Name: One-Pan Balsamic Chicken and Veggies for Easy Dinner!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes); 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste

Introduction to One-Pan Balsamic Chicken and Veggies

As a busy mom, I know how challenging it can be to whip up a delicious dinner after a long day. That’s why I love my One-Pan Balsamic Chicken and Veggies recipe! It’s a simple, flavorful dish that comes together in no time, making it the perfect solution for those hectic evenings. With just one pan to clean, you can spend more time with your loved ones and less time in the kitchen. Plus, the vibrant colors of the veggies make it a feast for the eyes, as well as the taste buds!

Why You’ll Love This One-Pan Balsamic Chicken and Veggies

This One-Pan Balsamic Chicken and Veggies is a game-changer for busy nights. It’s quick to prepare, taking just 10 minutes of your time, and the oven does the rest! The combination of tender chicken and colorful veggies, all infused with a tangy balsamic glaze, creates a mouthwatering meal that your family will adore. Plus, cleanup is a breeze, leaving you with more time to relax and enjoy your evening.

Ingredients for One-Pan Balsamic Chicken and Veggies

Gathering the right ingredients is key to making my One-Pan Balsamic Chicken and Veggies a success. Here’s what you’ll need:

Boneless, skinless chicken breasts: The star of the dish! They cook quickly and soak up all the delicious flavors.
Mixed vegetables: I love using bell peppers, zucchini, and cherry tomatoes for a pop of color and nutrition. Feel free to swap in whatever veggies you have on hand, like broccoli or carrots.
Balsamic vinegar: This adds a tangy sweetness that elevates the dish. It’s a pantry staple that can also be drizzled over salads.
Olive oil: A healthy fat that helps the chicken and veggies roast beautifully. You can use avocado oil if you prefer.
Garlic: Freshly minced garlic brings a wonderful aroma and depth of flavor. You can use garlic powder in a pinch, but fresh is best!
Dried oregano: This herb adds a lovely earthy note. If you have fresh oregano, feel free to use that instead for a brighter flavor.
Salt and pepper: Essential for seasoning! Adjust to your taste, but don’t skip these—they really enhance the dish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make One-Pan Balsamic Chicken and Veggies

Now that you have your ingredients ready, let’s dive into the steps for making this delightful One-Pan Balsamic Chicken and Veggies. Trust me, it’s easier than you think!

Step 1: Preheat the Oven

First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your chicken cooks evenly and the veggies roast to perfection. A hot oven helps lock in those delicious flavors, making every bite a joy!

Step 2: Prepare the Marinade

In a large bowl, combine the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Whisk it all together until it’s well blended. This marinade is the magic that infuses flavor into the chicken and veggies. The tangy balsamic vinegar pairs beautifully with the earthy oregano, creating a symphony of taste!

Step 3: Marinate the Chicken

Now, it’s time to add the chicken breasts to the bowl. Make sure to coat them well with the marinade. I like to use my hands for this—just get in there and massage that marinade into the chicken! This step is key for maximum flavor. Let the chicken soak in those delicious juices for a few minutes while you prepare the baking sheet.

Step 4: Arrange on Baking Sheet

Grab a baking sheet and lay the marinated chicken breasts in the center. Surround them with your mixed vegetables. Make sure to spread them out evenly. This allows everything to roast nicely without steaming. Drizzle any leftover marinade over the veggies for an extra flavor boost!

Step 5: Bake to Perfection

Pop the baking sheet into your preheated oven and bake for 25-30 minutes. Keep an eye on it! The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s fully cooked. You can use a meat thermometer for accuracy. The veggies should be tender and slightly caramelized, adding a lovely sweetness to the dish.

Step 6: Rest and Serve

Once it’s done baking, let the dish rest for about 5 minutes before serving. This resting period allows the juices to redistribute, making the chicken even juicier. Serve it up and enjoy the colorful, flavorful feast you’ve created!

Tips for Success

Always preheat your oven for even cooking.
Use a meat thermometer to check chicken doneness—165°F is the magic number!
Don’t overcrowd the baking sheet; give veggies space to roast.
Feel free to experiment with different veggies based on what you have.
Let the dish rest before serving for juicier chicken.

Equipment Needed

Baking sheet: A standard rimmed baking sheet works best. You can also use a cast-iron skillet for a rustic touch.
Mixing bowl: Any large bowl will do. A glass or stainless steel bowl is great for marinating.
Whisk: A simple whisk helps combine the marinade. A fork can work in a pinch!
Meat thermometer: This is optional but highly recommended for perfectly cooked chicken.

Variations

Herb Swap: Try using fresh thyme or rosemary instead of oregano for a different flavor profile.
Vegetable Medley: Mix in seasonal vegetables like asparagus, carrots, or green beans for variety.
Spicy Kick: Add a pinch of red pepper flakes to the marinade for a little heat.
Gluten-Free Option: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
Protein Alternatives: Substitute chicken with turkey breasts or tofu for a vegetarian option.

Serving Suggestions

Serve over grains: Pair your One-Pan Balsamic Chicken and Veggies with rice or quinoa for a hearty meal.
Fresh salad: A light green salad with a lemon vinaigrette complements the dish beautifully.
Wine pairing: A crisp white wine, like Sauvignon Blanc, enhances the flavors.
Garnish: Sprinkle fresh basil or parsley on top for a pop of color and freshness.

FAQs about One-Pan Balsamic Chicken and Veggies

Can I use frozen chicken for this recipe?

While fresh chicken is best for even cooking, you can use frozen chicken breasts. Just make sure to thaw them completely before marinating. This will help the flavors penetrate better!

What vegetables work best in this dish?

You can use a variety of vegetables! Bell peppers, zucchini, and cherry tomatoes are my favorites, but feel free to get creative. Broccoli, asparagus, or even carrots can add a delightful twist to your One-Pan Balsamic Chicken and Veggies.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the microwave or oven until warmed through. It’s a great way to enjoy a quick lunch!

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken and chop the veggies a day in advance. Just store them separately in the fridge until you’re ready to bake. This makes dinner even quicker on busy nights!

Is this recipe suitable for meal prep?

Yes! This One-Pan Balsamic Chicken and Veggies is perfect for meal prep. You can portion it out into containers for easy grab-and-go lunches throughout the week. Just reheat and enjoy!

Final Thoughts

Cooking should be a joyful experience, and my One-Pan Balsamic Chicken and Veggies truly embodies that spirit. It’s not just about the delicious flavors; it’s about the time saved and the memories made around the dinner table. This recipe allows you to create a wholesome meal without the stress of complicated steps or endless cleanup. I hope it brings you as much joy as it has brought to my family. So, gather your loved ones, savor each bite, and relish the moments that matter most. Happy cooking!