Best Quick Weeknight Dinner: One-Pan Chicken & Veggie Skillet

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pan meal with tender chicken, roasted veggies, and a savory herb glaze for hassle-free cooking. This American-inspired quick recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil
1/4 cup balsamic vinegar
1 tbsp honey
3 minced garlic cloves
1 lb broccolini
1 diced red bell pepper
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: In a bowl, mix 1/4 cup balsamic vinegar, 1 tbsp honey, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
Step 3: Place 4 chicken breasts on the baking sheet. Drizzle with 2 tbsp olive oil and press the herb glaze into the chicken.
Step 4: Toss 1 lb broccolini and 1 diced red bell pepper with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread around the chicken.
Step 5: Bake for 25-30 minutes, or until the chicken is fully cooked and the veggies are tender and slightly charred. Serve immediately, garnished with fresh herbs if desired.