Easy Family Dinner – One Pan Balsamic Chicken Recipe

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To make One Pan Balsamic Chicken, you need these simple ingredients: - 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced into strips - 1 medium red onion, thinly sliced - 3 cloves garlic, minced - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish These ingredients create a colorful dish full of flavor. The chicken thighs stay juicy while the veggies roast perfectly. The balsamic vinegar and honey blend well, offering a sweet and tangy taste. This recipe is easy and fun to make, perfect for family dinners. You can find the full recipe for more details on preparation. Set your oven to 400°F (200°C). Preheating helps cook the chicken evenly. In a bowl, mix together balsamic vinegar, honey, 3 tablespoons of olive oil, minced garlic, salt, and pepper. This mixture adds great flavor to the chicken. Take the chicken thighs and coat them in half of the marinade. Let them sit for at least 15 minutes. This step helps the chicken soak up the flavors. In a large oven-safe pan, toss the sliced bell pepper, red onion, and halved cherry tomatoes with the remaining 1 tablespoon of olive oil, salt, and pepper. Mix them well to coat. Push the veggies to the sides of the pan. Place the marinated chicken thighs in the middle. This way, the chicken cooks next to the veggies. Drizzle the rest of the marinade over the chicken and veggies. Bake everything for 30-35 minutes. Check that the chicken is fully cooked; it should reach 165°F (75°C). Let the dish rest for about 5 minutes before serving. You can find the full recipe at the beginning of this article. To keep your chicken juicy, cook it for 30-35 minutes. This time allows the chicken to cook through without drying out. Use a meat thermometer to check for doneness; it should read 165°F (75°C). Remove the chicken from the oven after cooking. Let it rest for about 5 minutes before serving. This helps the juices settle back into the meat. You can boost flavors by adding herbs and spices. Try using rosemary or thyme to give a fresh taste. Oregano adds a nice depth too. A pinch of red pepper flakes gives a kick if your family likes spice. Lemon zest can brighten the dish. Feel free to mix and match according to your taste. For a great family meal, serve the chicken thighs on a big platter. Arrange the roasted veggies around the chicken. Drizzle any leftover juices from the pan over everything. This adds flavor and makes it look nice. Add fresh basil leaves on top for a pop of color. It will make the dish look festive and inviting. You can find the full recipe [here](#). {{image_4}} You can easily change the veggies. Try adding zucchini, asparagus, or broccoli. These options cook well and add color. Carrots or green beans also work nicely. Just remember to cut them into even pieces. This way, they cook at the same time as the chicken. If you want a change from chicken, use pork or turkey. Pork tenderloin cooks well and has great flavor. Turkey thighs are juicy and healthy. You can also try tofu for a vegetarian twist. Just make sure to adjust cooking times for different proteins. You can mix up the sauce too. Try adding mustard for a tangy taste. Or use orange juice instead of balsamic vinegar. This gives a sweet and fresh flavor. You could also add herbs like rosemary or thyme for a nice twist. The options are endless, so feel free to get creative! To keep your One Pan Balsamic Chicken fresh, let it cool first. Store leftovers in an airtight container. Place a piece of parchment paper between layers to prevent sticking. You can refrigerate it for up to three days. For longer storage, freeze the chicken and veggies in a freezer-safe bag. Remove as much air as possible from the bag to avoid freezer burn. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just place the food in a microwave-safe dish. Heat it in short bursts, stirring in between, until hot. In the fridge, your dish can last up to three days. If you freeze it, it stays good for about three months. After this time, the flavors may fade. Always check for any off smells or changes in texture before eating leftovers. Enjoy your meal safely! Yes, you can use chicken breasts. However, they cook faster than thighs. Chicken breasts need about 25-30 minutes in the oven. Always check for doneness. Use a meat thermometer to ensure they reach 165°F (75°C). Thighs stay juicier, so consider that. Yes, One Pan Balsamic Chicken is great for meal prep. You can make it ahead of time and store it. Cook the chicken and veggies, then cool them down. Place them in airtight containers. They will last about 3-4 days in the fridge. Just reheat when you are ready to eat. This dish pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - Steamed broccoli or green beans for a fresh touch - A simple salad with mixed greens and vinaigrette - Garlic bread to soak up the tasty juices To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink. For this recipe, use high-quality balsamic vinegar. Look for one that is thick and sweet. Traditional balsamic is great but can be pricey. A good-quality grocery store brand works well too. Avoid cheap, thin varieties as they lack flavor. This recipe makes a simple and tasty one-pan dish. You learned about key ingredients, like chicken thighs and vegetables. The step-by-step guide lets you cook with ease. I shared tips to keep your chicken juicy and added flavor options. You can also switch up ingredients based on what you have. Leftovers store well and reheat nicely too. This dish is fun to make and great for family meals. Enjoy your cooking adventure and impress your loved ones with this meal!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner that the whole family will love? Try my One Pan Balsamic Chicken! This easy recipe combines juicy chicken thighs with sweet veggies all baked in one pan. You’ll enjoy a flavorful meal with minimal cleanup. Perfect for busy weeknights, this dish is simple yet impressive. Ready to whip up dinner in a snap? Let’s dive into the ingredients and get cooking!

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Ingredients

To make One Pan Balsamic Chicken, you need these simple ingredients:

– 4 boneless, skinless chicken thighs

– 1 cup cherry tomatoes, halved

– 1 bell pepper (any color), sliced into strips

– 1 medium red onion, thinly sliced

– 3 cloves garlic, minced

– 1/4 cup balsamic vinegar

– 2 tablespoons honey

– 3 tablespoons olive oil

– Salt and freshly ground black pepper, to taste

– Fresh basil leaves, for garnish

These ingredients create a colorful dish full of flavor. The chicken thighs stay juicy while the veggies roast perfectly. The balsamic vinegar and honey blend well, offering a sweet and tangy taste. This recipe is easy and fun to make, perfect for family dinners. You can find the full recipe for more details on preparation.

Step-by-Step Instructions

Preheat the Oven

Set your oven to 400°F (200°C). Preheating helps cook the chicken evenly.

Prepare the Marinade

In a bowl, mix together balsamic vinegar, honey, 3 tablespoons of olive oil, minced garlic, salt, and pepper. This mixture adds great flavor to the chicken.

Marinate the Chicken

Take the chicken thighs and coat them in half of the marinade. Let them sit for at least 15 minutes. This step helps the chicken soak up the flavors.

Prepare the Vegetables

In a large oven-safe pan, toss the sliced bell pepper, red onion, and halved cherry tomatoes with the remaining 1 tablespoon of olive oil, salt, and pepper. Mix them well to coat.

Combine Everything in the Pan

Push the veggies to the sides of the pan. Place the marinated chicken thighs in the middle. This way, the chicken cooks next to the veggies.

Bake and Finish

Drizzle the rest of the marinade over the chicken and veggies. Bake everything for 30-35 minutes. Check that the chicken is fully cooked; it should reach 165°F (75°C). Let the dish rest for about 5 minutes before serving. You can find the full recipe at the beginning of this article.

Tips & Tricks

Ensuring Perfectly Juicy Chicken

To keep your chicken juicy, cook it for 30-35 minutes. This time allows the chicken to cook through without drying out. Use a meat thermometer to check for doneness; it should read 165°F (75°C). Remove the chicken from the oven after cooking. Let it rest for about 5 minutes before serving. This helps the juices settle back into the meat.

Flavor Enhancement Ideas

You can boost flavors by adding herbs and spices. Try using rosemary or thyme to give a fresh taste. Oregano adds a nice depth too. A pinch of red pepper flakes gives a kick if your family likes spice. Lemon zest can brighten the dish. Feel free to mix and match according to your taste.

Presentation Tips

For a great family meal, serve the chicken thighs on a big platter. Arrange the roasted veggies around the chicken. Drizzle any leftover juices from the pan over everything. This adds flavor and makes it look nice. Add fresh basil leaves on top for a pop of color. It will make the dish look festive and inviting.

You can find the full recipe [here](#).

Variations

Vegetable Substitutions

You can easily change the veggies. Try adding zucchini, asparagus, or broccoli. These options cook well and add color. Carrots or green beans also work nicely. Just remember to cut them into even pieces. This way, they cook at the same time as the chicken.

Protein Alternatives

If you want a change from chicken, use pork or turkey. Pork tenderloin cooks well and has great flavor. Turkey thighs are juicy and healthy. You can also try tofu for a vegetarian twist. Just make sure to adjust cooking times for different proteins.

Sauce Alternatives

You can mix up the sauce too. Try adding mustard for a tangy taste. Or use orange juice instead of balsamic vinegar. This gives a sweet and fresh flavor. You could also add herbs like rosemary or thyme for a nice twist. The options are endless, so feel free to get creative!

Storage Info

How to Store Leftovers

To keep your One Pan Balsamic Chicken fresh, let it cool first. Store leftovers in an airtight container. Place a piece of parchment paper between layers to prevent sticking. You can refrigerate it for up to three days. For longer storage, freeze the chicken and veggies in a freezer-safe bag. Remove as much air as possible from the bag to avoid freezer burn.

Reheating Instructions

To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just place the food in a microwave-safe dish. Heat it in short bursts, stirring in between, until hot.

Shelf Life

In the fridge, your dish can last up to three days. If you freeze it, it stays good for about three months. After this time, the flavors may fade. Always check for any off smells or changes in texture before eating leftovers. Enjoy your meal safely!

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. However, they cook faster than thighs. Chicken breasts need about 25-30 minutes in the oven. Always check for doneness. Use a meat thermometer to ensure they reach 165°F (75°C). Thighs stay juicier, so consider that.

Is this dish suitable for meal prep?

Yes, One Pan Balsamic Chicken is great for meal prep. You can make it ahead of time and store it. Cook the chicken and veggies, then cool them down. Place them in airtight containers. They will last about 3-4 days in the fridge. Just reheat when you are ready to eat.

What can I serve with One Pan Balsamic Chicken?

This dish pairs well with many sides. Here are some ideas:

– Rice or quinoa for a hearty base

– Steamed broccoli or green beans for a fresh touch

– A simple salad with mixed greens and vinaigrette

– Garlic bread to soak up the tasty juices

How do I know when the chicken is done?

To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink.

What type of balsamic vinegar is best to use?

For this recipe, use high-quality balsamic vinegar. Look for one that is thick and sweet. Traditional balsamic is great but can be pricey. A good-quality grocery store brand works well too. Avoid cheap, thin varieties as they lack flavor.

This recipe makes a simple and tasty one-pan dish. You learned about key ingredients, like chicken thighs and vegetables. The step-by-step guide lets you cook with ease. I shared tips to keep your chicken juicy and added flavor options. You can also switch up ingredients based on what you have. Leftovers store well and reheat nicely too. This dish is fun to make and great for family meals. Enjoy your cooking adventure and impress your loved ones with this meal!

To make One Pan Balsamic Chicken, you need these simple ingredients: - 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced into strips - 1 medium red onion, thinly sliced - 3 cloves garlic, minced - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish These ingredients create a colorful dish full of flavor. The chicken thighs stay juicy while the veggies roast perfectly. The balsamic vinegar and honey blend well, offering a sweet and tangy taste. This recipe is easy and fun to make, perfect for family dinners. You can find the full recipe for more details on preparation. Set your oven to 400°F (200°C). Preheating helps cook the chicken evenly. In a bowl, mix together balsamic vinegar, honey, 3 tablespoons of olive oil, minced garlic, salt, and pepper. This mixture adds great flavor to the chicken. Take the chicken thighs and coat them in half of the marinade. Let them sit for at least 15 minutes. This step helps the chicken soak up the flavors. In a large oven-safe pan, toss the sliced bell pepper, red onion, and halved cherry tomatoes with the remaining 1 tablespoon of olive oil, salt, and pepper. Mix them well to coat. Push the veggies to the sides of the pan. Place the marinated chicken thighs in the middle. This way, the chicken cooks next to the veggies. Drizzle the rest of the marinade over the chicken and veggies. Bake everything for 30-35 minutes. Check that the chicken is fully cooked; it should reach 165°F (75°C). Let the dish rest for about 5 minutes before serving. You can find the full recipe at the beginning of this article. To keep your chicken juicy, cook it for 30-35 minutes. This time allows the chicken to cook through without drying out. Use a meat thermometer to check for doneness; it should read 165°F (75°C). Remove the chicken from the oven after cooking. Let it rest for about 5 minutes before serving. This helps the juices settle back into the meat. You can boost flavors by adding herbs and spices. Try using rosemary or thyme to give a fresh taste. Oregano adds a nice depth too. A pinch of red pepper flakes gives a kick if your family likes spice. Lemon zest can brighten the dish. Feel free to mix and match according to your taste. For a great family meal, serve the chicken thighs on a big platter. Arrange the roasted veggies around the chicken. Drizzle any leftover juices from the pan over everything. This adds flavor and makes it look nice. Add fresh basil leaves on top for a pop of color. It will make the dish look festive and inviting. You can find the full recipe [here](#). {{image_4}} You can easily change the veggies. Try adding zucchini, asparagus, or broccoli. These options cook well and add color. Carrots or green beans also work nicely. Just remember to cut them into even pieces. This way, they cook at the same time as the chicken. If you want a change from chicken, use pork or turkey. Pork tenderloin cooks well and has great flavor. Turkey thighs are juicy and healthy. You can also try tofu for a vegetarian twist. Just make sure to adjust cooking times for different proteins. You can mix up the sauce too. Try adding mustard for a tangy taste. Or use orange juice instead of balsamic vinegar. This gives a sweet and fresh flavor. You could also add herbs like rosemary or thyme for a nice twist. The options are endless, so feel free to get creative! To keep your One Pan Balsamic Chicken fresh, let it cool first. Store leftovers in an airtight container. Place a piece of parchment paper between layers to prevent sticking. You can refrigerate it for up to three days. For longer storage, freeze the chicken and veggies in a freezer-safe bag. Remove as much air as possible from the bag to avoid freezer burn. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just place the food in a microwave-safe dish. Heat it in short bursts, stirring in between, until hot. In the fridge, your dish can last up to three days. If you freeze it, it stays good for about three months. After this time, the flavors may fade. Always check for any off smells or changes in texture before eating leftovers. Enjoy your meal safely! Yes, you can use chicken breasts. However, they cook faster than thighs. Chicken breasts need about 25-30 minutes in the oven. Always check for doneness. Use a meat thermometer to ensure they reach 165°F (75°C). Thighs stay juicier, so consider that. Yes, One Pan Balsamic Chicken is great for meal prep. You can make it ahead of time and store it. Cook the chicken and veggies, then cool them down. Place them in airtight containers. They will last about 3-4 days in the fridge. Just reheat when you are ready to eat. This dish pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - Steamed broccoli or green beans for a fresh touch - A simple salad with mixed greens and vinaigrette - Garlic bread to soak up the tasty juices To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink. For this recipe, use high-quality balsamic vinegar. Look for one that is thick and sweet. Traditional balsamic is great but can be pricey. A good-quality grocery store brand works well too. Avoid cheap, thin varieties as they lack flavor. This recipe makes a simple and tasty one-pan dish. You learned about key ingredients, like chicken thighs and vegetables. The step-by-step guide lets you cook with ease. I shared tips to keep your chicken juicy and added flavor options. You can also switch up ingredients based on what you have. Leftovers store well and reheat nicely too. This dish is fun to make and great for family meals. Enjoy your cooking adventure and impress your loved ones with this meal!

Easy Family Dinner – One Pan Balsamic Chicken

Indulge in the delicious flavors of Balsamic Bliss Chicken with Veggie Medley! This simple recipe combines tender chicken thighs with a vibrant mix of cherry tomatoes, bell peppers, and red onions, all perfectly baked in a sweet and tangy balsamic marinade. It's the perfect dish for a cozy dinner. Click to explore this easy recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup cherry tomatoes, halved

1 bell pepper (any color), sliced into strips

1 medium red onion, thinly sliced

3 cloves garlic, minced

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C), allowing it to reach temperature while you prepare the other ingredients.

    In a small mixing bowl, whisk together the balsamic vinegar, honey, 2 tablespoons of olive oil, minced garlic, and a generous pinch of salt and pepper to create your marinade. Ensure it's well combined for maximum flavor.

      Place the chicken thighs in a large mixing bowl. Pour half of the marinade over the chicken, ensuring each piece is evenly coated. Set aside to marinate for at least 15 minutes—this allows the flavors to penetrate the chicken while you prep the veggies.

        In a large oven-safe pan or skillet, add the sliced bell pepper, red onion, and halved cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss the veggies together until they are evenly coated.

          Push the mixed vegetables to the outer edges of the pan, creating a space in the middle. Carefully lay the marinated chicken thighs in this central space, allowing them to start cooking against the mixed veggies.

            Drizzle the remaining marinade over the chicken and vegetables, ensuring everything is nicely coated.

              Place the pan in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the chicken is cooked through and a meat thermometer reads 165°F (75°C).

                Once the dish is cooked, carefully remove it from the oven. Allow the chicken to rest for about 5 minutes to maintain its juices.

                  Just before serving, sprinkle fresh basil leaves over the dish to add a refreshing touch and enhance presentation.

                    - Presentation Tips: Serve the chicken thighs on a large platter, surrounded by the roasted veggies. Drizzle any remaining juices from the pan over the top, and add a few extra basil leaves for a pop of color.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

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