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- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any color), chopped into bite-sized pieces - 1 medium red onion, sliced into thin wedges - 3 cloves garlic, minced - 1/4 cup balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon honey - 1 teaspoon dried oregano - 1 teaspoon dried basil - Freshly ground salt and pepper to taste - Fresh basil leaves for garnish This recipe packs a punch with simple yet bold flavors. The chicken thighs stay juicy and tender. The cherry tomatoes burst with sweetness, while zucchini adds a nice crunch. This blend gives you a colorful plate that’s hard to resist. The balsamic vinegar brings a tangy depth, balanced by the honey's sweetness. For seasoning, I love using dried oregano and basil. They add warmth to the dish and make it feel cozy. The salt and pepper help to enhance all the flavors, bringing everything together. Don't skip the fresh basil leaves for garnish. They add a pop of color and a fresh aroma that makes the dish even more inviting. You can find the full recipe in the article to help you prepare this one-pan wonder. 1. Preheat your oven to 400°F (200°C). This step helps the dish cook evenly. 2. In a large bowl, mix the balsamic vinegar, olive oil, honey, oregano, basil, minced garlic, and salt and pepper. Whisk until smooth. 3. Add the chicken thighs to this bowl. Make sure they soak up all the marinade. Let them sit for at least 15 minutes. For more flavor, marinate for up to 2 hours in the fridge. 1. In a large, oven-safe skillet, lay out the marinated chicken thighs. Pour any leftover marinade over them. 2. Add the cherry tomatoes, zucchini, bell pepper, and onion around the chicken. Drizzle a little olive oil on the veggies. Sprinkle them with salt and pepper. 3. Place the skillet in the oven. Bake for 25-30 minutes. Check the chicken's temperature; it should reach 165°F (75°C) and the veggies should be soft. 1. Once done, take the skillet out of the oven. Let it rest for about 5 minutes. This helps the flavors blend. 2. Before serving, sprinkle torn fresh basil leaves on top. This adds color and a fresh taste. For the full recipe, refer back to the ingredients and instructions above. Enjoy your one-pan balsamic chicken and veggies! To make your chicken full of flavor, marinate it for at least 15 minutes. If you can, let it sit in the fridge for up to 2 hours. This extra time helps the chicken soak up all those tasty juices. Always use a meat thermometer to check the chicken's doneness. Your chicken should reach 165°F (75°C) to ensure it's safe to eat. This tool makes sure you cook it just right. Cut your veggies into similar sizes. This helps them cook evenly. For the best taste, use seasonal vegetables. They will be fresher and more flavorful. For example, try using asparagus in spring or butternut squash in fall. This keeps your meal exciting and vibrant. Presentation is key to a great meal. For a rustic look, serve the dish straight from the skillet. This shows off the colorful veggies and tender chicken. If you prefer, transfer everything to a serving platter. Make sure to drizzle any leftover marinade on top for extra flavor. This adds a glossy finish that will catch everyone's eye. {{image_4}} You can swap chicken for other proteins. Try using pork chops, tofu, or shrimp. Each option brings a different taste and texture. For veggies, feel free to mix and match. Broccoli, carrots, or asparagus work well. Use what you have on hand. This keeps the dish fresh and exciting. Spice up your chicken with herbs like thyme or rosemary. These add depth and warmth. You can also add a pinch of red pepper flakes for heat. Citrus flavors can brighten your meal. Squeeze lemon or lime juice over the dish before serving. This adds a nice zing that pairs well with balsamic. Pair your dish with a side salad. A fresh green salad balances the meal nicely. You can also serve it with rice or quinoa for added carbs. To make it a full meal, add grains directly to the pan. Couscous or farro can soak up all the tasty juices. This creates a hearty one-pan dinner. For the full recipe, check out the ingredients and steps above. Store any leftover One-Pan Balsamic Chicken & Veggies in the fridge. Place it in an airtight container. This keeps the chicken and veggies fresh. Use glass or plastic containers for best results. Make sure to seal them tightly to prevent leaks and odors. Consume leftovers within 3 to 4 days for the best flavor. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Cover the dish with foil to keep moisture in. This will help the chicken and veggies stay juicy. In the microwave, heat in short bursts. Stir and check often to avoid drying out the food. If you want to save some for later, you can freeze this dish. Portion the leftovers into freezer-safe bags. Press out as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave. Enjoy those great flavors again! How can I ensure the chicken is tender and juicy? To keep your chicken tender, try marinating it longer. A good rule is to let it sit for at least 15 minutes. If you can, marinate it for up to 2 hours in the fridge. The balsamic vinegar helps with tenderness. It adds flavor, too. Can I make this recipe ahead of time? Yes, you can prepare this dish ahead. Marinate the chicken and veggies a few hours before cooking. You can also cook it and store it in the fridge. Just heat it up when you are ready to eat. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients, like chicken and veggies, are naturally gluten-free. Just check your balsamic vinegar to ensure it has no added gluten. How can I make it low-carb? To make this dish low-carb, focus on the veggies. Use non-starchy options like zucchini and bell peppers. You can skip the honey or use a sugar substitute if you prefer. What if I don’t have balsamic vinegar on hand? If you lack balsamic vinegar, use red wine vinegar or apple cider vinegar instead. Add a bit of sugar or honey to mimic the sweet flavor of balsamic. This will help keep the taste similar. Can I use frozen vegetables in this recipe? Yes, you can use frozen vegetables. Just make sure to thaw them first for even cooking. They may release more water, so adjust your cooking time to ensure they cook well with the chicken. This post covered a tasty dish that centers on chicken thighs and fresh veggies. You learned how to marinate, cook, and present the meal in simple steps. Remember to adjust ingredients and try new flavors for a unique twist. Leftovers can last and taste great if stored properly. Follow these tips, and you'll impress anyone at your table. Enjoy your cooking journey and make this dish your own!

One-Pan Balsamic Chicken & Veggies

Discover the delightful One-Pan Balsamic Chicken & Veggies recipe that brings together tender chicken thighs and vibrant veggies in a single, easy-to-make dish. With a flavorful balsamic marinade and fresh ingredients, this recipe is perfect for busy nights. Impress your family with a meal that’s both delicious and effortless. Click to explore the full recipe and elevate your dinner game today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), chopped into bite-sized pieces

1 medium red onion, sliced into thin wedges

3 cloves garlic, minced

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon dried oregano

1 teaspoon dried basil

Freshly ground salt and pepper, to taste

Fresh basil leaves, torn, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's hot and ready for cooking.

    In a large mixing bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, dried oregano, dried basil, minced garlic, and a generous pinch of salt and pepper until the mixture is well combined and emulsified.

      Add the chicken thighs to the bowl, making sure they are fully submerged in the marinade. For optimal flavor, allow the chicken to marinate for at least 15 minutes. For a deeper flavor, marinate in the fridge for up to 2 hours.

        In a large oven-safe skillet or a baking dish, arrange the marinated chicken thighs, making sure any leftover marinade is poured over the top.

          Scatter the halved cherry tomatoes, sliced zucchini, chopped bell pepper, and red onion wedges around the chicken in the skillet. Drizzle an additional bit of olive oil over the vegetables and season them lightly with salt and pepper to enhance their flavor.

            Transfer the skillet or baking dish to the preheated oven and bake for 25-30 minutes. The chicken is cooked when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

              After baking, carefully remove the skillet from the oven, and let the dish rest for about 5 minutes to allow the juices to redistribute before serving.

                To serve, garnish your dish with torn fresh basil leaves for a touch of color and herbal aroma.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                    - Presentation Tips: For a rustic presentation, serve directly from the skillet, showcasing the vibrant colors of the dish. Alternatively, transfer the chicken and veggies to a large serving platter, ensuring an enticing arrangement. Drizzle any remaining marinade over the top for added flavor and a beautiful glossy sheen.