One-Pan Mediterranean Balsamic Chicken with Roasted Veggies & Broccoli
This colorful and satisfying one-pan meal is loaded with bold Mediterranean flavors. Juicy balsamic-marinated chicken is roasted with a vibrant medley of vegetables—now including broccoli florets—for a complete and nourishing dinner with minimal cleanup.
Time Required:
Prep Time: 15 minutes
Marinate Time (optional): 30 minutes
Cook Time: 30–35 minutes
Total Time: 45–60 minutes
Ingredients
For the Balsamic Chicken Marinade:
1.5 lbs (680g) boneless, skinless chicken thighs or breasts
3 tbsp balsamic vinegar
2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp paprika
Salt and black pepper, to taste
Juice of 1/2 lemon (optional)
For the Roasted Veggies:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
1.5 cups broccoli florets
1/2 cup Kalamata olives (optional)
1 tbsp olive oil
1/2 tsp dried thyme or oregano
Salt and pepper, to taste
Optional Garnish:
Crumbled feta cheese
Fresh parsley or basil
Extra balsamic glaze for drizzling
Instructions
Marinate the Chicken
In a bowl or zip-lock bag, combine balsamic vinegar, olive oil, garlic, oregano, basil, paprika, lemon juice (if using), salt, and pepper.
Add the chicken and coat thoroughly. Marinate for at least 15–30 minutes (or up to overnight).
Preheat Oven & Prep Veggies
Preheat oven to 425°F (220°C).
On a large rimmed baking sheet, toss the broccoli, bell peppers, zucchini, onion, cherry tomatoes, and olives with 1 tbsp olive oil, dried thyme (or oregano), salt, and pepper.
Arrange on the Sheet Pan
Push the vegetables to the sides and place the marinated chicken in the center.
Pour any leftover marinade over everything for extra flavor.
Roast It All
Roast for 30–35 minutes, flipping the chicken halfway.
Make sure broccoli and other veggies are caramelized and tender, and chicken reaches 165°F (74°C) internally.
Serve & Garnish
Remove from oven and let rest for 5 minutes. Garnish with feta, herbs, and a drizzle of balsamic glaze if desired.
Serve on its own or with couscous, rice, quinoa, or warm flatbread.
Tips for Best Results
Cut veggies evenly
Chop vegetables (especially broccoli florets and zucchini) into similar-sized pieces for even roasting.
Use parchment for easy cleanup
Line your sheet pan with parchment paper to make cleanup quick and prevent sticking.
Toss veggies halfway
Give the vegetables a stir halfway through roasting to ensure even browning—especially broccoli, which roasts better when exposed to direct heat.
Don’t overcrowd the pan
Spread everything in a single layer. Overcrowding traps moisture and leads to steaming instead of roasting.
Add a quick balsamic glaze finish
For a burst of flavor, drizzle a little balsamic reduction or glaze over the dish right before serving.
Use an oven-safe meat thermometer
Insert it into the thickest part of the chicken to avoid overcooking and dry meat.
Variations
Use different proteins
Boneless turkey breast or salmon fillets also work great with the balsamic marinade.
For a vegetarian option, swap chicken with chickpeas or halloumi cheese cubes.
Switch up the veggies
Try adding or subbing:
Eggplant
Mushrooms
Cauliflower
Asparagus (add in last 10 minutes so it doesn’t overcook)
Add grains directly
Add a layer of pre-cooked couscous, quinoa, or rice under the chicken and veggies during the last 10 minutes for a complete meal in one tray.
Try a Greek-style twist
Add lemon slices and sprinkle dried mint or dill with the herbs. Serve with tzatziki or hummus on the side.
Make it spicy
Add red pepper flakes or a dash of harissa to the marinade for a kick.
Go low-carb
Serve as-is or pair with cauliflower rice or a simple cucumber-yogurt salad.
Q&A: One-Pan Mediterranean Balsamic Chicken with Roasted Veggies & Broccoli
Q: Can I use frozen broccoli or vegetables?
A: Yes, but fresh is best for roasting. If using frozen, thaw and pat dry first to avoid excess moisture that could lead to steaming instead of browning.
Q: How long can I marinate the chicken?
A: Ideally 30 minutes to 2 hours for best flavor, but you can marinate it up to 24 hours in the fridge. Don’t go much longer, as the acidity from balsamic and lemon may start to toughen the meat.
Q: Can I cook everything on two pans for a bigger crowd?
A: Absolutely! Just double the recipe and divide ingredients evenly across two sheet pans. Rotate the pans halfway through roasting for even cooking.
Q: How do I make this dairy-free or vegan?
A: Omit the feta cheese for dairy-free. For a vegan version, substitute the chicken with seasoned tofu, tempeh, or roasted chickpeas.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a skillet over medium heat. Add a splash of broth or water if needed to prevent drying.
Nutrition Facts (Per Serving – Serves 4)
Approximate values, will vary based on specific ingredients used:
Calories: ~370
Protein: 34g
Fat: 20g
Saturated Fat: 5g
Carbohydrates: 16g
Fiber: 5g
Sugar: 7g
Sodium: ~600mg
Cholesterol: 90mg
To lighten it up: use chicken breast, reduce olive oil to 1 tbsp, and skip feta.
Conclusion
One-Pan Mediterranean Balsamic Chicken with Roasted Veggies & Broccoli is a flavorful, nutritious, and fuss-free meal perfect for busy weeknights or weekend meal prep. The bold, garlicky balsamic marinade pairs beautifully with juicy chicken and the natural sweetness of roasted vegetables. The broccoli adds texture and heartiness, making it a well-rounded dish on its own.
Serve it as-is or with your favorite Mediterranean sides like lemon couscous, hummus, or warm pita bread. Easy to customize, full of good-for-you ingredients, and ideal for leftovers—this is a one-pan wonder you’ll come back to again and again.