Simple One Pan Balsamic Chicken and Veggies

On hectic weeknights when the schedule feels overwhelming, One Pan Balsamic Chicken And Veggies emerges as a reliable go-to for a nourishing dinner. The tangy balsamic marinade soaks into tender chicken while broccoli, carrots, and cherry tomatoes roast alongside. This creates a balanced plate of savory and sweet notes in under an hour. This method keeps flavors vibrant without constant stovetop attention.

I appreciate how this recipe fits seamlessly into a professional’s routine. It requires just one pan for easy prep and cleanup. It stores well in the fridge for quick reheats, maintaining its juicy texture. What draws people in is the effortless way it combines health benefits with comforting tastes that satisfy picky eaters too.

Why We Love This Recipe

• Quick Weeknight Win: This one-pan approach cuts down on prep and cleanup. It makes it ideal for busy evenings without sacrificing flavor.
• Nutrient-Packed Balance: Tender chicken pairs with colorful veggies for a wholesome meal full of vitamins and lean protein.
• Versatile Flavor Profile: The balsamic tang enhances everything. This allows easy tweaks for dietary needs like low-fat options.
• Family-Friendly Appeal: Kids and adults alike enjoy the roasted tenderness and subtle sweetness. It feels like home cooking.

Ingredients to make One Pan Balsamic Chicken And Veggies

These ingredients come together for a harmonious blend of tangy, savory, and fresh elements. They elevate a simple sheet pan meal. Opting for high-quality balsamic vinegar and fresh produce ensures deeper flavors. It also gives better texture in every bite.

• Cooking spray – Lightly coats the pan to prevent sticking. It promotes even roasting.
• Balsamic vinegar – Provides a sweet-tangy base for the marinade. It tenderizes and flavors the chicken.
• Zesty Italian dressing – Adds herbaceous zest to the mix. Choose fat-free for a lighter version.
• Chicken tenderloins – Lean and quick-cooking cuts that absorb the marinade beautifully. Breasts work as a substitute if trimmed.
• Broccoli – Chopped florets offer crisp-tender crunch. They absorb seasonings well during roasting.
• Baby carrots – Halved lengthwise for even cooking. They bring natural sweetness to balance the balsamic.
• Cherry tomatoes – Burst with juiciness when roasted. They add brightness; add later for firmer texture.
• Italian seasoning – A blend that infuses the veggies with classic Mediterranean herbs.
• Olive oil – Drizzled for moisture. It helps seasonings cling to the vegetables.
• Garlic powder – Boosts savory depth without the need for fresh chopping.
• Salt and pepper – Essential for seasoning to taste. They enhance all other flavors.
• Fresh parsley – Optional garnish that adds a pop of color and mild freshness.

Continue scrolling for step-by-step guidance and expert advice to nail this dish every time. Full measurements and instructions appear in the recipe card at the bottom.

How to Make One Pan Balsamic Chicken And Veggies

Step 1: Preheat and Prepare Pan
Line a large sheet pan with parchment paper or spray with cooking spray. Then preheat your oven to 400°F. This setup ensures easy release and even heat distribution for the entire meal.

Step 2: Make the Marinade
In a bowl, whisk together 6 tablespoons balsamic vinegar and 1/2 cup zesty Italian dressing until combined. This tangy mixture forms the flavorful base. It will coat both chicken and enhance the veggies later.

Step 3: Marinate the Chicken
Place 1 1/4 pounds chicken tenderloins in a resealable bag. Pour about 1/3 cup of the marinade over them, coating well. Seal and refrigerate for at least 30 minutes or up to 6 hours. This allows the balsamic to tenderize and infuse deep flavor.

Step 4: Arrange and Season Vegetables
Chop 2 heads of broccoli into small florets. Halve 1 cup baby carrots lengthwise. Add 1/2 pint cherry tomatoes to the prepared pan. Drizzle with 3 tablespoons olive oil. Then sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, and pepper. Toss everything to coat evenly for balanced seasoning.

Step 5: Initial Roast of Vegetables
Roast the vegetables in the oven for 10-15 minutes until they soften slightly. For softer tomatoes, include them from the start. Add them midway if you want them firmer and less roasted.

Step 6: Add Chicken and Finish Roasting
Remove the pan. Push veggies to the sides. Place the marinated chicken in the center, discarding excess bag marinade. Brush another 1/3 cup of the balsamic mixture over the chicken. Then return to the oven for 7-15 minutes until it reaches 165°F internally. This ensures juicy, fully cooked results.

Step 7: Garnish and Serve
Sprinkle with fresh parsley if desired for a fresh finish. Let the pan rest briefly before plating to allow juices to settle.

Pro Tips for Success

• Marinate Fully: Allow at least 30 minutes for the balsamic to penetrate the chicken. Up to 6 hours gives maximum tenderness and flavor infusion.
• Time Tomatoes Wisely: Add cherry tomatoes early for soft, bursty texture. Or later to keep them firmer and less caramelized.
• Check Temperature: Always verify chicken hits 165°F internally. This ensures safety without overcooking the lean tenderloins.
• Swap Veggies Freely: Use seasonal produce like zucchini or bell peppers if needed. Maintain the total volume for even roasting.

How to Serve One Pan Balsamic Chicken And Veggies

Garnishes

I often finish this dish with a sprinkle of fresh parsley. It gives a bright, herbaceous lift that contrasts the rich balsamic glaze. Chopped green onions or a light drizzle of extra balsamic reduction can add subtle sharpness. These touches keep the plate looking vibrant and tasting layered.

Side Dishes

Pair it with a simple green salad dressed in vinaigrette. This echoes the tangy notes without overwhelming the meal. Steamed rice or quinoa absorbs the pan juices beautifully for heartier portions. Crusty bread on the side mops up any extra balsamic-infused drippings for a cozy feel.

Creative Ways to Present

Spoon the components family-style onto a large platter. Let the golden roasted veggies surround the sliced chicken for an inviting spread. Layer over greens in bowls for a deconstructed salad vibe that’s refreshing. Tuck into warmed pita pockets with a yogurt sauce for portable wraps that transform leftovers.

Make Ahead and Storage

Storing Leftovers

I portion any remaining One Pan Balsamic Chicken And Veggies into airtight containers. Refrigerate for up to three days. This keeps the chicken juicy and veggies crisp without sogginess. Avoid leaving it out longer than two hours for safety.

Freezing

For longer storage, wrap cooled portions tightly in plastic and foil. Place in freezer bags, where they hold well for up to two months. Thaw overnight in the fridge to preserve texture. This method works great for batch prepping weeknight meals.

Reheating

Warm leftovers in a 350°F oven covered with foil for 10-15 minutes. This retains moisture and crispness. Microwave in short bursts works too, but stir midway and add a splash of water if needed. Either way, the balsamic flavors bloom again nicely.

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