Balsamic Glazed Chicken And Veggies Recipe

There's something irresistible about the sweet tang of balsamic glaze mingling with golden chicken and tender veggies. The aroma alone is enough to draw the whole family into the kitchen before dinner's even ready.

This recipe came to life during one of those “what's left in the fridge” kind of nights—and now, it’s a dinner staple. With minimal prep and maximum flavor, it’s the kind of weeknight winner that’ll never go out of style. Let’s dive into why you’ll love this dish so much.

Why You'll Love This Balsamic Glazed Chicken and Veggies

Get ready to fall in love with your new go-to sheet pan dinner. This balsamic glazed chicken and veggies is packed with flavor, easy to prep, and endlessly flexible.

First, this is a true one-pan wonder. Everything cooks together—chicken, vegetables, and glaze—so cleanup is a breeze. It’s a lifesaver when you want something hearty but don’t feel like spending an hour doing dishes afterward.

It’s also super fast. You can have everything prepped and in the oven in under 15 minutes, with a total cook time of about 25. Perfect for those nights when time is short but you still want to eat something nourishing and homemade.

Budget-wise, this recipe is a winner. It uses affordable, everyday ingredients like chicken thighs, bell peppers, and carrots—no fancy pantry staples required. Plus, it’s a great way to use up produce that’s on its last leg.

Finally, this dish is extremely customizable. Swap the veggies, use chicken breasts instead of thighs, or even drizzle the balsamic glaze over tofu. You can easily adapt it to what you have on hand or what your family prefers.

Next, let’s take a closer look at what goes into this flavorful dish.

Ingredient Notes

What makes this recipe truly sing is the balance of simple, wholesome ingredients. Every element adds to the overall harmony of sweet, savory, and tangy flavors that make this meal such a hit.

Chicken thighs are the protein star here. I use boneless, skinless thighs because they stay moist and flavorful during roasting. Chicken breasts can work too, but be sure not to overcook them, as they dry out more easily.

The vegetables are a colorful and nutritious mix of bell peppers, carrots, and broccoli. I love how bell peppers caramelize under high heat, bringing a slight sweetness that balances beautifully with the tangy glaze. Carrots add an earthy depth and soften just enough in the oven to become melt-in-your-mouth tender. Broccoli gives you that lovely crunch and holds up well to the roasting process.

Balsamic vinegar is the magic maker here. When reduced in the oven, it becomes thick and syrupy, coating everything in a glossy glaze. Use a good-quality vinegar if possible—it makes a noticeable difference in flavor.

Honey is added to the glaze to amplify the sweetness and help it caramelize during baking. It balances the acidity of the vinegar without making the dish overly sweet.

You’ll need a large sheet pan for this recipe. If your pan is on the smaller side, use two so everything roasts properly and doesn’t steam. A trusty spatula for flipping halfway through is helpful, too.

How To Make This Balsamic Glazed Chicken and Veggies

Bringing this dish together is simple, with just a few easy steps that result in a beautifully glazed, flavor-packed dinner.

Start by preheating your oven to 425°F. This high heat is key to achieving those caramelized edges on the veggies and sealing in the juices of the chicken. While the oven preheats, line a large sheet pan with parchment paper or foil for easy cleanup.

Next, prepare your chicken by trimming off any excess fat and cutting the thighs into bite-sized chunks. Toss them in a bowl with a tablespoon of olive oil, salt, pepper, and a sprinkle of Italian seasoning. Let them sit while you prep the vegetables so they soak up the flavors.

Chop your bell peppers, carrots, and broccoli into even-sized pieces for consistent cooking. Place the veggies on the pan, drizzle with olive oil, and season with a bit more salt and pepper. Toss everything together right on the pan, spreading it out into a single, even layer.

Now for the glaze. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, and a touch of Dijon mustard if you like a bit of tang. Pour half of this mixture over the chicken and veggies and toss again gently so everything gets coated.

Roast the tray in the oven for about 20 to 25 minutes, stirring halfway through to ensure even caramelization. In the last 5 minutes, drizzle the remaining glaze over the pan for an extra punch of flavor and a final sticky finish.

Once everything is tender and golden, remove from the oven and let rest for a couple of minutes before serving. In just about 30 minutes total, you’ll have a complete meal with bold flavors and a perfectly glossy glaze.

Storage Options

Leftovers are just as tasty the next day, making this a fantastic meal-prep option for the week.

For refrigeration, store cooled chicken and vegetables in an airtight container. It will keep well for up to 4 days in the fridge. The glaze may thicken as it cools, but it becomes beautifully smooth again once reheated.

If you’d like to freeze it, separate the chicken and veggies into meal-sized portions and freeze in individual containers. It will last for up to 2 months. Just thaw overnight in the fridge before reheating.

To reheat, pop it into the oven at 350°F for 10–15 minutes or microwave in short bursts, stirring in between. If the glaze seems too thick, a quick splash of water or broth will loosen it right up.

Variations and Substitutions

This dish is a blank canvas for your creativity, so feel free to mix things up based on what’s in your fridge or your taste preferences.

You can swap chicken thighs with chicken breasts, turkey tenderloin, or even firm tofu if you want a vegetarian version. Just make sure to adjust the cook time as needed—breasts may need less time, while tofu will benefit from a slightly longer bake to crisp up.

For the vegetables, go wild. Zucchini, red onions, cherry tomatoes, sweet potatoes, or Brussels sprouts are all delicious additions or swaps. Just remember to cut denser vegetables smaller so they roast in the same amount of time.

If you’re watching your sugar, replace the honey with a sugar-free syrup or a touch of maple syrup for a different flavor profile. You can also use a balsamic reduction straight from the store for convenience.

Want to add a bit more heat? Sprinkle in some red pepper flakes or a dash of cayenne to the glaze. It’ll give the dish a subtle kick that complements the sweetness beautifully.

Don’t be afraid to experiment! This recipe welcomes all kinds of twists, and every version seems to come out just as tasty as the original.

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