Juicy One Pan Balsamic Chicken with Melted Mozzarella
A quick, healthy one-pan dinner featuring juicy chicken, roasted vegetables, and a sweet-savory balsamic glaze. Easy cleanup and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1½ lbs boneless chicken breasts or thighs
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 2 tsp Dijon mustard (optional)
- 2–3 cloves garlic, minced
- 1 tsp dried Italian herbs
- Salt and pepper to taste
- Fresh rosemary or thyme (optional)
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment or foil.
- In a bowl, whisk balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper.
- Season chicken with salt, pepper, and Italian herbs. Brush with half the glaze.
- Toss vegetables with remaining glaze and arrange around chicken on pan.
- Bake for 20–25 minutes or until chicken reaches 165°F. Broil for 2–3 minutes for char.
- Rest chicken 5 minutes. Serve with roasted veggies and pan juices.
Notes
- Swap veggies based on season or preference.
- Add chili flakes for heat.
- Store leftovers up to 4 days in fridge.