Sweet Balsamic chicken and veggies made in one pan. A little bit of marinating time and then ten minute prep and twenty minute cooking time — this meal is efficient, healthy, and simple to make!
Say hello to one of the EASIEST dinners ever: ONE PAN Balsamic Chicken and Veggies. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)! There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every dinner should be made ?. Whisk two ingredients together and use that base three times.
Then the veggies are like empty-out-your-fridge kind of ordeal. Throw them all together on a pan, toss them with some olive oil + seasoning, roast them, and they too seep up some of that delicious balsamic glaze.
Honestly the only tricky thing about this dish is the timing! I wish I could give an exact time, but all ovens are different and the sizes of your chicken tenderloins won’t necessarily be the same size as mine. We’ve made this dish probably 4 times now (new family favorite!), and each time the chicken has cooked a little differently.
I’ve had the chicken cook all the way through in 7-10 minutes and another time it took about 14 minutes.
With timing the chicken, you’ll want to time the veggies slightly different. The veggies need about 20-25 minutes to get well roasted. At 20-25 minutes cooking time for the veggies, the carrots will still have a slight crunch (we love that) while the broccoli and tomatoes are perfectly roasted! **If you don’t like your tomatoes ultra tender, throw them in after about 5-10 minutes.**
If you have super small tenders, I’d roast the veggies for 15 minutes, add the chicken and cook for another 7-10 minutes.
Larger tenders, roast the veggies for 10 minutes, add the chicken and cook for another 10-14 minutes. Just be prepared to check the chicken a few times (meat thermometer comes in handy here!) so you don’t overcook the chicken. No one likes dry chicken!
ONE PAN Balsamic Chicken and Veggies
Ingredients
- 6 tablespoons basalmic vinegar
- 1/2 cup zesty Italian dressing (fat free is great)
- 1.25 pounds chicken tenders (or breasts)
- 2 heads broccoli
- 1 cup baby carrots
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Optional: fresh parsley, salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
- Whisk together the balsamic vinegar and zesty Italian dressing.
- Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)
- Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
- Chop the broccoli into small pieces. Slice the baby carrots in half.
- Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
- Roast the veggies for 10-15 minutes.
- Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.
- Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.**The cooking time will largely vary based on the size of your chicken. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**
- Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
- Great served over rice or quinoa!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More delicious ONE PAN dinners:
One Pan Healthy Chicken and Veggies
ONE PAN Parmesan Garlic Chicken with Zucchini
Tried this recipe tonight – it was amazing! I added sliced onions, green peppers and mushrooms. Looking forward to the leftovers for lunch this week. 🙂
I’m so happy you enjoyed this Nan! Thanks for the comment 🙂
Looking forward to trying this recipe. Would you happen to have the nutrition facts for it?
Love this recipe! I made it yesterday afternoon as a meal prep for lunches this week. I am attempting to count calories and searched this page for nutrition facts but came up empty. Do you have nutrition facts for this recipe? Thank you in advance!
So happy you’ve been enjoying this meal Jessica! I just added the nutrition facts below the recipe 🙂
Great recipe! Are the nutrition facts accurate for 4 servings? The fat content seems high in particular.
I’m making this again tonight. I’ve sliced chicken breast when I can’t find tenders. Excellent flavor and perfect for a stormy night with a fire in the fireplace.
So happy you’ve enjoyed this dish Cindy! Thanks for taking the time to comment 🙂
I hope this works with drumsticks. I like to pin recipes and not pay attention to details like tenders instead of drumsticks. Bone is better anyways.
Enjoy!
Made this tonight….great ! I do suggest pan searing your chicken tenders at the end to brown them.
So glad you enjoyed the dinner! Pan searing sounds delicious. Thanks Tbett! 🙂
Instead of pan searing you can turn on your ovens broil setting to high for 2-3 minutes. Cuts down on timing and keeps this a one pan meal for less dishes 🙂
The heading for your recipe doesn’t add in the marinating time. That threw me off a bit. I did make this last night and it was fantastic. I didn’t use the italian dressing because it was too high in sodium. Will have to find a substitute for that.
Thanks for pointing that out Sue, I will update that! 🙂 Glad this dish was enjoyed. Thank you for the comment!
You can also add noodles for picky starch loving kids and turns out good for all! Good for the fat older man like me and the picky younger crowd. Good flavor for all. Thanks for the recipe.
I’m thrilled this was enjoyed! Thanks Tim! 🙂
Great idea … Egg noodles Ty ..making tonight
Enjoy! 🙂
Great recipe. I can’t wait to try it.
Internal temp should be 165°F. [ In case anyone else has to look it up, like I did 🙂 ]
Thanks Robin!! And thanks so much for pointing that out, can’t believe I left that out!
One pan meals are just the best! Love the delicious balsamic flavor that’s all over these veggies 🙂
Thank you so much Medha! 🙂
Amazing receipe
Thanks Sunny!