – approx. 1/4 of the recipe)

Calories: 300–350

Conclusion

This One-Pan Balsamic Chicken with Roasted Veggies is an easy wholesome meal packed with lean protein and vibrant roasted vegetables. It’s perfect for busy weeknights and customizable for any dietary preference. Plus, cleanup is a breeze with just one pan! Add it to your regular meal rotation for a satisfying and flavorful dinner.