ONE PAN Balsamic Chicken and Veggies Recipe

If you’re on the hunt for a meal that checks all the boxes—quick, nutritious, vibrant, and full of flavor—look no further than this Balsamic Chicken and Veggies. With its zesty marinade, colorful medley of vegetables, and that irresistible balsamic glaze, this one-pan wonder brings joy to even the busiest weeknights.

Ingredients You’ll Need

With a handful of kitchen staples and a rainbow of fresh produce, Balsamic Chicken and Veggies builds its irresistible flavor and texture from the ground up. Every ingredient here has a role to play, from the depth of the balsamic to the crunch and sweetness of each veggie.

• Chicken tenderloins or breasts: The lean, protein-packed foundation—choose tenderloins for speed, or slice breasts into even pieces for juicy bites every time.
• Balsamic vinegar: Delivers punchy tang and subtle sweetness, acting as both marinade and finishing drizzle.
• Zesty Italian dressing (fat free works!): A ready-made blend that amps up the herb and garlic notes with almost zero effort.
• Broccoli: Roasts up nutty and crisp-tender, soaking up all that delicious marinade.
• Baby carrots: Brings natural sweetness and color—halve them so they roast right alongside the broccoli.
• Cherry tomatoes: These burst and caramelize, adding juicy pops throughout the pan. Add later if you like them less roasted.
• Italian seasoning: Dried herbs that pull the whole dish together.
• Olive oil: Helps veggies char and caramelize beautifully in the oven.
• Garlic powder: For a gentle, all-over garlicky aroma without needing to chop.
• Cooking spray: A simple way to keep everything from sticking (especially important with that balsamic glaze!).
• Salt and pepper, to taste: Season to bring all the flavors forward—don’t be shy here.
• Fresh parsley (optional): A finishing sprinkle of green freshness just before serving.

Variations

Balsamic Chicken and Veggies couldn’t be easier to adapt—with just a few simple swaps, you can make it suit almost any mood, market, or dietary style. Don’t be afraid to play around and make this dish your own!

• Change the Veggies: Try bell peppers, red onion, zucchini, asparagus, or green beans for new colors and flavors.
• Go Vegetarian: Swap chicken for extra-firm tofu (pressed and cubed) or even chickpeas for plenty of plant-powered protein.
• Grain Bowl Style: Serve everything over quinoa, farro, or brown rice for a hearty twist that soaks up all the sauce.
• Low-Carb Swap: Use riced cauliflower in place of grains to keep it low-carb friendly without sacrificing satisfaction.
• Make it Spicy: Add a pinch of crushed red pepper or drizzle with chili oil before serving for a gentle heat.

How to Make Balsamic Chicken and Veggies

Step 1: Marinate the Chicken

Start by whisking together your balsamic vinegar and zesty Italian dressing to create a bold and effortless marinade. Pop your trimmed chicken tenderloins (or sliced breast pieces) into a bag with about a third of the mixture. Let them chill in the fridge for at least 30 minutes—longer if you have time—to soak up every ounce of flavor.

Step 2: Prep the Veggies

Chop your broccoli into bite-sized florets and slice the baby carrots lengthwise. Spread the carrots, broccoli, and cherry tomatoes on a well-sprayed (or parchment-lined) sheet pan. Drizzle with olive oil, sprinkle with Italian seasoning, garlic powder, salt, and pepper, then toss to coat. For firmer tomatoes, add them halfway through roasting instead.

Step 3: Roast the Veggies

Slide the tray into your 400°F oven and let the veggies roast for 10–15 minutes. This gets everything started caramelizing and builds that divine “sheet pan roasted” flavor—just the ticket for cozy evenings.

Step 4: Add the Marinated Chicken

Take the pan out, give the veggies a quick flip, and push them to the sides. Lay the marinated chicken in the center and generously brush with another third of your balsamic-Italian dressing. This step ensures your chicken gets that saucy, sticky, unbeatable finish.

Step 5: Finish Roasting and Serve

Pop the tray back in the oven and roast for another 7–15 minutes, watching closely so nothing overcooks. Chicken should reach 165°F and still feel juicy. Once ready, let everything rest for a couple minutes, then drizzle with any leftover sauce and a sprinkle of fresh parsley.

How to Serve Balsamic Chicken and Veggies

Garnishes

Finish with a bright shower of chopped fresh parsley for a pop of color and freshness. A few curls of shaved Parmesan or a drizzle of extra balsamic glaze just before serving can elevate the flavors and make your platter look extra inviting.

Side Dishes

This Balsamic Chicken and Veggies is lovely on its own, but it shines when served over a fluffy bed of rice, tender quinoa, or farro to soak up all that delicious sauce. A crusty hunk of bread makes sure not a drop goes to waste!

Creative Ways to Present

Try serving each portion in shallow bowls, family-style on a big platter, or even as the star of a build-your-own grain bowl bar. For lunch meal-prepping, divide into containers with the grain of your choice and a sprinkle of extra fresh herbs.

Make Ahead and Storage

Storing Leftovers

Transfer leftover Balsamic Chicken and Veggies to an airtight container and refrigerate for up to 3 days. Everything holds up beautifully, and the flavors even deepen as they meld in the fridge.

Freezing

You can freeze individual portions for busy weeks—just let the dish cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

For the juiciest results, warm Balsamic Chicken and Veggies in a preheated oven at 350°F until heated through, or microwave in bursts, adding a splash of water or extra balsamic dressing to keep everything tender.

FAQs

Final Thoughts

Give Balsamic Chicken and Veggies a spot on your weeknight menu and see how easy, wholesome, and joyful dinner can be. I can’t wait for you to dive in and make it your own—here’s to delicious meals that bring everyone to the table!

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