Oh, the magic of a single pan! There’s just something so satisfying about tossing ingredients together and letting the oven work its wonders.
And when you add a splash of balsamic and a handful of fresh herbs—well, it’s like the universe aligning just for dinner. This Easy Balsamic Herb Chicken and Veggies in One Pan dish is my go-to when life gets a little too chaotic, a little too “where did I put my keys?
” kind of day. Trust me, this meal will carry you through those moments when the fridge seems to echo with emptiness.
A quick word of warning: the aroma that wafts through your kitchen as this bakes is downright intoxicating—it’s like a hug for your senses.
I remember last winter, the first time I tried this, I had just come in from shoveling snow (oh, what a day that was! ), and the smell hit me like a warm embrace.
It’s a kaleidoscope of flavors—sweet, tangy, savory—that somehow just works. And the best part?
The cleanup is a breeze. So, let’s get cooking, shall we?
Steps
- Preheat your oven to 450°F and optionally line a large sheet pan with parchment paper for easy cleanup.
- Prepare the chicken by halving the breasts and seasoning them with balsamic vinegar, olive oil, crushed garlic, chopped basil, parsley, and salt. Allow the chicken to marinate while you work on the vegetables, as the flavor deepens with time.
- In a large bowl, combine the red bell pepper, zucchini, asparagus, red onion, and cauliflower. Toss them with balsamic vinegar, olive oil, salt, black pepper, basil, and parsley until evenly coated.
- Arrange the marinated chicken and seasoned vegetables on the prepared sheet pan, ensuring everything is spread out evenly.
- Roast the chicken and vegetables on the lower rack of the oven for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Once cooked, serve the dish immediately for a warm, flavorful meal.
Ingredients
- 16 ounces boneless, skinless chicken breasts, halved
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 2 teaspoons basil, chopped
- 1 teaspoon parsley, chopped
- 3/4 teaspoon kosher salt
- Olive oil spray
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium zucchini (7 ounces), quartered lengthwise and cut into 1-inch cubes
- 1 cup asparagus, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces with layers separated
- 1 cup cauliflower florets
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 teaspoons basil, chopped
- 1 teaspoon parsley, chopped
Nutritional Values
Calories: 1004 kcal | Carbohydrates: 52 g | Protein: 114 g | Fat: 40 g | Saturated Fat: 6 g | Cholesterol: 332 mg | Sodium: 2230 mg | Fiber: 16 g | Sugar: 4 g
FAQ
- Can I prepare the Balsamic-Herb Chicken and Vegetables in advance?
- Yes, you can marinate the chicken ahead of time and store it in the refrigerator. When you’re ready to cook, simply arrange everything on the sheet pan and bake.
- How should I store leftovers of this dish?
- Allow the dish to cool completely, then portion it into freezer-safe containers. You can freeze it for up to three months. To serve, thaw it in the refrigerator overnight and reheat in a 325°F oven for about 20 minutes or until warmed through.
- What vegetables can I use for this sheet pan recipe?
- You can use any combination of vegetables you have on hand. The recipe suggests red bell pepper, zucchini, asparagus, red onion, and cauliflower, but feel free to mix it up with your preferred veggies.
- How long does it take to cook the Balsamic-Herb Chicken and Vegetables?
- The total time for preparation and cooking is approximately 40 minutes, with 20 minutes of roasting in the oven.
- What is the nutritional information for this recipe?
- Each serving, which includes one piece of chicken and one cup of vegetables, contains approximately 251 calories, 13 grams of carbohydrates, 28.5 grams of protein, 10 grams of fat, and 4 grams of fiber.
Tips
- Marinate for Optimal Flavor: Allow the chicken to marinate in the balsamic and herb mixture while you prepare the vegetables. The longer it marinates, the more flavorful the chicken will be.
- Use Parchment Paper for Easy Cleanup: Consider lining your sheet pan with parchment paper to prevent sticking and make cleanup much simpler.
- Customize with Your Favorite Vegetables: Feel free to use any combination of vegetables you have on hand. This recipe is a great way to use up leftover produce in your refrigerator.
- Freezing for Future Meals: After cooking, let the dish cool completely before portioning it into freezer containers. It can be frozen for up to three months, and when you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat in a 325°F oven.
Equipment
- Herb Chicken and Vegetables recipe, here is a list of main equipment that you might need to purchase if not already available at home:
- Large Sheet Pan
- Parchment Paper
