Enjoy a vibrant and flavorful one-pan meal with this Balsamic Glazed Chicken and Veggies dish. Juicy chicken breasts perfectly complement a medley of colorful vegetables, all enveloped in a tangy-sweet balsamic glaze that enhances every bite. This easy-to-make dinner delights the senses with its beautiful presentation and harmonious blend of flavorful ingredients.
Perfect for busy weeknights, this sheet-pan meal requires minimal prep and cleanup, making it an ideal choice when you want a wholesome, satisfying dinner without the fuss. Get ready to savor the comforting taste of roasted chicken and vegetables with a gourmet twist.
- A quick, all-in-one sheet pan dinner for minimal cleanup and maximum flavor.
- The tangy balsamic glaze perfectly balances sweet and savory notes, elevating simple ingredients.
- Colorful vegetables add texture, vitamins, and freshness, making it a nutritionally balanced meal.
- Flexible and customizable with various vegetable choices and herb options for personal preference.
Ingredients
- Boneless Skinless Chicken Breasts or Thighs: Tender and juicy protein, perfect for roasting and absorbing the balsamic glaze’s flavors.
- Olive Oil: Adds healthy fat and helps the chicken and vegetables roast to a beautiful golden finish.
- Red Bell Pepper, Sliced: Adds sweet, crisp flavor and vibrant red color to the dish’s medley of veggies.
- Yellow Bell Pepper, Sliced: Offers bright color and mild sweetness, complementing both chicken and other vegetables.
- Medium Zucchini, Sliced: Softens well in the oven and provides a subtle, fresh vegetable note to balance the glaze.
- Small Red Onion, Sliced: Adds a mild sweetness and slight earthiness when roasted, enriching overall flavor.
- Cherry Tomatoes: Burst with juiciness during roasting, creating delightful pops of acidity and moisture.
- Salt and Freshly Ground Black Pepper: Essential seasonings that enhance the natural flavors of the chicken and vegetables.
- Balsamic Vinegar: The core of the tangy glaze, offering depth and a slight sweetness to tie the dish together.
- Honey or Maple Syrup: Adds natural sweetness to balance the acidity of the balsamic vinegar.
- Dijon Mustard (Optional): Provides a subtle richness and slight tang, deepening the complexity of the glaze.
- Garlic, Minced: Infuses aromatic and savory notes that complement all the ingredients beautifully.
- Dried Italian Seasoning: A blend of herbs such as oregano and basil, enhancing the Mediterranean-inspired flavors.
Instructions
- Prep the Oven and Pan
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Preheat your oven to 200 °C (approximately 400 °F) and line a large baking sheet with parchment paper or foil. This step ensures easy cleanup and creates a non-stick surface for roasting.
- Season the Chicken
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Place the chicken breasts evenly spaced on the lined baking sheet. Drizzle with olive oil, then season lightly with salt and freshly ground black pepper. This helps the chicken retain moisture and develop a flavorful crust during roasting.
- Add the Vegetables
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Arrange the sliced red and yellow bell peppers, zucchini, red onion, and whole cherry tomatoes around the chicken in a single layer. Drizzle the vegetables with olive oil and season with salt, pepper, and dried Italian seasoning to enhance their natural flavors as they roast.
- Make the Balsamic Glaze
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In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard if using, and minced garlic until smooth. This glaze combines sweet, tangy, and savory notes that will infuse the chicken and vegetables.
- Glaze and Roast
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Pour the prepared balsamic glaze evenly over the chicken breasts and vegetables, coating everything generously. Roast in the preheated oven for 20 to 25 minutes, then carefully flip or stir the vegetables and spoon any remaining glaze on top. Continue roasting another 10 to 15 minutes until the chicken is cooked through (internal temperature of 75 °C / 165 °F) and the vegetables are tender and lightly caramelized.
- Serve Warm
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Remove the sheet pan from the oven and let the chicken rest for a few minutes to retain juices. Serve warm with extra balsamic glaze drizzled on top if desired, enhancing flavor and presentation.
- You can swap in other vegetables like broccoli, carrots, or asparagus for added variety and nutrition.
- If the glaze appears too thin, simmer it briefly on the stove to thicken before drizzling for a richer coating.
- Fresh herbs such as rosemary, thyme, or basil work wonderfully if available, brightening the overall dish.
- This dish reheats well—use an oven or air fryer to keep the vegetables crisp rather than soggy.
Storage Tips
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain the crispness of the vegetables and prevent sogginess.
Serving Suggestions
Serve this balsamic glazed chicken and veggies alongside garlic mashed potatoes, quinoa, or a leafy green salad for a balanced meal. A crusty piece of bread is also great for soaking up any remaining glaze.
- Use a meat thermometer to ensure perfectly cooked, juicy chicken every time.
- For extra caramelization, broil the dish for the last 2-3 minutes but watch closely to avoid burning.
- Marinate the chicken in the balsamic glaze for 30 minutes prior to cooking for deeper flavor infusion.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless, skinless chicken thighs are excellent for this dish, offering more fat that keeps the meat moist and flavorful during roasting.
- How do I know when the chicken is fully cooked?
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The chicken is safe to eat at an internal temperature of 75 °C (165 °F). Use a meat thermometer inserted into the thickest part for best results.
- Can I prepare this recipe ahead of time?
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Yes, you can assemble the chicken and vegetables with the glaze and refrigerate for a few hours before baking. Just increase roasting time slightly if cooking from cold.
- Is there a substitute for balsamic vinegar?
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While balsamic vinegar is key for its specific flavor, a combination of red wine vinegar and a bit of brown sugar can be a workable substitute in a pinch.
- How can I make this recipe gluten-free?
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This naturally gluten-free recipe requires no modification, making it safe and delicious for gluten-free diets.
- Can I add potatoes to this recipe?
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Yes, small diced potatoes can be added, but be sure to cut them uniformly and consider pre-cooking or increasing roasting time to ensure tenderness.
- What sides pair well with this dish?
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Serve with grains like rice or couscous, fresh salads, or steamed greens to complement the rich flavors and create a satisfying meal.
Balsamic Glazed Chicken Veggies
Equipment
- 1 large baking sheet lined with parchment paper or foil
- 1 small bowl
- 1 oven
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil divided
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 small red onion sliced
- 1 cup cherry tomatoes
- Salt and freshly ground black pepper to taste
- 1 –2 teaspoons dried Italian seasoning
- ¼ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard optional
- 2 cloves garlic minced
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Place the chicken breasts on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
- Arrange the sliced bell peppers, zucchini, red onion, and cherry tomatoes around the chicken in a single layer.
- Drizzle the vegetables with olive oil and season with salt, pepper, and Italian seasoning.
- In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic until smooth.
- Pour the balsamic glaze evenly over the chicken and vegetables.
- Roast in the oven for 20 to 25 minutes.
- Flip or stir the vegetables, drizzle any remaining glaze over the top, and roast for another 10 to 15 minutes until the chicken is cooked through and the vegetables are tender.
- Remove from oven, let rest a few minutes, and serve warm with extra glaze if desired.
Notes
- Swap veggies with broccoli, carrots, or asparagus for variety.
- Simmer glaze if too thin to thicken.
- Fresh herbs like rosemary or thyme add flavor.
- Store leftovers in airtight containers; reheat in oven or air fryer to keep veggies crisp.
