If you’re looking for a vibrant, wholesome dinner that brings together tender chicken and fresh veggies with a tangy, flavorful twist, I can’t recommend the One Pan Balsamic Chicken and Veggies Recipe enough. This dish is a celebration of simplicity and taste, where balsamic vinegar and Italian dressing create a mouthwatering marinade that infuses every bite. Plus, it’s all cooked on a single sheet pan, making clean-up just as easy as the prep. Whether you’re cooking for family or friends, this recipe offers that perfect harmony of juicy chicken, crisp-tender broccoli, sweet baby carrots, and burst-of-flavor cherry tomatoes. It’s a colorful, nutritious meal that tastes like you spent hours in the kitchen but actually took less than 30 minutes to make!
Ingredients You’ll Need
The beauty of the One Pan Balsamic Chicken and Veggies Recipe is how simple yet carefully selected the ingredients are. Each one plays a key role in building layers of flavor, texture, and color, turning everyday pantry staples into a show-stopping dish.
- 6 tablespoons balsamic vinegar: This adds a rich, tangy sweetness that balances the savory chicken perfectly.
- 1/2 cup zesty Italian dressing (fat-free works great): A vibrant marinade base that brings herbs and a zesty kick.
- 1-1/4 pounds chicken tenderloins or breasts: Choose tender cuts for juicy, quick cooking.
- 2 heads broccoli: Provides a satisfying crunch and vibrant green color.
- 1 cup baby carrots: Adds natural sweetness and a pleasant texture contrast.
- 1/2 pint cherry tomatoes: Bursting with juiciness for freshness and a pop of red.
- 1 teaspoon Italian seasoning: A fragrant blend that ties the veggies together beautifully.
- 3 tablespoons olive oil: Ensures veggies roast to perfection with golden edges.
- 1/2 teaspoon garlic powder: A subtle boost of savory depth.
- Fresh parsley, optional: Brightens up the dish with color and fresh herbal notes.
- Salt and pepper, optional: To taste—basic seasonings that let all flavors shine.
How to Make One Pan Balsamic Chicken and Veggies Recipe
Step 1: Preheat Oven and Prepare the Pan
Start by setting your oven to 400°F. Grab a large sheet pan and spray it generously with cooking spray to ensure nothing sticks. This simple step sets the stage for evenly roasted veggies and beautifully cooked chicken later on.
Step 2: Prepare the Balsamic Mixture
In a small bowl, whisk together the balsamic vinegar and zesty Italian dressing until fully blended. This dynamic duo is the heart of the marinade, offering a perfect balance of acidity and herbaceous notes that will make your chicken irresistibly flavorful.
Step 3: Marinate the Chicken
Place your chicken tenderloins or breasts in a resealable bag and pour in half of the balsamic mixture. Seal the bag tightly and refrigerate for at least 30 minutes. Marinating tenderizes the chicken and infuses it with that tangy, zesty flavor that’s essential to this dish.
Step 4: Prepare the Veggies
While the chicken marinates, chop your broccoli into bite-sized florets and slice the baby carrots if needed. Toss the veggies in a large bowl with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread them out evenly on the prepared sheet pan and roast for 10 to 15 minutes until they are starting to soften but still crisp.
Step 5: Cook the Chicken with Veggies
Remove the pan from the oven after the initial roast time and push the veggies to the sides. Place the marinated chicken pieces in the center of the sheet pan. Brush the chicken generously with the remaining balsamic mixture for extra flavor. Return the pan to the oven and cook for an additional 7 to 15 minutes, depending on the thickness of your chicken, until it’s cooked through and juices run clear.
How to Serve One Pan Balsamic Chicken and Veggies Recipe
Garnishes
Finishing this dish with a sprinkle of fresh parsley instantly elevates it. The bright green adds a fresh, herbal note and a lovely pop of color that makes the meal even more inviting. If you like, a little freshly cracked black pepper or an extra drizzle of balsamic glaze can take it to the next level.
Side Dishes
This recipe shines on its own, but serving it over a bed of fluffy rice or nutty quinoa creates a complete, comforting meal. The grains soak up all those flavorful pan juices, making every bite delicious. For a low-carb option, cauliflower rice works beautifully too!
Creative Ways to Present
Try plating the chicken and veggies family-style on a rustic wooden board for casual gatherings, letting everyone help themselves. Alternatively, arrange the components in neat rows for a more elegant presentation that’s sure to impress your guests. Adding a wedge of lemon or a sprinkle of toasted nuts over the top adds texture and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Balsamic Chicken and Veggies Recipe stores beautifully in an airtight container in the refrigerator for up to three days. Keeping the chicken and vegetables together lets the flavors continue to meld, making for an even tastier next-day meal.
Freezing
If you want to freeze this dish, separate the chicken from the veggies for best texture. Store each in freezer-friendly containers or bags for up to 3 months. When thawed, the chicken retains its tenderness and the veggies maintain their great flavor.
Reheating
Reheat leftovers gently in the oven or microwave until just warmed through to avoid drying out the chicken. Adding a splash of water or a little olive oil before reheating can help keep everything moist and delicious.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work wonderfully; just keep an eye on cooking time as they may take a little longer than tenderloins to cook through evenly.
Is fat-free Italian dressing necessary for the marinade?
Not at all. You can use regular or reduced-fat Italian dressing depending on your preference, but fat-free keeps it lighter while still packing flavor.
Can I substitute other vegetables?
Definitely! Feel free to swap in bell peppers, zucchini, or green beans depending on what’s in season or what you love most.
How long can I marinate the chicken?
While 30 minutes is the minimum, marinating for up to 2 hours will deepen the flavor even more. Avoid going much longer to prevent the chicken from becoming too acidic in texture.
Is this recipe gluten-free?
Yes, it naturally is. Just make sure your Italian dressing is gluten-free, as store-bought versions can vary.
Final Thoughts
You really can’t go wrong with the One Pan Balsamic Chicken and Veggies Recipe. It’s such a wonderful way to enjoy a vibrant, balanced meal that’s both fuss-free and bursting with flavor. Once you try it, it’s easy to see why this has become a personal favorite for busy weeknights and casual family dinners alike. So grab that sheet pan and give this dish a whirl — your taste buds will thank you for it!
Print
One Pan Balsamic Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A quick and flavorful one-pan balsamic chicken and vegetable dish featuring marinated chicken tenderloins roasted alongside broccoli, carrots, and cherry tomatoes. Perfect for a healthy, balanced meal ready in just 30 minutes.
Ingredients
Marinade
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free is great)
Chicken
- 1–1/4 pounds chicken tenderloins or breasts
Vegetables
- 2 heads broccoli, chopped
- 1 cup baby carrots, sliced
- 1/2 pint cherry tomatoes
Seasonings & Oil
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 400°F (200°C) and spray a large sheet pan with cooking spray to prevent sticking.
- Prepare the balsamic mixture: In a bowl, whisk together the balsamic vinegar and zesty Italian dressing until well combined.
- Marinate the chicken: Place the chicken tenderloins in a resealable bag or container with a portion of the balsamic mixture. Seal and refrigerate for at least 30 minutes to absorb the flavors.
- Prepare the veggies: Chop the broccoli into florets and slice the baby carrots. Toss them in a bowl with Italian seasoning, olive oil, garlic powder, salt, and pepper until evenly coated. Spread them on the prepared sheet pan and roast in the oven for about 10-15 minutes.
- Cook the chicken: After the initial veggie roasting, remove the sheet pan from the oven and place the marinated chicken in the center. Brush the chicken with more balsamic mixture. Return to the oven and cook everything together for an additional 7-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve and garnish: Serve the balsamic chicken and roasted veggies topped with fresh parsley and drizzle with remaining balsamic marinade. This dish pairs wonderfully with rice or quinoa for a complete meal.
Notes
- Marinate the chicken longer if time allows for deeper flavor, up to 4 hours.
- Adjust vegetables based on seasonal availability or preference.
- For a gluten-free version, ensure the Italian dressing is certified gluten-free.
- Use a meat thermometer to ensure chicken is fully cooked.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
