Balsamic Glazed Chicken Veggies

This Sheet Pan Balsamic Glazed Chicken and Veggies makes busy weeknights so much easier. Juicy chicken and a colorful mix of vegetables roast on a single pan, all coated in a tangy-sweet balsamic glaze that transforms simple ingredients into a craveable Mediterranean-inspired dinner. Since everything cooks together, you get deep flavor with minimal effort, and best of all, cleanup is fast.

The first time I made this was after a long workday when I craved something homey but did not want a mess to clean. Now it is on regular rotation because everyone in my family loves the way the vegetables soak up all the glaze.

Ingredients

• Boneless skinless chicken breasts or thighs: Choose your favorite cut for best texture Chicken thighs will stay even juicier
• Assorted vegetables like bell peppers zucchini cherry tomatoes and red onion: Pick colorful firm veggies for flavor and texture
• Olive oil: Always reach for extra virgin for most flavorful results
• Salt and black pepper: Essential for seasoning Definitely use freshly ground black pepper if possible
• Garlic powder: Brings savory flavor to the chicken and veggies Granulated garlic also works well
• Balsamic vinegar: Rich tangy base for the glaze Use a good authentic balsamic for best taste
• Honey or maple syrup: Balances tang with subtle sweetness Look for pure local honey or real maple syrup
• Dijon mustard: Adds brightness and a bit of punch Choose a good brand for smooth consistency
• Fresh garlic minced: Builds the flavor of the glaze Fresh garlic makes the biggest difference here
• Italian seasoning: Dried herbs deliver that classic Mediterranean flavor Go for a blend with oregano basil and thyme

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or foil for easy cleanup

Mix the Balsamic Glaze:

In a small bowl whisk together the balsamic vinegar honey or maple syrup Dijon mustard minced garlic and Italian seasoning until smooth and well blended Set aside

Arrange Chicken and Vegetables:

Place your chicken breasts or thighs on one side of the lined baking sheet
Scatter the chopped vegetables in a single layer around the chicken so everything roasts evenly
Drizzle olive oil over the chicken and veggies then sprinkle on the salt pepper and garlic powder Toss the vegetables with your hands or a big spoon to make sure everything is coated

Coat with Glaze:

Brush about half of the mixed balsamic glaze generously over the chicken Brush or drizzle a little more over the veggies but keep the rest for later

Roast Everything:

Slide the pan into your preheated oven Bake for around 20 to 25 minutes until the chicken hits an internal temperature of 165 degrees and the vegetables are tender but not mushy

Broil for Caramelized Finish:

After baking take the sheet out of the oven Brush the rest of your balsamic glaze over the chicken for lots of flavor
Switch your oven to broil and cook for another two to three minutes This step helps the glaze go glossy and caramelized which adds so much flavor

Rest and Serve:

Let the chicken rest for a few minutes after taking it out of the oven so it stays juicy Slice the chicken and serve with the roasted glazed veggies Sprinkling chopped parsley or basil on top will give a burst of color and even more freshness

Save

I always look forward to how the balsamic glaze clings to the tomatoes and onions Because my grandmother always made roasted vegetables for Sunday dinner the aroma in my kitchen is like going back in time every time this comes out of the oven

Storage and Reheating

Let everything cool before storing in airtight containers. This meal keeps well in the fridge for up to four days. To reheat, spread the chicken and veggies on a lined pan and warm in a 350 degree oven until hot, or use the microwave if you are short on time. The glaze keeps everything moist even after reheating.

Ingredient Swaps

You can swap chicken thighs for breasts if you want even more tenderness. Try swapping in mushrooms or asparagus for a twist, and if you are out of honey, maple syrup is just as tasty in the glaze. If you are dairy free, everything about this recipe naturally fits your needs.

Serving Suggestions

This sheet pan dinner is filling on its own but pairs wonderfully with fluffy rice or quinoa. If you want a lower carb version, try serving with cauliflower rice or atop crisp salad greens. Add a side of toasted crusty bread for sopping up all the flavorful glaze.

Mediterranean Roots

Balsamic glazed recipes have roots in Mediterranean home cooking, where simple ingredients shine with bold flavor from olive oil, fresh herbs, and classic vinegars. Roasting everything together brings a family-style comfort that feels special but fits into a busy weeknight without fuss.

Frequently Asked Questions About Recipes

→ Can I substitute other vegetables?

Yes, you can use vegetables like broccoli, carrots, or Brussels sprouts. Adjust cooking time for denser veggies to ensure even roasting.

→ What’s the best chicken cut to use?

Boneless, skinless chicken breasts or thighs both work well. Thighs add extra juiciness, while breasts cook slightly faster.

→ Can I prepare the glaze ahead of time?

Absolutely! Mix the balsamic glaze up to three days ahead and refrigerate it until ready to use for faster prep.

→ How do I know the chicken is cooked through?

Check that the internal temperature reaches 165°F (75°C) using a meat thermometer for safe and juicy results.

→ Are there side dishes that pair well?

Yes, try serving with fluffy quinoa, brown rice, couscous, or a fresh green salad to complete the meal.

→ Can I make this dish ahead?

This meal can be assembled earlier in the day and kept refrigerated until roasting, making dinnertime even easier.