Balsamic Glazed Chicken and Veggies Recipe

Introduction

Balsamic Glazed Chicken and Veggies is a simple, flavorful dish perfect for a weeknight dinner. Tender chicken breasts are roasted alongside colorful vegetables and coated in a tangy, sweet balsamic glaze. This one-pan meal is both healthy and satisfying.

Ingredients

• 2 boneless skinless chicken breasts (or thighs)
• 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Step 2: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning. Set the glaze aside.
3. Step 3: Place the chicken breasts on one side of the prepared baking sheet. Arrange the chopped vegetables around the chicken. Drizzle olive oil over everything and season with salt, black pepper, and garlic powder. Toss the veggies gently to coat evenly.
4. Step 4: Brush half of the balsamic glaze over the chicken and drizzle a little over the vegetables. Reserve the remaining glaze for later use.
5. Step 5: Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Step 6: Remove the baking sheet from the oven. Brush the remaining balsamic glaze over the chicken. Switch the oven to broil and broil for 2–3 minutes to caramelize the glaze, keeping a close eye to avoid burning.
7. Step 7: Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil if desired, and serve warm.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Try adding mushrooms or asparagus to the vegetable mix for more variety.
• If you don’t have Dijon mustard, you can substitute with yellow mustard or omit it altogether.
• For a vegan option, swap chicken for firm tofu or chickpeas and adjust cooking times accordingly.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to maintain moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just ensure that your balsamic vinegar and mustard do not contain any additives with gluten.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Using a meat thermometer is the most reliable way to check doneness without drying out the meat.

Balsamic Glazed Chicken and Veggies Recipe

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★★★★★

5 from 101 reviews

A flavorful and healthy one-pan meal featuring tender boneless chicken breasts roasted with a colorful assortment of vegetables and finished with a sweet and tangy balsamic glaze. Quick to prepare and perfect for a wholesome weeknight dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25-28 minutes
• Total Time: 35-38 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken & Veggies

• 2 boneless skinless chicken breasts (or thighs)
• 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Balsamic Glaze

• ¼ cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning

Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to ensure easy cleanup after roasting.
2. Prepare the Glaze: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning until well combined. Set this flavorful glaze aside for later use.
3. Season the Chicken & Veggies: Arrange the chicken breasts on one side of the prepared baking sheet. Spread the chopped vegetables around the chicken. Drizzle olive oil over everything, then season with salt, black pepper, and garlic powder. Toss the vegetables gently to coat them evenly in the seasoning and oil.
4. Add the Balsamic Glaze: Brush half of the balsamic glaze generously over the chicken breasts and drizzle a little over the vegetables. Reserve the remaining glaze for finishing after roasting.
5. Roast the Chicken & Veggies: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and cooked through.
6. Broil for a Finishing Touch: Remove the baking sheet from the oven and brush the remaining balsamic glaze over the chicken. Switch your oven to broil and return the pan to the oven for 2-3 minutes to caramelize the glaze, creating a deliciously sticky and flavorful finish.
7. Serve & Enjoy: Take the pan out of the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil if desired, then serve warm alongside the roasted vegetables for a complete meal.

Notes

• Use chicken thighs if you prefer darker meat; adjust cooking time slightly if pieces are thicker.
• The balsamic glaze can be made ahead and stored refrigerated for up to 3 days.
• Feel free to swap veggies based on seasonality or personal preference—carrots, asparagus, or mushrooms work well.
• Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
• Broiling adds caramelization but watch carefully to prevent burning.

Keywords: balsamic glazed chicken, roasted vegetables, one pan meal, healthy dinner, easy chicken recipe, balsamic vinegar glaze, oven roasted chicken, weeknight dinner