Balsamic Chicken One Pan Recipe – Easy Mediterranean Dinner in 30 Minutes

Name: Balsamic Chicken One Pan Recipe
Prep time: 10 min
Cook time: PT-489923H32M4S
Total time: PT-489923H32M4S
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 cups cherry tomatoes, halved; 2 large bell peppers, sliced (any color); 1 large red onion, sliced thick; 3 tablespoons olive oil; 1/4 cup balsamic vinegar; 2 tablespoons honey (or maple syrup); 4 cloves garlic, minced; 2 teaspoons Italian seasoning (or dried basil, oregano, and thyme blend); Salt & black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper); Fresh basil or parsley for garnish (optional)

Posted on September 7, 2025

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The sizzle of chicken hitting a hot pan and the sweet tang of balsamic swirling around juicy veggies—honestly, this balsamic chicken one pan recipe is my weeknight hero. I first cooked this during a frantic Wednesday, with just half an hour before my kids’ soccer run. And you know what? Dinner didn’t just happen—it stole the show!

There’s something magical about a Mediterranean dinner that comes together in a single pan. Fresh herbs, plump cherry tomatoes, and that signature balsamic glaze caramelizing in the oven (hello, easy cleanup!)—it’s practically foolproof. I’ve tweaked this recipe at least a dozen times, trying different veggies, a dash more garlic here, a touch less vinegar there. Each batch just makes me love it more.

If you’re craving a flavorful meal that feels both comforting and a tad fancy (but without the stress), this one’s for you. It’s perfect for busy families, picky eaters, or anyone who wants to eat a bit healthier without sacrificing taste. The best part? This balsamic chicken one pan recipe is high in protein, full of veggies, and requires almost zero fuss. Whether you’re a seasoned home cook or still figuring out your oven, trust me—you’ll nail this on the first try.

Why You’ll Love This Balsamic Chicken One Pan Recipe

Quick & Easy: This balsamic chicken one pan recipe is ready in under 30 minutes, including prep. No juggling pots or extra dishes—everything bakes together!
Simple Ingredients: You probably have most of what you need already—chicken, balsamic vinegar, cherry tomatoes, bell peppers, and a handful of pantry staples. No mysterious items or last-minute grocery runs.
Perfect for Any Occasion: Whether it’s a cozy weeknight, a casual dinner with friends, or meal prepping for lunches, this Mediterranean dinner fits the bill.
Crowd-Pleaser: Every time I serve this, someone asks for the recipe. Even my pickiest eater (looking at you, Sam) goes back for seconds.
Unbelievably Delicious: The blend of savory chicken, sweet-tart balsamic glaze, and roasted veggies is next-level comfort food. The aroma alone will have your neighbors peeking in.

What makes this different from other one pan chicken recipes? It’s all about the balance—juicy chicken, caramelized edges on the veggies, and a glaze that’s tangy but not overpowering. I blend the balsamic with a touch of honey for depth, and I always toss in extra garlic for that Mediterranean flair. Plus, there’s no pre-cooking or fancy gadgets needed. Just layer, bake, and boom—dinner’s done.

This isn’t just a good meal; it’s the kind that makes you linger at the table, soaking up every last bit of sauce with crusty bread. It’s healthy, fast, and brings everyone together—even on the craziest nights. If you want a dish that feels special without the effort, you’ve found it.

What Ingredients You Will Need

This recipe uses fresh, Mediterranean-inspired ingredients that create bold, savory flavors with minimal effort. Most are pantry staples or easy to grab at any grocery store. Here’s everything you need:

Boneless, skinless chicken breasts (4 pieces, about 1.5 lbs/680g) – You can also use chicken thighs for a juicier result.
Cherry tomatoes (2 cups/300g, halved) – Adds sweetness and juiciness as they roast.
Bell peppers (2 large, any color, sliced) – I love using a mix of red and yellow for color and natural sweetness.
Red onion (1 large, sliced thick) – For a mellow, caramelized bite.
Olive oil (3 tablespoons/45ml) – Go for extra-virgin if you have it; it brings out the Mediterranean flavor.
Balsamic vinegar (1/4 cup/60ml) – Choose a good-quality balsamic for the best glaze.
Honey (2 tablespoons/30ml) – Balances the acidity and adds a subtle sweetness. Maple syrup works too!
Garlic (4 cloves, minced) – For that classic Mediterranean punch.
Italian seasoning (2 teaspoons/4g) – Or use a blend of dried basil, oregano, and thyme.
Salt & black pepper (to taste) – I usually start with 1 teaspoon salt and ½ teaspoon pepper.
Fresh basil or parsley (for garnish, optional) – Adds freshness and color at the end.

Ingredient Tips:

Chicken thighs work well if you prefer dark meat—just adjust cooking time by 5-7 minutes longer.
If you’re out of honey, brown sugar or maple syrup is a solid swap.
Add kalamata olives or artichoke hearts for an extra Mediterranean kick.
Use gluten-free tamari instead of balsamic for a twist (but you’ll lose that signature tang).
Feel free to toss in zucchini or eggplant, especially in summer when they’re in season.

For the best results, look for plump tomatoes and firm, glossy peppers. If you can, grab locally grown vegetables—they roast up sweeter and juicier. And don’t stress if you’re short one ingredient; this recipe is super forgiving.

Equipment Needed

Large oven-safe skillet or sheet pan: A 12-inch (30cm) cast iron or stainless pan works perfectly. If you don’t have one, a sturdy baking sheet does the trick too.
Sharp chef’s knife: For slicing veggies and chicken evenly. I swear by my trusted Victorinox, but any sharp knife will do.
Cutting board: Wooden or plastic is fine. I use color-coded boards to avoid cross-contamination between meat and veggies.
Measuring spoons and cups: For the sauce and seasoning. If you’re like me and eyeball the olive oil, just be careful not to overdo it.
Tongs or spatula: For moving the chicken and tossing veggies.
Aluminum foil (optional): If you want less cleanup, line your pan.

I’ve made this recipe in everything from an old, slightly warped baking sheet to my prized cast iron. Both work, but I find cast iron gives a deeper caramelization. If your pan is new, season it well and avoid scrubbing with harsh soap. For budget-friendly options, check thrift stores—seriously, some of my best pans came from there!

How to Make Balsamic Chicken One Pan Recipe

Preheat the oven: Set your oven to 425°F (220°C). Give it a solid 10 minutes to get nice and hot—this helps the veggies caramelize.
Prep the chicken: Pat the chicken breasts dry with paper towels (this gives that golden crust). Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
Slice the veggies: Halve the cherry tomatoes, slice the bell peppers and onion into thick strips. If you want a chunkier texture, keep the slices large.
Mix the balsamic glaze: In a small bowl, whisk together 1/4 cup (60ml) balsamic vinegar, 2 tablespoons (30ml) honey, 3 tablespoons (45ml) olive oil, 4 minced garlic cloves, and 2 teaspoons (4g) Italian seasoning. Taste and adjust the sweetness or seasoning if needed.
Arrange in the pan: Place the chicken breasts in the center of your skillet or pan. Scatter the tomatoes, bell peppers, and onion all around. Pour the balsamic mixture over everything, using tongs or a spatula to toss the veggies until coated.
Bake: Transfer the pan to the oven and bake for 20-22 minutes, or until the chicken reaches 165°F (74°C) on a thermometer. If your chicken pieces are thick, they may need up to 25 minutes.
- Tip: If the veggies look too crowded, give them a gentle stir halfway through so they roast evenly.
Broil for caramelization (optional): For extra color, switch the oven to broil for the last 2-3 minutes. Keep a close eye—sugars in the glaze can burn fast!
Rest and garnish: Let the dish rest for 3-5 minutes after coming out of the oven. This helps the juices settle in the chicken. Sprinkle with chopped fresh basil or parsley if you like.
Serve: Spoon veggies and sauce over the chicken, making sure everyone gets plenty of that glossy, tangy glaze. Serve straight from the pan for a rustic, inviting look.

Troubleshooting Tips:

If your chicken is dry, it was probably overcooked or sliced too thin. Stick with thicker breasts or thighs for juicier results.
Veggies soggy? Spread them out more, or use a bigger pan next time.
If the sauce feels too acidic, a drizzle more honey mellows it right out.

One-pan meals like this balsamic chicken are a lifesaver when you want homemade flavor without the mess. Sometimes I prep everything the night before and just toss it in the oven after work—super efficient!

Cooking Tips & Techniques

Marinate for flavor: If you have extra time (even just 20 minutes), let the chicken sit in the balsamic mixture before baking. It soaks up extra flavor and stays juicy.
Even slicing matters: Cut the veggies to similar size so they cook at the same rate. I learned this the hard way when my onions burned before the peppers softened—lesson learned!
Don’t overcrowd the pan: Give everything space to roast, not steam. If your pan is small, use two pans or batches.
Use a meat thermometer: Chicken is done at 165°F (74°C). Guessing leads to dry chicken, and nobody wants that. My first few tries, I sliced to check—now I just stick it and know for sure.
Balance the glaze: If your balsamic vinegar is super tangy, taste and add a touch more honey or a pinch of brown sugar. Not all vinegars are created equal, honestly.
Batch cooking for efficiency: Double the recipe and use leftovers for salads or wraps. The flavors deepen overnight—so good!
Cleanup tip: Line your pan with foil or parchment for even easier cleanup. My favorite trick on a busy night.

Consistency in this recipe comes from trusting your senses—look for caramelized veggies, juicy chicken, and a glossy sauce. If something looks off, trust your gut and adjust. Cooking is a journey (with the occasional detour, ha!).

Variations & Adaptations

Low-Carb or Keto: Skip the honey and use a sugar-free sweetener like monk fruit. Swap out bell peppers for more low-carb veggies like zucchini or mushrooms.
Vegetarian Version: Substitute the chicken with thick slices of eggplant, portobello mushrooms, or tofu. They soak up the balsamic glaze beautifully—just adjust baking time (15-18 minutes).
Seasonal Swaps: In summer, add sliced zucchini or fresh green beans. In winter, try chunks of sweet potato or butternut squash for a heartier version.
Extra Mediterranean flavor: Toss in kalamata olives, capers, or a handful of crumbled feta before serving. I sometimes stir in quartered artichoke hearts for a briny kick.
Allergen Adaptations: For dairy-free, just skip the cheese garnish. If you have a soy allergy, steer clear of tamari or soy-based flavorings.

One of my favorite spins? Swapping out the balsamic for pomegranate molasses—super tangy and just a touch different. My family devoured it! Don’t be afraid to experiment; this recipe is incredibly flexible.

Serving & Storage Suggestions

Serve this balsamic chicken one pan recipe hot and straight from the oven, right in the pan for a casual, family-style meal. It pairs perfectly with fluffy couscous, herbed rice, or warm crusty bread for soaking up that glossy glaze. Don’t forget a crisp green salad or a simple cucumber yogurt dip for balance.

If you’re entertaining, garnish with extra fresh basil or a sprinkle of feta for a pop of color. For beverages, a fruity white wine or sparkling water with lemon rounds out the Mediterranean vibe.

Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch extra delicious. For freezing, portion the chicken and veggies into freezer bags—reheat gently in the oven at 350°F (175°C) or in the microwave (add a splash of water to keep it moist).

Honestly, this dish tastes even better the next day, as the balsamic and herbs meld with the chicken. The veggies soften a bit, but the flavor is all there. Just don’t reheat too long, or the chicken can toughen up.

Nutritional Information & Benefits

This balsamic chicken one pan recipe is loaded with lean protein and fiber-rich veggies—great for supporting a balanced diet. Each serving (about 1 chicken breast with veggies) has roughly:

Calories: 350-400
Protein: 35g
Carbs: 18g
Fat: 12g
Fiber: 4g

Chicken provides a lean source of protein, while the veggies (especially tomatoes and peppers) are packed with antioxidants and vitamins A and C. The olive oil adds heart-healthy fats, and you can go gluten-free just by serving it with rice or quinoa instead of bread. Allergens? The base recipe is dairy-free, nut-free, and can be made gluten-free with simple swaps.

As someone who tries to eat healthy without feeling restricted, this is my go-to when I want a nourishing, satisfying meal that doesn’t skimp on taste. It’s proof that healthy food can be crave-worthy!

Conclusion

If you’re looking for a dinner that hits all the marks—fast, healthy, packed with flavor, and almost no dishes—this balsamic chicken one pan recipe is the one to try. You can easily tweak it to fit your preferences, whether you want more veggies, a different protein, or a punch of extra herbs.

I love this recipe because it’s become a staple in our house—comforting, unfussy, and always a hit, no matter who’s at the table. It’s that rare dish where healthy and delicious actually mean the same thing.

Give it a go, and don’t be shy about making it yours! Drop a comment below if you try a new twist, or if your family has a favorite side. If this recipe made your night easier, I’d love to hear about it. Happy cooking, and remember—a little balsamic goes a long way!

Frequently Asked Questions

Can I make balsamic chicken one pan recipe ahead of time?

Yes! You can prep everything up to a day ahead—just assemble in the pan, cover, and refrigerate. Bake when ready. It’s a great meal prep option, too.

What other vegetables can I use in this recipe?

You can swap in zucchini, eggplant, asparagus, or even small potatoes. Just keep pieces similar in size so they cook evenly.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful. Just add about 5-7 minutes to the baking time to reach proper doneness.

How do I keep the chicken from drying out?

Don’t overcook it! Use a meat thermometer and pull the chicken when it hits 165°F (74°C). Resting the chicken for a few minutes before serving helps keep it juicy, too.

What should I serve with this balsamic chicken one pan recipe?

It’s great with couscous, rice, or crusty bread. A simple salad or roasted potatoes are classic Mediterranean sides that pair perfectly.