If you’re on the hunt for a dish that’s as vibrant as it is delicious, look no further than this Balsamic Chicken and Veggies recipe! This one-pan wonder seamlessly combines tender chicken with a medley of fresh vegetables all bathed in a luscious balsamic and Italian dressing marinade. It’s a symphony of flavors and convenience you and your family will adore.
Why You’ll Love This Recipe
- One-Pan Wonder: Say goodbye to complicated cooking and multiple dishes; this recipe keeps the cleanup minimal.
- Flavor Explosion: The balsamic and Italian dressing marinade infuses deep, rich flavors into every bite of chicken and veggies.
- Nutrient-Rich: Packed with vibrant veggies like broccoli and carrots, it’s both delicious and nutritious.
- Quick Preparation: With just 10 minutes of prep time, it’s perfect for busy weeknights.
Ingredients You’ll Need
Gathering your ingredients is almost as delightful as tasting the finished dish. Every component plays an essential role in crafting the vibrant, colorful plate that’s as visually appealing as it is tasty.
- Cooking spray: To ensure nothing sticks and everything browns beautifully.
- 6 tablespoons balsamic vinegar: This is where the magic happens—a tangy sweetness that elevates the dish.
- 1/2 cup zesty Italian dressing: Fat-free works wonders, providing flavor without the extra calories.
- 1-1/4 pounds chicken tenderloins: Choose tenderloins for quick cooking, or slice chicken breasts to keep things lean.
- 2 heads of broccoli: A green powerhouse for nutrients and a delightful crunch.
- 1 cup baby carrots: Their natural sweetness stands out once roasted to perfection.
- 1/2 pint cherry tomatoes: They add a sweet burst; mix them in halfway if you prefer them less roasted.
- 1 teaspoon Italian seasoning: A blend that ties all the flavors together seamlessly.
- 3 tablespoons olive oil: Enhances the vegetables’ juiciness without overshadowing their natural flavors.
- 1/2 teaspoon garlic powder: This subtle garlic touch adds depth without overpowering the dish.
- Fresh parsley: Optional, but adds a fresh, vibrant finishing touch.
- Salt and pepper: Season to taste as the final touch of perfection.
Variations
Feel free to make this Balsamic Chicken and Veggies recipe your own! It’s highly adaptable, so you can easily tailor it to suit your dietary needs or favorite flavors.
- Vegetarian Twist: Swap out the chicken for tofu or chickpeas for a plant-based version that’s equally delectable.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the marinade for a bit of heat that complements the balsamic undertone.
- Cheesy Finish: Sprinkle some Parmesan cheese over the veggies just before serving for an extra layer of flavor.
How to Make Balsamic Chicken and Veggies
Step 1: Prep Your Oven and Ingredients
Preheat your oven to 400°F. Lightly spray a large sheet pan with cooking spray, or line it with parchment paper if you’re using a sticky tray—the balsamic mixture can adhere fiercely if given the chance!
Step 2: Marinate the Chicken
Combine your balsamic vinegar and zesty Italian dressing in a bowl and whisk them together. Once well mixed, pour about 1/3 cup into a large zip-top bag with your chicken. Let these flavors mingle in the fridge for at least 30 minutes, but feel free to go as long as 6 hours for deeper flavor penetration.
Step 3: Prepare the Vegetables
While the chicken marinates, chop the broccoli into small, manageable pieces and slice the baby carrots in half. Toss them into your prepared baking tray with cherry tomatoes, Italian seasoning, olive oil, a dash of garlic powder, and season with salt and pepper to taste.
Step 4: Roast the Veggies
Slide the tray into your preheated oven and roast those veggies for 10–15 minutes. You’re looking for a bit of tenderness but with some crunch left intact.
Step 5: Cook the Chicken
Remove the tray, shift the veggies to the sides, and place the chicken in the center. Brush with another 1/3 cup of the balsamic mixture, ensuring maximum coverage. Cook for another 7–15 minutes, monitoring closely so as not to dry out the chicken.
Pro Tips for Making Balsamic Chicken and Veggies
- Optimal Marinating Time: For best results, aim to marinate the chicken for at least 2 hours; you’ll appreciate the flavor boost!
- Veggie Variety: Don’t hesitate to swap or add seasonal veggies like zucchini or bell peppers for more color and flavor.
- Perfect Oven Temperature: Ensure your oven is fully preheated before baking for even cooking and optimal roasting.
- Layering Technique: Place the veggies under the chicken, so they soak up extra drippings and flavors while roasting.
How to Serve Balsamic Chicken and Veggies
Garnishes
A sprinkle of fresh parsley over your finished dish adds a pop of color and a bright, herbaceous note. Alternatively, a few torn basil leaves could introduce a fragrant twist!
Side Dishes
This dish pairs wonderfully with a simple side of fluffy rice or light quinoa, both of which will soak up those luscious balsamic juices to perfection.
Creative Ways to Present
Serve directly on a large platter, symmetrically arranging the veggies around the perfectly glazed chicken for a family-style centerpiece that’s sure to impress. Alternatively, plate individually for a restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chicken and veggies to an airtight container and store them in the refrigerator for up to 4 days, keeping flavors fresh and ready for a quick meal.
Freezing
If you’re planning to freeze, let everything cool completely before transferring to freezer-safe containers. This meal can be frozen for up to 3 months, ensuring you have a delicious option ready to go whenever you need.
Reheating
For best results, reheat in the oven at a low temperature (around 325°F) to keep the chicken juicy. If time is short, a microwave at a lower power setting will work too!
FAQs
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Can I use a different vinegar instead of balsamic?
Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, though it may slightly alter the flavor profile to be less sweet.
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What’s the best way to ensure the chicken stays moist?
Keeping a close eye during the final cooking phase and avoiding overcooking is key. If in doubt, checking with a meat thermometer can help ensure a perfect result.
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Can I use frozen vegetables?
Yes, frozen vegetables can be used if fresh aren’t available. Simply adjust the cooking time to ensure they’re heated through and properly roasted.
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How do I adjust this recipe for meal prep?
This recipe is ideal for meal prep! Portion out your cooked dish into individual containers and store in the fridge, ensuring meals are ready to go throughout the week.
Final Thoughts
Cooking doesn’t need to be complicated to be incredibly satisfying, and this Balsamic Chicken and Veggies recipe absolutely proves that. Give it a try—it’s a delightful way to gather around the table with flavors that everyone will enjoy. Happy cooking, and relish every savory bite!
Print
ONE PAN Balsamic Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This One Pan Balsamic Chicken and Veggies recipe is a quick, flavorful, and easy weeknight meal that combines marinated chicken tenderloins with roasted broccoli, carrots, and cherry tomatoes, all cooked together on a single sheet pan for minimal cleanup and maximum taste.
Ingredients
Cooking Ingredients
- Cooking spray – 1 spray
- 6 tablespoons balsamic vinegar –
- 1/2 cup zesty Italian dressing (fat free is great) –
Protein
- 1–1/4 pounds chicken tenderloins or breasts –
Vegetables
- 2 heads broccoli –
- 1 cup baby carrots –
- 1/2 pint cherry tomatoes –
Seasonings & Oils
- 1 teaspoon Italian seasoning –
- 3 tablespoons olive oil –
- 1/2 teaspoon garlic powder –
- Salt and pepper (optional) –
Garnish & Serving
- Fresh parsley (optional) –
Instructions
- Preheat oven: Preheat your oven to 400°F. Spray a large sheet pan with cooking spray or line it with parchment paper to prevent sticking.
- Whisk marinade: In a bowl, whisk together the balsamic vinegar and Italian dressing until combined.
- Prepare chicken: Trim the chicken tenderloins of excess fat or cut the breasts into small 1/4 to 1/2-inch pieces. Place 1/3 cup of the marinade in a large zip-top bag, add the chicken, coat well, and marinate in the fridge for at least 30 minutes, up to 6 hours.
- Chop vegetables: Cut broccoli into small florets and slice baby carrots in half.
- Arrange on sheet pan: Spread broccoli and carrots on the prepared sheet pan, along with cherry tomatoes. Toss them with Italian seasoning, olive oil, garlic powder, salt, and pepper.
- Roast vegetables: Roast for 10–15 minutes in the oven.
- Finish cooking: Remove from oven, flip vegetables, and push them to the sides of the pan. Place the marinated chicken in the center, discard marinade, and brush remaining marinade over the chicken.
- Cook chicken: Return the pan to the oven and cook for another 7–15 minutes, or until chicken reaches an internal temperature of 165°F. Keep an eye on the chicken to avoid overcooking.
- Serve: Remove from oven, garnish with chopped parsley if desired, and serve with the cooked vegetables and any remaining balsamic mixture. Best over rice or quinoa.
Notes
- Ensure chicken is cooked thoroughly to avoid foodborne illness.
- Adjust cooking time based on the size of the chicken pieces.
- You can toss the cherry tomatoes in halfway through roasting if you prefer less roasted tomatoes.
- Use fresh parsley for a bright finishing touch.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 105 mg
