Can I use chicken breasts instead of chicken tenderloins for this recipe?

Yes, you can easily substitute chicken breasts for chicken tenderloins in this recipe. Just make sure to cut the breasts into 1/4 to 1/2-inch thick pieces to ensure even cooking. Keep in mind that cooking times may vary slightly depending on the thickness of the chicken pieces, so be sure to check for doneness with a meat thermometer.

Can I use frozen vegetables in this recipe?

While fresh vegetables are ideal for this One Pan Balsamic Chicken and Veggies, you can use frozen vegetables as a substitute. However, frozen vegetables tend to release more moisture, so it’s important to roast them for a bit longer to achieve the desired tenderness and texture. Ensure that you dry them as much as possible before roasting to avoid excess water in the pan.

Can I make this dish ahead of time?

You can prepare the chicken and vegetables ahead of time by marinating the chicken and chopping the vegetables earlier in the day. However, it’s best to roast everything fresh for optimal flavor and texture. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the roasted texture.

One Pan Balsamic Chicken and Veggies: A Simple and Flavorful Dinner

Description

One Pan Balsamic Chicken and Veggies is a quick and healthy meal that combines tender chicken, roasted vegetables, and a tangy balsamic glaze. This easy recipe is perfect for busy weeknights and requires minimal prep time while delivering maximum flavor. The vegetables soak up the balsamic glaze, and the chicken stays juicy and flavorful, making this dish a new family favorite.

Ingredients

Scale

1 tbsp olive oil
6 tablespoons balsamic vinegar
1/2 cup zesty Italian dressing
1–1/4 pounds chicken tenderloins or breasts
2 heads broccoli, chopped
1 cup baby carrots, halved
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (optional)

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Instructions

Preheat the oven to 400°F (200°C). Spray a large sheet pan with cooking spray or line it with parchment paper.
In a small bowl, whisk together balsamic vinegar and zesty Italian dressing.
Trim the chicken tenderloins of fat, or cut chicken breasts into small pieces. Place 1/3 cup of the balsamic mixture in a resealable bag, add the chicken, and marinate for at least 30 minutes (or up to 6 hours).
Chop the broccoli into small florets and slice the carrots in half.
Place the chopped vegetables and cherry tomatoes on the prepared sheet pan. Drizzle with olive oil, Italian seasoning, garlic powder, and season with salt and pepper. Toss to coat evenly.
Roast the veggies for 10–15 minutes until they begin to soften.
Remove the sheet pan from the oven and flip the vegetables around. Create space in the center of the pan and add the marinated chicken, discarding the marinade.
Brush the remaining balsamic mixture over the chicken and return the sheet pan to the oven.
Cook for another 7–15 minutes, depending on the size of the chicken. Use a meat thermometer to ensure the chicken is cooked through.
Serve the chicken and vegetables with the remaining balsamic glaze. Optionally, garnish with fresh parsley before serving.

Notes

Cooking times may vary depending on the size of your chicken pieces, so be sure to check the chicken with a meat thermometer to avoid overcooking.
If you prefer firmer vegetables, reduce the roasting time for the carrots and broccoli.
If you don’t have zesty Italian dressing, you can substitute with a different vinaigrette or make your own using olive oil, vinegar, and seasonings.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven-roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 323 kcal
Sugar: 11 g
Sodium: 848.6 mg
Fat: 11.6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.1 g
Trans Fat: 0 g
Carbohydrates: 20.8 g
Fiber: 5.6 g
Protein: 33 g
Cholesterol: 70 mg