If weeknight dinner had a love language, it would be “one pan.” This Simple One Pan Balsamic Chicken is glossy, savory-sweet, and somehow feels a little fancy while still being the kind of meal you can pull off in real clothes (not “cooking outfit” clothes).
Everything roasts together on a single sheet pan, which means minimal cleanup and maximum “I can’t believe I made this” energy. Bonus: the saucey balsamic pan juices practically beg to be spooned over everything.
Why You’ll Love This
It’s a true dump-and-roast situation with bold flavor: tangy balsamic, a touch of sweetness, garlicky herbs, and juicy chicken alongside caramelized veggies—all on one pan, with a quick glaze you’ll want to drizzle on everything.
Ingredients
- 1 1/2 to 2 lb boneless, skinless chicken thighs (or breasts; see tips)
- 3 cups broccoli florets (about 1 large head)
- 1 pint cherry or grape tomatoes
- 1 medium red onion, sliced into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried oregano)
- 4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
- 1/3 cup balsamic vinegar
- 1 1/2 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- Optional for serving: fresh basil or parsley, grated Parmesan, cooked rice/quinoa, crusty bread
How to Make It
- Preheat your oven to 425°F. Line a rimmed sheet pan with parchment paper for the easiest cleanup (recommended but optional).
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon, minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Place chicken thighs on the sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt and remaining pepper. Toss lightly to coat, then spread out so the pieces aren’t touching.
- Add broccoli, tomatoes, and red onion to the same pan. Drizzle veggies with the remaining 2 tablespoons olive oil and toss right on the pan. Spread everything into an even layer, keeping chicken in the center if possible.
- Spoon or brush about half of the balsamic mixture over the chicken (save the rest for later). Try not to drown the veggies yet—this helps them roast instead of steam.
- Roast for 18–22 minutes, or until the chicken is nearly cooked through and the veggies are getting those browned edges. (Chicken thighs are forgiving; breasts may need less time.)
- While it roasts, pour the remaining balsamic mixture into a small saucepan. Simmer on medium for 3–5 minutes, stirring often, until it thickens slightly into a glossy glaze. Remove from heat.
- Switch the oven to broil for 1–3 minutes to finish: you want a little char on the chicken and blistered tomatoes. Keep an eye on it—broilers go from “perfect” to “oops” fast.
- Drizzle the thickened balsamic glaze over the chicken and veggies. Rest 5 minutes, then serve with herbs and Parmesan if you’re feeling extra.
Tips for the Best Results
- Give everything space. Crowding = steaming. Use a large sheet pan, or split onto two pans if your veggies are piled up.
- Thighs are the easiest. They stay juicy and are hard to overcook. If using chicken breasts, choose small/medium pieces or pound to even thickness.
- Don’t add all the sauce at once. A little on the chicken before roasting, then reduce the rest for a glaze. That’s how you get big flavor without soggy vegetables.
- Use parchment (or foil). That caramelized balsamic is delicious, but it can cling to the pan. Lining it saves your future self.
- Check doneness the smart way. Chicken is done at 165°F (breasts) or 175–190°F for super-tender thighs. A thermometer makes this effortless.
- Finish with a pop. Fresh basil/parsley, a squeeze of lemon, or a little Parmesan takes this from “good” to “why is this so good?”
Variations
- Add potatoes: Toss 1-inch baby potato halves with oil and salt and roast 10 minutes first, then add chicken and the rest.
- Make it spicy: Add 1/4 to 1/2 teaspoon red pepper flakes to the balsamic mixture.
- Swap veggies: Brussels sprouts, green beans, zucchini, or bell peppers work great. Just aim for similar roasting times.
- Go dairy-free: Skip the Parmesan and finish with fresh herbs and toasted nuts (almonds or pine nuts) for a little crunch.
- Different protein: Use salmon (reduce cook time; add in the last 10–12 minutes) or pork tenderloin medallions (watch closely so they don’t overcook).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven for about 8–12 minutes (best for keeping veggies roasty) or microwave in 30-second bursts until warmed through. If it looks a little dry, add a tiny splash of water or extra balsamic glaze before reheating.
FAQ
Can I make this Simple One Pan Balsamic Chicken with chicken breasts instead of thighs?
Yes. Use small-to-medium breasts or pound them to an even thickness so they cook evenly. Start checking at 15–18 minutes at 425°F, and pull them as soon as they hit 165°F to keep them juicy.
My vegetables came out soft instead of roasted—what happened?
Most likely the pan was crowded or the veggies got too much sauce too early. Spread everything out in a single layer and only sauce the chicken before roasting. If needed, use two sheet pans so the broccoli can actually crisp.
Do I have to reduce the balsamic sauce in a saucepan?
You don’t have to, but it’s what gives that thick, glossy finish. If you want to skip the saucepan, drizzle the reserved sauce on during the last 5 minutes of roasting, but expect it to be thinner and more tangy.
What kind of balsamic vinegar works best?
Regular grocery-store balsamic is perfect here. If yours is very sharp, add an extra 1/2 tablespoon honey. If you have a thicker, slightly sweeter balsamic, you can reduce the honey a bit.
How do I keep cleanup truly minimal?
Line the sheet pan with parchment (or foil), mix the sauce in a bowl you can serve from, and reduce the glaze in a small nonstick saucepan for easy rinsing. Also: toss veggies directly on the pan instead of dirtying another bowl.