This One Pan Balsamic Chicken and Veggies recipe features tender chicken, crisp green beans, and juicy tomatoes all covered with a tangy-sweet balsamic sauce. It’s incredibly flavorful and so easy to make!
I found this delicious recipe for balsamic chicken and veggies years ago when I was on a low-carb diet.
It’s so flavorful and light I almost didn’t miss eating any carbs with it.
This dinner is best served over white rice so it can soak up all of the delicious tangy-sweet sauce.
And the leftovers taste even better the next day after the chicken and veggies have had time to soak up all of the balsamic flavors.
This recipe was adapted from Cooking Classy’s One Pan Balsamic Chicken and Veggies recipe.
WHISK together 1/2 cup Italian salad dressing, 3 tablespoons of balsamic vinegar, 1 1/2 tablespoons of honey, and 1/8 teaspoon of red pepper flakes in a glass measuring cup.
Cut 2½ pounds of chicken breasts (or about 2 1/2 pieces) into even-sized cubes.
Heat 2 tablespoons of olive oil in a skillet or large frying pan over medium-high heat. Place chicken evenly in skillet and season with salt and pepper.
Cook the chicken for about 10 minutes, rotating once after 5 minutes until chicken has cooked through.
Add half the dressing mixture to skillet and rotate chicken to evenly coat.
Transfer the chicken to a large plate or a serving platter using a slotted spoon to leave most of the sauce in the skillet.
Add 1 (10.8 ounce) bag of frozen green beans and 1 cup halved grape tomatoes to the skillet and cook, stirring frequently until green beans are no longer frozen and still bright green, about 4-5 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
Drizzle the dressing mixture over the platter of chicken and veggies.
Serve with cooked rice.
Recipe Tips and Substitutions
The original recipe calls for chicken tenderloins which you could definitely use instead of chicken breasts.
If you’d like more sauce, try increasing the amount of Italian salad dressing you use and then adjust the other sauce ingredients to taste. There’s no right or wrong way to make the sauce.
If you’d like the sauce to be sweeter, add more honey. If you’d like a tangier sauce, add more balsamic vinegar.
Try one of these substitutes if you don’t have any on hand:
You can also add 1½ cups of matchstick carrots to this recipe or swap out the green beans for asparagus.
More Like This
Looking for more tasty chicken dishes? You’ll love these!
- Grilled Balsamic Bruschetta Chicken
- Chicken and Asparagus Pasta Bake
- Chicken Power Bowl
- Crockpot Asian Chicken Thighs
Balsamic vinegar tastes like a mellow tart vinegar rather than a strong acid vinegar, like traditional white vinegar.
Balsamic vinegar has an underlying sweetness with notes of fig, molasses, cherry, chocolate, or prune. The sweet flavors are especially prominent when balsamic is cooked down or reduced.
Traditional balsamic should pick up the flavors of the wood it matured in, and may have a slight smokiness.
The short answer is no.
Vinegar is self-preserving because of its acidic nature so it does not expire and does not need to be refrigerated.
It should be stored in a cool, dry place out of direct sunlight for best results.
If you’re using balsamic vinegar in a dressing that you plan to serve cold, just pop the amount the recipe calls for in the fridge about an hour before you need to prepare the dish and your vinegar will be nice and chilled.
Yes, although the vegetables may cook faster than the chicken which could lead to soggy veggies.
If you want to maintain the crispness of the vegetables, make sure you cook the chicken fully, or at least halfway, before adding the vegetables so they don’t become overcooked in the process.
In this recipe, you’ll cook the chicken through before cooking the vegetables.
I hope your family loves this one pan balsamic chicken and veggies recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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One Pan Balsamic Chicken and Veggies
- ½ cup Italian salad dressing
- 3 Tablespoons balsamic vinegar
- 1½ Tablespoons honey
- ⅛ teaspoon red pepper flakes
- 2½ pounds chicken breasts, about 2½ chicken breasts
- 2 Tablespoons olive oil
- salt and pepper, to taste
- 10 ounces frozen green beans
- 1 cup grape tomatoes, halved
- Whisk together Italian salad dressing, balsamic vinegar, honey, and red pepper flakes in a glass measuring cup.
- Cut chicken breasts into even-sized cubes.
- Heat olive oil in a skillet or large frying pan over medium-high heat. Place chicken evenly in skillet and season with salt and pepper.
- Cook the chicken for about 10 minutes, rotating once after 5 minutes, until chicken has cooked through.
- Add half the dressing mixture to skillet and rotate chicken to evenly coat.
- Transfer the chicken to a large plate or a serving platter using a slotted spoon to leave most of the sauce in the skillet.
- Add frozen green beans and grape tomatoes to the skillet and cook, stirring frequently, until green beans are no longer frozen and still bright green, about 4-5 minutes. Transfer veggies to plate or platter with chicken.
- Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
- Drizzle the dressing mixture over the platter of chicken and veggies.
- Serve with cooked rice.