If you’re anything like me, weeknight dinners need to be fast, flavorful, and leave as few dishes as possible. This ONE PAN Balsamic Chicken and Veggies recipe does exactly that: tender chicken, vibrant broccoli, sweet cherry tomatoes, and crunchy baby carrots roasted together in a tangy-sweet balsamic glaze. It’s an effortless meal that comes together in one skillet, with bright flavors and minimal cleanup—perfect for busy nights or when you want a wholesome dinner without fuss.
Why I Love This Recipe
This is the kind of dinner that checks all the boxes. It’s simple enough to throw together on a weeknight, but special enough to serve guests. The balsamic vinegar caramelizes just enough to coat the chicken and vegetables without weighing them down. The zesty Italian dressing and garlic powder add an instant flavor boost, while the olive oil helps everything roast to golden perfection. Plus, you can easily swap veggies or double the batch for meal prep.
Ingredients
- ▢ Cooking spray
- ▢ 6 tablespoons basalmic vinegar
- ▢ 1/2 cup zesty Italian dressing fat free is great
- ▢ 1-1/4 pounds chicken tenderloins or breasts
- ▢ 2 heads broccoli
- ▢ 1 cup baby carrots
- ▢ 1/2 pint cherry tomatoes
- ▢ 1 teaspoon Italian seasoning
- ▢ 3 tablespoons olive oil
- ▢ 1/2 teaspoon garlic powder
- ▢ Fresh parsley optional
- ▢ Salt and pepper optional
Notes on Ingredients
Use either chicken tenderloins or boneless, skinless chicken breasts cut into even pieces so they cook uniformly. Two heads of broccoli should be trimmed into bite-sized florets. The combination of zesty Italian dressing and balsamic vinegar forms a tangy-sweet sauce that clings to the chicken and vegetables as they roast. Olive oil helps promote browning and crisp edges on the broccoli and carrots. If you like a fresher finish, sprinkle chopped fresh parsley over the finished dish.
Equipment
- Large rimmed baking sheet or ovenproof skillet (one pan is all you need)
- Mixing bowl
- Measuring spoons and cups
- Cooking spray
- Tongs or spatula
Prep Ahead
You can chop the broccoli and trim the chicken up to a day in advance and store them separately in the fridge. If you want extra flavor, toss the chicken with the balsamic and Italian dressing and let it marinate for 30 minutes to a few hours before roasting.
Step-by-Step Instructions
Follow these clear, step-by-step directions to make ONE PAN Balsamic Chicken and Veggies:
- Preheat your oven to 425°F (220°C). Lightly coat a large rimmed baking sheet or ovenproof skillet with cooking spray and set it aside.
- In a medium mixing bowl, whisk together 6 tablespoons basalmic vinegar, 1/2 cup zesty Italian dressing, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder until combined. Taste and add salt and pepper if you like—these are optional.
- Place 1-1/4 pounds chicken tenderloins or breasts into the bowl with the dressing mixture. Toss thoroughly so each piece is well coated in the balsamic-Italian mixture.
- Arrange the chicken on the prepared baking sheet, spacing the pieces slightly apart to encourage even roasting.
- Prepare the vegetables: trim and cut 2 heads broccoli into bite-sized florets, measure 1 cup baby carrots, and rinse 1/2 pint cherry tomatoes. Spread the broccoli florets and baby carrots around the chicken on the sheet. Scatter the cherry tomatoes among the broccoli and carrots.
- Drizzle any remaining marinade from the bowl over the vegetables. Use tongs or a spatula to gently toss the vegetables so they pick up some of the dressing and oil, while keeping the chicken arranged on the sheet.
- Place the baking sheet in the preheated oven and roast for about 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized at the edges. If some veggies need more time, remove the chicken when done and continue roasting the vegetables for 3–5 additional minutes.
- For extra color, you can broil on high for 1–2 minutes at the end—watch closely to avoid burning. Remove the pan from the oven.
- Transfer the chicken and vegetables to a serving platter. Sprinkle chopped fresh parsley over the top if using, and season with additional salt and pepper to taste.
- Serve warm with your favorite side or a simple grain like rice or quinoa, or enjoy as-is for a low-carb option.
Troubleshooting & Tips
- If your chicken pieces are very thick, slice them thinner or pound to even thickness so they cook through in the same time as the vegetables.
- Don’t overcrowd the pan. If everything is jammed together, foods will steam instead of roast. Use two pans if needed.
- Adjust the vegetables to whatever you have on hand—sliced bell peppers, zucchini, or cauliflower are great substitutes.
- For a sweeter glaze, stir 1 tablespoon honey into the balsamic-Italian mixture before tossing with the chicken.
- Leftovers keep well in an airtight container for up to 4 days and make a great lunch.
Serving Suggestions
This chicken and veggies dish pairs beautifully with a simple grain like brown rice, cauliflower rice, or couscous. A side of warm crusty bread soaks up the balsamic juices nicely, and a crisp green salad adds an extra layer of freshness. For a low-carb meal, serve over mixed greens for a warm salad.
Flavor Variations
- Make it smoky: add 1/2 teaspoon smoked paprika to the marinade.
- Make it herby: stir in chopped fresh basil or oregano just before serving.
- Make it spicy: add a pinch of red pepper flakes to the dressing for a kick.
Final Thoughts
Simple, satisfying, and ready in under an hour, this ONE PAN Balsamic Chicken and Veggies is the kind of recipe you’ll return to again and again. It’s forgiving, adaptable, and full of bright, balanced flavors. Whether you’re feeding a family or meal-prepping for the week, this sheet-pan supper delivers delicious results with minimal effort.
Enjoy tonight, and don’t forget to garnish with a sprinkle of fresh parsley for color and freshness.
ONE PAN Balsamic Chicken and Veggies
Equipment
- large sheet pan (15 x 21 in)
- Mixing Bowl
- Whisk or fork
- Resealable Plastic Bag or Shallow Dish
- Parchment paper (optional)
- Knife
- Cutting Board
- basting brush (optional)
Ingredients
- cooking spray
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing fat free is great
- 1-1/4 pounds chicken tenderloins or breasts tenders preferred, or breasts cut into 1/4–1/2 inch pieces
- 2 heads broccoli chopped into small florets
- 1 cup baby carrots halved
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- fresh parsley optional, chopped for serving
- salt and pepper optional, to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly spray a large sheet pan with cooking spray and line with parchment if not nonstick.
- Whisk together the balsamic vinegar and zesty Italian dressing in a bowl until combined.
- Trim any fat from the chicken tenderloins, or cut chicken breasts into pieces about 1/4 to 1/2 inch thick to resemble tenders.
- Place one-third of the balsamic mixture (about 1/3 cup) into a resealable plastic bag or shallow dish, add the chicken, coat well, and refrigerate to marinate at least 30 minutes or up to 6 hours.
- Meanwhile, chop the broccoli into small florets and halve the baby carrots; leave cherry tomatoes whole.
- Toss the broccoli, carrots, and cherry tomatoes with Italian seasoning, olive oil, garlic powder, and salt and pepper to taste on the prepared sheet pan. (If you prefer less-roasted tomatoes, add them after the other veggies have cooked 5–10 minutes.)
- Roast the vegetables in the preheated oven for 10–15 minutes until they begin to soften and brown.
- Remove the pan, flip the vegetables, move them to the sides of the pan, and place the marinated chicken in the center. Discard the used marinade from the chicken bag, then brush about 1/3 cup of the reserved balsamic mixture over the chicken.
- Return the pan to the oven and bake another 7–15 minutes, depending on chicken thickness, until the chicken is cooked through and juices run clear. Monitor to avoid overcooking.
- Serve the chicken and roasted vegetables with the remaining balsamic mixture and top with chopped fresh parsley if desired.
Notes
- Total time does not include marinating time.
- Marinate chicken 30 minutes to 6 hours for best flavor.
- Add cherry tomatoes after 5–10 minutes if you prefer them less soft.
- Discard marinade used on raw chicken before brushing cooked chicken.
- Cut breasts to similar thickness as tenders for even cooking.
