Balsamic Glazed Chicken and Veggies (Sheet Pan)

Why You’ll Love This Recipe

Balsamic Glazed Chicken and Veggies is a simple, one-pan meal that’s full of flavor and perfect for busy weeknights. Juicy chicken breasts are paired with a medley of vibrant vegetables and coated in a sweet and tangy balsamic glaze. It’s healthy, satisfying, and easy to clean up since everything cooks on a single sheet pan.

ingredients

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

boneless skinless chicken breastsbalsamic vinegarhoneyDijon mustardgarlic clovesolive oilItalian seasoningsalt and pepperbroccoli floretscherry tomatoesbaby carrotsred onion

directions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, Italian seasoning, salt, and pepper to create the glaze.

Place the chicken breasts on one side of the sheet pan and arrange the broccoli, cherry tomatoes, baby carrots, and red onion on the other side.

Drizzle the balsamic glaze evenly over both the chicken and vegetables, using a brush or spoon to coat everything well.

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Optionally, broil for the last 2-3 minutes for extra caramelization.

Remove from oven and let rest for a few minutes before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Swap chicken breasts for chicken thighs for a juicier option.

Add bell peppers, zucchini, or green beans for variety.

Use maple syrup instead of honey for a different sweetness.

Try adding a pinch of red pepper flakes for a spicy kick.

Serve over rice, quinoa, or mashed potatoes for a heartier meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through or microwave for 1-2 minutes.Use a splash of water or extra glaze when reheating to keep the chicken moist.

FAQs

Can I prep this meal ahead of time?

Yes, you can marinate the chicken and chop the veggies up to 24 hours in advance.

Can I use frozen vegetables?

Yes, but be sure to thaw and drain them well to avoid excess moisture.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard or leave it out entirely, though the flavor may slightly change.

Can I use bone-in chicken?

Yes, but adjust the cooking time to ensure the chicken cooks through properly.

Is this dish gluten-free?

Yes, as long as all ingredients (like Dijon mustard) are certified gluten-free.

Can I double the recipe?

Yes, just use two sheet pans to avoid overcrowding.

How do I know when the chicken is done?

Use a meat thermometer; it should read 165°F (75°C) at the thickest part.

Can I use other vinegars?

Balsamic is key to this recipe’s flavor, but red wine vinegar with a touch of brown sugar could work in a pinch.

Can I make it vegetarian?

Yes, simply omit the chicken and add extra veggies or tofu.

How can I make the glaze thicker?

Simmer it on the stovetop for a few minutes before pouring over the chicken and veggies.

Conclusion

Balsamic Glazed Chicken and Veggies (Sheet Pan) is the ultimate easy dinner solution that doesn’t compromise on taste. With minimal prep and cleanup, this balanced, flavorful meal is perfect for busy families or meal preppers. Try it once, and it’s sure to become a staple in your weekly rotation.

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