One-Pan Balsamic Chicken with Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- Season the Chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt and freshly ground black pepper to your liking.
- 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.
- 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.
- 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.
- 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
