Description: This recipe brings together the savory goodness of chicken and the vibrant flavors of roasted vegetables, all bathed in a luscious balsamic glaze. It’s a complete, satisfying meal cooked on a single pan, making it perfect for busy weeknights or anytime you crave a healthy and delicious dinner without the fuss of extensive cleanup.
Why You’ll Love This Recipe:
- Easy Cleanup: The biggest win is undoubtedly the minimal cleanup. One pan, one delicious meal.
- Healthy and Balanced: Packed with protein from the chicken and loaded with vitamins and fiber from the assortment of vegetables, this dish is a nutritional powerhouse.
- Customizable: The vegetables are completely adaptable to your preferences and what’s in season. Feel free to swap out or add your favorite veggies.
- Flavorful and Delicious: The balsamic glaze creates a symphony of sweet and savory flavors that will tantalize your taste buds. The roasting process brings out the natural sweetness of the vegetables, making them irresistibly delicious.
- Quick and Convenient: From prep to plate, this meal comes together in under an hour, making it an ideal choice for busy weeknights.
Introduction
In the realm of home cooking, there are few things more appealing than a recipe that combines simplicity, flavor, and healthfulness. One-pan meals are the unsung heroes of weeknight dinners, offering a convenient and efficient way to create a complete and satisfying meal with minimal effort and cleanup. This One-Pan Balsamic Chicken and Veggies recipe is a testament to the power of simple ingredients and smart cooking techniques.
This dish is not just about convenience; it’s about creating a harmonious blend of flavors and textures. The chicken, whether you choose juicy breasts or succulent thighs, is infused with the tangy sweetness of balsamic vinegar, creating a depth of flavor that elevates it beyond ordinary chicken recipes. The vegetables, roasted to perfection, become tender and caramelized, their natural sweetness enhanced by the balsamic glaze.
The beauty of this recipe lies in its versatility. You can easily adapt it to your personal preferences and dietary needs. Swap out the vegetables for your favorites, adjust the sweetness of the balsamic glaze to your liking, or add herbs and spices to create your own unique flavor profile. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is guaranteed to be a crowd-pleaser.
Ingredients:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each), or 8 boneless, skinless chicken thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon honey (or maple syrup for a vegan option)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning (or a blend of oregano, thyme, basil)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 zucchini, chopped
- 1 pint cherry tomatoes, halved
- 1 head of broccoli, cut into florets
- 2 carrots, peeled and chopped
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Preparation:
Step 1: Preheat the Oven and Prepare the Chicken (Optional Browning)
Preheat your oven to 400°F (200°C). While the oven is preheating, decide if you want to sear your chicken. Searing it in a skillet before roasting provides a nice crust and helps to lock in moisture. If you choose to sear, heat a tablespoon of olive oil in a large oven-safe skillet (cast iron is perfect!) over medium-high heat. Season the chicken breasts or thighs with salt and pepper. Once the oil is hot, carefully place the chicken in the skillet and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Step 2: Prepare the Balsamic Marinade
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. Taste and adjust the seasoning as needed. If you prefer a sweeter glaze, add a little more honey. If you like a tangier flavor, add a splash more balsamic vinegar. This marinade will not only add flavor to the chicken but also enhance the sweetness of the vegetables as they roast.
Step 3: Prepare the Vegetables
Wash and chop all of your chosen vegetables into bite-sized pieces. The size of the pieces is important for even cooking; aim for roughly the same size for all the vegetables so they cook at a similar rate. In a large bowl, toss the chopped bell peppers, zucchini, cherry tomatoes, broccoli florets, and carrots with a drizzle of olive oil, salt, and pepper. Ensure the vegetables are evenly coated with the oil and seasoning.
Step 4: Arrange Vegetables on the Baking Sheet
Spread the seasoned vegetables in a single layer on a large, rimmed baking sheet. Try to avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. Arrange the vegetables around the edges of the pan, leaving space in the center for the chicken. If you did not sear the chicken in step 1, then simply place the raw chicken on the tray, this way the tray is a regular baking tray
Step 5: Add the Chicken and Drizzle with Marinade
Place the seared or uncooked chicken breasts or thighs in the center of the pan, nestled among the vegetables. Pour the balsamic marinade evenly over the chicken and vegetables, ensuring everything is coated with the flavorful glaze. Use your hands or a spatula to gently toss the vegetables to ensure they are completely coated in the marinade.
Step 6: Bake the Chicken and Vegetables
Place the baking sheet in the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The cooking time will depend on the thickness of the chicken and the type of vegetables used.
Step 7: Rotate Vegetables (Halfway Through)
Halfway through the baking time, about 10-15 minutes in, carefully remove the baking sheet from the oven and toss the vegetables to promote even roasting. This will help to ensure that all the vegetables are cooked evenly and have a beautiful caramelized finish.
Step 8: Check Chicken Temperature and Let Rest
Check the internal temperature of the chicken using a meat thermometer; it should reach 165°F (75°C) to ensure it is fully cooked. If the chicken is not cooked through, return the baking sheet to the oven and continue baking for a few more minutes. Once the chicken is cooked, remove the baking sheet from the oven and let the chicken rest for a few minutes before slicing.
Step 9: Garnish and Serve
Garnish the dish with freshly chopped parsley, grated Parmesan cheese, or fresh basil leaves, if desired, for added flavor and an appealing presentation. Serve the One-Pan Balsamic Chicken and Veggies immediately.
COOKING Rating:
- Ease of Preparation: 5/5 (Very Easy)
- Ingredient Availability: 5/5 (Easily Accessible)
- Flavor Profile: 5/5 (Excellent)
- Healthiness: 5/5 (Very Healthy)
- Overall Rating: 5/5 (Highly Recommended)
Serving Suggestions:
- Serve the One-Pan Balsamic Chicken and Veggies as a complete meal on its own.
- Pair it with a side of quinoa, rice, or couscous for a more substantial meal.
- Serve it over a bed of mixed greens for a lighter, more refreshing option.
- Top with a dollop of Greek yogurt or sour cream for added creaminess.
- Add a sprinkle of toasted nuts or seeds for extra crunch and nutritional value.
Tips:
- Use a large baking sheet: Make sure your baking sheet is large enough to accommodate all the chicken and vegetables in a single layer. Overcrowding the pan will cause the vegetables to steam instead of roast.
- Don’t overcrowd the pan: If necessary, use two baking sheets to ensure that the vegetables have enough space to roast properly.
- Cut vegetables into uniform sizes: This will help to ensure that they cook evenly.
- Adjust the sweetness of the balsamic glaze: Add more honey or maple syrup for a sweeter glaze, or add more balsamic vinegar for a tangier flavor.
- Use fresh herbs: Fresh herbs add a burst of flavor and freshness to the dish.
- Let the chicken rest: Allowing the chicken to rest for a few minutes before slicing will help to keep it moist and juicy.
- Add other vegetables Other suggestions include: onions, sweet potatos, asparagas, brussel sprouts.
Prep Time:
- 15 minutes
Cook Time:
- 20-30 minutes
Total Time:
- 35-45 minutes
Nutritional Information:
(Approximate, may vary depending on specific ingredients and portion sizes)
- Calories: 400-500
- Protein: 40-50g
- Sodium: 300-400mg
Conclusion
This One-Pan Balsamic Chicken and Veggies recipe is a testament to the idea that delicious and healthy meals don’t have to be complicated. With just a handful of simple ingredients and a few easy steps, you can create a complete and satisfying meal that the whole family will love. The versatility of this recipe makes it perfect for busy weeknights, weekend gatherings, or any time you crave a flavorful and nutritious meal without the fuss. So, gather your ingredients, preheat your oven, and get ready to enjoy a culinary masterpiece that’s as easy to make as it is delicious to eat.
Questions and Answers:
Q1: Can I use frozen vegetables for this recipe?
A: While fresh vegetables are ideal for their flavor and texture, frozen vegetables can be used in a pinch. It’s best to thaw them slightly and pat them dry before adding them to the pan to prevent them from making the dish too watery.
Q2: Can I marinate the chicken in the balsamic glaze for a longer time?
A: Absolutely! Marinating the chicken in the balsamic glaze for at least 30 minutes or even overnight will enhance the flavor and make the chicken even more tender. Just be sure to refrigerate the chicken while it’s marinating.
Q3: What if I don’t have Italian seasoning? Can I substitute it with something else?
A: Yes, you can easily create your own Italian seasoning blend using equal parts of dried oregano, thyme, and basil. You can also add a pinch of dried rosemary or marjoram for a more complex flavor.
Q4: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs are a great alternative to chicken breasts. They tend to be more flavorful and remain more moist during cooking. Just be sure to adjust the cooking time accordingly, as chicken thighs may take a little longer to cook than chicken breasts.
Q5: How can I prevent the vegetables from getting too soft or soggy?
A: To prevent the vegetables from becoming too soft, make sure to cut them into uniform sizes and avoid overcrowding the pan. Tossing the vegetables halfway through the baking time will also help to ensure that they cook evenly. You can also add vegetables like broccoli or zucchini later in the cooking process as these cook a lot faster then carrots and potatoes.
