A healthy, flavorful, and effortless one-pan dinner ready in just 35 minutes.
When dinner needs to be simple but still feel fresh and satisfying, this Balsamic Glazed Chicken and Veggies is the kind of recipe that delivers every time. Juicy chicken roasts alongside colorful vegetables on one sheet pan, all coated in a sweet-and-tangy balsamic glaze that caramelizes beautifully in the oven. The result is a balanced, flavorful meal that looks impressive but requires very little effort.
This recipe is designed for real life. The ingredients are straightforward, the steps are forgiving, and everything cooks together for easy cleanup. It works just as well for busy weeknights as it does for meal prep or relaxed family dinners. Because the glaze adds bold flavor without heavy sauces, the dish feels hearty yet light at the same time.
If you’re looking for a dependable one-pan chicken dinner that’s healthy, flexible, and consistently delicious, this recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Ready in 35 minutes: From prep to plate, dinner is done fast.
- Flavor-packed glaze: Balsamic vinegar, honey (or maple syrup), garlic, and Dijon mustard caramelize beautifully on both chicken and veggies.
- One-pan convenience: Everything cooks together for minimal cleanup.
- Balanced meal: Lean protein plus fiber-rich vegetables all in one dish.
- Customizable: Swap vegetables or chicken cuts depending on what you have on hand.
- Gluten- & dairy-free: Perfect for most dietary needs.
Ingredients
Chicken & Vegetables
- 2 boneless, skinless chicken breasts or thighs
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
Optional Garnish
- Fresh parsley or basil
Before you begin:
Read through the recipe and prepare all ingredients and cookware in advance. Cooking times and results may vary depending on oven performance, chicken thickness, and vegetable size. Roast until the chicken is fully cooked and the vegetables are tender, adjusting time as needed.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Make the Glaze
In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, minced garlic, and Italian seasoning. Set aside.
Step 3: Prepare Chicken & Veggies
Place chicken on one side of the baking sheet. Arrange chopped vegetables around it. Drizzle olive oil over everything and season with salt, pepper, and garlic powder. Toss vegetables gently to coat.
Step 4: Apply the Glaze
Brush half of the glaze over the chicken and drizzle a little over the vegetables. Reserve the remaining glaze for later.
Step 5: Roast
Bake for about 20–25 minutes, until the chicken is fully cooked through, no longer pink in the center, and the juices run clear. For accuracy, the thickest part of the chicken should reach an internal temperature of 165°F (75°C).
Step 6: Broil for a Finish
Switch the oven to broil and cook for about 2–3 minutes, watching closely, until the glaze is lightly caramelized and glossy. Remove immediately if browning too quickly.
Step 7: Rest & Serve
Remove the chicken from the oven and let it rest 5 minutes before slicing. Garnish with fresh herbs and serve warm.
Tips for the Best Results
- Cut vegetables into even pieces for consistent cooking.
- Chicken thighs stay juicier than breasts, but either works.
- Broil briefly for extra caramelization on top.
- Let the chicken rest before slicing to lock in juices.
- Double the glaze if you love bold, sweet-savory flavor.
Serving Suggestions
- Serve with steamed rice, quinoa, or mashed potatoes for a hearty meal.
- Pair with a crisp green salad for freshness.
- Add crusty bread to soak up any extra glaze.
- For a lighter option, enjoy extra roasted veggies on the side.
Storage & Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a skillet or microwave to maintain moisture.
- Meal Prep: Marinate chicken in the glaze up to 24 hours before cooking for enhanced flavor.
Variations You’ll Love
- Low-carb/Keto: Use low-carb vegetables and replace honey with a keto-friendly sweetener.
- Different Glazes: Try teriyaki, honey mustard, or lemon herb glaze.
- Vegetable Swap: Carrots, Brussels sprouts, or broccoli work beautifully.
- Protein Options: Use salmon or pork tenderloin for a twist.
Common Mistakes to Avoid
- Not preheating the oven → affects roasting times.
- Cutting vegetables unevenly → leads to inconsistent cooking.
- Overcrowding the pan → vegetables steam instead of roast.
- Skipping the broil step → missing caramelized flavor on top.
- Applying glaze too early → can burn during roasting.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and absorb flavors well. Adjust cooking time slightly if needed.
Q: Can I prep this dish ahead of time?
A: Yes! Marinate the chicken with the glaze up to 24 hours in advance for extra flavor.
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain first to prevent excess moisture.
Q: Can I double the recipe?
A: Yes! Spread ingredients on two baking sheets for even roasting.
Conclusion
This Balsamic Glazed Chicken and Veggies Sheet Pan Dinner is the ultimate weeknight solution: healthy, flavorful, and ready in just 35 minutes. With juicy chicken, vibrant vegetables, and a tangy-sweet glaze, it’s simple enough for busy evenings but impressive enough for family dinners. Perfect for meal prep, customizable to your favorite veggies, and minimal cleanup means you get more time to enjoy your meal.
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Recipe Card
Balsamic Glazed Chicken and Veggies (Sheet Pan Dinner)
Author: Isaac Blogger
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4
Ingredients:
- 2 boneless, skinless chicken breasts or thighs
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Whisk glaze ingredients in a bowl.
- Arrange chicken and vegetables on the baking sheet, drizzle with olive oil, season, and toss veggies.
- Brush half of the glaze over chicken and vegetables.
- Bake for about 20–25 minutes, until the chicken is fully cooked through, no longer pink in the center, and the juices run clear. For accuracy, chicken should reach an internal temperature of 165°F (75°C).
- Switch the oven to broil and cook for about 2–3 minutes, watching closely, until the glaze is lightly caramelized and glossy. Remove immediately if browning too quickly.
- Let chicken rest 5 minutes, slice, and serve warm.
Nutrition (per serving, approximate):
- Calories: 280 kcal
- Protein: 28 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Sugar: 8 g
- Fat: 12 g
- Saturated Fat: 2 g
- Sodium: 320 mg
Nutrition values are estimates only and may vary based on ingredients, brands, portion sizes, and preparation methods.
Notes:
- Use chicken thighs for juicier meat.
- Swap vegetables according to season or preference.
- Marinate chicken in glaze for up to 24 hours for extra flavor.
