Balsamic Glazed Chicken and Veggies (Sheet Pan)

Balsamic Glazed Chicken and Veggies is a delicious and easy sheet pan dinner that brings together tender, juicy chicken with caramelized vegetables, all coated in a sweet and tangy balsamic glaze. It’s a one-pan meal that’s full of flavor, simple to prepare, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love this recipe because it delivers a full, balanced meal with very little cleanup. The balsamic glaze adds depth and a touch of sweetness that pairs beautifully with both the chicken and the roasted vegetables. I also enjoy how customizable it is—I can switch out the veggies based on what I have on hand. It’s wholesome, colorful, and feels like comfort food without being heavy.

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

• Bell peppers, sliced

• Zucchini, sliced

• Red onion, cut into wedges

• Cherry tomatoes

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Garlic, minced

• Salt and pepper

• Dried Italian herbs or fresh thyme (optional)

directions

1. I preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.

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

3. I place the chicken in a large bowl and pour about half of the glaze over it, tossing to coat.

4. On the sheet pan, I spread out the vegetables and drizzle them with a bit of olive oil, salt, and pepper.

5. I nestle the glazed chicken pieces among the vegetables and drizzle the remaining glaze over everything.

6. I roast the entire pan for 25–30 minutes, flipping the chicken halfway through, until the chicken is cooked through and the veggies are tender and slightly charred.

7. I let it rest for a few minutes before serving everything directly from the pan or plated family-style.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 25–30 minutes to cook, so I have a full meal ready in about 45 minutes.

Variations

Sometimes I add sweet potatoes or baby carrots for more heartiness, or swap the chicken for salmon for a lighter version. When I want a deeper glaze, I reduce some of the leftover balsamic mixture in a pan until it thickens and then drizzle it on top just before serving. I also enjoy using rosemary or basil for a different herbal note.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to keep the texture of the veggies intact. The microwave works fine too, but the veggies might soften a bit more.

FAQs

Can I use frozen vegetables?

Yes, but I make sure to thaw and pat them dry first so they roast instead of steam. Fresh veggies give the best texture.

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

I usually use boneless thighs for more flavor and tenderness, but breasts work well too—just keep an eye on cooking time so they don’t dry out.

Can I meal prep this?

Definitely. I prep the chicken and veggies ahead of time and store them separately or in a single container to roast fresh when ready.

Is this recipe gluten-free?

Yes, it is naturally gluten-free—just double-check the Dijon mustard and balsamic vinegar to ensure they don’t contain added gluten.

What should I serve this with?

It’s a complete meal on its own, but sometimes I add rice, quinoa, or crusty bread to soak up the glaze.

Conclusion

Balsamic Glazed Chicken and Veggies is one of my favorite go-to meals when I want something fast, healthy, and full of flavor. Everything roasts together beautifully on one pan, and the tangy-sweet glaze makes even simple ingredients taste special. It’s a reliable weeknight dish I turn to again and again.

Balsamic Glazed Chicken and Veggies (Sheet Pan)

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

Balsamic Glazed Chicken and Veggies is a flavorful sheet pan dinner featuring juicy chicken and roasted vegetables, all coated in a sweet and tangy balsamic glaze for a wholesome, one-pan meal.

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Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 bell peppers, sliced
• 2 zucchinis, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil, divided
• 1/4 cup balsamic vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 tsp dried Italian herbs or fresh thyme (optional)

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Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, 2 tbsp olive oil, garlic, salt, pepper, and herbs to make the glaze.
3. Place chicken in a bowl and coat with half the glaze.
4. Spread sliced vegetables on the sheet pan and drizzle with remaining olive oil, salt, and pepper.
5. Nestle the glazed chicken among the vegetables and drizzle with remaining glaze.
6. Roast for 25–30 minutes, flipping chicken halfway through, until cooked through and vegetables are tender and slightly charred.
7. Let rest a few minutes before serving from the pan or plated family-style.

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Notes

• Use sweet potatoes or baby carrots for a heartier variation.
• Swap chicken with salmon for a lighter version.
• Reduce leftover glaze on the stove for a thicker drizzle.
• Store leftovers in fridge for up to 4 days.
• Reheat in oven or skillet for best texture.

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Nutrition

• Serving Size: 1 portion
• Calories: 350
• Sugar: 8g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 85mg