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Introduction
If you’re craving something juicy, colorful, and full of flavor without spending your whole evening in the kitchen, this One Pan Balsamic Chicken and Veggies is about to be your new best friend. Imagine tender chicken breast strips sizzling in a skillet, coated in a sweet and tangy balsamic glaze, surrounded by crisp-tender asparagus, carrots, and juicy grape tomatoes. It looks like a fancy restaurant dish, but it comes together with simple ingredients you probably already have at home.
This recipe was born on one of those nights when “What’s for dinner?” felt like a pop quiz I didn’t study for. I grabbed a bottle of Italian salad dressing, some balsamic vinegar, a bit of honey, and whatever veggies were in the fridge. Ten minutes later, my kitchen smelled like heaven, and the first bite confirmed it: this One Pan Balsamic Chicken and Veggies was a keeper.
What makes this dish extra special is how simple, quick, and family-friendly it is. You get protein and veggies all in one skillet, with minimal chopping and even less cleanup. It’s the kind of weeknight dinner that feels like you really tried—even if it only took about 25–30 minutes from start to finish. It’s just as easy as my popular one-pan lemon garlic chicken, but with a richer, slightly sweet balsamic kick that even picky eaters love.
So pull out your favorite skillet, turn on some music, and let’s make a cozy, flavorful dinner that turns an ordinary night into something a little more special.
What Is One Pan Balsamic Chicken and Veggies?
So what exactly is One Pan Balsamic Chicken and Veggies? Think of it as your weeknight hero in skillet form. It’s tender chicken breast tenderloins seared to golden perfection, then coated in a tangy-sweet balsamic and Italian dressing glaze, cooked together with a rainbow of veggies—all in one pan. No juggling multiple pots. No sink full of dishes. Just one trusty skillet doing all the heavy lifting.
Why the name? Honestly, because “Magical Skillet of Chicken, Asparagus, Carrots, and Tomatoes in a Balsamic Love Potion” felt a bit long for a blog title. Besides, there’s a reason people say, “the way to a man’s heart is through his stomach.” I’d argue it works for everyone, and this dish is definitely heart-stealing material. Curious? Grab your skillet, give it a try, and see why this one-pan wonder deserves a spot in your regular dinner rotation.
Why You’ll Love This One Pan Balsamic Chicken and Veggies
There are so many reasons to fall in love with this One Pan Balsamic Chicken and Veggies recipe, but let’s break it down into three big ones: the flavor, the savings, and the delicious ingredients that make every bite exciting.
1. Big Flavor in Every Bite
The star of this dish is the balsamic-Italian dressing glaze. A simple mix of Italian salad dressing, balsamic vinegar, honey, and a pinch of crushed red pepper flakes transforms everyday chicken and vegetables into something you’d expect from your favorite bistro. The balsamic adds depth and richness, the honey gives a gentle sweetness, and that tiny bit of red pepper adds just enough warmth to keep things interesting.
The chicken soaks up all that flavor as it cooks, staying juicy and tender, while the veggies—especially the asparagus and carrots—get lightly caramelized on the edges but stay crisp-tender inside. The grape tomatoes go in at the end, so they remain fresh and juicy, bursting with bright sweetness when you bite into them. Every forkful has a different mix of textures and flavors, and it never gets boring.
2. Budget-Friendly, Takeout-Worthy Meal
Making One Pan Balsamic Chicken and Veggies at home is not only healthier than takeout, but it’s also much easier on your wallet. You’re using pantry staples like Italian salad dressing, balsamic vinegar, olive oil, and honey, plus fresh produce and chicken. No exotic ingredients, no special trips to fancy grocery stores.
If you’ve ever ordered a chicken-and-veg dish from a restaurant, you know it can get pricey. Here, you get a full, satisfying meal that feeds the whole family for a fraction of the cost. Plus, you control the ingredients—use light Italian dressing, lean chicken tenderloins, and plenty of vegetables for a balanced dinner you can actually feel good about serving.
3. Colorful, Nutritious, and Loaded with Good Stuff
This skillet is basically a rainbow in your pan. You’ve got:
- Chicken breast tenderloins – lean protein that cooks quickly and stays tender.
- Fresh asparagus – crisp, green, and full of flavor (green beans work great too).
- Matchstick carrots – sweet, colorful, and super convenient.
- Grape tomatoes – little bursts of juicy sweetness at the end.
It has the same “all-in-one” convenience as a sheet pan chicken dinner, but cooks even faster in a skillet and gets more caramelization and flavor from the stovetop. If you’ve tried my one-pan lemon garlic chicken, you’ll love this balsamic version just as much—it’s like its sophisticated, slightly richer cousin.
Ready to skip the takeout and make something amazing at home instead? This is the perfect place to start.
How to Make One Pan Balsamic Chicken and Veggies
Quick Overview
This One Pan Balsamic Chicken and Veggies comes together in about 25–30 minutes, including prep time. You’ll whisk together a simple balsamic sauce, sear the chicken, cook the veggies in the same pan, and finish everything with that glossy, slightly sweet glaze.
There’s no baking, no marinating for hours, and no long list of complicated ingredients. Just one skillet, a few simple steps, and dinner is served. It’s easy, delicious, and satisfying—perfect for busy weeknights, meal prep, or when you just don’t feel like doing a mountain of dishes.
Key Ingredients for One Pan Balsamic Chicken and Veggies
Here’s everything you’ll need to make this recipe:
- 1/4 cup + 2 Tbsp Italian salad dressing (light Italian works perfectly; it has the right consistency and flavor balance).
- 3 Tbsp balsamic vinegar – for that deep, tangy richness.
- 1 1/2 Tbsp honey – adds sweetness to balance the acidity.
- 1/8 tsp crushed red pepper flakes – use more or less to taste, depending on your heat preference.
- 1 1/4 lbs chicken breast tenderloins – cooks quickly and stays tender.
- 2 Tbsp olive oil – for searing the chicken and helping everything brown.
- Salt and freshly ground black pepper – to season the chicken and veggies.
- 1 lb fresh asparagus, trimmed of tough ends and chopped into 2-inch pieces (look for thinner stalks; green beans are a great substitute).
- 1 1/2 cups matchstick carrots – easy to use and cook quickly.
- 1 cup grape tomatoes, halved – added at the end for freshness and color.
Step-by-Step Instructions
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Make the balsamic dressing mixture.
In a mixing bowl, whisk together the Italian salad dressing, balsamic vinegar, honey, and crushed red pepper flakes until well combined. Set this bowl aside—you’ll be using it in two parts: some for coating the chicken and some for finishing the dish with a glossy glaze. -
Season and sear the chicken.
Heat the olive oil in a large 12-inch skillet over medium-high heat. While the oil heats, season the chicken breast tenderloins with salt and freshly ground black pepper on both sides. Once the oil is hot and shimmering, place the chicken evenly in the skillet in a single layer. -
Cook the chicken.
Cook the chicken for about 6–7 minutes total, rotating or flipping once halfway through cooking. The chicken should be cooked through, lightly golden on the outside, and no longer pink in the center. (While the chicken cooks, you can chop the asparagus and halve the grape tomatoes to save time.) -
Add the first half of the balsamic mixture.
Pour about half of the balsamic dressing mixture into the skillet with the cooked chicken. Turn and rotate the chicken pieces so they’re nicely coated in the sauce. Let it bubble for a minute to slightly thicken and cling to the chicken. -
Transfer the chicken and keep the sauce.
Using tongs, transfer the chicken to a large plate or serving platter, leaving the sauce in the skillet. Don’t rinse the pan—that flavorful glaze is going to help season the veggies. -
Cook the asparagus and carrots.
Add the asparagus pieces and matchstick carrots directly into the skillet. Season lightly with salt and freshly ground black pepper. Cook over medium-high heat, stirring frequently, until the vegetables are crisp-tender, about 4 minutes. They should be bright in color with a little bite left—not mushy. -
Combine veggies with the chicken.
Transfer the cooked asparagus and carrots to the plate or platter with the chicken, arranging them around or on top of the chicken. You’re building a gorgeous one-pan spread here! -
Finish the glaze.
Pour the remaining half of the balsamic dressing mixture into the same skillet. Cook over medium heat, stirring constantly, for about 1 minute, or until the mixture thickens slightly into a glossy glaze. Scrape up any browned bits from the bottom of the pan—they’re full of flavor. -
Add the tomatoes and coat everything.
Add the halved grape tomatoes to the chicken and veggie platter. Then, drizzle the thickened balsamic glaze from the skillet over the chicken and vegetables. Alternatively, you can return the chicken and veggies to the skillet and toss everything gently to coat. -
Serve and enjoy.
Serve your One Pan Balsamic Chicken and Veggies warm, straight from the skillet or platter. Spoon extra glaze over each serving for maximum flavor.
What to Serve One Pan Balsamic Chicken and Veggies With
This dish is pretty complete on its own—protein, veggies, and tons of flavor—but a simple side can turn it into a truly memorable meal. Here are some ideas:
- Rice or quinoa: Serve the chicken and veggies over fluffy white rice, brown rice, or quinoa to soak up that delicious balsamic glaze.
- Mashed or roasted potatoes: Creamy mashed potatoes or crispy roasted baby potatoes pair beautifully with the tangy-sweet sauce.
- Pasta: Toss some cooked penne or spaghetti with olive oil and garlic, then top with the chicken and veggies for a light pasta dinner.
- Crusty bread: A warm baguette or ciabatta is perfect for mopping up any leftover sauce on your plate.
- Simple side salad: Add a fresh green salad with a light vinaigrette to keep things bright and balanced.
For drinks, try sparkling water with lemon, iced tea, or a light white wine to match the freshness of the veggies and the tang of the balsamic.
Top Tips for Perfecting One Pan Balsamic Chicken and Veggies
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Choose thin asparagus stalks.
Thinner stalks cook faster and more evenly with the carrots, and they tend to be more tender and flavorful. Thick spears can be woody and may need extra cooking time. -
Don’t overcook the chicken.
Chicken breast tenderloins cook quickly. As soon as they’re no longer pink and the juices run clear, they’re done. Overcooking will make them dry, so keep an eye on the pan. -
Adjust the heat level.
If you love spice, increase the crushed red pepper flakes. If you’re feeding kids or spice-sensitive eaters, you can reduce or skip them entirely. -
Substitute veggies if needed.
No asparagus on hand? Green beans work wonderfully. You can also add bell peppers, zucchini, or broccoli florets—just be sure to cut them into similar-sized pieces so they cook evenly. -
Use a large skillet.
A 12-inch skillet gives the chicken and veggies enough room to brown instead of steam. Crowding the pan can lead to soggy vegetables and pale chicken. -
Sweetness and tang balance.
Taste the glaze at the end—if you want it sweeter, add a tiny drizzle of extra honey. If you want it tangier, splash in a little more balsamic.
Storing and Reheating Tips
One of the best things about One Pan Balsamic Chicken and Veggies is that it makes great leftovers. Here’s how to store and reheat it so it still tastes amazing the next day.
How to Store
- Refrigerator: Allow the chicken and veggies to cool to room temperature, then transfer them to an airtight container. Store in the fridge for up to 3–4 days.
- Freezer: For longer storage, place the cooled chicken and vegetables in a freezer-safe container or freezer bag. Remove as much air as possible, then freeze for up to 2 months. Keep in mind that the veggies may soften slightly after freezing, but the flavors will still be delicious.
How to Reheat
- Stovetop: Add a splash of water or a little extra Italian dressing to a skillet. Warm the chicken and veggies over medium heat, stirring occasionally, until heated through. This helps refresh the glaze and prevents everything from drying out.
- Microwave: Place a portion on a microwave-safe plate, cover loosely, and heat in 30-second bursts, stirring in between, until hot. Add a tiny drizzle of balsamic or dressing if it looks dry.
- From frozen: Thaw in the refrigerator overnight before reheating for the best texture.
Whether you’re serving it fresh out of the skillet or enjoying leftovers for lunch the next day, this One Pan Balsamic Chicken and Veggies is a simple, flavorful, and satisfying meal you’ll want to make again and again. Give it a try, and don’t be surprised if it becomes a regular in your weekly dinner rotation!
