Balsamic Glazed Chicken and Veggies

Balsamic Glazed Chicken and Veggies is a simple, one-pan meal that’s packed with rich flavor and wholesome ingredients. I roast juicy, seasoned chicken alongside tender-crisp vegetables, all tossed in a tangy-sweet balsamic glaze that caramelizes beautifully in the oven. It’s the kind of dish I turn to when I want something hearty, healthy, and easy to clean up.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prep, customizable, and perfect for weeknights. The balsamic glaze brings a bold, savory-sweet flavor that makes the chicken and veggies shine. Everything cooks together on one sheet pan, which means fewer dishes and more time to relax after dinner. Plus, it’s naturally gluten-free and packed with nutrients.

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

• Bell peppers (any color, sliced)

• Zucchini (sliced)

• Red onion (sliced)

• Cherry tomatoes

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Garlic (minced)

• Dried oregano

• Salt

• Black pepper

• Optional: fresh basil or parsley for garnish

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I whisk together olive oil, balsamic vinegar, honey, garlic, oregano, salt, and pepper in a bowl.

3. I place the chicken in a bowl or zip-top bag and pour half of the balsamic mixture over it to marinate briefly while I prep the vegetables.

4. I spread the sliced vegetables on the baking sheet, drizzle with a bit of the remaining glaze, and toss to coat.

5. I nestle the chicken pieces among the vegetables and drizzle with the rest of the glaze.

6. I bake for 25–30 minutes, flipping the chicken halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.

7. I let it rest for a few minutes, then garnish with chopped herbs before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add baby potatoes or carrots for a heartier version. For extra flavor, I marinate the chicken longer—up to 2 hours. I’ve also swapped the honey for brown sugar or used a splash of soy sauce in the glaze for an umami boost. If I want to go low-carb, I stick to non-starchy veggies like broccoli, asparagus, or mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through or a skillet over medium heat to keep the edges crisp. It reheats well and also makes a great meal prep option for lunch the next day.

FAQs

Can I use bone-in chicken?

Yes, but I increase the cooking time by 10–15 minutes and make sure the internal temperature reaches 165°F.

What vegetables work best?

I usually go for bell peppers, zucchini, and onions, but broccoli, green beans, and mushrooms are great too.

Can I make this ahead of time?

Yes, I prep everything in advance and refrigerate. I bake it just before serving for the best texture.

How do I keep the chicken from drying out?

I use thighs for juicier results or don’t overcook the breasts—removing them once they reach 165°F internally.

Is the glaze very sweet?

It’s slightly sweet, but well balanced by the tangy vinegar and savory garlic. I adjust the honey to suit my taste.

Conclusion

Balsamic Glazed Chicken and Veggies is a flavorful, fuss-free dinner that I love for busy nights or healthy meal prep. With juicy chicken, caramelized vegetables, and a rich glaze that ties it all together, this one-pan wonder delivers big taste with minimal effort. It’s a go-to in my kitchen that never gets old.

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