This 6-Ingredient Glazed Chicken Got Me Out of My Dinner Rut

Here's a quick and easy recipe for One-Pan Balsamic Glazed Chicken and Vegetables that’s perfect for a healthy dinner with minimal cleanup!

One-Pan Balsamic Glazed Chicken and Vegetables

Calories per serving: Approximately 400-450 kcal
Suggested meal time: Dinner
Serving size: 1 chicken breast with vegetables

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil (for cooking)

• 1 cup baby carrots

• 1 cup Brussels sprouts, halved

• 1 medium red onion, sliced

• 1 tablespoon garlic, minced

• 1/4 cup balsamic vinegar

• 2 tablespoons honey or maple syrup

• 1 tablespoon Dijon mustard

• 1 teaspoon dried thyme or rosemary (optional)

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Chicken and Vegetables:

   • Season the chicken breasts with salt, pepper, and dried thyme or rosemary (if using).

   • In a large bowl, toss the baby carrots, Brussels sprouts, and red onion with olive oil, salt, and pepper. Set aside.

3. Sear the Chicken:

   • In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.

4. Prepare the Balsamic Glaze:

   • In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, until fragrant.

   • Add the balsamic vinegar, honey (or maple syrup), and Dijon mustard to the skillet, stirring to combine. Let the mixture simmer for 3-4 minutes, until it thickens slightly.

5. Assemble and Roast:

   • Return the seared chicken to the skillet, placing it on top of the vegetables. Spoon some of the balsamic glaze over the chicken.

   • Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

6. Serve:

   • Remove the skillet from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired. Serve the chicken with the roasted vegetables and extra balsamic glaze from the pan.

Tips:

• Energy-efficient tip: If you're short on time, you can prepare the vegetables ahead of time and store them in the fridge until you’re ready to cook.

• Who benefits: This dish is great for those looking for a balanced, protein-packed meal with plenty of vegetables. It’s also ideal for meal prep, as it’s easy to make in one pan.

Enjoy your One-Pan Balsamic Glazed Chicken and Vegetables – a flavorful, easy-to-make dinner with minimal cleanup!