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Juicy chicken breast with balsamic glaze and roasted vegetables
Isaac blogger

Balsamic Glazed Chicken and Veggies

Juicy roasted chicken and colorful vegetables coated in a sweet and tangy balsamic glaze. This easy sheet pan dinner is healthy, flavorful, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken & Vegetables
  • 2 boneless skinless chicken breasts or thighs (about 1–1½ lb total)
  • 2 cups chopped 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

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat Oven
  4. Preheat oven to 400°F (200°C). Line a sheet pan with parchment or foil.
  5. Prepare Glaze
  6. Whisk balsamic vinegar, honey, mustard, garlic, and Italian seasoning until smooth.
  7. Arrange Chicken & Vegetables
  8. Place chicken on pan and Spread evenly cut vegetables around the chicken. Drizzle olive oil over vegetables and season everything with salt, pepper, and garlic powder.
  9. Add Glaze
  10. Brush half of glaze over chicken and drizzle a small amount over vegetables. Reserve remaining glaze.
  11. Roast
  12. Bake for about 20–25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  13. Visual cue: vegetables should look tender and lightly browned.
  14. Cook until chicken reaches 165°F (74°C) internally and is fully cooked.
  15. Broil Finish
  16. Switch the oven to broil and cook for about 2–3 minutes, watching closely, until the glaze appears glossy and lightly caramelized. Remove immediately if it begins to brown too quickly.
  17. Rest & Serve
  18. Let chicken rest 5 minutes before slicing. Brush with remaining glaze and garnish with herbs.

Notes

  • Cut vegetables into even pieces to promote uniform cooking.
  • Avoid overcrowding the pan to ensure proper browning instead of steaming.
  • Cook chicken until it reaches an internal temperature of 165°F (74°C).
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
  • Reheat gently until heated through and steaming (165°F (74°C)).
  • Freeze cooked portions up to 2 months and thaw overnight in the refrigerator before reheating.
  • Discard if odor, texture, or color changes.