One-Pan Balsamic Chicken with Roasted Veggies Recipe

If you’re on the hunt for a weeknight dinner that’s bursting with flavor, color, and all the good-for-you vibes, let me introduce you to One-Pan Balsamic Chicken with Roasted Veggies. This superstar meal delivers juicy marinated chicken and caramelized-tender veggies in just 45 minutes, all on a single sheet pan. Minimal cleanup, maximum satisfaction, and absolute crowd-pleasing power—this is the kind of dish that’ll earn you high-fives around the table and requests for seconds every single time.

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Ingredients You’ll Need

Every ingredient in this One-Pan Balsamic Chicken with Roasted Veggies recipe plays its part—whether it’s building flavor, bringing vibrant color, or adding that perfect touch of juicy tenderness. With this all-star cast, simplicity doesn’t mean sacrificing taste!

• Chicken breasts: Lean, tender, and the perfect blank canvas for all those tangy balsamic flavors.
• Balsamic vinegar: The magic ingredient that gives the chicken and veggies a rich, sweet-tangy glaze.
• Olive oil: Adds silkiness and helps everything roast beautifully golden and crisp on the edges.
• Honey: A little drizzle of sweetness balances out the sharpness of the vinegar and helps with caramelization.
• Garlic: There’s nothing quite like fresh garlic to deepen the flavors—don’t skip it!
• Dried Italian seasoning: An easy way to infuse those cozy herby notes without any chopping.
• Salt and pepper: A few generous pinches to bring out all the goodness in every bite.
• Cherry tomatoes: Bursting with juiciness and sweetness as soon as they hit the oven.
• Zucchini: Slices roast up tender and hold onto the marinade beautifully.
• Red bell pepper: Adds gorgeous color and a subtle, natural sweetness.
• Red onion: Roasts up mellow and slightly sweet, perfect for balancing the tangy glaze.
• Baby carrots: Sweet and sturdy, they soften just right as the chicken cooks.
• Fresh basil or parsley: A final flourish that adds freshness, color, and a burst of bright flavor at the end.

How to Make One-Pan Balsamic Chicken with Roasted Veggies

Step 1: Preheat and Mix the Marinade

Start by firing up your oven to 400°F (200°C), so it’s piping hot and ready for roasting. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. This savory-sweet mixture is going to be the star glaze—bold, bright, and deliciously aromatic.

Step 2: Marinate the Chicken

Place those plump chicken breasts into a large bowl or zip-top bag. Pour in half of the balsamic marinade, making sure every piece gets beautifully coated. Let the chicken soak up all those flavors for at least 15 minutes while you prepare the vegetables. You won’t believe the difference this quick marination makes!

Step 3: Prep and Dress the Veggies

Spread your cherry tomatoes, zucchini, bell pepper, red onion, and baby carrots in a single, even layer on a large baking sheet. Drizzle the remaining balsamic marinade on top, and toss everything together—hands-on is best! Every veggie should look nice and glossy, ready for roasting.

Step 4: Arrange the Chicken

Remove the marinated chicken from the bowl, gently shaking off any excess marinade, and nestle each breast right on top of the colorful veggie bed. This ensures the chicken bakes to juicy perfection while its juices drip down, flavoring the vegetables even more.

Step 5: Roast to Perfection

Pop the whole sheet pan into your preheated oven and roast for 25–30 minutes. The chicken will emerge caramelized and glistening, while the veggies turn tender and slightly crisp at the edges. If you love extra color, you can broil everything for 2–3 minutes right at the very end—just keep a close eye!

Step 6: Garnish and Serve

Once everything’s out of the oven, finish with a shower of fresh chopped basil or parsley. This last touch adds a burst of green and a pop of garden-fresh flavor, making your One-Pan Balsamic Chicken with Roasted Veggies as beautiful as it is delicious.

How to Serve One-Pan Balsamic Chicken with Roasted Veggies

Garnishes

A finishing sprinkle of chopped basil or parsley is the ultimate way to bring this dish to life. You could also add a few curls of Parmesan cheese or a couple of lemon wedges on the side for a bright citrus lift. The freshness cuts through the rich glaze, making every bite taste vibrant and balanced.

Side Dishes

Although One-Pan Balsamic Chicken with Roasted Veggies can absolutely hold its own, it pairs beautifully with fluffy rice, creamy mashed potatoes, or a simple quinoa salad if you’d like to round out the meal. For something lighter, a crusty piece of bread is perfect for soaking up every last drop of balsamic goodness.

Creative Ways to Present

Why not try layering the chicken and veggies over a bed of greens for a hearty salad? Or slice the chicken and tuck everything into warm pita pockets with a dollop of tzatziki for a Mediterranean-style wrap. The colors and flavors are so inviting, there’s no wrong way to present this crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply refrigerate your One-Pan Balsamic Chicken with Roasted Veggies in an airtight container. It keeps beautifully for up to three days, and the flavors mingle even more by day two.

Freezing

This dish is a freezer-friendly option. Let everything cool completely, then transfer to freezer-safe containers. You can freeze it for up to two months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To bring your leftovers back to life, reheat gently in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions, though the oven will keep the veggies a little crisper. Splash a teaspoon of water or broth over the veggies before reheating to keep them moist.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as delicious in this recipe. They tend to be even juicier and a bit more forgiving if you accidentally overcook them. Just adjust the roasting time as needed, as thighs may take a few extra minutes in the oven.

What other vegetables work well with One-Pan Balsamic Chicken with Roasted Veggies?

Feel free to swap in veggies like broccoli, mushrooms, asparagus, or sweet potatoes. Just be mindful of different roasting times—root veggies might need a few extra minutes, while delicate ones like asparagus can be added halfway through cooking.

Can I marinate the chicken longer for more flavor?

Yes! If you have extra time, marinate the chicken for up to 8 hours in the fridge. The balsamic and herbs will really soak in, making the chicken even more flavorful and tender. Just don’t go longer than overnight to keep the texture perfect.

Is this dish suitable for meal prep?

One-Pan Balsamic Chicken with Roasted Veggies is a fantastic meal-prep option. Portion everything into meal containers alongside some grains or salad, and you’ve got delicious lunches ready for days. The flavors actually develop as it sits, so every reheat is as good as the first!

How do I prevent the veggies from getting mushy?

Spread the vegetables in a single layer and avoid overcrowding the pan—this helps them roast instead of steam. Using a large, rimmed baking sheet gives everything space to caramelize, resulting in those irresistible crispy edges and tender centers.

Final Thoughts

If you’re craving something wholesome, colorful, and downright delicious, you’ve got to try this One-Pan Balsamic Chicken with Roasted Veggies. It’s a total lifesaver on busy nights yet impressive enough to serve guests. Once you give it a spin, I have a feeling it’ll become a regular star at your table, too!

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