It’s 6pm. You’re tired. Dinner needs to happen fast.
This One Pan Balsamic Chicken is your new secret weapon. It is fresh, bright, and perfect for a busy spring evening. You get a complete, high-protein meal without a mountain of dishes to wash later.
Why This Recipe Is a Winner
You will love how simple this meal is to prepare. It uses fresh seasonal vegetables like asparagus and sweet tomatoes. The balsamic glaze adds a rich, tangy flavor that feels fancy. It is a great choice for a healthy reset after a long week.
Everything cooks together on one single sheet pan. This means you spend less time cleaning and more time relaxing. It is budget-friendly and uses mostly pantry staples you already have. Your whole family will enjoy the tender, juicy chicken and roasted veggies.
Simple Method
Making this dish is incredibly straightforward and stress-free. You simply whisk a quick marinade and toss everything together. Even if you are a beginner, you can master this meal. The oven does all the heavy lifting for you in under thirty minutes.
Simple Ingredients
These ingredients are fresh and easy to find at any grocery store.
- 1.5 lbs boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 lb asparagus, woody ends trimmed
- 1 cup cherry tomatoes, halved
Step-by-Step
- Preheat the oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with olive oil.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper to create the marinade.
- Place the chicken breasts in the center of the baking sheet and arrange the asparagus and cherry tomatoes around the protein.
- Drizzle the balsamic marinade over the chicken and vegetables, ensuring even coverage. Use tongs to toss the vegetables until well-coated.
- Transfer the baking sheet to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and allow the chicken to rest for 5 minutes to retain juices before slicing.
- Serve immediately, drizzling any remaining pan glaze over the dish.
Best Ways to Enjoy It
Serve this warm right off the pan for the best texture. You can pair it with a fluffy scoop of quinoa or brown rice. A side of crusty bread is great for soaking up the glaze. This also makes a fantastic meal prep option for healthy weekday lunches.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, use a microwave or a warm oven. The flavors often get even better the next day. This recipe does not freeze well due to the fresh vegetables.
Tips for Best Results
- Don’t skip the resting time for the chicken to keep it juicy.
- Avoid overcrowding the pan so the vegetables roast instead of steam.
- Use similar-sized chicken breasts for even cooking throughout the pan.
- Trim the tough, woody ends off the asparagus before roasting.
- Add a sprinkle of fresh basil at the end for extra brightness.
- Substitute maple syrup for honey if you prefer that flavor profile.
- Keep an eye on the garlic so it doesn’t burn in the oven.
Ways to Switch It Up
- Swap asparagus for green beans if they are in season.
- Use chicken thighs for a richer, more succulent flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with crumbled feta cheese before serving for a salty finish.
Common Questions
Can I use frozen vegetables?
Fresh vegetables work best for roasting in this recipe. Frozen veggies may release too much moisture and become soggy. If you use frozen, cook them separately for better results.
What if my chicken is very thick?
You can pound the chicken to an even thickness. This helps it cook at the same rate as the vegetables. It also ensures the meat stays tender and juicy.
I hope this simple meal brings a little calm to your busy week. There is nothing better than a fresh, healthy dinner that requires almost no cleanup. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon hone y
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 lb asparagus , woody ends trimmed
- 1 cup cherry tomatoes, halved
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with olive oil.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper to create the marinade.
- Place the chicken breasts in the center of the baking sheet and arrange the asparagus and cherry tomatoes around the protein.
- Drizzle the balsamic marinade over the chicken and vegetables, ensuring even coverage. Use tongs to toss the vegetables until well-coated.
- Transfer the baking sheet to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and allow the chicken to rest for 5 minutes to retain juices before slicing.
- Serve immediately, drizzling any remaining pan glaze over the dish.
