If you’re looking for a meal that delivers big on flavor with minimal fuss, the Balsamic Chicken with Roasted Veggies Recipe is an absolute gem to add to your dinner rotation. This dish perfectly balances juicy, tangy chicken with the natural sweetness of roasted cherry tomatoes and tender zucchini, all enhanced by a luscious balsamic glaze and melted mozzarella cheese that ties everything together into one irresistible plate. It’s simple yet packed with vibrant colors, fresh herbs, and a delightful combination of textures that will make you want to make it again and again.
Ingredients You’ll Need
These ingredients are straightforward but incredibly vital to building the dish’s deep flavor profile and satisfying texture. The freshness of the veggies, the richness of the cheese, and the zing of balsamic vinegar all play key roles to make this recipe shine.
- 2 large chicken breasts, cut into chunks: Perfectly sized for quick cooking and absorbing the marinade’s tangy flavors.
- 1 cup cherry tomatoes: Juicy and sweet, they roast beautifully to add bursts of color and moisture.
- 1 medium zucchini, sliced: Adds a tender, subtly earthy contrast to the dish’s sweetness.
- ½ cup mozzarella cheese, shredded: Melts to a creamy, gooey topping that makes every bite indulgent.
- 2 tbsp balsamic vinegar: The flavor star, providing a rich, tangy glaze that brings all ingredients together.
- 2 tbsp olive oil: Helps coat everything evenly and ensures a golden finish during roasting.
- Salt and pepper to taste: Simple seasonings that enhance and balance all flavors.
- Fresh basil leaves, chopped (optional): Adds a fresh, herbal note and a pop of green for garnish.
How to Make Balsamic Chicken with Roasted Veggies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425°F (220°C). This high temperature is key for roasting the chicken and veggies quickly, helping them caramelize beautifully and lock in their juices for maximum flavor.
Step 2: Prepare the Chicken
In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the chicken chunks and toss them well so every piece is coated in the tangy marinade. This step infuses the chicken with such a lovely depth of flavor that you’ll notice the difference in every juicy bite.
Step 3: Prepare the Veggies
Next, toss the cherry tomatoes and zucchini slices lightly with a bit of olive oil, salt, and pepper in a separate bowl. This simple seasoning ensures the veggies roast to sweet perfection without overpowering the balsamic flavors of the chicken.
Step 4: Assemble the One-Pan Meal
Arrange the marinated chicken and seasoned vegetables in a single layer on a large baking dish or sheet pan. Using just one pan keeps things easy and allows the flavors to mingle as everything cooks together.
Step 5: Top with Mozzarella Cheese
Sprinkle the shredded mozzarella evenly over the top of the chicken and veggies. The cheese melts into a creamy, golden blanket that adds richness and ties all the elements into a cohesive dish.
Step 6: Bake until Golden Brown
Place the pan in your preheated oven and bake for 25 to 30 minutes, or until the chicken is thoroughly cooked, the vegetables are tender, and the cheese has melted and developed those inviting golden edges.
Step 7: Garnish with Fresh Basil
Once out of the oven, sprinkle the dish with chopped fresh basil leaves. This optional step not only brightens the flavors but adds a wonderful aromatic touch that makes this meal feel extra special.
Step 8: Serve and Enjoy
Dish up your Balsamic Chicken with Roasted Veggies Recipe hot, savoring every bite of this harmonious, colorful, and healthy dinner that’s as easy to make as it is to love.
How to Serve Balsamic Chicken with Roasted Veggies Recipe
Garnishes
Fresh basil is a classic choice that adds brightness and a hint of herbal freshness to complement the balsamic glaze. You might also try a sprinkle of freshly cracked black pepper or a drizzle of extra balsamic reduction for an even more intense flavor experience.
Side Dishes
This recipe stands alone beautifully, but if you want to round out the meal, consider serving it alongside some fluffy couscous, garlic bread, or a simple green salad dressed with lemon vinaigrette for a refreshing contrast.
Creative Ways to Present
For a family-style dinner, serve the entire pan at the table and encourage everyone to build their plates. Alternatively, stack the chicken and veggies on a warm platter and sprinkle plenty of basil on top for an eye-catching presentation. Pair with a chilled glass of white wine for an elevated yet effortless dinner.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days and maintain most of their flavor and texture when properly stored.
Freezing
You can freeze the cooked chicken and veggies in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to help retain moisture and prevent the chicken from becoming tough.
Reheating
Reheat leftovers gently in a microwave or oven. To prevent drying out, cover the dish loosely with foil if using the oven and warm at 350°F (175°C) until heated through. Adding a splash of water or broth before reheating can help keep the veggies juicy.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to swap or add veggies like bell peppers, red onions, or asparagus depending on your preference and what you have on hand. Just make sure to cut them to similar sizes for even roasting.
Is this recipe gluten-free?
Yes, this Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free, making it suitable for those avoiding gluten. Just be sure to use good quality balsamic vinegar without any added gluten-containing ingredients.
Can I make this recipe dairy-free?
Of course! Simply omit the mozzarella cheese or substitute it with a dairy-free alternative to keep this dish creamy while catering to dietary restrictions.
What’s the best way to know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). You can also check that the juices run clear and the meat is no longer pink inside. This ensures it’s juicy and safe to eat.
Can I marinate the chicken for longer?
Yes, marinating the chicken for up to a few hours or even overnight in the balsamic mixture will deepen the flavor even more. Just keep it refrigerated and covered until you’re ready to cook.
Final Thoughts
Making the Balsamic Chicken with Roasted Veggies Recipe is like treating yourself to a flavorful, wholesome hug on a plate. It’s approachable, vibrant, and perfect for busy weeknights or casual gatherings. Once you try it, this recipe will quickly become one of your favorites because it truly hits all the right notes with such simple ingredients and easy steps. So grab those fresh veggies and get roasting—you’re in for a real treat!
Print
Balsamic Chicken with Roasted Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple, flavorful one-pan meal featuring tender chunks of chicken breasts marinated in balsamic vinegar and olive oil, roasted alongside juicy cherry tomatoes and fresh zucchini, then topped with melted mozzarella cheese and garnished with fresh basil. This recipe combines savory protein and healthy vegetables for a quick and satisfying dinner.
Ingredients
Chicken
- 2 large chicken breasts, cut into chunks
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Vegetables
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced
- Olive oil (for tossing the veggies, about 1 tbsp)
- Salt and pepper to taste
Toppings
- ½ cup mozzarella cheese, shredded
- Fresh basil leaves, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and vegetables to a perfect golden finish.
- Prepare the Chicken: In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, and pepper. Add the chicken chunks and toss well to coat evenly, allowing the flavors to infuse the meat.
- Prepare the Veggies: In another bowl, toss the cherry tomatoes and sliced zucchini with about 1 tablespoon olive oil, salt, and pepper to lightly season and help roasting.
- Assemble the One-Pan Meal: Spread the marinated chicken chunks and seasoned vegetables in a single layer on a large baking dish or sheet pan for even cooking.
- Top with Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and vegetables to add creamy, melty goodness.
- Bake until Golden Brown: Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through, the vegetables are tender, and the cheese is melted with golden spots.
- Garnish with Fresh Basil: Remove from oven and garnish with freshly chopped basil leaves for a bright, herbal finish.
- Serve and Enjoy: Serve the warm Balsamic Chicken with Roasted Veggies straight from the pan for a wholesome, flavorful meal.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute mozzarella cheese with another mild melting cheese like provolone or fontina if preferred.
- Feel free to add other quick-roasting vegetables such as bell peppers or mushrooms.
- Marinating chicken for 30 minutes before cooking can enhance the balsamic flavor.
- For a dairy-free option, omit the cheese and garnish with extra fresh herbs.
