Balsamic Glazed Chicken And Veggies Recipe

There’s something undeniably comforting about the sizzling aroma of Balsamic Glazed Chicken and Veggies filling your kitchen. The sweet tang of balsamic vinegar caramelizing with garlic and herbs creates a mouthwatering glaze that clings to juicy chicken and perfectly roasted vegetables.

I first made this dish on a chilly weeknight when I needed something hearty yet healthy. What started as a pantry-cleanout meal has since become a reliable favorite in our home—quick, satisfying, and full of flavor.

Since then, it's been my go-to for effortless weeknight dinners and lazy Sunday meal prep. Let me show you why it might become a staple in your kitchen too.

Why You'll Love This Balsamic Glazed Chicken and Veggies

This recipe checks all the boxes for a crowd-pleasing, low-stress dinner. Whether you’re cooking for family or prepping meals for the week, this one-pan wonder delivers big flavor with minimal effort.

It’s fast and easy. Everything cooks together on a sheet pan, which means less mess and more time to relax. You can have dinner on the table in under 40 minutes.

It’s healthy and satisfying. Loaded with lean protein and fiber-rich vegetables, this meal keeps you full without feeling heavy. It’s gluten-free, low-carb, and easy to customize for your dietary needs.

It’s budget-friendly. The ingredients are simple and affordable, making this a great option for feeding a family without breaking the bank.

It’s incredibly versatile. Use whatever veggies you have on hand—broccoli, zucchini, bell peppers, even sweet potatoes. The balsamic glaze ties it all together beautifully.

Once you try it, you’ll find yourself coming back to it again and again. Let’s take a closer look at the ingredients.

Ingredients Notes

The secret to this dish lies in the balance of sweet, tangy, and savory flavors, all coming from simple, wholesome ingredients.

Boneless, skinless chicken breasts are the star here. They cook quickly and stay tender when roasted alongside the vegetables. If you prefer, boneless chicken thighs also work well and offer a juicier bite.

The vegetables bring color, texture, and nutrients. I love using a mix of red bell peppers, zucchini, and red onions for their sweetness and roastability. Feel free to mix in green beans, mushrooms, or asparagus depending on what you have.

Balsamic vinegar is what gives this recipe its signature glaze. Choose a good-quality aged balsamic for the richest flavor. It reduces slightly in the oven, turning syrupy and bold.

Garlic, Italian seasoning, and a touch of honey round out the glaze. The honey adds just enough sweetness to balance the tang of the vinegar, while garlic and herbs add depth and aroma.

You won’t need any fancy equipment—just a large baking sheet, parchment paper or foil for easy cleanup, and a small bowl to mix the glaze.

How To Make This Balsamic Glazed Chicken and Veggies

Putting this dish together is as easy as it gets, and the result is anything but boring.

Start by preheating your oven to 425°F. While it heats, cut your chicken into evenly sized chunks, about 1.5 inches each. This helps them cook evenly and soak up the glaze better.

Chop your vegetables into bite-sized pieces and spread them out on a parchment-lined baking sheet. Add the chicken pieces to the same sheet. Everything should fit in a single layer to roast properly.

In a small bowl, whisk together your balsamic vinegar, olive oil, honey, minced garlic, and Italian seasoning. Pour about two-thirds of the glaze over the chicken and veggies and toss everything to coat well.

Roast in the oven for 25 to 30 minutes, stirring once halfway through for even caramelization. The edges should be golden, and the chicken fully cooked through.

Once out of the oven, drizzle the remaining glaze over the top. The heat of the pan will slightly warm it, giving everything a final glossy coat of flavor.

From start to finish, you’re looking at about 35 minutes. It’s the kind of meal that looks and smells like you put in way more effort than you actually did.

Storage Options

This dish keeps well, making it ideal for meal prep and leftovers.

Store any leftovers in airtight containers in the fridge for up to 4 days. Be sure to let everything cool completely before sealing to avoid condensation.

For freezing, portion the chicken and veggies into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, pop individual portions in the microwave for 2-3 minutes, or warm in a 350°F oven until heated through. Add a splash of broth or extra glaze if things seem a bit dry.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to fit your taste or pantry.

Swap the chicken for boneless pork chops or shrimp if you're looking for a change in protein. Just adjust cooking times accordingly.

Play with different vegetables like brussels sprouts, carrots, cauliflower, or cherry tomatoes. Firmer veggies like carrots may need a few extra minutes in the oven.

For a different flavor twist, try balsamic mustard glaze by adding a tablespoon of Dijon to the sauce. It adds a tangy bite that pairs wonderfully with chicken.

If you’re cutting sugar, leave out the honey and let the natural sweetness of the roasted veggies shine. Or substitute with maple syrup for a slightly different vibe.

Feeling fancy? Top the finished dish with fresh basil or crumbled feta just before serving for extra punch.

The beauty of this recipe is its flexibility—don’t be afraid to experiment and make it your own. Once you master the base, the variations are endless!

Print