One Pan Balsamic Chicken
This easy one-pan dinner features juicy balsamic-glazed chicken and roasted veggies for a healthy, flavorful meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Dinner, One Pan Meals
- Method: Baked, Sheet Pan
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
4–5 cups chopped vegetables (red potatoes, carrots, broccoli, and/or cherry tomatoes)
¼ cup balsamic glaze (such as DeLallo)
¼ cup olive oil (more if needed)
Kosher salt, to taste
Ground black pepper, to taste
Fresh basil, optional for garnish
Instructions
Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Marinate the chicken: Place chicken breasts in a zip-top bag or bowl. Drizzle with 3 Tablespoons of balsamic glaze. Let marinate for at least 10 minutes.
Prep the veggies: In a separate zip-top bag or bowl, add chopped vegetables, olive oil, 1 Tablespoon balsamic glaze, salt, and pepper. Toss to coat evenly.
Assemble: Arrange the marinated chicken and vegetables in an even layer on the prepared sheet pan. Drizzle any remaining marinade, olive oil, or glaze over the top. Add fresh basil if desired and season with salt and pepper.
Bake: Roast in the oven for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F) and vegetables are fork-tender. If the chicken is done before the vegetables, remove it and continue roasting the veggies until tender.
Serve: Optionally drizzle with more balsamic glaze and garnish with extra basil. Serve warm.
Notes
You can use any combination of vegetables like zucchini, bell peppers, green beans, or onions.
Make it low-carb by swapping potatoes with cauliflower or mushrooms.
For more flavor, sprinkle with Italian seasoning or crushed garlic before baking.
Store leftovers in the fridge for up to 3 days.
Find it online: https://allcookedup.com/one-pan-balsamic-chicken/
