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One Pan Balsamic Chicken

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This one-pan balsamic chicken is a quick and flavorful meal perfect for busy weeknights. Juicy chicken breasts are cooked with a tangy balsamic glaze and roasted vegetables for a healthy, satisfying dish. Clean-up is a breeze, making it a household favorite!

Ingredients

Scale

For the chicken and marinade:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the vegetables:

  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (100 g) green beans, trimmed
  • 1 red onion, sliced into wedges
  • 1 zucchini, sliced into half-moons
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Marinate the chicken:
    • In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
    • Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
  2. Preheat the oven:
    • Preheat your oven to 400°F (200°C).
  3. Prepare the vegetables:
    • In a large bowl, toss the cherry tomatoes, green beans, red onion, and zucchini with olive oil, salt, and pepper. Spread the vegetables on a large, rimmed baking sheet.
  4. Add the chicken:
    • Remove the chicken breasts from the marinade and place them on the baking sheet with the vegetables. Discard any leftover marinade.
  5. Bake:
    • Roast in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
    • Optional: Broil for 2–3 minutes at the end for a caramelized glaze on the chicken.
  6. Serve:
    • Remove from the oven and let the chicken rest for 5 minutes. Plate the chicken with the roasted vegetables and drizzle with any pan juices.

Notes

  • Vegetable swaps: Use other vegetables like asparagus, bell peppers, or baby carrots based on your preference.
  • Make it ahead: Marinate the chicken the night before to save time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/one-pan-balsamic-chicken/