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Easy One-Pan Balsamic Chicken with Vegetables

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A quick and healthy one-pan dinner featuring juicy chicken breasts roasted with colorful vegetables and a tangy-sweet balsamic glaze. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon dried thyme or rosemary

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard (if using), and 1/2 teaspoon dried thyme. Set aside.
  3. Pat dry the chicken breasts with paper towels, then rub both sides with salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken breasts and sear for 3-4 minutes on each side until golden brown but not fully cooked through.
  5. Remove chicken temporarily from the pan and set aside.
  6. Add the sliced red and yellow bell peppers, zucchini, red onion, and minced garlic to the skillet. Toss veggies in the pan juices and cook for 3-5 minutes until they start to soften.
  7. Return the chicken breasts to the skillet, nestling them among the vegetables.
  8. Pour the balsamic glaze evenly over chicken and veggies.
  9. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  10. Halfway through roasting, add the halved cherry tomatoes around the pan.
  11. Carefully remove the pan from the oven and let the chicken rest for 5 minutes before serving.
  12. Serve warm, spooning extra pan sauce over the chicken and vegetables.

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Avoid overcrowding the pan for even roasting. Use room temperature chicken for juicier results. If pan is not oven-safe, transfer contents to a baking dish before roasting. Cover veggies loosely with foil if they start to burn. Leftovers keep well refrigerated for 3 days and freeze up to 2 months.

Nutrition

Keywords: balsamic chicken, one-pan dinner, healthy chicken recipe, quick chicken dinner, roasted vegetables, easy chicken recipe

Find it online: https://emmayum.com/easy-one-pan-balsamic-chicken-with-vegetables-recipe-for-quick-healthy-dinners/