Craving a lightning-fast dinner with big, bold flavor that won’t leave you with a sink full of dishes? ONE PAN Balsamic Chicken and Veggies is your dinnertime hero. In just about 30 minutes (with ridiculously little cleanup), you get juicy marinated chicken, colorful, caramelized veggies, and a sweet-tangy balsamic glaze everyone will fight over. This one has rescued me on so many busy weeknights—once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- All in One Pan: Cook your protein and veggies together for a whole meal—nothing else required!
- Weeknight Fast: From fridge to table in just 30 minutes, this recipe is a true lifesaver after a busy day.
- Irresistible Sweet & Tangy Flavors: The balsamic vinegar and zesty Italian dressing bring the chicken and vegetables to life with bright, crave-worthy taste.
- Colorful, Family-Friendly, and Healthy: Tender chicken, crisp broccoli, sweet carrots, and juicy tomatoes—this dish makes eating well feel like a treat.
Ingredients You’ll Need
You won’t believe how a few everyday kitchen staples transform into a vibrant ONE PAN Balsamic Chicken and Veggies. Each ingredient has an important job—bringing gorgeous color, rich flavor, and the perfect texture to every bite!
- Cooking spray: This gives you a stick-free pan and easy cleanup, so nothing burns or glues itself to the tray.
- Balsamic vinegar: The star of the show! It infuses the chicken and veggies with a sweet, tangy punch that tastes gourmet.
- Zesty Italian dressing (fat-free): Use your favorite brand—you’ll love the herby, peppery kick and built-in seasoning.
- Chicken tenderloins or breasts: Choose tenderloins for zero prep, or cut chicken breasts into strips to cook evenly and stay juicy.
- Broccoli: When roasted, broccoli edges turn deliciously crispy and soak up all the marinade, making this green so satisfying.
- Baby carrots: Slicing these gives you quick-cooking, naturally sweet morsels that caramelize beautifully in the oven.
- Cherry tomatoes: Roasted, they burst with bright color and juicy sweetness—like little flavor bombs!
- Italian seasoning: A classic blend of herbs ties everything together for that “just like Nonna’s kitchen” aroma.
- Olive oil: Just a touch helps veggies roast up golden-brown and delicious.
- Garlic powder: Gives an underlying savory depth without the bite of fresh garlic.
- Fresh parsley (optional): A sprinkle before serving adds freshness and a restaurant-worthy finish.
- Salt and pepper (optional): Always taste and adjust seasoning at the end—makes everything pop!
Variations
One of my favorite things about ONE PAN Balsamic Chicken and Veggies is how endlessly customizable it is. Don’t be afraid to riff on this base recipe—you can swap ingredients, change up the veggies, or tweak flavors for everyone at your table.
- Try Different Veggies: Swap in asparagus, zucchini, red onion, or bell pepper for new flavors and pretty pops of color.
- Make It Vegan: Use extra-firm tofu or chickpeas instead of chicken—marinate and cook as directed for a plant-based feast.
- Spice It Up: Add a sprinkle of crushed red pepper flakes or smoked paprika to the marinade for a little heat.
- Switch the Protein: Try boneless pork chops, salmon, or even turkey tenderloins—just adjust the cooking time as needed!
How to Make ONE PAN Balsamic Chicken and Veggies
Step 1: Prep and Marinate the Chicken
Preheat your oven to 400°F and get your largest sheet pan ready with cooking spray (or parchment if you’re nervous about sticking!). Whisk together the balsamic vinegar and zesty Italian dressing, then pour about 1/3 cup of this flavor-packed mixture into a zip-top bag with your chicken. Give it a gentle toss to coat and pop it in the fridge. Even 30 minutes of marinating works wonders, but up to 6 hours is delicious for extra depth.
Step 2: Prep the Veggies
Chop broccoli into small florets and halve the baby carrots so everything cooks evenly. Toss these veggies right onto your prepared tray. Add your cherry tomatoes (or wait to add them partway through if you like them less soft), drizzle over the olive oil, sprinkle with Italian seasoning, garlic powder, and a generous pinch of salt and pepper. Toss everything so it’s nicely coated and spread out in an even layer.
Step 3: Roast the Vegetables
Slide the tray into your hot oven and roast for 10–15 minutes. This gives your carrots and broccoli a head start so they’re tender and caramelized when the chicken’s ready. If you love a little char and deep roasted flavor, don’t be afraid to use the full 15 minutes!
Step 4: Add the Chicken & Finish Cooking
Pull the pan out, give the veggies a flip for even roasting, and scoot them to the edges of the tray. Add the chicken pieces (discarding the used marinade) right in the center, then brush over another third of your balsamic-Italian mixture. Bake for another 7–15 minutes, depending on the thickness of your chicken—just keep an eye so it cooks through but stays juicy. Thinner tenderloins are done quickest!
Step 5: Serve and Enjoy
Spoon the remaining balsamic marinade over your chicken and veggies for that extra pop of brightness. Scatter fresh parsley on top if you’d like a burst of color and freshness. Dinner is officially served—right from the tray to the plate, with a fraction of the cleanup!
Pro Tips for Making ONE PAN Balsamic Chicken and Veggies
- Smart Marinating: Marinate the chicken for at least 30 minutes, but if you have time, let it go up to 6 hours for the juiciest, most flavorful result.
- Veggie Size Matters: Cut broccoli small and carrots in half to help everything roast evenly and finish at the same time as the chicken.
- Tomato Timing: For tomatoes that burst but don’t turn mushy, add them to the pan 5–10 minutes after the broccoli and carrots.
- Batch for Meal Prep: This recipe multiplies easily—prepare a double tray and have healthy lunches ready for days!
How to Serve ONE PAN Balsamic Chicken and Veggies
Garnishes
A final flourish of fresh chopped parsley takes this sheet pan dinner from simple to stunning. A sprinkle of grated Parmesan or a drizzle of extra balsamic reduction is also delicious if you want to add a little flair—try lemon zest too for a fresh twist!
Side Dishes
ONE PAN Balsamic Chicken and Veggies is fantastic served as-is, but if you want to stretch it further, nestle everything over warm rice or fluffy quinoa to soak up every drop of the tangy juices. Creamy mashed potatoes or a thick slice of rustic bread make a cozy addition, too.
Creative Ways to Present
For a casual family meal, serve it straight from the sheet pan at the table (less cleanup, more wow factor!). Want to impress guests? Arrange the chicken over greens with scattered veggies and balsamic drizzle for a warm salad, or load leftovers into a pita or wrap with greens for an unbeatable lunch.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chicken and veggies into an airtight container and pop it in the fridge. It keeps perfectly for up to three days—making it a meal-prepper’s dream for healthy lunches or quick dinners later in the week!
Freezing
While you can freeze leftover chicken and veggies, keep in mind the veggies may lose their crisp-tender texture after reheating. If you do freeze, let everything cool completely, pack in a freezer-safe container, and use within two months for best flavor.
Reheating
To reheat, spread the chicken and veggies out on a baking sheet, cover lightly with foil, and warm in a 350°F oven until hot. Or microwave individual portions with a splash of water or fresh balsamic dressing to keep things juicy. Avoid overcooking so the chicken stays tender!
FAQs
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Can I make ONE PAN Balsamic Chicken and Veggies ahead of time?
Absolutely! You can marinate the chicken and chop the veggies in advance—just store them separately in the fridge. When you’re ready to cook, toss everything on the tray and bake as directed for a near-instant fresh meal.
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How do I keep the chicken from drying out?
The marinade keeps the chicken juicy, but the real key is not to overbake. Check at the earliest time listed and use a meat thermometer if you can—once the thickest part hits 165°F, your chicken is perfectly cooked!
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Can I use frozen veggies?
Yes—frozen veggies work if you’re in a pinch. Just know they may release extra moisture, so roast them on their own first to cook off any water before adding the chicken to the pan.
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Is this recipe gluten-free?
ONE PAN Balsamic Chicken and Veggies can be 100% gluten-free—just double-check your Italian dressing and balsamic vinegar labels to make sure they don’t contain wheat or added gluten.
Final Thoughts
I can’t wait for you to taste the magic of ONE PAN Balsamic Chicken and Veggies—it’s nutritious, full of joyful flavor, and unbelievably easy. Whether you’re cooking for your family or just yourself, give it a try and watch it become a regular in your dinnertime rotation. Enjoy every saucy, colorful, forkful bite!
Print
ONE PAN Balsamic Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This One Pan Balsamic Chicken and Veggies recipe is a delicious and easy-to-make meal that combines tender chicken with roasted vegetables, all coated in a flavorful balsamic and Italian dressing marinade.
Ingredients
For the Chicken:
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free is great)
- 1–1/4 pounds chicken tenderloins or breasts
For the Veggies:
- 2 heads broccoli
- 1 cup baby carrots
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Fresh parsley (optional)
- Salt and pepper (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F. Spray a large sheet pan with cooking spray and set aside.
- Make the marinade: Whisk together balsamic vinegar and zesty Italian dressing.
- Marinate the chicken: Marinate chicken tenders in a portion of the balsamic/Italian mixture for at least 30 minutes in the fridge.
- Prepare the veggies: Chop broccoli, halve baby carrots, and season with Italian seasoning, olive oil, garlic powder, salt, and pepper. Roast for 10-15 minutes.
- Assemble and cook: Arrange veggies on the tray, place chicken in the center, brush with the marinade, and cook for an additional 7-15 minutes until chicken is cooked through.
- Serve: Drizzle with the remaining balsamic/Italian mixture, sprinkle with parsley if desired, and serve over rice or quinoa.
Notes
- Total time does not include marinating time.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
