One Pan Balsamic Chicken and Veggies

Imagine the tantalizing aroma of caramelized balsamic glaze coating perfectly tender chicken breast, while colorful roasted vegetables develop crispy edges and sweet, concentrated flavors—all in just one pan. One Pan Balsamic Chicken and Veggies delivers a restaurant-quality dinner with minimal cleanup, making it perfect for busy weeknights or impressive enough for weekend guests. The sweet-tangy balsamic reduction creates a delectable sauce that ties everything together in a healthy, flavorful meal. You’ll learn how to time each component perfectly so everything finishes cooking at once, creating a harmonious dish with minimum effort and maximum flavor.

Why You’ll Love This Recipe

This One Pan Balsamic Chicken and Veggies recipe will quickly become a staple in your dinner rotation for good reason. First, the convenience factor is unbeatable—everything cooks together on a single sheet pan, meaning less time washing dishes and more time enjoying your meal. The balsamic marinade does double duty, flavoring both the chicken and vegetables with its sweet-tangy profile that caramelizes beautifully in the oven.

The textural contrasts make this dish especially satisfying: tender, juicy chicken breast against the slight crunch of roasted vegetables. Bell peppers develop a sweet char, zucchini maintains a pleasant bite, and red onions become deliciously caramelized. Plus, the vibrant colors create a visually appealing meal that’s as beautiful as it is delicious.

This sheet pan dinner is incredibly versatile and nutritionally balanced, packing protein, fiber, and vitamins into one complete meal. It’s also meal-prep friendly, tasting even better the next day as the flavors continue to develop. Whether you’re cooking for a family or meal prepping for one, this balsamic chicken veggie bake delivers on flavor, nutrition, and convenience.

Ingredients

For the One Pan Balsamic Chicken and Veggies, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium zucchini (about 8 oz/225g), chopped into 1-inch pieces
• 1 medium yellow squash (about 8 oz/225g), chopped into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 cups (300g) cherry tomatoes, halved
• ¼ cup (60ml) balsamic vinegar (use high-quality for best flavor)
• 3 tablespoons (45ml) extra virgin olive oil
• 4 cloves garlic, minced (about 1½ tablespoons)
• 1 tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Fresh basil or parsley for garnish (optional)

Pro Tips

Achieve Perfect Timing: The key to successful One Pan Balsamic Chicken and Veggies is ensuring everything finishes cooking simultaneously. Cut vegetables and chicken pieces uniformly—about 1-inch chunks work perfectly. Denser vegetables like carrots or Brussels sprouts should be cut slightly smaller than quick-cooking veggies like zucchini. This prevents some ingredients from becoming overcooked while waiting for others to finish.

Maximize Flavor Development: Allow the chicken to marinate in the balsamic mixture for at least 15 minutes (or up to 8 hours in the refrigerator) before cooking. This extra step creates significantly more flavorful chicken as the acid in the vinegar helps tenderize the meat while infusing it with flavor. Reserve some marinade to drizzle over the finished dish for an extra flavor boost.

Perfect Sheet Pan Technique: Don’t overcrowd your pan—this is crucial! Use a large 18×13-inch sheet pan or two smaller pans if needed. Overcrowding causes vegetables to steam rather than roast, resulting in soggy rather than caramelized veggies. For optimal browning, arrange ingredients in a single layer with some space between pieces, and flip everything halfway through cooking. The perfect balsamic chicken veggie bake depends on proper heat circulation.

Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, Dijon mustard, honey, salt, and pepper until well combined. The mustard helps emulsify the mixture, creating a smooth, cohesive marinade that will coat your ingredients evenly. Set aside ¼ cup of this mixture for drizzling later.

Step 2: Marinate the Chicken

Place the chicken pieces in a large bowl or zip-top bag and pour half of the remaining marinade over them. Toss to coat each piece thoroughly, then let sit for at least 15 minutes at room temperature (or refrigerate for up to 8 hours for deeper flavor). The longer your chicken marinates in the balsamic mixture, the more tender and flavorful it will become.

Step 3: Preheat and Prep

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easier cleanup. While the oven heats, chop all your vegetables into similarly sized pieces to ensure even cooking. The colorful variety of bell peppers, zucchini, and yellow squash will create a vibrant balsamic chicken veggie medley.

Step 4: Arrange and Season

Place all chopped vegetables on the prepared sheet pan. Pour the remaining marinade over them and toss until everything is well coated. Spread the vegetables in an even layer, then nestle the marinated chicken pieces among them, ensuring nothing is too crowded. Proper spacing allows for roasting rather than steaming.

Step 5: Bake to Perfection

Bake in the preheated oven for 20-25 minutes, stirring once halfway through cooking time. You’ll know your One Pan Balsamic Chicken and Veggies is done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. The balsamic marinade will have reduced to a glossy glaze that coats everything beautifully.

Step 6: Finish and Serve

Remove from the oven and drizzle with the reserved marinade for an extra burst of flavor. Sprinkle with fresh basil or parsley if desired. Let rest for 5 minutes before serving to allow the juices to redistribute throughout the chicken, ensuring maximum tenderness.

Variations

Mediterranean Version: Transform your One Pan Balsamic Chicken and Veggies with a Mediterranean twist by adding olives, artichoke hearts, and feta cheese. Use the same balsamic base but incorporate 1 teaspoon of dried oregano and ½ teaspoon of dried thyme. Add ½ cup pitted kalamata olives and 1 cup quartered artichoke hearts (drained) to the vegetable mixture. After cooking, sprinkle with ½ cup crumbled feta cheese and a squeeze of lemon juice for a bright finish.

Asian-Inspired Adaptation: Create an Asian-inspired variation by replacing the balsamic vinegar with equal parts rice vinegar and soy sauce, then adding 1 tablespoon of honey, 1 teaspoon of grated ginger, and 1 teaspoon of sesame oil. Swap the Italian seasoning for Chinese five-spice powder. Use vegetables like snap peas, broccoli, and red bell peppers. Garnish with sesame seeds and sliced green onions for an easy sheet pan chicken dinner with completely different flavor profile.

Plant-Based Option: For a vegetarian or vegan version, substitute the chicken with 1 block (14 oz) of extra-firm tofu (pressed and cubed) or 2 cans of chickpeas (drained and rinsed). The balsamic glaze works beautifully with plant-based proteins, and you can follow the same cooking method, though you might reduce the cooking time slightly. This creates a delicious balsamic vegetable bake that’s entirely plant-based but equally satisfying.

Storage and Serving

Store leftover One Pan Balsamic Chicken and Veggies in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight, making this an excellent meal prep option. For reheating, microwave individual portions for 1-2 minutes or warm in a 350°F (175°C) oven for about 10 minutes to maintain some of the vegetable texture. Avoid freezing this dish as the vegetables can become mushy when thawed.

For serving, this versatile balsamic chicken dish pairs beautifully with several options. Serve it over a bed of cooked quinoa or brown rice to soak up the delicious balsamic sauce. For a lower-carb option, try cauliflower rice or zucchini noodles. It also works wonderfully alongside crusty whole-grain bread for dipping into the sauce.

For a complete dinner party presentation, serve the sheet pan chicken and vegetables family-style on a large platter, garnished with additional fresh herbs and a drizzle of good-quality balsamic glaze. Add a simple green salad with lemon vinaigrette to round out the meal.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this One Pan Balsamic Chicken and Veggies recipe. They’re naturally more flavorful and forgiving, staying juicy even if cooked a little longer. Adjust cooking time as needed—thighs typically need about 5 minutes longer than breasts to reach 165°F (74°C).

What vegetables work best in this sheet pan dinner?
While this recipe specifies zucchini, bell peppers, and cherry tomatoes, you can use almost any vegetables that roast well. Broccoli, cauliflower, Brussels sprouts, carrots, and sweet potatoes are excellent options. Just adjust cooking times by adding denser vegetables earlier or cutting them smaller.

Can I make this balsamic chicken recipe ahead of time?
Yes! Prep all components up to 24 hours ahead: chop vegetables, mix marinade, and marinate chicken separately in the refrigerator. When ready to cook, just arrange everything on your sheet pan and bake.

Is this recipe gluten-free?
Yes, this One Pan Balsamic Chicken and Veggies is naturally gluten-free, but always check your specific balsamic vinegar and Dijon mustard brands as some may contain trace gluten.

How can I make the balsamic flavor more intense?
For a more pronounced balsamic flavor, use a high-quality aged balsamic vinegar in the marinade. Additionally, you can reduce ¼ cup of balsamic vinegar with 1 tablespoon of honey on the stovetop until syrupy, then drizzle this reduction over the finished dish.

Conclusion

This One Pan Balsamic Chicken and Veggies is comfort food at its finest — nourishing, colorful, and bursting with sweet-tangy flavors that transform ordinary ingredients into a memorable meal. It’s the kind of dish that solves the weeknight dinner dilemma while still feeling special enough for company. The beauty lies in its simplicity: minimal prep work and cleanup, yet maximum flavor impact. Whether you’re looking for a healthy meal prep option or a family-friendly dinner that doesn’t sacrifice flavor for convenience, this sheet pan masterpiece delivers every time. The caramelized balsamic notes and perfectly roasted textures prove that delicious, wholesome cooking doesn’t need to be complicated.

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