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One Pan Balsamic Chicken and Veggies

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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.

Ingredients

  • 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

Instructions

  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.

Notes

  • This recipe serves 4.
  • Prep time: 10 minutes, Bake time: 30-35 minutes, Total time: 45 minutes.
  • For variations, you can swap chicken for pork tenderloin or salmon fillets, add root vegetables like carrots or potatoes, or incorporate other veggies like broccoli or asparagus.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 1–2 minutes per serving.

Nutrition

Find it online: https://lauracooks.com/one-pan-balsamic-chicken-and-veggies/