Best Balsamic Glazed Chicken and Veggies

This balsamic glazed chicken and veggies recipe is one of my go-to meals when I want something simple, flavorful, and balanced all on one pan. I like how the chicken turns out tender and juicy while the vegetables soak up the sweet-tangy balsamic glaze, creating a dish that feels comforting but still light.

Why You’ll Love This Recipe

I love this recipe because it’s a true one-pan wonder. The balsamic glaze gives the chicken and veggies a rich depth of flavor that feels special without requiring a lot of extra work. I can toss everything on a sheet pan and let the oven do most of the cooking. It’s also flexible—I can swap in whatever vegetables I have on hand, and cleanup is quick and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Balsamic vinegar

• Honey or brown sugar

• Olive oil

• Garlic, minced

• Salt and black pepper

• Fresh or dried Italian herbs (such as oregano, basil, thyme, or rosemary)

• Vegetables (such as bell peppers, zucchini, carrots, broccoli, or cherry tomatoes)

• Fresh parsley (optional, for garnish)

Directions

1. I start by whisking together the balsamic vinegar, honey, olive oil, garlic, herbs, salt, and pepper to make the glaze.

2. I place the chicken in a bowl or bag, pour some of the glaze over it, and let it marinate for at least 15–30 minutes.

3. While the chicken marinates, I chop the vegetables into bite-sized pieces.

4. I arrange the chicken and vegetables on a sheet pan, drizzling the remaining glaze evenly over everything.

5. I roast at 400°F until the chicken is fully cooked and the vegetables are tender and slightly caramelized, usually about 25–30 minutes.

6. Before serving, I like to sprinkle some fresh parsley on top for a burst of freshness.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prep and 25–30 minutes to cook, so I usually have dinner ready in under 45 minutes.

Variations

Sometimes I swap the chicken for salmon or shrimp, adjusting the cook time accordingly. For a sweeter glaze, I add a bit more honey, while for a tangier version, I increase the balsamic vinegar. I’ve also tried adding potatoes or sweet potatoes to make it heartier, though I roast them a little longer before adding the chicken and quicker-cooking vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F so the chicken stays moist and the veggies keep some of their texture. If I’m short on time, I warm them in the microwave, though the vegetables soften more. For longer storage, I freeze the chicken and veggies separately and reheat them in the oven.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use thighs because they stay juicy and flavorful. I just adjust the cooking time slightly since they can take a few minutes longer.

Do I need to marinate the chicken?

I like marinating for at least 15 minutes to let the flavors soak in, but if I’m short on time, I skip it and just brush the glaze on before roasting.

What vegetables work best in this dish?

I like using sturdy vegetables like bell peppers, zucchini, carrots, and broccoli, but cherry tomatoes and mushrooms also roast beautifully with the glaze.

Can I double the recipe?

Definitely. I spread everything out on two sheet pans so the chicken and veggies roast evenly without steaming.

How do I know when the chicken is done?

I check with a meat thermometer—it should read 165°F at the thickest part. The juices also run clear when it’s fully cooked.

Conclusion

Balsamic glazed chicken and veggies is a recipe I rely on when I want something healthy, flavorful, and easy to prepare. I like how the glaze ties the chicken and vegetables together in a way that feels balanced and satisfying. It’s a dish that works just as well for a weeknight dinner as it does for meal prep, and it never disappoints.