If you’re craving a meal that packs a punch of flavor without a mountain of dirty dishes, this One Pan Balsamic Chicken and Veggies Recipe is going to be your new best friend. It’s a vibrant, hearty, and incredibly satisfying dish where tender chicken and fresh veggies roast together, all glazed in a tangy-sweet balsamic and Italian dressing marinade. This recipe combines wholesome ingredients and bold flavor in a way that makes dinner feel special but effortless, perfect for busy weeknights or a cozy weekend treat.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a balance of tangy, savory, and fresh flavors. Each one plays a crucial role in enhancing the taste, texture, and color of this delightful sheet-pan meal.
- 6 tablespoons balsamic vinegar: Provides the rich, tangy base that brightens all the flavors.
- 1/2 cup zesty Italian dressing (fat-free works well): Adds a zesty kick and helps tenderize the chicken.
- 1 1/4 pounds chicken tenderloins or breasts: The lean protein star of the dish that soaks up all the delicious marinade.
- 2 heads broccoli: Brings vibrant green color and a satisfying crunch.
- 1 cup baby carrots: Adds natural sweetness and a lovely contrast in texture.
- 1/2 pint cherry tomatoes: Bursting with juicy freshness and slight acidity.
- 1 teaspoon Italian seasoning: Infuses a classic blend of herbs that complement the balsamic perfectly.
- 3 tablespoons olive oil: Helps roast veggies to a tender, golden perfection.
- 1/2 teaspoon garlic powder: A subtle but essential note of savory depth.
- Fresh parsley (optional): Adds a pop of bright green and fresh flavor to finish.
- Salt and pepper (optional): To season everything just right.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Get things rolling by heating your oven to 400 degrees Fahrenheit. While it warms up, grab a large sheet pan and give it a light spray with cooking spray. This simple prep ensures the veggies and chicken won’t stick and will roast evenly, setting the stage for perfectly cooked ingredients without the hassle.
Step 2: Whisk Together the Balsamic Mixture
Mix the balsamic vinegar and zesty Italian dressing in a small bowl until combined. This tangy, flavorful marinade is the secret behind the dish’s irresistible glaze, creating a delicious balance of sweet and savory that will soak deep into the chicken and veggies.
Step 3: Marinate the Chicken
Place your chicken tenderloins or breasts into a resealable bag or shallow dish with a generous amount of the balsamic mixture. Pop it into the fridge for at least 30 minutes to let all that flavor perk up and tenderize the meat, making every bite juicy and packed with taste.
Step 4: Prepare the Veggies
While the chicken marinates, chop the broccoli into bite-sized florets and slice the baby carrots into thin rounds so they cook evenly. Toss them along with the cherry tomatoes in a bowl with olive oil, Italian seasoning, garlic powder, and a sprinkle of salt and pepper if you like. Spread them out on the sheet pan and pop them in the oven for 10 to 15 minutes to start roasting.
Step 5: Cook the Chicken
Once the veggies have started to soften and develop some color, remove the pan briefly and push them to the edges. Place the marinated chicken in the center, brushing it with some of the reserved balsamic mixture. Return to the oven and roast everything together for another 7 to 15 minutes, depending on the thickness of your chicken, until it’s cooked through and beautifully glazed.
Step 6: Finish and Enjoy
When it’s all done, drizzle any remaining balsamic goodness over the chicken and veggies. Sprinkle on fresh parsley for a bright, herbaceous lift. Serve hot, ideally over fluffy rice or nutty quinoa for a full, nourishing meal.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Sprinkle chopped fresh parsley to add a burst of color and freshness. If you love a little extra zing, a light drizzle of extra virgin olive oil or a squeeze of lemon juice adds a perfect finishing touch.
Side Dishes
This dish shines on its own but pairs beautifully with fluffy white rice, nutty quinoa, or even creamy mashed potatoes. A simple green salad on the side can also complement the rich balsamic flavors without overwhelming the palate.
Creative Ways to Present
Try serving the chicken sliced and fanned out on the plate with the roasted veggies heaped alongside. For a stunning presentation, plate over a bed of herbed couscous or even a swirl of garlic aioli for extra indulgence. Sharing this delight right from the sheet pan at the table also brings a welcoming, rustic vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen after resting, making the next-day meal just as delicious as fresh.
Freezing
If you want to save this meal for later, freeze cooked chicken and veggies in a freezer-safe container or bag for up to two months. Separate portions before freezing for easy thaw and reheat options.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. Adding a splash of water or broth before reheating helps keep the chicken moist and the veggies tender.
FAQs
Can I use bone-in chicken for this recipe?
You can, but bone-in pieces usually require longer cooking times. Keep an eye on the internal temperature to ensure the chicken is fully cooked without overcooking the veggies.
Is it necessary to marinate the chicken?
Marinating really boosts flavor and tenderness but if short on time, you can brush the chicken with the balsamic mixture just before roasting and still get tasty results.
Can I swap out the vegetables?
Absolutely! Feel free to use whatever sturdy vegetables you have on hand like bell peppers, zucchini, or green beans. Just adjust cooking times accordingly.
What kind of Italian dressing works best?
A zesty Italian dressing with herbs and a little bit of tang complements the balsamic perfectly. Fat-free versions are great if you want to keep things lighter.
Can this recipe be made gluten-free?
Yes! Ensure the Italian dressing you use is gluten-free, and the rest of the ingredients are naturally gluten-free, making this dish safe and delicious for gluten-sensitive eaters.
Final Thoughts
This One Pan Balsamic Chicken and Veggies Recipe is an absolute game changer for anyone who loves fuss-free dinners bursting with flavor and color. It’s simple, wholesome, and endlessly customizable, so give it a go and watch it become a regular in your kitchen. Trust me, you’ll wonder how your weeknights ever survived without it!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This easy and flavorful One Pan Balsamic Chicken and Veggies recipe combines juicy chicken tenderloins marinated in a tangy balsamic and Italian dressing mixture, perfectly roasted alongside seasoned broccoli, carrots, and cherry tomatoes. Ready in just 30 minutes, it’s a wholesome, one-pan meal that’s perfect for busy weeknights or a healthy dinner option.
Ingredients
For the Chicken Marinade
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free recommended)
- 1–1/4 pounds chicken tenderloins or breasts
For the Vegetables
- 2 heads broccoli, chopped
- 1 cup baby carrots, sliced
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 400°F (200°C) and spray a large sheet pan with cooking spray to prevent sticking.
- Prepare the balsamic mixture: In a bowl, whisk together 6 tablespoons of balsamic vinegar and 1/2 cup of zesty Italian dressing until well combined.
- Marinate the chicken: Place the chicken tenderloins or breasts into a sealable plastic bag and pour half of the balsamic mixture over them. Seal the bag and refrigerate to marinate for at least 30 minutes to infuse the flavors.
- Prepare the veggies: While the chicken marinates, chop the broccoli heads and slice the baby carrots. Combine the broccoli, carrots, and cherry tomatoes in a large bowl. Add 1 teaspoon Italian seasoning, 3 tablespoons olive oil, 1/2 teaspoon garlic powder, salt, and pepper. Toss everything together until evenly coated.
- Roast the vegetables: Spread the seasoned vegetables evenly on the prepared sheet pan. Roast in the preheated oven for 10-15 minutes until they begin to soften and develop a light golden color.
- Cook the chicken: Remove the veggies briefly from the oven. Place the marinated chicken pieces in the center of the sheet pan among the vegetables. Brush the chicken with some of the reserved balsamic mixture. Return the pan to the oven and roast for an additional 7-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the pan from the oven and optionally sprinkle fresh chopped parsley on top. Serve the chicken and vegetables drizzled with the remaining balsamic mixture. This dish pairs wonderfully with cooked rice or quinoa for a complete meal.
Notes
- If you don’t have time to marinate the chicken for 30 minutes, you can marinate it for at least 10 minutes, but longer marinating ensures deeper flavor.
- Feel free to substitute chicken breasts for tenderloins, adjusting cooking time accordingly.
- For a lower-fat option, use fat-free Italian dressing as suggested.
- Add other vegetables such as bell peppers or zucchini as desired.
- Make sure to check the chicken’s internal temperature to ensure it is fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
