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This One-Pan Balsamic Chicken is one of the easiest, Whole30-approved recipes! It’s great because you could use whatever vegetables you have on hand. I find this dish to be perfect for those busy days when you have a few random leftover veggies and some chicken on hand.  The marinade is very simple but don’t be afraid to get creative with it!  You can really create any simple sauce and whip this up on any day of the week. I hope you enjoy this One-Pan Balsamic Chicken!

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One Pan Balsamic Chicken
Serves 3
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1.5 lbs. (about 3-4) boneless, skinless chicken breast
  2. 1/3 cup balsamic vinegar
  3. 1/3 cup chicken broth (or water)
  4. 2 cloves garlic minced
  5. 1 teaspoon fresh (or dried) chopped basil
  6. 1/2 teaspoon dried oregano
  7. salt and pepper, to taste
  8. about 15 brussel sprouts (about 1/2 a package), stem removed and halved lengthwise
  9. 8 oz sliced mushrooms
  10. about 12 grape or cherry tomatoes
  11. about 10-12 baby red potatoes, halved
Instructions
  1. Mix together balsamic, chicken broth, garlic, basil and oregano in a small bowl.
  2. Rinse and pat dry chicken breast. If chicken is really thick then pound till about 1/2 inch thick. Season each side with salt and fresh ground black pepper.
  3. Place chicken in zip lock bag and pour balsamic marinade over the top.
  4. Marinade chicken in for at least 30 minutes in fridge. The longer you marinade, the better!
  5. Preheat oven to 425 degrees.
  6. Place potatoes, tomatoes, mushrooms and brussel sprouts layered on baking sheet. Drizzle in about 2 tbsp. olive oil and season with salt and pepper. Toss to evenly coat.
  7. Make a hole in the middle of your baking sheet and top with chicken.
  8. Use remainder sauce to drizzle evenly over the top of your veggies.
  9. Place in oven and roast until your chicken is cooked through, about 25-30 minutes.
  10. *If your chicken is done but your veggies need a little extra time then remove chicken and roast veggies till potatoes are golden brown and brussel sprouts are crispy.
Notes
  1. If desired, garnish with fresh chopped basil.
The Defined Dish https://thedefineddish.com/

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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2 Comments

  1. Hi! I see that chicken broth is listed in the instructions, but not in the ingredients. Do you need chicken broth for this recipe? If so, how much? I plan on making this tomorrow. Looks delish! ?

    Reply