One-Pan Balsamic Chicken Veggie Bake
Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight meal!
We love healthy meals that our quick and easy! Who says eating healthy is hard or boring? This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need to prepare this meal, aside from the ingredients and an oven, is a pan, a cutting board, and a knife.
We’re committed to sticking to our word by sharing with you recipes that are big on flavor and short on ingredients so that you can spend less time in the kitchen and more time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with just 10 ingredients (not including the oil, salt and pepper). Ingredients that can easily be found at most grocery stores year round.
For more flavorful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prep and chop the veggies. You can even marinate the chicken longer if you wish – a few hours or overnight. If time is not in your favor, no worries, just follow the directions as written.
INGREDIENTS
- 1 ¼ lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
- 1 head of broccoli, chopped into pieces (about 4 cups)
- 3 medium carrots, peeled and cut into skinny sticks (about 1 ½ cups)**
- 2 cups button mushrooms, halved if large
- 1 small red onion, diced
- 1/2 cup cherry or grape tomatoes
- 1/3 cup balsamic vinegar
- 1/4 cup avocado or olive oil
- 4 garlic cloves, finely minced
- 3-4 tbsp. fresh basil, finely chopped + additional for topping
- 1 tsp. fresh thyme (1/2 tsp. dried)
- ½ tsp sea salt
- ¼ tsp pepper
INSTRUCTIONS
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
- Place chicken in zip-lock bag with about 1/3 cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
- Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them to the size as shown in photos.
- Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
- Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.
- Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
- Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
- Top with chopped fresh basil. Serve and enjoy!
NOTES
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Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
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