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Homemade ONE PAN Balsamic Chicken and Veggies photo

ONE PAN Balsamic Chicken and Veggies

A quick, one-pan meal of marinated balsamic chicken roasted with broccoli, carrots and cherry tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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.