This one-pan balsamic chicken with vegetables is the perfect meal for those nights when you crave a really delicious and healthy meal, but don’t have the energy to spend all night in the kitchen.
Flavorful? Check.
Versatile? Check.
Easy? Check.
Healthy? Check.
All in one pan? Checkmate. Best cleanup ever.
As spring continues to bloom, I continually find myself wanting to spend less time working hard in the kitchen, and more time enjoying the warming weather and longer days outside. Of course, I still yearn for home-cooked meals that are fresh, seasonal, and delicious, but I also want something that is quick and hassle-free so I can take advantage of the gorgeous spring evenings.
Whether you’re cooking for 1, 2, or a family of 4 or 6 – this dish is great for these type of nights. And what’s especially great about this recipe is not having to worry about making any extra side dishes to get a well-balanced meal. From the protein to the vegetables, everything is covered all at once, and it’s sure to be a crowd-pleaser for anyone you serve it to.
Bonus points for marinating the chicken up to 24 hours in advance to save you even more prep time (plus, the longer the chicken sits in the marinade – the more flavorful it tastes once cooked). You can even chop your vegetables ahead of time to make it even easier.
Dinner that’s simple and delicious; it can be done! Which means, less time to dirty up all the pots and pans, and more time to take advantage of the gorgeous springtime weather.
- 1 pound skinless, boneless chicken thighs or breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 3-4 small potatoes, chopped (you can use russet, red potatoes, fingerling, etc.)
- 1/2 small yellow onion, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 pound asparagus, ends trimmed and halved
- 1/2 pound green beans, ends trimmed
- Season chicken with salt and pepper and place chicken in a small shallow dish. In a small bowl, whisk together the balsamic vinegar, soy sauce, honey, mustard, garlic, oregano, onion powder, and a little bit of salt and pepper. Pour marinate over chicken thighs, tossing well. Cover the dish and refrigerate for at least an hour (chicken can be marinated up to 24 hours!).
- When ready to cook, preheat the oven to 400 degrees F.
- You can either cook everything in a cast-iron skillet or on a baking sheet, whichever is easier. Add a tablespoon of olive oil to the bottom of the pan and arrange the sliced potatoes, diced onion, and tomatoes onto the pan. Season with salt and pepper and drizzle a little more olive oil over top. Add the marinated chicken to the pan (I just placed it directly on top of the vegetables). Pour the rest of the marinade over top over the chicken.
- Bake for 30-35 minutes, flipping the chicken once. When there is about 8-10 minutes left, add the asparagus and green beans to the pan, season with salt and pepper, and continue cooking. Bake until the chicken is cooked through and the potatoes are soft.
Michelle was born and raised in Ohio, made a pit stop in Chicago for a few years, settled down in Charlotte in 2014, and quickly fell in love with everything the Queen City has to offer. She has been journaling her life adventures ever since she was able to hold a pen, and is equally as crazy about food. She loves telling stories through her recipes and photography, and created 