Easy One Pan Balsamic Chicken

One Pan Balsamic Chicken

One Pan Balsamic Chicken

Let me introduce you to the perfect Summer meal, one pan balsamic chicken! There is hardly any prep time but tons of flavor!


The added bonus is how healthy it is for your family. I have been searching and working on recipes that won’t take much time but are pleasing to my family and this fits the bill.


Who wants to be in a hot kitchen in the Summer?


one pan balsamic chicken

One Pan Balsamic Chicken

I have a picky eater at my house it is so hard to get her to eat anything different or than tuna, steak, and hamburgers but she actually loved this!


You guys know how I feel about one-pan meals. One single sheet pan. Zero clean-up. Done and done. And then you get major bonus points when the veggies are cooked right alongside the same pan.


You can also easily adapt this recipe and add in more veggies to your liking (ex. green beans and carrots). After all, with this flavor-packed chicken, you just can’t go wrong with any other vegetable combination!




1/3 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon garlic powder
1 zesty Italian dressing- dry packet
1.5 pounds chicken tenders
1 head broccoli
1 head cauliflower
6 to 8 baby potatoes- sliced in half
1 cup baby carrots
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
3 tablespoons olive oil
1 teaspoons garlic powder
salt and pepper to taste


Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it. Remember, the cooking time will largely vary based on the size of your chicken.
Serve the chicken and veggies with freshly chopped parsley, if desired.


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57 thoughts on “Easy One Pan Balsamic Chicken”

  1. This was very good! That was not nearly enough time for the carrots and potatoes to cook. They were still hard. I suggest cooking the separately.

  2. This would have been easier if you had broken up the marinade mixture and vegetable mixture up as two different sauces wasn’t sure so did it all as same

    1. thanks for the feedback. I love to hear what works and doesn’t work. I fixed the recipe card a little, I hope that helps!

    2. May want to edit. It says to brush the remaining marinade over the chicken and then a paragraph later says to serve with the remaining marinade mixture?

    3. Are you suppose to make the salad dressings as direction say on pack then measure out 1/2 cup then add balsamic vinegar?

  3. The pictures look like this is almost grilled…did you grill or use the broiler at all? Or was everything cooked in the oven? Ours turned out great but would love a little more char like yours. Thanks!

    1. I’m glad yours turned out! A lot of times I turn on the broiler for a minute to get a little char on the meat.

  4. I’m new to cooking and have 1 1/2 lbs of chicken tenders. How long do I cook it after that amount of chicken goes in?

    1. It’s about 15 minutes but if your worried, look at the juice coming out of the chicken. if it’s clear, you are good!

  5. Why does the recipe say chicken and then 1.5 pounds chicken tenders? I am going to assume it’s just the tenders because that is all I see on the pan

    1. I used chicken tenders but you really could use chicken thighs or breasts, just adjust your cooking time. thanks for stopping by!

  6. So yummy!! I seared the chicken on a pan after taking it out of the oven to give it a little texture. Thank you!

      1. I have the same question as Leigh Ann. Did you use the Good Seasons dry packet that is a mix or Good Seasons dressing that is already made?

  7. Thanks for this tasty treat! I’m wondering though, is this all gluten-free? I was not sure if the Good Seasons Italian dressing mix is gluten-free. Also, when you refer to brushing another 1/3 cup of the remaining marinade, do we have to make another marinade since we discarded of the first one used to originally marinate the chicken? I was a bit confused. Thanks!

    1. I don’t know if it’s gluten-free, sorry! You should keep 1/3 cup of the marinade to brush on later. I hope that helps!

    1. oh my goodness, I don’t know what I was thinking, you need one packet. thanks for pointing that out!

    2. So 1/3 cup of the balsamic mixture is used to marinate the chicken, and 1/3 cup is brushed on the chicken. What happens to the final 1/3 cup?

  8. You’ve listed garlic powder under the list for chicken tenders, but then reference putting the garlic powder on the veggies. Is garlic powder used in both steps? How much each? Or were you referencing the marinade to go on the veggies?

  9. Delicious,I used half the oil as stated,added an onion quarted. Cooked the vegetables for 20 minutes then added the chkcken, and followed the recipe to the end.I didn’t have chicken tenders so I used chicken breasts that I sliced into long srips about the size of the tenders.

  10. I think you may have messed up the directions. You don’t state in the directions to use the oil for the chicken tenders even though it is in the ingredient list. Therefore your balsamic Italian mixture only adds up to 1/3 cup. I’m sure that’s why many people are confused as to where the second 1/3 cup mixture comes from.

  11. Your recipe aboves states to put 2/3 c of the baslamic mixture into the bag to marinade, but then later states to use a remaining 1/3 c to brush over the chicken.
    I just wanted to let you know so you could edit.
    I just put the chicken in to marinade for dinner and didnt read the entire recipe, so I wont be able to recoat later. Im sure it will still be delishes!

    1. You may want to thaw the chicken first as you will end up with water in the marinade. This could cause the marinade to separate and not get as much flavor.

  12. Do you think you could add zucchini or summer squash to this dish? Or would it turn too watery? Looks delicious! Smiles, Abby Smith

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