Balsamic Glazed Chicken and Veggies

Balsamic Glazed Chicken and Veggies is one of those wholesome, one-pan meals that I turn to when I want something both comforting and vibrant. Juicy chicken is coated in a tangy-sweet balsamic glaze and roasted alongside a medley of colorful vegetables until everything is caramelized and tender. It’s simple, flavorful, and perfect for busy weeknights or a no-fuss dinner that still feels special.

Why You’ll Love This Recipe

I love how this recipe brings out the natural sweetness of the veggies while giving the chicken a bold, sticky glaze that clings to every bite. It’s quick to prepare, uses minimal dishes, and is packed with healthy ingredients. I can also customize it based on what I have in the fridge, which makes it super flexible. The balance of savory, sweet, and tangy flavors keeps things exciting, no matter how often I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Garlic, minced

• Dijon mustard

• Salt and pepper

• Cherry tomatoes

• Zucchini, sliced

• Red bell pepper, sliced

• Red onion, sliced

• Fresh basil or parsley for garnish (optional)

Directions

1. I preheat the oven to 425°F (220°C) and lightly grease a large baking sheet.

2. In a small bowl, I whisk together the balsamic vinegar, olive oil, honey, garlic, Dijon mustard, salt, and pepper to make the glaze.

3. I place the chicken on the baking sheet and brush it generously with the balsamic mixture.

4. I arrange the chopped vegetables around the chicken, drizzle with a bit of olive oil, and season with salt and pepper.

5. I bake everything for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

6. I let it rest a few minutes before serving, and sometimes I sprinkle fresh herbs on top for a pop of color and flavor.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total — 10 minutes of prep and 30 minutes of cooking. It’s ideal for a quick dinner that still delivers on taste and presentation.

Variations

Sometimes I swap the veggies for what’s in season — like broccoli, carrots, or asparagus. If I want a deeper flavor, I reduce the glaze in a saucepan before brushing it on the chicken. I also like using bone-in chicken thighs when I have more time to bake, as they add even more flavor. For a lighter twist, I use white balsamic vinegar for a milder taste and lighter color.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F (175°C) oven until warmed through, or microwave individual portions for about 2 minutes. The glaze can thicken slightly in the fridge, but it melts back into a nice sauce when reheated.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen vegetables in a pinch. I just make sure to thaw and pat them dry before roasting so they don’t steam instead of caramelize.

How do I know when the chicken is done?

I use a meat thermometer to check — the internal temperature should reach 165°F (75°C). The juices should run clear when cut.

Can I make this dish ahead of time?

Definitely. I prep the glaze and chop the veggies the night before, then assemble and bake everything fresh the next day.

What’s the best cut of chicken for this recipe?

I usually go with boneless, skinless breasts for a leaner meal, but thighs add extra juiciness and work just as well.

Is this recipe good for meal prep?

Yes, it holds up well in the fridge and reheats nicely. I portion it into containers with rice or quinoa for easy grab-and-go lunches.

Conclusion

Balsamic Glazed Chicken and Veggies is one of my go-to meals when I want something that’s easy, nutritious, and full of flavor. The combination of tender chicken and roasted vegetables coated in a glossy balsamic glaze never fails to impress. It’s the kind of recipe that fits into my everyday routine while still feeling a little bit special every time I make it.

Balsamic Glazed Chicken and Veggies

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Calorie

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Description

Balsamic Glazed Chicken and Veggies is a vibrant, one-pan meal featuring juicy chicken and colorful roasted vegetables coated in a sweet and tangy balsamic glaze. It’s wholesome, flavorful, and easy to prepare.

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Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil (plus more for drizzling)
• 1/4 cup balsamic vinegar
• 2 tbsp honey or maple syrup
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C) and lightly grease a large baking sheet.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, salt, and pepper to make the glaze.
3. Place chicken on the baking sheet and brush generously with the balsamic mixture.
4. Arrange cherry tomatoes, zucchini, bell pepper, and onion around the chicken. Drizzle with olive oil and season with salt and pepper.
5. Bake for 25–30 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized.
6. Let rest a few minutes before serving. Garnish with fresh basil or parsley if desired.

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Notes

• Swap in seasonal vegetables like broccoli, carrots, or asparagus.
• For deeper flavor, reduce the glaze in a saucepan before applying.
• Use bone-in chicken thighs for extra juiciness, adjusting bake time as needed.
• White balsamic vinegar offers a milder taste and lighter color.

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Nutrition

• Serving Size: 1 chicken breast with vegetables
• Calories: 350
• Sugar: 10g
• Sodium: 480mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 95mg