One Pan Balsamic Chicken and Vegetables
One Pan Balsamic Chicken and Vegetables is a delightful, easy-to-make meal that brings together lean protein and vibrant vegetables. This dish is not only flavorful but also healthy, making it a perfect choice for busy weeknights or leisurely weekends. With simple ingredients and minimal cleanup, you can enjoy a delicious dinner without the fuss.
Why Make This Recipe
Making One Pan Balsamic Chicken and Vegetables is a fantastic way to enjoy a homemade meal without spending hours in the kitchen. This recipe is cooked on a single sheet pan, which means less washing up later! The combination of balsamic vinegar, garlic, and Italian seasoning creates a rich flavor that complements the chicken and vegetables perfectly. Additionally, it is a healthy option packed with nutrients, making it great for anyone looking to eat better.
How To Make One Pan Balsamic Chicken and Vegetables
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 red onion, sliced
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Directions:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
- Place the chicken and vegetables on the sheet pan. Drizzle the balsamic mixture evenly over everything and toss to coat.
- Spread the ingredients in an even layer and bake for 25–30 minutes. Flip the chicken halfway through cooking until it is cooked through and the vegetables are tender.
- For extra caramelization, broil for the last 2–3 minutes if desired.
- Garnish with chopped fresh herbs and serve warm.
How to Serve One Pan Balsamic Chicken and Vegetables
Serve this dish straight from the pan for a rustic presentation! It pairs well with rice, quinoa, or crusty bread to soak up the delicious balsamic sauce. For a complete meal, you can add a simple green salad on the side.
How to Store One Pan Balsamic Chicken and Vegetables
To store leftovers, allow the chicken and vegetables to cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the meal for up to 2 months. When ready to eat, reheat in the oven or microwave until warmed through.
Tips to Make One Pan Balsamic Chicken and Vegetables
- Make sure to cut the vegetables into similar sizes for even cooking.
- If you want extra flavor, marinate the chicken in the balsamic mixture for 1-2 hours before cooking.
- Feel free to add more vegetables like carrots or broccoli based on your preference.
Variation
You can easily customize this recipe. Try using different proteins such as turkey or tofu. You can also swap out the vegetables for whatever you have on hand, like asparagus or green beans.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but it may take longer to cook. Ensure the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
2. What can I use instead of balsamic vinegar?
You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. However, the flavor will be slightly different.
3. Can I prepare this dish ahead of time?
Yes! You can prep the chicken and vegetables and marinate them a few hours ahead. Just keep them in the fridge until you are ready to cook.
Enjoy your One Pan Balsamic Chicken and Vegetables – it’s a simple yet satisfying meal that everyone will love!
