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
This was a fantastic recipe that came together quickly! My husband and son (particular about what he eats) both liked it a lot. Super easy and cleanup was simple. This is a keeper!
I am so happy to hear this! Thanks Mary! 🙂
Can you please specify what are the components of the italian dressing and italian seasoning as I can’t find those ready where I live.
Thanks!
I love the recipe but yes, timing is everything. I’ve made this about half dozen times. For the best results, cook the carrots for 10 minutes, then add chicken and broccoli for another 10-15 minutes and add tomatoes last. They only need 5 minutes at 400 degrees F tops. It just gets better every time. Thank you
Glad you’ve enjoyed! 🙂
Do any of you have any opinion on if this would work with frozen Normandy blend veggies? I have a bag of those in the freezer that I need to use up.
In my experience, frozen veggies don’t roast very well — they tend to end up a bit watery/mushy.
Hey there! I’d like to throw in some extra veggies such as cauliflower, potatoes and zucchini. I’m very new to cooking, but know that some of these veggies must cook longer. Will the potatoes and carrots cook about the same, then I add the other veggies? Help!!!
Awesome! I will definitely share this with my family. Thanks for sharing a great recipe.
HI Chelsea, I just cooked the ONe Pan Balsamic Chicken and veggies today and it is very tasty. But, I do have a question…I wanted mine to look like yours in photo and instead of the wonderful BBQ coloring you have, the one I did is dull without the hightlighting. Could it be that I may have missed something within the recipe? Thanks for posting the recipe for us.
So happy you enjoyed it! 🙂 I didn’t leave anything out of the recipe, I’m wondering if it is just a difference in lighting and editing? I photograph my food in a very bright white room and increase saturation when editing. Other than that it could also be a difference in actual brands being used? Sorry to not have a better answer!
Hi Chelsea,
I see some of the readers had a problem with the sodium level in the salad dressing they wanted to use, so I thought I would send you what I used for this recipe. I used “Farmer Boy LIte Greek Dressing” with “0” mg of sodium and 2.5g of fat. It is wonderful and goes well with your recipe and the veggies too. I live in Florida and it can be purchased at Publix or Winn-Dixie. Hope you try it for yourself! 🙂 Tom
Thank you so much Tom! 🙂
This has been on my regular rotation for over a year now! We love it! It is delicious no matter what italian dressing I use. I am OBSESSED with how the broccoli turns out. So yummy!
Thank you for posting such a tasty and easy recipe! It is always so wonderful to find a staple.
Ahhh im so happy to hear this!! Thanks Lisa!:)
Tried this recipe tonight over cauliflower rice. I look forward to trying your other one pan meals.
I hope you love whatever you try next 🙂
Great recipe, thanks for sharing. One question…the carbs listed seem high…? Can’t seem to figure out why? Any ideas? Thanks.