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This one pan balsamic chicken and vegetables dinner has been my weeknight savior for years. The sweet-tangy glaze caramelizes in the oven, transforming ordinary ingredients into a restaurant-worthy meal with minimal cleanup.
I first created this recipe during a particularly busy week when I needed something nutritious but had zero energy for complex cooking. My family loved it so much that it became our Thursday tradition, and even my vegetable-averse teenager cleans his plate every time.
Ingredients
- Chicken breasts or thighs: Fresh is best but frozen works if thawed completely
- Balsamic vinegar: Look for a good quality bottle that pours like syrup
- Olive oil: Extra virgin adds the richest flavor
- Honey: Creates perfect caramelization and balances the vinegar
- Garlic: Fresh cloves provide unmatched aromatic flavor
- Italian seasoning: The blend of herbs complements the balsamic beautifully
- Bell peppers: Choose different colors for visual appeal and varied nutrients
- Zucchini: Select firm ones with unblemished skin
- Cherry tomatoes: These burst in the oven creating pockets of juicy sweetness
- Broccoli: Small florets cook more evenly than large pieces
- Carrots: Sliced on a diagonal for quicker cooking and elegant presentation
Step-by-Step Instructions
- Preheating the Oven:
- Set your oven to 400°F and allow it to fully preheat while you prepare the ingredients. This high temperature ensures proper caramelization of the balsamic glaze and creates perfectly roasted vegetables with slightly crisp edges.
- Browning the Chicken:
- Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering. Pat chicken completely dry with paper towels to ensure proper browning. Sear each side for 2-3 minutes until golden. This step is technically optional but creates a flavorful crust that seals in juices.
- Creating the Balsamic Marinade:
- In a bowl whisk together 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon honey 3 minced garlic cloves 1 teaspoon Italian seasoning and salt and pepper to taste. The marinade should have a pourable consistency but coat the back of a spoon. This combination creates the perfect balance of sweet tangy and savory flavors.
- Preparing the Vegetables:
- Chop all vegetables into similar sized pieces to ensure even cooking. Spread them around the edges of a large rimmed baking sheet leaving the center open for chicken. Drizzle with a tablespoon of olive oil and season lightly with salt and pepper tossing to ensure even coating.
- Arranging the Pan:
- Place the seared chicken in the center of the pan surrounded by the seasoned vegetables. Pour the balsamic marinade evenly over everything making sure to coat both the chicken and vegetables. The chicken should be the focal point with vegetables arranged artfully around it.
- Baking to Perfection:
- Place the pan in the preheated oven and bake for 20-30 minutes depending on chicken thickness. Toss vegetables halfway through cooking time. Chicken is done when it reaches an internal temperature of 165°F and vegetables should be fork tender with caramelized edges.
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My absolute favorite part of this recipe is how the balsamic vinegar transforms in the oven. It reduces down to this incredible sticky glaze that coats everything with a sweet-tangy flavor that's impossible to recreate any other way. My husband actually licks his plate when I make this which is both embarrassing and the highest compliment.
Vegetable Swaps for Every Season
This recipe shines because you can adapt it to whatever produce looks best at the market. In spring try asparagus snap peas and radishes. Summer calls for zucchini eggplant and cherry tomatoes. Fall and winter work beautifully with butternut squash brussels sprouts and parsnips. Just remember to adjust cooking times slightly for denser vegetables they may need a 5-10 minute head start in the oven before adding the chicken.
Make It Ahead
If you're meal prepping you can completely cook this dish and portion it into containers for up to four days of lunches or dinners. Reheat gently in the microwave for about 2 minutes or in a 350°F oven for 10 minutes until warmed through. The flavors actually develop nicely after a day in the refrigerator making this perfect for advance preparation.
Serving Suggestions
While this dish stands perfectly on its own I love serving it with a simple side to round out the meal. Quinoa or brown rice absorbs the delicious pan juices brilliantly. A crisp green salad with lemon vinaigrette provides a fresh contrast to the roasted elements. For a heartier meal crusty bread for soaking up the balsamic sauce is absolutely divine and makes sure not a drop goes to waste.
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This one-pan balsamic chicken and vegetables recipe will quickly become a favorite in your kitchen—easy, nutritious, and absolutely delicious.
Frequently Asked Questions
- → Can I use different vegetables in this dish?
Absolutely! This dish is highly adaptable. Feel free to use whatever vegetables you have on hand or are in season. Root vegetables like sweet potatoes, parsnips, or brussels sprouts work well, just ensure denser vegetables are cut into smaller pieces so everything cooks evenly.
- → How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (75°C). Without a thermometer, cut into the thickest part - the meat should be completely white with no pink, and juices should run clear.
- → Can I marinate the chicken beforehand?
Yes! For more flavor, you can marinate the chicken in the balsamic mixture for 30 minutes to 4 hours in the refrigerator before cooking. This will enhance the flavor, though it's not necessary if you're short on time.
- → What can I serve with this dish?
This is essentially a complete meal on its own, containing protein and vegetables. However, it pairs wonderfully with crusty bread, a simple green salad, or over rice, quinoa, or pasta to absorb the delicious sauce.
- → Can I make this dish ahead of time?
You can prep all ingredients ahead of time and store them separately until ready to cook. The cooked dish keeps well in the refrigerator for 3-4 days and reheats beautifully, making it perfect for meal prep.
- → Is there a way to make this dish without honey?
Yes, you can substitute maple syrup, agave nectar, or brown sugar for the honey to achieve a similar sweet-tangy balance in the marinade.