Description
This One-Pan Balsamic Chicken recipe offers a simple yet flavorful meal perfect for busy weeknights. Tender chicken breasts are roasted alongside a colorful medley of fresh vegetables, all glazed in a sweet and tangy balsamic honey sauce. It’s an effortless dish that combines wholesome ingredients and minimal cleanup for a satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the chicken and vegetables evenly.
- Prepare the balsamic glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, dried thyme, salt, and pepper until completely combined to create a flavorful marinade.
- Arrange the chicken: Place the four chicken breasts in the center of a large baking sheet, creating space around for the vegetables.
- Add vegetables: Arrange the sliced red bell pepper, zucchini, red onion, and halved cherry tomatoes around the chicken breasts on the baking sheet.
- Coat with glaze: Drizzle the balsamic mixture evenly over both the chicken and the vegetables. Toss the vegetables gently to ensure they are all coated with the glaze for maximum flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables become tender.
- Serve: Remove from the oven and transfer the chicken and vegetables to plates. Drizzle any remaining balsamic glaze from the pan over the top to enhance the dish’s rich flavor before serving.
Notes
- For even cooking, try to slice the vegetables into uniform sizes.
- Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.
- You can substitute chicken breasts with thighs, just adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe is easily doubled for larger groups using a bigger pan or two baking sheets.
