Why You’ll Love Balsamic Glazed Chicken and Veggies

Recipe

Quick and easy — ready in just about 35 minutes.
Uses simple, wholesome ingredients.
One‑pan meal for easy cleanup.
Balanced: lean protein from the chicken + fibre and nutrients from the veggies.
Naturally gluten‑free and dairy‑free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Veggies:

Boneless, skinless chicken breasts (or thighs)
Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion)
Olive oil
Salt
Black pepper
Garlic powder

For the Balsamic Glaze:

Balsamic vinegar
Honey (or maple syrup)
Dijon mustard
Minced garlic
Italian seasoning

Directions

Preheat your oven to 400 °F (200 °C). Line a large baking sheet with parchment paper or foil for easier cleanup.
In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, minced garlic, and Italian seasoning to make the glaze.
Place the chicken breasts on one side of the prepared baking sheet. Arrange the chopped vegetables around the chicken. Drizzle olive oil over everything, then season with salt, pepper, and garlic powder. Toss the vegetables to coat evenly.
Brush half of the balsamic glaze over the chicken and drizzle a bit over the vegetables. Reserve the remaining glaze for later.
Roast in the preheated oven for about 20‑25 minutes, or until the chicken reaches an internal temperature of 165 °F (75 °C) and the vegetables are tender.
After roasting, brush the remaining glaze over the chicken, then switch the oven to broil and broil for 2–3 more minutes to caramelize the glaze.
Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil if desired, and serve warm.

Servings and timing

Serves: about 4 servings
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Use chicken thighs instead of breasts for juicier meat.
Swap or add vegetables: carrots, Brussels sprouts, and broccoli work well.
For a lower‑carb version, skip the honey or use a sugar-free sweetener in the glaze.
Serve over rice, quinoa, or mashed potatoes for a heartier meal.
Experiment with herbs: add fresh thyme or rosemary before roasting for an aromatic twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop to maintain moisture and texture.
For best results, reheat the vegetables in a hot oven or broiler for a minute to bring back some crispness.

FAQs

What vegetables work best for this dish?

Bell peppers, zucchini, cherry tomatoes, and red onion all roast beautifully and pair well with the balsamic glaze.

Can I use chicken thighs instead of breasts?

Yes — thighs are juicier and equally delicious in this recipe.

Is the glaze suitable for a low‑carb diet?

Yes — simply omit the honey or replace it with a low-carb sweetener like stevia or erythritol.

Can this dish be made ahead of time?

Yes — you can prep and marinate the chicken in the glaze up to 24 hours in advance.

How do I get the glaze to caramelize nicely?

Broil the dish for 2–3 minutes after brushing on the remaining glaze to create a rich, caramelized finish.

Is this dish gluten‑free and dairy‑free?

Yes — all ingredients in this recipe are naturally gluten-free and dairy-free.

What’s a good side to serve with this?

Rice, quinoa, couscous, mashed potatoes, or even a simple green salad all make great accompaniments.

How should I cut the vegetables so they cook evenly?

Cut all vegetables into similarly sized pieces to ensure even roasting and consistent texture.

If I don’t have a broiler, what then?

Finish under a high oven setting, around 425 °F (220 °C), for a few extra minutes to achieve a similar effect.

Can I reduce the amount of glaze if I want less sauce?

Yes — simply brush a thinner layer before and after roasting to lighten the flavor profile.

Conclusion

This Balsamic Glazed Chicken and Veggies recipe delivers bold flavor and a balanced meal all in one pan. It’s fast, nutritious, and easy to customize based on what you have in your kitchen. Whether you’re looking for a weeknight dinner or meal prep idea, this is a go-to option that checks all the boxes for taste, health, and simplicity.

Balsamic Glazed Chicken and Veggies

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Balsamic Glazed Chicken and Veggies is a flavorful and healthy one-pan dish featuring tender chicken breasts, crisp-tender vegetables, and a sweet and tangy balsamic glaze. Perfect for a weeknight dinner, it’s easy to prepare and packed with nutrients.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Instructions

Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper.
In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, Italian seasoning, salt, and pepper to make the glaze.
Place chicken breasts in the center of the baking sheet. Arrange carrots, broccoli, zucchini, and cherry tomatoes around the chicken.
Drizzle the balsamic glaze evenly over the chicken and vegetables.
Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
Optionally, broil for an additional 2–3 minutes to caramelize the glaze.
Remove from oven, let rest for a few minutes, then serve warm.

Notes

Cut vegetables into similar-sized pieces for even cooking.
Substitute other veggies like bell peppers or green beans if desired.
For a meal prep option, store leftovers in airtight containers for up to 4 days.

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 310
Sugar: 10g
Sodium: 290mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 36g
Cholesterol: 85mg