Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 20 minutes. The perfect weeknight meal!
One pan, a cutting board, and a knife is all you need. You’re welcome!
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.
Big on flavor but short on ingredients.
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.
A perfectly-balanced meal containing a healthy source of proteins, fats and carbs! Yeah!
This recipe is whole30-friendly, grain-free, gluten-free and dairy-free.
One-Pan Balsamic Chicken Veggie Bake - a healthy, quick & easy weeknight meal. @whole30… Click To Tweet
A bit about the recipe.
First step of the recipe is to marinate the chicken.
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.
The key to one-pan recipes is to find a combination of ingredients that not only taste good together but also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Here are a few pointers to make it happen with this One-Pan Balsamic Chicken Veggie Bake recipe:
For more tender carrots, cut into skinny sticks. With this recipe, the carrots will take the longest too cook. So if you prefer cooked carrots to be very tender with no crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
Add the tomatoes 10 minutes into the baking time. Grape tomatoes have a quick cook time. So adding the tomatoes well into the baking time will help to avoid overcooked, mushy tomatoes.
Give this recipe a try and let us know what you think!
And if you love this recipe, you can try more of our favorite one-dish recipes here.
- 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
- ½ cup cherry or grape tomatoes
- ⅓ cup balsamic vinegar
- ¼ 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
- 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 ⅓ 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!
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!
Are you a fan of one-pan recipes? If so, let us know in the comments below!
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This looks so delicious- and I love the simplicity! I love roasted veggies, especially the tomatoes when they are just about to burst.
I agree! They’re the best.
This one pan dinner looks incredible! I’ve been loving all things balsamic vinegar lately and cannot get enough! The simple the ingredient list, the better!
It’s so tasty – and you can always count on us for simple ingredient lists. Enjoy!
I had chicken in the refrigerator without a plan for dinner when this tasty recipe arrived via email! I didn’t have time to shop for the specific vegetables so used carrots, tomatoes, and asparagus. The recipe was quick, easy, and delicious.
Woohoooooo!! Thankfully you opened that email – your dinner sounds like it was delish!
Looking forward to making this tonight for family coming. Will keep you posted on their response. Best think in life one pan recipes full of taste and goodness!
Awesome! Do let us know how it turns out and if it’s family approved!
Loved it !! loved it !! and they had no idea how healthy that was. Definately adding this to my new list of meals to go to infact having it again tomorrow night … hopefully there will be leftovers ! Keep up the great work you are making this transition less daunting ! 💕
We love these kind of comments 🙂 It’s our mission to making eating healthy delicious and easy and one pan dinners definitely fit the bill for being easy! Thanks for your comment!
I was just thinking I’d like to make this tonight, but need to use the asparagus in our fridge. So glad to hear that asparagus works as well.
Yes, asparagus will work great! Let us know how it turns out 🙂
Can you use a light balsamic vinaigrette dressing instead?
Hi Mechelle,
I don’t see why not. If you want to keep it Whole30-friendly, however, you’ll want to choose a Whole30-compliant brand such as Tessemae’s Organic Balsamic.
Hope that helps!
Love everything about this recipe! However, my husband cannot have balsamic vinegar (only can have clear distilled vinegar). Is there anything I could substitute in the marinade to keep some flavor! Everything else about this looks amazing and I’d love to try it!
Hi Rachel,
I’d try adding some fruit juice (preferably fruit juice concentrate – maybe apple, orange or cherry) to give the dish the sweetness that you get from the balsamic.
Hope that helps!
This recipe looks amazing and simple! I have Brussels sprouts that need to used asap, would those be ok to be roasted too in this recipe?
Hi Jeremy,
Brussels sprouts are great in this recipe – in fact, I prefer sprouts to broccoli so that’s often what I use.
Enjoy – we’d love to hear what you think of the recipe!
came across this recipe thought I give it a shot chicken marinating in the fridge now looking for more low sodium dishes
Awesome! Would love to hear how it turns out 🙂
Love a one pan dish. Any other veggies you like to use that you haven’t mentioned in the above recipe? I saw you said brussel sprouts and asparagus, but anything else? Thanks for the recipe will be trying soon.
Hey Caroline,
Here’s a few that come to mind: Sweet potatoes or yams, cauliflower, fennel, green beans, Brussels sprouts, asparagus, kohlrabi, turnips, parsnips, winter squash (butternut, acorn, delicata, hubbard, kabocha, red kuri, etc.), cippolini onions, portobella mushrooms, bell peppers and red or green cabbage.
Hope that helps!
Love, love, love one pan meals! Always looking for new ones that are healthy and simple!!!Can’t wait to try it! Looking forward to more of these meals!
Hey, hey! We obviously love them too – so easy and the clean up is a cinch when you line the pan with parchment paper.
We’ll be working on some new ones to share this spring when asparagus and spring onions are in season.
Can’t wait to try this! One question – do you think you could prep this in advance and freeze? Then place in fridge to thaw the night before and cook as directed at dinner time? I find it really helpful to have compliant meals in the freezer I can pull out on the super-hectic weeks when I may not have time to do full meal plan and shopping.
Hi Ali,
We haven’t tested this recipe as freezer meal (i.e. frozen from an uncooked state). You could prepare the recipe as directed then cool and freeze it – that may give you the best results as vegetables that are frozen without first being blanched or cooked tend to get really soft and ‘weepy’ when thawed.
If you do experiment with freezing, we’d love to hear the results.
Can I add kale to this recipe? I have a bunch that I need to use up!
Hi Heather,
Yes, you can add kale though we recommend you add it near the end of the cooking time and be sure to stir it into the other veggies and watch that it doesn’t burn.
Sounds delicious. Can I use green oinoins as well?
Thanks, Carla!
You can certainly use green onions (or even the bigger ‘spring onions’ if you can get them at your local market) – we suggest cutting the onions into larger pieces or leaving them whole rather than slicing them into small bits.
Making this tonight!! The first night of our healthier eating diet
😛 I’m going to make it exactly like the recipe says.
Hi Lacey,
Welcome to your healthier eating journey! I hope you enjoyed this recipe. Stick around because we’ve got lots of great healthy recipes that are easy to prepare.
This was the best chicken I’ve ever made!!! Made it with skin on boneless thighs, preheated pan in oven (450 degrees) and started chicken skin side down then flipped halfway through. Did carrots, green beans, and cabbage wedges about 3/4″ thick. The skins were crispy and the veggies were perfect. Will make again. And again.
That’s awesome! My mouth is watering just reading your description – crispy skin is the best 🙂 Thanks for sharing your recipe success!
Great recipe, ladies! Even my picky one ate the broccoli 🙂
Wooohooooo! Now THAT’s a victory 🙂
Can I use red potatoes in this?
Sure thing. I’d suggest cutting them into small chunks so they cook evenly.
How far in advance could I marinate the chicken? I would like to prep it on the weekend then have a fast week-night meal. Would 2-3 days be ok?
Hi Jennifer,
Two days should be fine. Due to the acidity of the balsamic vinegar it could make the chicken ‘mushy’ if it’s left to marinate too long. I’d use just enough of the marinade to coat the chicken so it’s not sitting in the liquid. Hope that helps!