One Pan Balsamic Chicken and Veggies: A Quick and Healthy Dinner

If you love delicious meals but hate doing dishes, you’re going to fall head over heels for One Pan Balsamic Chicken and Veggies.
It’s packed with tender chicken, caramelized veggies, and a tangy balsamic glaze — all baked together in one pan for maximum flavor and minimum effort.

This recipe is perfect for busy weeknights, meal prep days, or anytime you want something hearty, healthy, and downright delicious.

Why You’ll Love One Pan Balsamic Chicken and Veggies

This recipe checks all the best boxes:

• One pan = easy cleanup
• Ready in under an hour
• Balanced meal with protein, veggies, and bold flavor
• Family-friendly and great for meal prep
• Full of juicy, savory, and slightly sweet goodness

It’s simple, satisfying, and smells amazing while it bakes.

Ingredients You’ll Need for One Pan Balsamic Chicken and Veggies

Just a handful of real, simple ingredients make this meal sing.

• 4 boneless, skinless chicken breasts or thighs
• 2 cups baby potatoes (halved)
• 2 cups green beans (trimmed)
• 1 red bell pepper (sliced)
• 1 cup cherry tomatoes
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 cloves garlic (minced)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Optional: fresh basil or parsley for garnish

Tip: Baby potatoes cook evenly and quickly, but if you use bigger potatoes, cut them smaller so everything roasts at the same time.

How to Make One Pan Balsamic Chicken and Veggies

Here’s how easy it is to bring this dish to life:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper.
3. Place the chicken, potatoes, and green beans on a large baking sheet.
4. Drizzle the balsamic mixture over everything, tossing to coat well.
5. Arrange everything in a single layer, keeping the chicken near the center.
6. Add the cherry tomatoes and bell peppers during the last 10-15 minutes of baking to keep them fresh and vibrant.
7. Bake for about 25-30 minutes or until chicken is cooked through (internal temp 165°F) and veggies are tender.
8. Garnish with fresh herbs if using, and serve hot!

One pan, tons of flavor, and almost no cleanup. Pure magic.

Tips for the Best One Pan Balsamic Chicken and Veggies

A few small moves make a big difference:

• Marinate the chicken in the balsamic sauce for 30 minutes beforehand if you have extra time for deeper flavor.
• Make sure everything is spread out in a single layer so it roasts instead of steams.
• Flip the chicken halfway through baking for even caramelization.
• Add delicate veggies (like tomatoes) later so they don’t overcook.
• If you want crispier veggies, broil the tray for 2-3 minutes at the end.

Little tricks, big payoff.

Delicious Variations to Try

This recipe is super flexible. Here are some ideas to mix things up:

• Add mushrooms or zucchini for extra veggies.
• Swap the green beans for asparagus or broccoli.
• Use chicken thighs for extra juicy, flavorful meat.
• Add a sprinkle of parmesan over the top before serving.
• Spice it up with red pepper flakes in the balsamic glaze.

Customizing keeps things fresh and exciting.

Health Benefits of Balsamic Chicken and Veggies

This meal isn’t just tasty — it’s seriously good for you:

• Chicken provides lean protein for muscle repair and energy.
• Veggies deliver fiber, vitamins, and antioxidants.
• Balsamic vinegar adds flavor without loads of calories or fat.
• Olive oil gives you heart-healthy fats.

It’s a full, balanced meal that feels indulgent but is totally wholesome.

When to Serve One Pan Balsamic Chicken and Veggies

This dish fits perfectly into so many different moments:

• Easy weeknight dinner
• Sunday meal prep sessions
• Family dinners when you need something healthy and hearty
• Casual dinner parties
• Quick lunches from leftovers

It’s a true kitchen hero meal — always reliable and always delicious.

Fun Ways to Serve It

Want to dress it up a bit? Here’s how:

• Serve over fluffy quinoa, rice, or couscous.
• Add a sprinkle of feta or goat cheese crumbles.
• Pair with a crisp green salad.
• Offer crusty bread to mop up the delicious balsamic juices.
• Add a simple glass of red wine to make it feel extra special.

One pan + a few extras = a meal that feels like a feast.

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FAQs

1. Can I use bone-in chicken for this recipe?
Yes, but it will take longer to cook. Plan for about 35-40 minutes and use a meat thermometer to check for doneness.

2. What’s the best vinegar for this dish?
Balsamic vinegar is classic, but you could also try a mix of balsamic and red wine vinegar for a slightly sharper flavor.

3. How do I keep the veggies from getting mushy?
Cut veggies into uniform sizes and avoid overcrowding the pan. Adding delicate veggies like tomatoes later also helps.

4. Can I make this ahead of time?
Absolutely! You can prep everything ahead, store it in the fridge, and bake it fresh when ready.

5. What if I don’t have honey?
You can substitute maple syrup or brown sugar for a similar sweet balance.

6. How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

7. Can I freeze this dish?
Cooked chicken and veggies can be frozen for up to 2 months. Thaw overnight and reheat gently.

8. Is this recipe gluten-free?
Yes, as long as your balsamic vinegar is gluten-free (most are, but always double-check labels).

9. What other proteins can I use?
Pork chops, turkey breast, or even tofu for a vegetarian version would all work great.

10. How do I avoid dry chicken?
Don’t overcook it! Check for an internal temperature of 165°F, and pull it out as soon as it’s done.