I call this my “I totally meant to meal-prep but Netflix happened” dinner — a one-pan miracle where balsamic gets flirtatious with chicken and whatever veggies were left in the crisper drawer. It’s about as fancy as weeknight cooking gets: minimal pans, maximum flavor, and absolutely zero shame if you serve it over instant rice. Try it because it’s fast, forgiving, and tastes like you actually tried.

My family’s role in this recipe is primarily to provide chaos and moral support. Once I roasted this and set it on the table, my husband announced he was on a “no-vegetable Tuesday” protest and then ate three helpings. My kid used the leftover balsamic as art material on his placemat (modern art, I think). I burned one corner because I forgot about the oven while I animatedly explained the plot of a TV show. So: tasty, slightly messy, and thoroughly loved. Bring a napkin and a fire extinguisher if you’re dramatic like me.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Easy One Pan Balsamic Chicken and Veggies

– It looks like effort but is basically “throw stuff in a pan and hope for the best.” Spoiler: it usually works.
– One pan = one sink protest fewer dishes. I still wash them all. Some habits die hard.
– Balsamic adds tang, sweetness, and the illusion that you cooked something gourmet.
– Flexible: swap chicken for tofu, broccoli for brussels—this dish forgives your indecision.

Time-Saving Hacks

– Use pre-chopped veggies from the store. Yes, you paid more. You also saved twenty minutes and a finger.
– Buy pre-marinated chicken or use rotisserie chicken when you’re out of dignity and time.
– Line the pan with foil or parchment so you can dramatically slide everything off and call it “rustic plating.”
– Cook everything at once on a sheet pan. If some pieces need less time, pull them early and act like that was intentional.
– Double the sauce and keep it in a jar. It’s the difference between a good dinner and a very enthusiastic future dinner.

Serving Ideas

– Serve over mashed potatoes if you want to feel like royalty without the coronation.
– Toss with pasta for a weeknight “I’ve got my life together” bowl. Spoiler: you don’t, but the pasta helps.
– Serve with a crisp salad and a sarcastic comment about how healthy you are.
– Serve with wine if the kids drove you nuts—red for mood, white for denial.

What to Serve It With

Roasted baby potatoes or buttery rice soak up the balsamic glaze like they’re in love. A simple green salad keeps things from getting too carb-heavy. Bread is optional but encouraged for sopping. If you want to pretend it’s fancy, add a sprinkle of fresh herbs at the end and act smug.

Tips & Mistakes

– Do: Pat the chicken dry so it browns nicely. Moist chicken = sad steamed chicken.
– Don’t: Overcrowd the pan. Yes, it fits. No, it won’t cook evenly. Fight me later.
– If your balsamic reduces too fast and starts smoking, dump in a splash of water to save it. No one needs charred glaze.
– Taste the sauce before adding sugar. Some balsamics are already sweet and will judge you if you double down.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 4 days. The veggies soften but the flavor gets bolder, like a rebellious adult.
– Reheat gently in a skillet with a splash of water or broth to revive the sauce—microwaving is fine when you’re tired, but it won’t be pretty.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it spicy with a pinch of red pepper flakes or sriracha in the sauce.
– Use bone-in thighs for juicier meat, or breasts if you insist on the illusion of being lean.
– Swap in root veggies for fall vibes, or summer squash when you’re pretending it’s a light meal.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!