Why You’ll Love This Recipe

One Pan Balsamic Chicken is a flavorful, weeknight-friendly dish that brings together juicy chicken breasts, sweet cherry tomatoes, and crisp green beans in a rich balsamic glaze. The beauty of this recipe lies in its simplicity—everything cooks in one pan, making cleanup a breeze. It’s healthy, satisfying, and packed with vibrant flavors that the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsolive oilbalsamic vinegarhoneygarlic clovescherry tomatoesgreen beansItalian seasoningsaltpepperfresh basil (for garnish, optional)

directions

Preheat your oven to 400°F (200°C).

In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper to make the marinade.

Place chicken breasts in a large bowl or zip-top bag, pour half of the marinade over them, and let marinate for at least 15 minutes.

Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until lightly browned, then remove from the pan and set aside.

Add green beans and cherry tomatoes to the pan, drizzle with the remaining marinade, and toss to coat.

Nestle the chicken breasts back into the skillet among the vegetables.

Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh basil if desired.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarination time: 15 minutesCooking time: 25-30 minutesTotal time: 55-60 minutes

Variations

Swap chicken breasts for chicken thighs for a juicier option.

Add sliced red onions or bell peppers for extra color and flavor.

Try using maple syrup instead of honey for a deeper sweetness.

Top with crumbled feta or goat cheese before serving for a creamy finish.

Serve over rice, quinoa, or mashed potatoes for a hearty meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or oven until warmed through.For freezer storage, freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables?

Yes, but thaw and pat dry before cooking to avoid excess moisture.

Is it okay to use a regular pan instead of oven-safe?

If your skillet isn’t oven-safe, transfer the mixture to a baking dish before baking.

Can I make this dish ahead?

Yes, you can marinate the chicken up to 24 hours in advance and prep the veggies early.

What can I use instead of balsamic vinegar?

Red wine vinegar with a touch of brown sugar or soy sauce can be a substitute.

Is this dish low carb?

Yes, it’s naturally low in carbs and great for a keto-friendly meal.

Can I double the recipe?

Absolutely, just use a larger pan or two smaller ones.

How do I keep chicken from drying out?

Avoid overcooking and check with a meat thermometer for doneness.

Can I use bone-in chicken?

Yes, but increase the baking time by 10-15 minutes.

Do I have to marinate the chicken?

Marination enhances flavor but isn’t required if you’re short on time.

Can I grill the chicken instead?

Yes, grill the marinated chicken separately and roast the veggies in the oven.

Conclusion

One Pan Balsamic Chicken is the perfect answer to busy nights—quick to prepare, minimal cleanup, and bursting with delicious flavor. Whether you’re cooking for family or meal prepping for the week, this recipe is sure to become a regular in your kitchen rotation.