A simple and flavorful one-pan meal featuring tender balsamic-marinated chicken, roasted cherry tomatoes, and zucchini, topped with melted mozzarella cheese. This dish is perfect for a wholesome dinner that’s quick to prep and full of vibrant flavors.

Why You’ll Love This Recipe

Easy One-Pan Meal: Minimal cleanup with everything baked together.
Balanced and Healthy: Lean protein paired with fresh vegetables.
Rich Flavors: Tangy balsamic vinegar enhances the savory chicken and veggies.
Cheesy Goodness: Melted mozzarella adds a creamy, golden finish.
Quick Prep and Cook: Ready in under 45 minutes for busy nights.

Ingredients

2 large chicken breasts, cut into chunks
1 cup cherry tomatoes
1 medium zucchini, sliced
½ cup shredded mozzarella cheese
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C).
In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Add chicken chunks and toss to coat evenly.
In a separate bowl, toss cherry tomatoes and zucchini slices with olive oil, salt, and pepper.
Arrange the chicken and vegetables in a single layer on a large baking dish or sheet pan.
Sprinkle shredded mozzarella cheese evenly over the chicken and veggies.
Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through, vegetables are tender, and cheese is melted and golden.
Garnish with chopped fresh basil leaves if desired.
Serve hot and enjoy!

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Add Other Veggies: Include bell peppers, red onions, or mushrooms for variety.
Use Different Cheese: Try shredded cheddar, provolone, or Parmesan.
Spicy Kick: Add red pepper flakes or sliced jalapeños.
Herbs: Incorporate rosemary or thyme for an aromatic twist.
Chicken Thighs: Substitute chicken breasts with boneless thighs for juicier meat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions until heated through.

FAQs

Can I use frozen chicken?

Use thawed chicken for even cooking and best results.

Can I prepare this dish ahead of time?

Marinate the chicken and prep veggies in advance; assemble and bake when ready.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this recipe dairy-free?

Omit the mozzarella or substitute with a dairy-free cheese alternative.

How do I know when the chicken is done?

Chicken is cooked through when it reaches an internal temperature of 165°F (74°C).

Can I use balsamic glaze instead of vinegar?

Yes, balsamic glaze can be used but reduce or omit additional olive oil.

Can I add garlic?

Yes, minced garlic can be added to the marinade for extra flavor.

What can I serve with this dish?

Serve with crusty bread, rice, or a simple green salad.

How do I keep the veggies from getting soggy?

Arrange veggies in a single layer and avoid overcrowding the pan.

Can I make this recipe in an air fryer?

Yes, but cooking times may vary; check frequently for doneness.

Conclusion

Balsamic Chicken with Roasted Veggies is a simple, wholesome meal bursting with fresh flavors and cheesy goodness. Perfect for busy weeknights, this one-pan dish offers a satisfying combination of tender chicken, vibrant vegetables, and melty cheese that will quickly become a favorite in your dinner rotation.