Balsamic Glazed Chicken and Veggies (Sheet Pan)

If you’re looking for a quick, flavorful, and healthy dinner, this balsamic glazed chicken and veggies recipe is a must-try.

The rich, tangy balsamic glaze caramelizes beautifully, adding depth to tender chicken and perfectly roasted vegetables.

This dish is perfect for busy weeknights because it comes together in just 35 minutes. Plus, it’s a one-pan meal, making cleanup easy.

Whether you’re meal prepping or need a last-minute dinner idea, this recipe is packed with protein, fiber, and deliciousness.

Let’s dive into this easy, restaurant-quality meal you can make at home.

Why You’ll Love This Balsamic Glazed Chicken and Veggies

• Quick and easy – ready in just 35 minutes
• Uses simple, wholesome ingredients
• One-pan meal for easy cleanup – click here for more one-pan meal ideas.
• Balanced meal with lean protein and veggies
• Naturally gluten-free and dairy-free

Ingredients Needed

For the Chicken & Veggies:

• 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

For the Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning

How to Make Balsamic Glazed Chicken and Veggies

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Glaze

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, and Italian seasoning. Set aside.

Step 3: Season the Chicken & Veggies

• Place the chicken breasts on one side of the baking sheet.
• Arrange the chopped vegetables around the chicken.
• Drizzle olive oil over everything and season with salt, pepper, and garlic powder. Toss the veggies to coat them evenly.

Step 4: Add the Balsamic Glaze

• Brush half of the balsamic glaze over the chicken and drizzle a little over the vegetables.
• Reserve the remaining glaze for later.

Step 5: Roast the Chicken & Veggies

Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 6: Broil for a Finishing Touch

• Remove the sheet pan from the oven and brush the remaining balsamic glaze over the chicken.
• Switch the oven to broil and cook for 2-3 more minutes to caramelize the glaze.

Step 7: Serve & Enjoy

Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil and serve warm.

Tips for the Best Balsamic Glazed Chicken

• Cut vegetables evenly so they cook at the same rate.
• Use chicken thighs if you prefer juicier meat.
• For extra crispiness, broil the veggies for the last 2-3 minutes.
• Double the glaze if you love extra sauce.

Serving Suggestions

• Serve over rice, quinoa, or mashed potatoes for a hearty meal.
• Pair with a side of crusty bread to soak up the glaze.
• For a low-carb option, serve with extra vegetables or a simple salad. Click here to find more salad recipes.

Storage & Meal Prep Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave to maintain moisture.
• For meal prep, marinate the chicken ahead of time and store it in the fridge until ready to cook.

Recipe FAQ’s

What vegetables work best for this dish?

Bell peppers, zucchini, cherry tomatoes, red onions, carrots, and Brussels sprouts all roast well with balsamic glaze.

Can I make this recipe ahead of time?

Yes! You can prep the ingredients and marinate the chicken in the balsamic glaze for up to 24 hours before baking.

Can I make this dish low-carb?

Yes! Simply omit honey (or use a sugar-free substitute) and choose low-carb vegetables like bell peppers, zucchini, and broccoli.

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