If you’re on the lookout for a dish that’s bursting with flavor yet incredibly easy to make, the Balsamic Chicken with Roasted Veggies Recipe is an absolute winner. Tender chunks of chicken bathed in tangy balsamic vinegar, roasted alongside vibrant cherry tomatoes and zucchini, all topped with golden melted mozzarella—this recipe is the perfect balance of savory, sweet, and fresh. It’s a one-pan wonder that brings both simplicity and elegance to your dinner table, promising a wholesome and satisfying meal anyone will rave about.
Ingredients You’ll Need
Getting this dish just right starts with fresh, simple ingredients that work harmoniously together to deliver incredible taste, texture, and color. Each component has its role, from the juicy chicken to the sweet tomatoes, creating a balanced, crowd-pleasing plate.
- Chicken breasts: Use large, boneless cuts cut into chunks for even cooking and bite-sized tenderness.
- Cherry tomatoes: Their natural sweetness roasts down beautifully, adding bursts of flavor and vibrant color.
- Zucchini: Sliced for tender, slightly crisp veggies that soak up the balsamic marinade.
- Mozzarella cheese: Shredded to create a melty, gooey topping that binds the dish together.
- Balsamic vinegar: The star flavor that infuses the chicken with a tangy, slightly sweet richness.
- Olive oil: Enhances flavor and helps everything roast to perfection with a lovely golden finish.
- Salt and pepper: Simple seasonings that bring depth and balance to the entire dish.
- Fresh basil leaves (optional): Adds a fresh, herbal note that lifts the roasted flavors beautifully.
How to Make Balsamic Chicken with Roasted Veggies Recipe
Step 1: Preheat the Oven
The first step sets the stage for perfectly roasted chicken and veggies. Preheat your oven to 425°F (220°C), which is the ideal temperature for roasting to achieve that enticing caramelization on both the meat and the vegetables.
Step 2: Prepare the Chicken
In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a flavorful marinade. Toss the chicken chunks in this mixture until every piece is beautifully coated. This step ensures that the chicken is juicy inside with a pleasantly tangy exterior.
Step 3: Prepare the Veggies
While the chicken marinates, give the cherry tomatoes and zucchini a quick toss in a little olive oil, salt, and pepper in a separate bowl. This simple seasoning will allow the natural sweetness of the veggies to shine through once they roast.
Step 4: Assemble the One-Pan Meal
Grab your favorite large baking dish or sheet pan and arrange the balsamic-marinated chicken chunks alongside the seasoned tomatoes and zucchini in a single layer. Spreading everything out helps the ingredients roast evenly and develop that perfect golden finish.
Step 5: Top with Mozzarella Cheese
Sprinkle shredded mozzarella generously over the chicken and veggies. As it melts during baking, it creates a luscious, creamy layer that pulls all the flavors together, adding a delightful richness.
Step 6: Bake Until Golden Brown
Place the pan in your preheated oven and bake for 25-30 minutes. This time is just enough for the chicken to cook through, veggies to become tender yet slightly crisp, and the cheese to melt into bubbly, golden perfection.
Step 7: Garnish with Fresh Basil
Once out of the oven, scatter chopped fresh basil leaves on top to introduce a bright, herbaceous kick that complements the rich balsamic and creamy mozzarella beautifully.
Step 8: Serve and Enjoy
Serve your Balsamic Chicken with Roasted Veggies hot right from the oven. This wholesome, colorful dish is sure to bring smiles all around and perhaps even requests for seconds!
How to Serve Balsamic Chicken with Roasted Veggies Recipe
Garnishes
Fresh basil is the classic finishing touch, but feel free to sprinkle some freshly cracked black pepper or a tiny drizzle of extra balsamic for an added punch. A light dusting of grated Parmesan can also elevate the cheesy goodness further.
Side Dishes
This chicken and veggie combo pairs wonderfully with a side of fluffy rice, crusty garlic bread, or even creamy mashed potatoes. If you want to keep it light, a simple green salad dressed with lemon vinaigrette would balance the meal perfectly.
Creative Ways to Present
For a more elegant presentation, serve the chicken and veggies over a bed of couscous or pasta, letting the melted mozzarella and balsamic juices integrate into the dish. Individual ramekins or cast iron skillets are also charming for serving and keep the meal piping hot.
Make Ahead and Storage
Storing Leftovers
Store any leftover Balsamic Chicken with Roasted Veggies in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect dish for easy lunches or quick dinners later in the week.
Freezing
If you want to freeze it, cool the dish completely before transferring it to freezer-safe containers. Frozen portions can last up to 2 months. Just keep in mind that the texture of some roasted veggies might soften slightly after thawing.
Reheating
For reheating, use an oven or toaster oven at 350°F (175°C) to warm the dish until the chicken is heated through and the cheese is melty again. Alternatively, gently reheat in a microwave, but keep an eye on it to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time slightly if they are larger chunks, ensuring they reach an internal temperature of 165°F.
Is it necessary to use fresh basil?
Fresh basil adds a wonderful brightness, but if you don’t have any on hand, you can skip it or substitute with dried Italian herbs. Just add dried herbs before cooking rather than as a garnish.
Can I add other vegetables?
Yes! Feel free to get creative. Bell peppers, red onions, or asparagus would all work well roasted alongside the chicken with a slight adjustment in roasting time as needed.
How do I make this recipe gluten-free?
This Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free as is, just be sure your balsamic vinegar doesn’t contain any gluten additives. Always check labels if you have sensitivities.
What’s the best way to tell when the chicken is done?
The chicken is perfectly cooked when the juices run clear and it reaches an internal temperature of 165°F. The pieces should be firm but still juicy and tender, not dry or rubbery.
Final Thoughts
There’s something truly satisfying about a dish that combines simplicity with amazing flavor, and that’s exactly what the Balsamic Chicken with Roasted Veggies Recipe delivers. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a surefire winner that feels like a special occasion every time. Give it a try and watch it become one of your go-to meals in no time!
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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: Italian
- Diet: Low Fat
Description
This Balsamic Chicken with Roasted Veggies recipe is a simple, flavorful one-pan meal perfect for a healthy weeknight dinner. Tender chunks of chicken breast are marinated in a tangy balsamic vinegar and olive oil mixture, then baked alongside fresh cherry tomatoes and zucchini. Topped with melted mozzarella cheese and fresh basil, this dish combines savory and fresh elements for a delicious, nutrient-rich meal that’s ready in under 45 minutes.
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
- Salt and pepper to taste
- Olive oil (a drizzle for tossing veggies)
Toppings & Garnish
- ½ cup mozzarella cheese, shredded
- Fresh basil leaves, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare the Chicken: In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Add the chicken chunks and toss well to ensure they are fully coated with the marinade.
- Prepare the Veggies: In a separate bowl, toss the cherry tomatoes and sliced zucchini with a small amount of olive oil, salt, and pepper for extra flavor and to help them roast nicely.
- Assemble the One-Pan Meal: Arrange the marinated chicken and prepared vegetables in a single layer on a large baking dish or sheet pan to ensure even cooking.
- Top with Mozzarella Cheese: Generously sprinkle shredded mozzarella cheese over the chicken and vegetables, which will melt and create a delicious cheesy topping.
- Bake until Golden Brown: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked, vegetables are tender, and cheese is bubbly and golden brown.
- Garnish with Fresh Basil: After removing from the oven, sprinkle chopped fresh basil leaves over the dish for a fragrant and fresh finish.
- Serve and Enjoy: Serve the balsamic chicken and roasted veggies hot for a delightful, wholesome meal.
Notes
- You can substitute zucchini with other vegetables like bell peppers or squash depending on preference.
- Ensure chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
- For extra crispiness, switch the oven to broil for the last 2-3 minutes but watch carefully to avoid burning.
- Fresh basil can be omitted or replaced with fresh parsley or oregano for a different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
