One-Pan Balsamic Chicken with Vegetables Recipe

Introduction

This One-Pan Balsamic Chicken is a simple and flavorful meal perfect for busy weeknights. With tender chicken and roasted vegetables glazed in tangy balsamic vinegar, it’s an easy dish that requires minimal cleanup.

Ingredients

• 4 chicken thighs or breasts
• 1/4 cup balsamic vinegar
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large baking dish or sheet pan, arrange the chicken pieces and surrounding vegetables evenly.
3. Step 3: Drizzle olive oil and balsamic vinegar over the chicken and vegetables. Sprinkle with salt, pepper, and minced garlic if using.
4. Step 4: Toss the vegetables gently to coat them in the balsamic mixture, but keep the chicken skin side up.
5. Step 5: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Step 6: Serve hot, spooning any pan juices over the chicken and vegetables for extra flavor.

Tips & Variations

• Use bone-in, skin-on chicken for juicier, more flavorful results.
• Swap balsamic vinegar with a balsamic glaze for a sweeter finish.
• Add fresh herbs like rosemary or thyme before baking for added aroma.
• Include root vegetables like carrots or potatoes for a heartier meal.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar instead of balsamic?

While balsamic vinegar provides a distinctive sweet and tangy flavor, you can substitute red wine vinegar or apple cider vinegar for a different but still delicious taste.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear. Using a meat thermometer ensures perfectly cooked chicken every time.

One-Pan Balsamic Chicken with Vegetables Recipe

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★★★★★

4.6 from 126 reviews

This One-Pan Balsamic Chicken recipe is a simple and delicious way to prepare a wholesome meal with minimal cleanup. Tender chicken is baked alongside a medley of colorful vegetables, all coated in a flavorful balsamic vinegar glaze that caramelizes beautifully during roasting. Perfect for busy weeknights, this dish combines ease and taste for a satisfying dinner.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• Salt, to taste
• Freshly ground black pepper, to taste

Balsamic Glaze

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey or maple syrup
• 1 teaspoon dried Italian herbs (optional)

Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into rounds
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced

Instructions

1. Preheat the Oven. Set your oven to 400°F (200°C) to ensure it is hot enough to caramelize the balsamic glaze and roast the chicken evenly.
2. Prepare the Balsamic Glaze. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, and dried Italian herbs until well combined.
3. Season the Chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt and freshly ground black pepper to your liking.
4. Arrange the Ingredients on a Baking Sheet. Place the chicken breasts in a single layer on a large rimmed baking sheet. Surround the chicken with the sliced bell peppers, zucchini, cherry tomatoes, and red onion, distributing the vegetables evenly.
5. Glaze Everything. Pour the balsamic mixture evenly over the chicken and vegetables. Use a spoon or brush to ensure everything is coated well with the glaze.
6. Bake. Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
7. Serve Hot. Remove from the oven, allow to rest for 5 minutes, then serve the balsamic chicken and roasted vegetables hot. Garnish with fresh herbs like parsley or basil if desired.

Notes

• Feel free to swap in your favorite vegetables such as asparagus, mushrooms, or broccoli.
• For extra flavor, marinate the chicken in the balsamic glaze for 30 minutes to 2 hours before baking.
• Use a meat thermometer to ensure the chicken is fully cooked but still juicy.
• This recipe is easily doubled or halved depending on your needs.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: balsamic chicken, one-pan dinner, easy chicken recipe, roasted vegetables, healthy chicken recipe