Description
Whipping up One Pan Balsamic Chicken and Veggies brings such delightful simplicity to your weeknight dinner routine. Tender chicken and roasted vegetables drizzled with tangy balsamic glaze create a complete meal that practically cooks itself on a single sheet pan.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
Vegetables:
- 1 pint (2 cups / 300 g) cherry tomatoes
- 2 medium zucchinis, sliced
- 2 bell peppers (any color), sliced
Seasonings and Liquids:
- ½ cup (120 ml) balsamic vinegar
- 3 tablespoons (45 ml) olive oil
- 4 cloves garlic, minced
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Your preparation surface is now ready for cooking.
- Arrange 4 chicken breasts (about 1.5 lbs) on one side of the pan. Drizzle 1 tablespoon olive oil over the chicken and season with 1 teaspoon salt and ½ teaspoon pepper.
- Spread 2 cups sliced zucchinis, 2 sliced bell peppers, and 2 cups cherry tomatoes on the other side of the pan. Coat vegetables with 2 tablespoons olive oil and ¼ cup balsamic vinegar.
- Combine remaining ¼ cup balsamic vinegar with 4 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon pepper. Pour this mixture evenly across the chicken and vegetables.
- Slide the pan into the preheated oven and roast for 25-30 minutes. Ensure your chicken reaches an internal temperature of 165°F (75°C) and vegetables become tender and slightly caramelized.
- Remove the pan from the oven and let the dish rest for 3-5 minutes. This helps the chicken retain its juices and allows flavors to meld together.
- Serve the chicken and vegetables immediately while hot, directly from the pan for a rustic, home-style presentation.
Notes
- Chicken thickness matters, so pound breasts to an even 1/2-inch thickness for consistent cooking and juicy results.
- Fresh herbs like basil or thyme can elevate the flavor profile and add beautiful color to the final dish.
- Swap chicken for tofu or chickpeas to create a delicious vegetarian version that follows the same roasting technique.
- Let the chicken rest for 3-5 minutes after cooking to help redistribute juices and keep the meat tender and moist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: One-Skillet
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 88 mg