Description
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
Units
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
- 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.
- Preheat the oven:
- Preheat your oven to 400°F (200°C).
- 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.
- Add the chicken:
- Remove the chicken breasts from the marinade and place them on the baking sheet with the vegetables. Discard any leftover marinade.
- 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.
- 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.