One Pan Balsamic Chicken
This One Pan Balsamic Chicken is a quick and flavorful dinner that’s as easy as it is delicious. Juicy chicken, roasted vegetables, and a tangy-sweet balsamic glaze come together in one pan for a healthy, balanced, and mess-free meal perfect for busy weeknights.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried Italian herbs or thyme, rosemary, and basil
- 1 red bell pepper sliced
- 1 zucchini chopped
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- Salt and pepper to taste
- Optional Add-ins:
- Grated Parmesan cheese
- A squeeze of lemon juice before serving
- Crushed red pepper flakes for a little heat
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet or use an oven-safe skillet.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, honey, herbs, salt, and pepper until combined.
- Place chicken and vegetables on the baking pan. Pour marinade over everything and toss to coat evenly.
- Spread in a single layer and bake for 25–30 minutes, flipping chicken halfway through, until cooked through and vegetables are tender.
- Drizzle with extra balsamic glaze, garnish with fresh herbs or Parmesan, and serve warm.
Notes
- Don’t overcrowd the pan to ensure even roasting.
- For a richer flavor, use dark balsamic glaze.
- You can marinate the chicken ahead of time for extra flavor.
- Store leftovers in an airtight container up to 4 days; reheat at 350°F (175°C) for 10–12 minutes.