Description
This One Pan Balsamic Chicken and Veggies recipe is a quick, healthy, and flavorful meal perfect for busy weeknights. Tender chicken marinated in a tangy balsamic and Italian dressing blend pairs beautifully with roasted broccoli, carrots, and cherry tomatoes for an effortless all-in-one dinner that can be served over rice or quinoa.
Ingredients
Scale
Marinade and Dressing
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free is great)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, optional
Chicken
- 1 1/4 pounds chicken tenderloins or breasts
Vegetables
- 2 heads broccoli, chopped
- 1 cup baby carrots, sliced
- 1/2 pint cherry tomatoes
- 3 tablespoons olive oil
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 400°F (204°C). Spray a large sheet pan with cooking spray to prevent sticking and set it aside.
- Prepare the balsamic mixture: In a bowl, whisk together the balsamic vinegar and zesty Italian dressing until well combined. This will serve as both your marinade and glaze.
- Marinate the chicken: Place the chicken tenderloins or breasts in a resealable plastic bag. Pour in a portion of the balsamic mixture to coat the chicken evenly. Seal the bag and marinate in the refrigerator for at least 30 minutes to infuse flavor.
- Prepare the veggies: Chop the broccoli into bite-sized pieces and slice the carrots. Toss broccoli, carrots, and cherry tomatoes in a large bowl with Italian seasoning, olive oil, garlic powder, and a pinch of salt and pepper for seasoning.
- Roast the vegetables: Spread the seasoned vegetables evenly on the prepared sheet pan. Roast them in the preheated oven for 10 to 15 minutes until they start to become tender and slightly caramelized.
- Cook the chicken: Remove the pan from the oven after the initial vegetable roasting. Push the veggies to the sides and place the marinated chicken in the center of the sheet pan. Brush the chicken with some of the remaining balsamic mixture to enhance flavor. Return the pan to the oven and continue cooking for an additional 7 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve and garnish: Once cooked, remove the pan from the oven. Serve the chicken and roasted vegetables with the leftover balsamic mixture drizzled on top. Garnish with freshly chopped parsley if desired. This dish pairs wonderfully over steamed rice or quinoa for a fulfilling meal.
Notes
- Marinate the chicken longer if possible, up to 2 hours, for deeper flavor.
- Adjust roasting times depending on your oven and vegetable sizes.
- Using fat-free Italian dressing keeps the recipe lighter but full-fat can be used for richer flavor.
- Swap in other vegetables like bell peppers or zucchini for variety.
- Make sure chicken reaches safe internal temperature of 165°F to avoid undercooking.
- Leftovers store well in the refrigerator for up to 3 days.
