Balsamic Glazed Chicken and Veggies (Sheet Pan) Recipe

Introduction

This balsamic glazed chicken and veggies sheet pan dinner is a simple, flavorful meal perfect for busy weeknights. Juicy chicken breasts roast alongside colorful vegetables, all coated in a tangy-sweet balsamic glaze. Minimal prep and one pan make cleanup a breeze.

Ingredients

• 2 boneless skinless chicken breasts (or thighs)
• 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic (minced)
• ½ teaspoon Italian seasoning

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Step 2: In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, and Italian seasoning. Set this glaze aside.
3. Step 3: Place the chicken breasts on one side of the prepared baking sheet. Arrange the assorted vegetables on the other side.
4. Step 4: Drizzle olive oil over the chicken and vegetables. Season everything with salt, black pepper, and garlic powder. Toss the vegetables gently to coat evenly.
5. Step 5: Brush half of the balsamic glaze over the chicken breasts and drizzle a little over the vegetables. Reserve the remaining glaze for later.
6. Step 6: Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
7. Step 7: Remove the baking sheet from the oven. Brush the remaining balsamic glaze generously over the chicken.
8. Step 8: Switch the oven to broil and place the sheet pan back in for 2-3 minutes to caramelize the glaze, watching carefully to avoid burning.
9. Step 9: Take the pan out and let the chicken rest for a few minutes. Slice the chicken, garnish with fresh parsley or basil if desired, and serve warm with the roasted vegetables.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful option.
• Swap the assorted vegetables with whatever you have on hand—broccoli, asparagus, or carrots work well.
• For a vegan version, replace chicken with tofu or tempeh and use maple syrup in the glaze.
• If you prefer spicier food, add a pinch of red pepper flakes to the glaze.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through to preserve the glaze’s flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this meal ahead of time?

Yes, you can marinate the chicken in the balsamic glaze for a few hours in the fridge before cooking to deepen the flavor. Keep vegetables separate until ready to bake.

What if I don’t have Italian seasoning?

You can substitute with a mix of dried basil, oregano, and thyme, or use whatever dried herbs you have on hand for a similar flavor profile.

Balsamic Glazed Chicken and Veggies (Sheet Pan) Recipe

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★★★★★

4.8 from 50 reviews

This Balsamic Glazed Chicken and Veggies recipe is a vibrant, healthy sheet pan meal that combines tender chicken breasts with a medley of colorful vegetables. Coated in a tangy and slightly sweet balsamic glaze, the dish is roasted to perfection and finished with a quick broil for caramelized flavor. Perfect for a quick weeknight dinner, it offers a balanced mix of protein and vegetables with minimal cleanup.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 boneless skinless chicken breasts (or thighs)

Vegetables

• 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)

Seasonings & Glaze

• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic (minced)
• ½ teaspoon Italian seasoning

Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to ensure easy cleanup after roasting.
2. Prepare the Glaze: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning until well combined. Set this glaze aside for later use.
3. Season the Chicken & Veggies: Arrange the chicken breasts on one side of the prepared baking sheet. Spread the chopped bell peppers, zucchini, cherry tomatoes, and red onion around the chicken. Drizzle everything evenly with olive oil and season with salt, black pepper, and garlic powder. Toss the vegetables gently to coat them well.
4. Add the Balsamic Glaze: Using a brush, coat half of the balsamic glaze over the chicken pieces, then drizzle a little glaze over the vegetables. Reserve the remaining glaze to use later in the cooking process.
5. Roast the Chicken & Veggies: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables become tender.
6. Broil for a Finishing Touch: Remove the baking sheet from the oven and brush the remaining balsamic glaze over the chicken breasts. Switch your oven to the broil setting and broil the chicken for 2 to 3 minutes to caramelize the glaze and add a beautiful finish.
7. Serve & Enjoy: Take the sheet pan out, let the chicken rest for a few minutes to retain its juices, then slice. Garnish with fresh parsley or basil if desired and serve warm alongside the roasted vegetables.

Notes

• Use chicken thighs instead of breasts for a juicier result.
• Adjust the vegetables to your preference; root vegetables may need longer cooking times.
• Watch the broiling closely to avoid burning the glaze.
• Letting the chicken rest before slicing helps retain moisture.
• For a vegetarian variation, substitute the chicken with firm tofu or chickpeas and adjust cooking times accordingly.

Keywords: balsamic glazed chicken, sheet pan dinner, roasted vegetables, healthy chicken recipe, easy dinner, balsamic vinegar chicken