Why You’ll Love This Recipe
Balsamic Glazed Chicken and Veggies is a wholesome, one-pan meal that’s both flavorful and easy to prepare. The chicken is juicy and coated in a sweet-tangy balsamic glaze, while the vegetables roast to tender perfection. It’s a perfect choice for busy weeknights or meal prepping healthy lunches.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighsolive oilbalsamic vinegahoneygarlic (minced)Italian seasoningcarrotsbell pepperszucchinizucchinisalt and pepperfresh parsley (optional, for garnish)
directions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, salt, and pepper.
Place the chicken and chopped vegetables on the prepared baking sheet.
Drizzle half of the balsamic mixture over the chicken and veggies, tossing to coat evenly.
Bake for 25-30 minutes, flipping the chicken and stirring the veggies halfway through.
Brush the remaining balsamic glaze over the chicken during the last 5 minutes of baking.
Remove from oven once the chicken is cooked through and vegetables are tender.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 people.Preparation time: 15 minutesBaking time: 25-30 minutesTotal time: 40-45 minutes
Variations
Swap chicken for salmon or tofu for a pescatarian or vegetarian version.
Add red onion or cherry tomatoes for extra color and flavor.
Use maple syrup instead of honey for a different sweetness profile.
Try different herbs like thyme or rosemary for a new twist.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or oven until warmed through.Freezing is possible, but best enjoyed fresh for optimal texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and stay very juicy.
Is this dish suitable for meal prep?
Absolutely, it stores and reheats well for easy lunches.
What other veggies can I use?
Broccoli, asparagus, or sweet potatoes also roast well with this recipe.
Can I cook everything in a skillet instead?
Yes, but you may need to cook in batches to avoid overcrowding.
Can I make the glaze ahead of time?
Yes, the balsamic glaze can be made a day in advance and refrigerated.
Conclusion
Balsamic Glazed Chicken and Veggies is a deliciously simple meal that delivers on taste, nutrition, and convenience. With minimal cleanup and maximum flavor, it’s a reliable recipe to keep in your weekly rotation.
Print
Balsamic Glazed Chicken and Veggies
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Sear then Bake
- Cuisine: American
- Diet: Low Fat
Description
A flavorful, easy-to-make one-pan meal featuring chicken and colorful vegetables tossed in a sweet and tangy balsamic glaze.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Set aside.
- Pat chicken breasts dry, season both sides with salt and pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and sear chicken for 2–3 minutes per side until golden but not fully cooked. Transfer to the prepared baking sheet.
- In the same skillet, add remaining 1 tbsp olive oil. Sauté bell peppers, zucchini, and onion for about 5 minutes until slightly tender. Season lightly with salt and pepper.
- Place sautéed veggies around the chicken on the baking sheet. Pour the balsamic glaze evenly over the chicken and veggies.
- Bake in the preheated oven for 15–18 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven and let rest 5 minutes. Garnish with fresh basil or parsley before serving.
Notes
- You can swap veggies with broccoli, carrots, or Brussels sprouts based on preference.
- For a lower-sugar version, reduce honey to 1 tbsp or use a sugar substitute.
- Make extra glaze for drizzling at the end if you like a stronger flavor.
- Leftovers keep well for up to 3 days in the fridge and are great over rice or pasta.