If you love a dinner that tastes like you tried harder than you did, this one-pan balsamic chicken is your new go-to. It’s tangy-sweet, a little garlicky, and loaded with veggies that soak up all that glossy sauce.
Even better: it’s basically built for meal prep. Everything cooks in one pan, portions like a dream, and stays delicious for days without getting sad and soggy.
Why You’ll Love This
This recipe is weeknight-easy but meal-prep smart: one pan, minimal dishes, big flavor, and leftovers that reheat like they were made fresh—perfect for lunches, quick dinners, or “I can’t be bothered” nights.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), trimmed
- 2 cups broccoli florets
- 1 pint cherry tomatoes
- 1 medium red onion, sliced into wedges
- 2 cups baby potatoes, halved (or quartered if larger)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 4 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 1 tbsp Dijon mustard
- Optional for serving: chopped basil or parsley, crumbled feta, cooked rice or quinoa
How to Make It
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- Toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt, and the pepper. Spread them on the pan and roast for 15 minutes to give them a head start.
- While the potatoes roast, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, Italian seasoning, and the remaining 2 tbsp olive oil.
- Pat the chicken dry (this helps it brown). Season both sides with the remaining 1/2 tsp salt. Add the chicken to the bowl with the balsamic mixture and toss to coat.
- Pull the pan out of the oven. Scoot the potatoes to the sides and add the chicken in the center. Pour any extra marinade over the chicken.
- Add the red onion and cherry tomatoes around the chicken. Roast for 15 minutes.
- Add the broccoli florets to the pan (a quick toss in a little oil is great if they look dry). Roast for 10–15 minutes more, until the chicken reaches 165°F and the veggies are tender with browned edges.
- Let everything rest for 5 minutes. Spoon the pan juices over the chicken and veggies, then serve or portion into meal prep containers.
Tips for the Best Results
- Use thighs for meal prep. They stay juicier after reheating, but breasts work if you watch the temp closely.
- Dry the chicken first. Moisture is the enemy of browning—paper towels make a difference.
- Don’t crowd the pan. If everything is piled on, it steams instead of roasts. Use two pans if needed.
- Cut potatoes evenly. Small, similar pieces finish at the same time and soak up more sauce.
- Add broccoli later. Putting it in too early can turn it mushy; last 10–15 minutes keeps it bright.
- Check doneness with a thermometer. Pull chicken right at 165°F to keep it tender.
- Save the pan sauce. Those juices are liquid gold—drizzle over rice or quinoa when meal prepping.
Variations
- Swap the veggies: Try green beans, bell peppers, zucchini, or Brussels sprouts (add based on cook time).
- Make it spicy: Add 1/4–1/2 tsp crushed red pepper flakes to the sauce.
- Go lower sugar: Reduce honey to 1 tbsp or use a sugar-free honey alternative; the balsamic still brings sweetness.
- Add a cheesy finish: Sprinkle feta or shaved Parmesan on top after baking.
- Make it grain-bowl style: Portion over cooked quinoa, rice, or farro and spoon extra sauce over everything.
Storage & Reheating
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave in 45–60 second bursts until hot, or warm in a 350°F oven for about 10–12 minutes. If you’re meal prepping with grains, keep them in the same container (the sauce flavors them), but add fresh herbs after reheating for a just-made vibe.
FAQ
Can I meal prep this for the whole week?
It’s best for 4 days in the fridge. For day 5+, freeze portions instead: cool completely, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Do I have to marinate the chicken first?
Nope. The sauce is punchy enough that tossing and roasting works great. If you do have time, marinating for 30 minutes (up to 8 hours) adds even more flavor—just keep it refrigerated.
How do I keep chicken breast from drying out?
Use medium-sized breasts, pat them dry, and pull them as soon as they hit 165°F. If they’re very thick, pound to an even thickness so they cook evenly with the veggies.
My balsamic sauce tasted too sharp—how do I fix it?
Different balsamic vinegars vary a lot. Next time, add an extra teaspoon or two of honey, or finish with a small pat of butter stirred into the hot pan juices for a smoother, more rounded flavor.
What’s the best way to portion this for meal prep?
For balanced containers, add 1 chicken thigh (or 1/2 large breast), a big scoop of veggies, and optional carbs like 1/2 to 3/4 cup cooked rice or quinoa. Spoon a little extra pan sauce over each container before sealing.