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One Pan Balsamic Chicken with Roasted Vegetables

This easy one-pan balsamic chicken recipe features tender chicken and vibrant vegetables roasted to perfection in a flavorful balsamic glaze, making it an ideal weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Balsamic Glaze & Marinade
  • 1/2 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For the Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch thick strips or 1.5-inch cubes
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 yellow bell pepper seeded and cut into 1-inch pieces
  • 1 red onion cut into thick wedges
  • 1 zucchini cut into half-moons or 1-inch chunks
  • 1 pint cherry tomatoes halved or left whole
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Sheet Pan
  • Large mixing bowl
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Balsamic Marinade
  1. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried oregano, dried thyme, salt, and black pepper until well combined. This is your balsamic glaze and marinade.
Preheat Oven & Prep Ingredients
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
  2. Place the cut chicken, red bell pepper, yellow bell pepper, red onion, zucchini, and cherry tomatoes into a large mixing bowl.
Combine & Roast
  1. Pour about 3/4 of the prepared balsamic marinade over the chicken and vegetables in the large bowl. Toss gently to ensure everything is evenly coated. Reserve the remaining 1/4 of the marinade for basting.
  2. Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two pans to allow for even roasting and browning.
  3. Roast for 15 minutes. Remove the pan from the oven, gently toss the chicken and vegetables, and baste with the reserved balsamic marinade. Return to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and lightly caramelized.
Serve
  1. Remove from oven. Garnish with fresh chopped parsley, if desired. Serve immediately with rice, quinoa, couscous, or a side salad.

Notes

For extra flavor, you can marinate the chicken strips separately in half of the balsamic glaze for 15-30 minutes before combining with the vegetables. If you prefer a thicker glaze, you can reduce the reserved balsamic marinade in a small saucepan over medium heat for a few minutes until it thickens slightly before basting. Adjust roasting time if using thicker cuts of chicken.