One-Pan Dijon Balsamic Chicken, Kale + Squash

This One-Pan Dijon Balsamic Chicken, Kale and Squash is one of our go-to healthy weeknight dinners. I love a good one-pan dish and this one is filled with juicy flavorful chicken, kale and tender acorn squash. Made with gluten-free and dairy-free ingredients.

When it comes to weeknight dinners, there’s nothing quite like a simple one-pan recipe that delivers big on flavor while keeping cleanup to a minimum. This One-Pan Dijon Balsamic Chicken with roasted vegetables is a dish that checks all the boxes. Not only does it feature juicy, perfectly cooked chicken thighs, but it’s also packed with healthy, hearty veggies like acorn squash and Tuscan kale. Plus, it’s dressed in a tangy, savory Dijon balsamic dressing that brings everything together beautifully.

Whether you’re looking for a meal to impress guests or a quick dinner for the family, this recipe is a go-to for ease and deliciousness.

Why You’ll Love This One-Pan Dijon Balsamic Chicken:

This dish offers everything you could want in a weeknight dinner:

• Minimal cleanup: The beauty of a one-pan recipe is that you’re not left with a mountain of dishes afterward. Everything cooks in the same oven-safe pan, making cleanup a breeze.
• Packed with nutrients: Tuscan kale is a powerhouse vegetable loaded with vitamins A, C, and K. Acorn squash adds a dose of fiber and antioxidants, while the chicken provides protein.
• Bursting with flavor: The Dijon balsamic dressing is tangy, savory, and slightly sweet, making it the perfect complement to both the chicken and vegetables.
• Meal-prep friendly: Make a larger batch and store the leftovers in the fridge. This dish reheats beautifully and even tastes better the next day as the flavors continue to meld.

What ingredients you need to make this One-Pan Dijon Balsamic Chicken, Kale and Squash:

• Bone-in boneless chicken thighs – You could use boneless thighs if you prefer, but bone-in helps keep the chicken juicy and adds more flavor during the roasting process.
• Garlic cloves – Fresh garlic brings a nice, aromatic flavor to the dish.
• Small acorn squash – Acorn squash roasts beautifully and becomes slightly caramelized, offering a touch of sweetness that pairs well with the tangy dressing.
• Tuscan kale – Also known as lacinato kale, this variety is darker and more tender than regular curly kale, perfect for roasting.
• Extra virgin olive oil – The base of the dressing, it adds richness and helps everything roast to perfection.
• Balsamic vinegar – Adds sweetness and acidity to balance the richness of the olive oil and chicken.
• Dijon mustard – For a punch of tangy flavor.
• Onion powder, garlic powder – a mix of simple spices!

How to Make One-Pan Dijon Balsamic Chicken:

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F. While the oven heats up, take out a large, deep oven-safe pan or skillet and set it aside. This will hold both the chicken and veggies, ensuring everything cooks together seamlessly.

Step 2: Prepare the Acorn Squash

Next, you’ll want to prep your acorn squash. Cut it in half and scoop out the seeds with a spoon. Then, slice the squash lengthwise along its natural ribs into 1.5-inch slices. around the edges while softening in the middle.

Step 3: Mix the Vegetables

In a large mixing bowl, toss the acorn squash slices with the chopped Tuscan kale and minced garlic. The kale will become beautifully tender and slightly crispy as it roasts, adding texture to the dish.

Step 4: Make the Dijon Balsamic Dressing

Now, it’s time to whip up the flavorful dressing. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, onion powder, garlic powder, sea salt, and black pepper.

Step 5: Dress the Vegetables

Pour about a quarter of the Dijon balsamic dressing over the acorn squash, kale, and garlic mixture. Toss everything together in the bowl until evenly coated. 

Step 6: Prep the Chicken

Using the same bowl (no need to wash it—yay for fewer dishes!), add the chicken thighs and coat them with another quarter of the Dijon balsamic dressing. 

Step 7: Assemble the Pan

Place the squash and kale mixture into your prepared pan. Then, nestle the chicken thighs on top of the vegetables, making sure the skin-side of the chicken is facing up. The chicken juices will drip down and flavor the veggies as everything cooks, while the skin crisps up beautifully on top.

Step 8: Roast to Perfection

Slide the pan into your preheated oven and roast for 40-50 minutes. You’ll know the chicken is done when the internal temperature reaches 165°F. The skin should be golden and crispy, and the vegetables should be tender and caramelized. Serve the chicken and veggies while still warm.

Tips for Success:

• Use bone-in, skin-on chicken thighs: Bone-in chicken is more flavorful and remains moist as it roasts. The skin also crisps up nicely, giving the dish a satisfying texture.
• Don’t overcrowd the pan: Make sure the chicken thighs are spread out in the pan with enough room for the heat to circulate. Overcrowding can lead to soggy veggies and unevenly cooked chicken.
• Try different veggies: While the acorn squash and kale combination is delicious, feel free to switch it up! Butternut squash, Brussels sprouts, or sweet potatoes would all be fantastic substitutions.

This One-Pan Dijon Balsamic Chicken is a simple, nutritious, and utterly delicious meal that’s perfect for busy weeknights or even casual dinner parties. With minimal prep and easy cleanup, it’s an stress-free way to get a balanced, flavorful dinner on the table. So, the next time you’re craving a satisfying, wholesome meal, give this recipe a try!

A few other chicken recipes to make:

One Pot Creamy Rice with Chicken Sausage

Creamy Garlic Parmesan Chicken Pasta (gluten-free)

Chopped Chinese Chicken Salad (gluten-free)

One-Pot Pesto Chicken and Rice (gluten-free)