One Pan Balsamic Chicken and Veggies

This One Pan Balsamic Chicken and Veggies is a simple yet flavorful sheet-pan dinner featuring tender chicken and a rainbow of roasted vegetables coated in a sweet-and-tangy balsamic glaze. It’s all made in one pan for easy prep and clean-up.

Why You’ll Love This Recipe

I love how effortless and delicious this dish is. The balsamic glaze caramelizes beautifully on the vegetables and chicken, bringing a depth of flavor that feels gourmet with minimal effort. It’s come together in one pan, so cleanup is a breeze—perfect for busy weeknights. Plus, it’s loaded with wholesome veggies for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)

• Bell peppers (any color), chopped

• Zucchini, sliced

• Red onion, cut into wedges

• Cherry tomatoes

• Balsamic vinegar

• Olive oil

• Garlic, minced

• Italian seasoning

• Salt and pepper

Directions

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper.

3. Place chicken and chopped vegetables on a single sheet pan.

4. Pour half of the balsamic mixture over the chicken and veggies, tossing to coat evenly.

5. Bake for about 20 minutes, then drizzle remaining glaze over everything.

6. Continue baking for another 10–15 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender.

7. Remove from oven and let rest for a few minutes before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and around 30–35 minutes to bake and finish—so around 45 minutes total from start to table.

Variations

• Adding root veggies like carrots or potatoes gives a heartier twist—just cut them in smaller pieces so they roast evenly.

• For extra flavor, I whisk a teaspoon of honey or Dijon mustard into the balsamic mixture.

• I like rotating in other vegetables like broccoli or asparagus depending on what’s in season.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I place everything on a baking sheet and heat at 350°F (175°C) for about 10 minutes until warmed through. You can also reheat individual servings in the microwave for about 1–2 minutes.

FAQs

H3 Q: Can I use frozen vegetables?

I haven’t tried frozen ones because I prefer the texture of fresh produce. Frozen veggies tend to release extra moisture and may not caramelize the same way.

H3 Q: Can I make this gluten-free?

Absolutely—I typically use gluten-free balsamic vinegar, and the recipe is inherently gluten-free. Just double-check your Italian seasoning blend if it includes any fillers.

H3 Q: How can I tell when chicken is done?

I rely on a meat thermometer—when the internal temperature hits 165°F (74°C), I know it’s safe and juicy. Cuts should be opaque with no pink inside.

H3 Q: Can this be meal-prepped ahead?

Yes, I often prep the chicken, vegetables, and glaze in containers and refrigerate overnight. When ready to eat, I assemble on a sheet pan and bake per instructions.

H3 Q: Can I use this method with bone‑in chicken?

I’ve done it with bone-in thighs or drumsticks too. I just increase the baking time to about 40–45 minutes and may tent the pan with foil halfway through to prevent over-browning.

Conclusion

This One Pan Balsamic Chicken and Veggies has become a staple for me when I want an easy, wholesome, and flavorful meal without spending hours in the kitchen. With its minimal cleanup, flexible ingredients, and satisfying taste, it’s perfect for busy evenings or casual gatherings. I hope it becomes a go-to in your dinner rotation too!