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Weeknight • Chicken

One-Pan Balsamic Chicken & Veggies

A flavorful and vibrant one-pan meal featuring tender chicken and roasted vegetables coated in a tangy balsamic glaze.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
One-Pan Balsamic Chicken & Veggies

Busy weeknights call for meals that are big on flavor but low on cleanup. This One-Pan Balsamic Chicken & Veggies recipe delivers exactly that! With succulent chicken and your favorite seasonal vegetables roasted together with a sweet and tangy balsamic glaze, it's a dish that's both healthy and utterly delicious. Plus, only one pan means less washing up!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

  2. Step 2

    In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, minced garlic, dried oregano, salt, and pepper. This is your balsamic glaze.

  3. Step 3

    On the prepared baking sheet, arrange the chicken pieces, broccoli florets, red bell pepper, and red onion. Pour the balsamic glaze over everything, tossing well to ensure all ingredients are evenly coated. Spread the mixture into a single layer.

  4. Step 4

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized. You can stir halfway through cooking for more even browning.

  5. Step 5

    Remove from oven and serve immediately. This dish pairs wonderfully with a side of quinoa or rice, or simply enjoyed as is.

Tips

  • Feel free to swap in your favorite veggies! Brussels sprouts, zucchini, or carrots would also be delicious.
  • For extra crispy vegetables, ensure they are not overcrowded on the baking sheet. Use two sheets if necessary.

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