If there’s one dish that perfectly combines simplicity and flavor, it’s the ONE PAN Balsamic Chicken and Veggies. Imagine a weeknight meal that’s as easy as tossing everything in one pan, yet sophisticated enough to impress any dinner guest. This recipe is not only a timesaver but a flavor powerhouse you’ll want to make over and over again.
Why You’ll Love This Recipe
- Minimal Clean-up: You’ll only need one pan, leaving you more time to savor your delightful dinner and less time scrubbing dishes.
- Flavor Explosion: The delightful blend of balsamic vinegar and zesty Italian dressing coats every bite with a perfectly balanced tang.
- Versatile and Healthy: Packed with protein and veggies, this dish satisfies your nutritional needs while delighting your taste buds.
Ingredients You’ll Need
Get ready for a culinary delight with simple yet essential ingredients. Each plays a vital role in creating the dish’s texture and flavor profiles—trust me, you’ll taste the love in every bite!
- Cooking spray: Prevents sticking, making clean-up effortless.
- Balsamic vinegar: The star of the dish, providing sweet and tangy notes.
- Zesty Italian dressing: Adds a burst of herby flavors complementing the chicken.
- Chicken tenderloins or breasts: Provides a lean, protein-packed base.
- Broccoli: Gives a crisp, fresh bite that’s nutrient-rich.
- Baby carrots: For a touch of natural sweetness and color.
- Cherry tomatoes: Bursts of juicy flavor with a vibrant hue.
- Italian seasoning: Aromatic herbs infusing the dish with a Mediterranean flair.
- Olive oil: Enhances the flavor while helping to roast the veggies to perfection.
- Garlic powder: Provides a savory undertone that harmonizes with other seasonings.
- Fresh parsley: Optional, but it adds a popping color and fresh aroma.
- Salt and pepper: Essential for bringing out all those amazing flavors.
Variations
This ONE PAN Balsamic Chicken and Veggies is incredibly versatile, allowing you to tweak ingredients to suit your taste or dietary needs. Personalize your dinner with these fun and easy modifications!
- Spicy Kick: Add a pinch of red pepper flakes to the balsamic mixture for a fiery twist.
- Vegetable Medley: Swap out broccoli and carrots for your favorites, like bell peppers or zucchini.
- Herb Infusion: Try fresh rosemary or thyme instead of Italian seasoning for a different herbal aroma.
How to Make ONE PAN Balsamic Chicken and Veggies
Step 1: Prepare and Marinate
Start by preheating your oven to 400°F. This sets the stage for perfectly roasted veggies and juicy chicken. Whisk together the balsamic vinegar and zesty Italian dressing. Trim and prepare your chicken tenderloins, then let them soak in a flavorful balsamic marinade for at least 30 minutes, ideally up to 6 hours, in the fridge. This marination is key to infusing the chicken with robust flavor.
Step 2: Roast the Vegetables
While the chicken marinates, chop your broccoli into small florets and slice your baby carrots. Place these along with cherry tomatoes on a prepared baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Roast in the oven for 10–15 minutes, just enough to soften the veggies and meld the flavors together.
Step 3: Combine and Finish
Remove the veggies from the oven and shuffle them to the sides to make room for the chicken. Discard the marinade and lay the chicken pieces in the center of the tray. Brush with more of the balsamic mix and roast for another 7–15 minutes, keeping an eye out to avoid overcooking.
Pro Tips for Making ONE PAN Balsamic Chicken and Veggies
- Marination Mastery: Letting the chicken sit in the marinade for hours ensures maximum absorption of the delicious flavors.
- Watch the Veggies: Add tomatoes late if you prefer them less tender. Their juiciness adds a lovely texture contrast.
- Temperature Precision: Check the chicken’s internal temp with a meat thermometer; you’re aiming for 165°F to avoid under or overcooking.
- Proper Cutting: Uniformly cut chicken and veggies ensure even cooking and a harmonious blend of flavors.
How to Serve ONE PAN Balsamic Chicken and Veggies
Garnishes
For a touch of elegance, sprinkle fresh parsley over the ONE PAN Balsamic Chicken and Veggies just before serving. It not only adds a splash of color but brings a fresh, peppery flavor to the dish.
Side Dishes
This dish pairs beautifully with simple sides like steamed rice or fluffy quinoa, which soak up the luscious balsamic juices and complement the hearty chicken and vegetables perfectly.
Creative Ways to Present
For a restaurant-like presentation, serve the chicken sliced over a bed of greens or plate each portion individually to highlight the vibrant colors of the roasted veggies. Don’t forget to drizzle some remaining balsamic dressing for added flair!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a delightful meal prep option for busy days ahead.
Freezing
If you plan to freeze, do so before adding tomatoes to prevent sogginess. Stored well in a freezer-safe bag, this dish can be frozen for up to 2 months.
Reheating
Reheat gently in the oven at 350°F until warmed through or in a skillet for a quicker option. Adding a splash of chicken broth can help keep everything moist during reheating.
FAQs
-
Can I use other cuts of chicken?
Absolutely! Boneless, skinless chicken thighs work well and add a richer flavor. Adjust cooking time as needed for thicker cuts.
-
Is there a vegetarian option?
Yes! Substitute the chicken with firm tofu or portobello mushrooms for a tasty vegetarian version of this recipe.
-
Can I make the marinade ahead of time?
Sure thing! The marinade can be made up to 2 days in advance. Store it in the fridge until you’re ready to use it.
-
How can I enhance the flavor even more?
A splash of red wine or apple cider vinegar can intensify the balsamic base. Also, marinating the chicken overnight results in deeper flavor penetration.
Final Thoughts
Embrace the ease and flavor of ONE PAN Balsamic Chicken and Veggies. This dish is all about minimal prep and maximal taste, making it a family favorite that’s perfect for any occasion. Give it a try, and enjoy a hearty and wholesome meal that’s sure to become a staple in your home!
Print
Balsamic Chicken and Veggie Sheet Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This One Pan Balsamic Chicken and Veggies recipe is a quick, flavorful, and healthy meal that combines tender chicken with roasted vegetables, all cooked on a single sheet pan for easy cleanup and maximum flavor. Perfect for busy weeknights or whenever you’re craving a nutritious and satisfying dish.
Ingredients
For the Marinade
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free works great)
For the Chicken and Vegetables
- 1–1/4 pounds chicken tenderloins or breasts
- 2 heads broccoli
- 1 cup baby carrots
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Set your oven to 400°F (200°C). Spray a large sheet pan with cooking spray or line it with parchment paper to prevent sticking.
- Prepare the marinade: In a bowl, whisk together the balsamic vinegar and Italian dressing. Set aside.
- Prepare the chicken: Trim excess fat from the tenderloins or cut the chicken breasts into small 1/4 to 1/2-inch thick pieces. Place 1/3 cup of the marinade in a large resealable bag and add the chicken. Seal and coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, up to 6 hours.
- Chop the vegetables: Cut the broccoli into small florets, halve the baby carrots, and prepare the cherry tomatoes.
- Arrange on the sheet pan: Spread the broccoli and carrots on the prepared pan. Toss with Italian seasoning, olive oil, garlic powder, salt, and pepper. Roast for 10–15 minutes.
- Add cherry tomatoes and continue roasting: After the initial roast, toss in the cherry tomatoes if you prefer less roasted, or set them aside. Return the pan to the oven for another 5–10 minutes, until vegetables are tender.
- Cook the chicken: Discard the marinade from the chicken and place the chicken tenders in the center of the sheet pan, evenly spaced. Brush the remaining marinade over the chicken. Continue roasting for 7–15 minutes, monitoring the internal temperature until it reaches 165°F (74°C).
- Finish and serve: Remove from oven, garnish with freshly chopped parsley if desired, and serve hot, optionally over rice or quinoa.
Notes
- Marinate the chicken for at least 30 minutes for deeper flavor.
- Cooking times may vary based on chicken size; ensure chicken reaches an internal temperature of 165°F (74°C).
- You can substitute other vegetables like bell peppers or zucchini based on preference.
- For extra flavor, sprinkle with grated Parmesan cheese before serving.
- This dish is great for meal prep; store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
