This is the kind of dinner you can pull together on a weeknight without a second thought. Everything cooks on one pan, the flavors are bold but familiar, and cleanup is minimal. The balsamic glaze brings a gentle sweetness that pairs perfectly with savory chicken and crisp vegetables.
It’s a reliable, wholesome meal that feels comforting without being heavy. If you like simple, satisfying food that looks good on the table and tastes even better, this one’s for you.
What Makes This Recipe So Good
- One pan, minimal mess: Everything roasts together, so you spend less time cooking and even less time cleaning.
- Balanced flavors: Balsamic vinegar adds tang and sweetness, while garlic, herbs, and olive oil round it out.
- Customizable: Swap vegetables with what you have on hand. It’s forgiving and flexible.
- Meal-prep friendly: Makes great leftovers that reheat well for lunches or quick dinners.
- Nutrient-dense: Lean protein, fiber-rich vegetables, and heart-healthy fats in one tray.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts or thighs
- Vegetables: 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 2 cups broccoli florets, 1 cup grape or cherry tomatoes, 1 medium zucchini
- Balsamic marinade: 1/3 cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons honey or maple syrup, 3 cloves garlic (minced), 1 tablespoon Dijon mustard
- Seasoning: 1 teaspoon dried oregano, 1 teaspoon dried thyme or Italian seasoning, 1/2 teaspoon crushed red pepper flakes (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Finishing touches (optional): Fresh basil or parsley, grated Parmesan, lemon wedges
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Make the balsamic marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Season the chicken: Pat the chicken dry. Place it in a shallow bowl or zip-top bag and pour over about half of the marinade. Toss to coat and set aside while you prep the vegetables.
- Prep the vegetables: Cut peppers into strips, slice the onion into wedges, chop broccoli into bite-size florets, halve the tomatoes, and slice the zucchini into half-moons.
- Toss the veggies: Place all vegetables on the sheet pan.
Drizzle with most of the remaining marinade and toss directly on the pan until evenly coated. Spread them into a single layer.
- Add the chicken: Nestle the chicken pieces among the vegetables. Spoon any leftover marinade from the chicken bowl over the top of the chicken only.
- Roast: Bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with golden edges.
- Optional broil: For extra caramelization, broil for 2–3 minutes at the end, watching closely to avoid burning.
- Finish and serve: Rest the chicken for 5 minutes.
Sprinkle with chopped basil or parsley, add a squeeze of lemon, and finish with a light shower of Parmesan if you like.
How to Store
Let everything cool to room temperature, then transfer to airtight containers. This dish keeps well in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave until warmed through.
If freezing, slice the cooked chicken and store it with the vegetables in freezer-safe containers for up to 2 months.
Thaw overnight in the fridge before reheating. For best texture, reheat in the oven.
Why This is Good for You
- Lean protein: Chicken breast or thighs provide high-quality protein to support muscle and keep you full.
- Colorful vegetables: Broccoli, peppers, tomatoes, and zucchini bring fiber, vitamins A and C, and antioxidants.
- Healthy fats: Olive oil supports heart health and helps your body absorb fat-soluble vitamins.
- Balanced plate: Protein + fiber + healthy fats = steady energy and fewer snack cravings later.
What Not to Do
- Don’t overcrowd the pan: Crowding traps steam and prevents browning. Use a second pan if needed.
- Don’t skip drying the chicken: Moisture on the surface makes it harder to sear and caramelize.
- Don’t overcook: Check for 165°F (74°C).
Overcooked chicken gets tough fast.
- Don’t add all the marinade to the vegetables: Keep enough to coat the chicken separately, especially if you marinate it first.
- Don’t broil unattended: The honey can burn quickly. Stay close during the final minutes.
Recipe Variations
- Swap the protein: Use chicken thighs for extra juiciness, or try turkey tenderloins. For a pescatarian spin, use salmon fillets and roast for 12–15 minutes.
- Change the veggies: Try asparagus, green beans, Brussels sprouts, carrots, or red potatoes.
Adjust cook time for denser vegetables (potatoes and carrots may need 10 extra minutes).
- Make it gluten-free: This recipe is naturally gluten-free. Just confirm the Dijon is certified gluten-free if needed.
- Add grains: Serve over quinoa, farro, or brown rice to make it extra filling. Couscous works for a quick option.
- Turn it into bowls: Slice the chicken, pile it over greens or grains, and drizzle with a little extra balsamic for a fast lunch.
- No honey version: Swap honey for maple syrup, or use a smaller amount of brown sugar.
For no added sweetener, reduce balsamic on the stove to make it syrupy and sweet on its own.
- Herb twist: Replace thyme/oregano with rosemary and a pinch of smoked paprika for a cozier flavor.
FAQ
Can I marinate the chicken ahead of time?
Yes. You can marinate the chicken for up to 8 hours in the fridge. If marinating longer than 30 minutes, keep the vegetables separate and toss them with fresh marinade right before roasting.
What if I only have bone-in chicken?
Bone-in pieces work, but they take longer.
Start roasting the chicken for 15 minutes first, then add the vegetables and continue cooking until everything is done and the chicken reaches 165°F (74°C).
How do I keep the vegetables from getting soggy?
Use a large pan with space between pieces, roast at a high temperature, and avoid too much liquid. Cut vegetables in similar sizes and avoid piling them on top of each other.
Can I make this without honey?
Absolutely. Use maple syrup or reduce the balsamic on the stovetop until thick and glossy, then use that as your sweetener-free glaze.
What’s the best way to reheat without drying out the chicken?
Reheat in a covered dish at 300–325°F (150–165°C) with a splash of water or broth.
This gently warms the chicken and keeps it moist.
Do I need to flip the chicken while roasting?
No. If your oven heats evenly, it’s not necessary. If you notice uneven browning, you can rotate the pan or flip the chicken once halfway through.
Can I add cheese?
Yes.
A light sprinkle of Parmesan at the end adds savory richness without overpowering the balsamic flavor.
Final Thoughts
One Pan Balsamic Chicken and Vegetables is exactly the kind of meal that makes weeknights easier. It’s simple to prepare, satisfying, and easy to tweak based on what’s in your fridge. The flavors are bright and cozy at the same time, and the cleanup is refreshingly quick.
Keep this recipe in your back pocket for busy nights, casual dinners with friends, or meal prep for the week.
Once you’ve made it a couple of times, it’ll become second nature—and a steady favorite at your table.