ONE PAN Balsamic Chicken and Veggies

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Sweet Balsamic chicken and veggies made in one pan. Ten minute prep and twenty minute cooking time -- this meal is efficient, healthy, and simple to make! via

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!

Sweet Balsamic chicken and veggies made in one pan. Ten minute prep and twenty minute cooking time -- this meal is efficient, healthy, and simple to make! via

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. ONE PAN BALSAMIC quinoa crusted chicken and veggies. Quick simple and healthy dinner Sweet Balsamic chicken and veggies made in one pan. Ten minute prep and twenty minute cooking time -- this meal is efficient, healthy, and simple to make! Easy sweet Balsamic chicken and veggies made in one pan. Ten minute prep and twenty minute cooking time -- this meal is efficient, healthy, and simple to make!

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!

DELICIOUS Balsamic chicken and veggies made in one pan. Ten minute prep and twenty minute cooking time -- this meal is efficient, healthy, and simple to make!

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ONE PAN Balsamic Chicken and Veggies

4.82 from 60 votes
Easy Balsamic Chicken and Veggies made on 1 pan!
Print Recipe

ONE PAN Balsamic Chicken and Veggies

4.82 from 60 votes
Easy Balsamic Chicken and Veggies made on 1 pan!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Chelsea Lords
Calories 591kcal


  • 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


  • 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!


Recipe Notes

Total time does not include marinating time.

Nutrition Facts

Calories: 591kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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ONE PAN Parmesan Garlic Chicken with Zucchini

Delicious ONE PAN Lemon Parmesan Chicken and Asparagus

Delicious ONE PAN Lemon Parmesan Chicken and Asparagus



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Recipe Rating


  1. 4 stars
    Great recipe. I can’t wait to try it.
    Internal temp should be 165°F. [ In case anyone else has to look it up, like I did 🙂 ]

    1. Thanks Robin!! And thanks so much for pointing that out, can’t believe I left that out!

  2. 5 stars
    You can also add noodles for picky starch loving kids and turns out good for all! Good for the fat older man like me and the picky younger crowd. Good flavor for all. Thanks for the recipe.

  3. 4 stars
    The heading for your recipe doesn’t add in the marinating time. That threw me off a bit. I did make this last night and it was fantastic. I didn’t use the italian dressing because it was too high in sodium. Will have to find a substitute for that.

    1. Thanks for pointing that out Sue, I will update that! 🙂 Glad this dish was enjoyed. Thank you for the comment!

      1. 5 stars
        Instead of pan searing you can turn on your ovens broil setting to high for 2-3 minutes. Cuts down on timing and keeps this a one pan meal for less dishes 🙂

  4. I hope this works with drumsticks. I like to pin recipes and not pay attention to details like tenders instead of drumsticks. Bone is better anyways.

  5. 5 stars
    I’m making this again tonight. I’ve sliced chicken breast when I can’t find tenders. Excellent flavor and perfect for a stormy night with a fire in the fireplace.

  6. 5 stars
    Love this recipe! I made it yesterday afternoon as a meal prep for lunches this week. I am attempting to count calories and searched this page for nutrition facts but came up empty. Do you have nutrition facts for this recipe? Thank you in advance!

    1. So happy you’ve been enjoying this meal Jessica! I just added the nutrition facts below the recipe 🙂

      1. 5 stars
        Great recipe! Are the nutrition facts accurate for 4 servings? The fat content seems high in particular.

  7. Tried this recipe tonight – it was amazing! I added sliced onions, green peppers and mushrooms. Looking forward to the leftovers for lunch this week. 🙂

  8. 5 stars
    I made this and the flavor is excellent. Loved it. Do you know what makes the fat content so high? Roasted chicken and veggies doesn’t seem like it would be so high.

    1. I’m so happy you enjoyed this dish!! The fat is primarily coming from the olive oil which is a healthy fat, but fat nonetheless 🙂

  9. 5 stars
    Made this for my family tonight with Brussel sprouts, small red potatoes,and roasted tomatoes. Oh my!!! Thank you!

  10. 5 stars
    Tried this recipe a few days ago and my whole family loved it! The only thing I did different was add a tiny bit of brown sugar to the sauce at the end for an extra touch of sweetness and added some onions. Absolutely delicious!

  11. Where are all the carbs coming from? Veggies don’t have much carbs and chicken has basically none. Is it the Italian dressing you used?

  12. This was amazing. Flavor was awesome !!! My only change in the recipe was that I didn’t have chicken breasts and had to use bone in thighs, so with another 5 minutes of cooking it turned out fabulous !!!!! I will definitely make this again,.

  13. I wondered why so much fat and carbs, too…three tablespoons of olive oil doesn’t have THAT much fat?!? I’m wondering if the recipe was made with full fat Italian dressing? That would add a lot of fat. I used low fat in mine. Plus, we still had almost half of the mixture left over afterwards, so that surely cut the fat a lot. We aren’t tomato fans, so I threw in some cubed potatoes (frozen hashbrowns) instead. Hubby doesn’t like broccoli, but he ate two plates full…guess it was ok! Lol!

  14. 5 stars
    this was linked to a recent foodiecrush post celebrating sheet pans dinners, had to comment on the photography, beautiful dish! Love balsamic flavored chicken already and to have “panned” it is the perfect idea for this recipe, it usually takes 3 or even more dishes for me, thank you!

  15. 4 stars
    Loved the flavour but would only make half the amount of marinade as the chicken tenders were swimming in it on the baking tray and I still had a lot left over

  16. 5 stars
    This was excellent! All these sheet pan meals are easy delicious and quick clean up! Thanks for the great recipe!

  17. 5 stars
    This meal was one of the best one pan dinners I’ve made! I’m going to make this once a week! Thanks so much for sharing!

  18. 5 stars
    I made this tonight and it was SO DELICIOUS! For the veggies, I used red onion, broccoli, and bell peppers because that’s what I had in the fridge and is was super delicious. Can’t wait to make this again!

  19. 5 stars
    I’m a novice cooker and mom to a toddler that is working on a list of go-to meals. This one makes the cut. It’s fairly easy even for the non-experienced such as myself, uses basic ingredients, and very tasty. I served pasta-roni fettuccine alfredo as a side, and the meal was a big hit. I’m not big on vegetables, but these are tasty enough that I didn’t have to force myself to eat them. I actually enjoyed them. Thank you for a very family-friendly recipe.

  20. Can it really only marinate up to 6 hours? Or is more ok? I’d like to marinate it while I’m at work so it’s ready to make when I get home which would be more like 10-11 hours…

    1. Unfortunately the vinegar starts to dry out (begins to “cook”) the chicken so I wouldn’t recommend it. A 30 minute marinade would be better than 10-11 hours

  21. I made it exactly how it shows but it came out very wet and not crispy or grilled like yours. I used regular Italian dressing. Please help!

    1. Hi Kikey, I’m not sure what went wrong. I do know the dressing I use is quite thick — it’s Zesty Italian Dressing

  22. Tried this recipe tonight over cauliflower rice. I look forward to trying your other one pan meals.

  23. 5 stars
    Made this recipe, great taste. I did not marinate anything because I am lazy. I just threw everything on the pan and covered with homemade Italian dressing using balsamic vinegar. Easier that way. Also used boneless chicken thighs, my go to.

  24. Great recipe, thanks for sharing. One question…the carbs listed seem high…? Can’t seem to figure out why? Any ideas? Thanks.

  25. 5 stars
    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.

  26. 5 stars
    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

  27. 5 stars
    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.

    1. 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!

  28. 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.

    1. In my experience, frozen veggies don’t roast very well — they tend to end up a bit watery/mushy.

    2. 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!!!

  29. 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

  30. 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.

  31. 5 stars
    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!

  32. 5 stars
    I made this with thighs instead f breasts. I also added Lawry’s Season Salt to the chicken. My family, who can be hard to please, really liked this! Thanks so much for sharing!

  33. 5 stars
    I made this one pan balsamic chicken and veggies a couple of weeks ago and we loved it!! I’m fixing again tonight, serving with some jasmine rice – no tweaks or changes to recipe required.

  34. 5 stars
    Odd that the first direction is to heat the oven, THEN to marinate the chicken for up to 6 hours. I didn’t preheat the oven for all that time, but when I needed it, I put it on. VERY tasty and easy recipe.

  35. The oven temperatures are always for conventional ovens, should I reduce Them for a fan oven? If so by how much?

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