If your weeknight dinner vibe is “healthy, flavorful, and please don’t make me wash five pans,” this one’s for you. This Healthy One Pan Balsamic Chicken is tangy-sweet, loaded with colorful veggies, and feels way fancier than the effort it takes.
Everything roasts together on one sheet pan, so the chicken stays juicy, the veggies caramelize, and the balsamic glaze basically does all the heavy lifting. Serve it as-is, over grains, or with a quick salad—easy.
Why You’ll Love This
It’s a true one-pan dinner with big flavor: the balsamic adds bright tang, a touch of sweetness, and that glossy, “restaurant energy” finish—without needing extra sauces or complicated steps.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs), sliced into cutlets for quicker cooking
- 3 cups broccoli florets
- 1 pint cherry or grape tomatoes
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 3 tbsp olive oil, divided
- 1/3 cup balsamic vinegar
- 1 1/2 tbsp honey (or maple syrup)
- 3 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Optional for serving: fresh basil or parsley, lemon wedges, cooked quinoa or brown rice
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- In a small bowl, whisk together the balsamic vinegar, honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper. This is your marinade and glaze moment.
- Place the chicken on the sheet pan. Drizzle with 1 tablespoon olive oil and spoon about half of the balsamic mixture over the chicken. Flip to coat.
- In a large bowl, toss broccoli, tomatoes, red onion, and bell pepper with the remaining 2 tablespoons olive oil and a pinch of salt and pepper.
- Spread the veggies around the chicken in an even layer. Keep tomatoes more toward the center so they roast without drying out.
- Roast for 16–20 minutes, depending on thickness, until the chicken is nearly done and the veggies are tender with browned edges.
- Remove the pan from the oven and brush or spoon the remaining balsamic mixture over the chicken (and drizzle a little over the veggies if you want extra glaze).
- Return to the oven for 3–6 minutes, until the chicken reaches 165°F internal temperature and the glaze looks slightly thickened and glossy.
- Rest the chicken for 5 minutes. Top with fresh basil or parsley, then serve right off the pan or over quinoa/rice for a full meal.
Tips for the Best Results
- Slice chicken breasts into cutlets: They cook faster and more evenly, so you don’t end up with dry edges and a raw center.
- Use a big enough pan: Crowding steams the veggies. Give everything space so it roasts and caramelizes.
- Watch the honey: The glaze can darken quickly at high heat. If your oven runs hot, check at the 15-minute mark.
- Broccoli size matters: Cut florets similar in size so they finish at the same time.
- Finish with herbs: Fresh basil or parsley brings a bright, fresh contrast to the sweet-tangy balsamic.
- Use a thermometer: Pull chicken at 165°F for the best juicy texture.
Variations
- Swap the protein: Try salmon (reduce cook time), pork tenderloin medallions, or chickpeas for a plant-forward version (add chickpeas in the last 10–12 minutes so they don’t dry out).
- Different veggies: Zucchini, asparagus, green beans, Brussels sprouts, or mushrooms all work. Just adjust cook time for softer veggies.
- Make it spicy: Add red pepper flakes to the balsamic mix or toss the veggies with a pinch of cayenne.
- Lower sugar: Reduce honey to 1 teaspoon or use a sugar-free alternative; the glaze will be more tang-forward, less sticky-sweet.
- Add cheese: Sprinkle a little crumbled feta or shaved parmesan over the finished dish for a salty pop (not mandatory, but very good).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave in 30-second bursts or warm in a 350°F oven until heated through; if it looks dry, add a tiny splash of water or broth. This is also great cold on top of a salad the next day.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs are super forgiving and stay juicy. They may need a few extra minutes, so rely on an internal temp of 165°F and look for clear juices.
How do I keep the balsamic glaze from burning?
Two moves help a lot: use parchment (so sugars don’t stick and scorch), and add the final layer of glaze near the end of cooking. Also, keep an eye on it during the last 3–6 minutes since ovens vary.
Can I prep this ahead for a faster dinner?
Totally. Mix the balsamic sauce up to 3 days ahead and slice the veggies the day before. You can also marinate the chicken in half the sauce for up to 12 hours, then assemble and roast when you’re ready.
What should I serve with one pan balsamic chicken?
It’s great over quinoa, brown rice, or couscous to soak up the glaze. For low-carb, try cauliflower rice, a simple arugula salad, or roasted sweet potatoes on a second sheet pan.
My chicken is done but the veggies need more time—what do I do?
Pull the chicken off the pan and tent it with foil to rest, then return the veggies to the oven for 5–10 more minutes. Next time, cut denser veggies (like broccoli) smaller, or start them in the oven for 5 minutes before adding the chicken.