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There’s something about a good glaze, isn’t there? That sticky, glossy, deeply flavorful coating that makes even a simple weeknight dinner feel a little bit special. This Balsamic Glazed Chicken with Veggies is one of those recipes that honestly feels like a hug in a pan. It’s not fussy—you’re basically roasting everything together—but the result is so much greater than the sum of its parts. The balsamic vinegar reduces down with a touch of honey and garlic into this incredible sweet-and-tangy sauce that clings to the chicken and caramelizes the vegetables. Your kitchen will smell absolutely divine. It’s the kind of meal that makes you feel like you really have your life together, even if you’re just throwing it all on a sheet pan before collapsing on the sofa. And the best part? It’s incredibly forgiving. No fancy techniques required, just good ingredients and a hot oven.

Recipe Overview

Why You’ll Love This Balsamic Glazed Chicken with Veggies

It’s a complete meal in one pan. Honestly, the cleanup is minimal, and everything cooks together, so the flavors mingle beautifully. You get your protein and your veggies all at once, with no extra pots or pans to wash.
The glaze is magically versatile. It’s that perfect balance of sweet, tangy, and savory. You’ll notice it works its magic on the chicken, the veggies, and even a little drizzled over the final dish for an extra punch of flavor.
It feels fancy but is secretly simple. This is a dinner you could serve to guests without breaking a sweat. The presentation is gorgeous—all glossy and caramelized—but the process is straightforward and relaxed.
It’s a great way to use up veggies. The recipe is a guideline, not a strict rule. Have a lonely zucchini or some bell peppers hanging out? Toss them in! It’s a wonderfully adaptable way to clean out the fridge.

Ingredients & Tools

4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
1 lb baby potatoes, halved
2 medium red onions, cut into wedges
1 large bell pepper (any color), sliced
1 large zucchini, chopped into half-moons
6 cloves garlic, minced
1/2 cup balsamic vinegar
3 tbsp honey
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp red pepper flakes (optional, for a little heat)
to taste salt and black pepper
for garnish fresh parsley, chopped

Tools: A large sheet pan, a small saucepan, a whisk, and a large mixing bowl.

A little note on the balsamic vinegar—you don’t need the super expensive, aged kind for the glaze, but do try to use one that’s decently flavorful. It’s the star of the show, after all. And the honey helps it thicken and caramelize into that beautiful, sticky coating we’re after.

Nutrition (per serving)

Calories: 420 kcal
Protein: 35 g
Fat: 10 g
Carbohydrates: 48 g
Fiber: 5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even thickness (about 1 inch). This ensures they cook at the same rate as the vegetables, so nothing is over or underdone.
Don’t skip the potato pre-cook. Parboiling the halved baby potatoes for just 5-7 minutes is a game-changer. It gives them a head start so they become perfectly tender and crispy-edged in the oven without holding up the rest of the ingredients.
Embrace the veggie swap. This recipe is a fantastic template. Not a fan of zucchini? Use broccoli florets or carrots instead. The key is to cut everything to a similar size so they roast evenly.
Your glaze is your best friend. Taste the glaze before you brush it on! This is your chance to adjust the balance. Want it tangier? A splash more vinegar. Sweeter? A bit more honey. Make it yours.

How to Make Balsamic Glazed Chicken with Veggies

Step 1: Prep Your Veggies and Parboil Potatoes. Start by preheating your oven to 400°F (200°C). While it heats, place your halved baby potatoes in a pot of salted cold water. Bring it to a boil and let them cook for about 5-7 minutes—you just want them to be *almost* tender, but not fully cooked. They should still offer a little resistance when pierced with a fork. Drain them well and let them steam dry for a minute in the colander. This step is the secret to getting fluffy-inside, crispy-outside potatoes.

Step 2: Make the Glorious Glaze. In your small saucepan, combine the balsamic vinegar, honey, minced garlic, Dijon mustard, and dried thyme. Whisk it all together and bring it to a simmer over medium heat. Once it’s bubbling, reduce the heat to low and let it gently simmer for 8-10 minutes. You’ll notice it will start to thicken and reduce by about a third. It should coat the back of a spoon nicely. Remove it from the heat and set it aside—it will continue to thicken as it cools.

Step 3: Season and Toss the Veggies. In your large mixing bowl, combine the parboiled potatoes, red onion wedges, sliced bell pepper, and chopped zucchini. Drizzle with the 2 tablespoons of olive oil and season generously with salt and black pepper. Toss everything until the vegetables are evenly coated. This initial seasoning is crucial for building layers of flavor right from the start.

Step 4: Arrange Everything on the Sheet Pan. Grab your large sheet pan and spread the seasoned vegetable mixture out in an even layer. Pat your chicken breasts dry with a paper towel (this helps with browning!) and place them amongst the veggies. Season the chicken on both sides with salt and pepper. The arrangement doesn’t have to be perfect, but try to leave a little space around each piece of chicken for even heat circulation.

Step 5: The First Glaze Application. Using a pastry brush or a spoon, generously brush about half of your balsamic glaze over the top of each chicken breast and even drizzle a little over the vegetables. Don’t use all of it—we’re saving the best for last! You should see everything start to glisten. This first layer will caramelize and create a beautiful base flavor.

Step 6: Roast to Perfection. Place the sheet pan in your preheated oven and roast for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The vegetables should be tender and starting to get some lovely charred edges. If your veggies need a bit more time, you can remove the chicken to a plate to rest and pop the veggies back in for another 5-10 minutes.

Step 7: The Final Glaze and Rest. Once everything is out of the oven, immediately brush the remaining balsamic glaze over the chicken breasts. This final hit of glaze adds a ton of fresh, glossy flavor and makes the dish look restaurant-worthy. Let the chicken rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and delicious.

Step 8: Garnish and Serve. Scatter the freshly chopped parsley over the entire sheet pan. This adds a pop of color and a lovely fresh aroma that cuts through the richness of the glaze. You can serve it right from the pan for a rustic, family-style presentation—it’s part of the charm!

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, comforting texture is a dream with the tangy glaze and juicy chicken, creating a perfect bite every time.
A Simple Arugula Salad — The peppery arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the sweet and savory main dish.
Crusty Bread — You’ll want something to mop up every last bit of that delicious glaze and any pan juices left behind. It’s non-negotiable.

Drinks

A Light-Bodied Red Wine — A Pinot Noir or a Gamay has enough acidity to complement the balsamic without overpowering the delicate flavors of the chicken and veggies.
Sparkling Water with Citrus — The bubbles and a squeeze of lemon or lime are incredibly refreshing and help cleanse the palate between bites.
Iced Herbal Tea — A chilled peppermint or lemon verbena tea is a wonderfully caffeine-free option that feels light and elegant.

Something Sweet

Lemon Sorbet — Its bright, clean, and zesty flavor is the perfect palate-cleanser after a rich and savory meal.
Dark Chocolate and Almonds — A few squares of high-quality dark chocolate with some roasted almonds feels indulgent but not overly heavy.
Berry Crumble — A warm, bubbling berry crumble with a scoop of vanilla ice cream continues the cozy, homey vibe of the main course.

Top Mistakes to Avoid

Overcrowding the Pan: If you pile everything on top of each other, the vegetables will steam instead of roast. You’ll miss out on those delicious caramelized edges and the texture will be soggy. Use two pans if necessary!
Using a Cheap, Harsh Balsamic: Some very inexpensive balsamics can have an overly sharp, almost metallic taste that will dominate the dish. A mid-range, moderately priced bottle will give you a much smoother, more complex glaze.
Adding All the Glaze at the Beginning: If you use all the glaze before roasting, the sugars in the honey and vinegar can burn in the high heat of the oven. Saving half for the end ensures a vibrant, un-burnt flavor and a gorgeous glossy finish.
Skipping the Chicken Rest: I know it’s tempting to dig right in, but slicing the chicken immediately will cause all those precious juices to run out onto the cutting board. Letting it rest for five minutes keeps it incredibly moist.

Expert Tips

Tip: Get creative with your veggie cuts. Try cutting your potatoes into smaller chunks if you’re short on time, or leave the onions in larger wedges for dramatic, sweet layers. Different shapes create different textural experiences in every bite.
Tip: Add a splash of acid at the end. Right before serving, a tiny squeeze of fresh lemon juice over the entire dish can brighten all the flavors and make the balsamic taste even more vibrant. A little goes a long way.
Tip: Use the glaze as a marinade. If you have time, marinate the chicken in half of the glaze for 30 minutes to an hour in the fridge before cooking. It deepens the flavor penetration beautifully, just pat it dry before roasting to ensure it browns properly.
Tip: Make a double batch of the glaze. It’s that good. Keep the extra in a jar in the fridge for up to a week. It’s amazing drizzled over roasted Brussels sprouts, on a Caprese salad, or even as a dip for bread.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on chicken thighs would be fantastic here. They’re more forgiving and stay incredibly juicy. Just be aware that they may need a slightly longer cooking time—closer to 30-35 minutes—to ensure the skin is crispy and the meat is cooked through. The higher fat content also pairs wonderfully with the tangy glaze.

My glaze is too thin. How can I thicken it?
No worries, this happens! If your glaze hasn’t reduced enough, just put it back on the heat and let it simmer for a few more minutes. If you’re in a real hurry, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering glaze. It will thicken up almost instantly.

Can I make this dish ahead of time?
You can do some prep ahead to save time. You can chop all the vegetables and make the glaze a day in advance, storing them separately in the fridge. I wouldn’t recommend assembling and roasting it ahead, as the veggies can get watery. The best part is that it comes together so quickly from the prepped state.

What if I don’t have honey?
You can easily substitute the honey with pure maple syrup, agave nectar, or even brown sugar. The goal is that touch of sweetness to balance the vinegar’s acidity. Maple syrup will add a lovely, warm depth, while agave will keep it neutral. Just adjust to your taste.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F (175°C) until warmed through. This will help re-crisp the vegetables and keep the chicken from getting rubbery, which often happens in the microwave.

Balsamic Glazed Chicken With Veggies

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 45 minutes

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Make this easy Balsamic Glazed Chicken with Veggies for a flavorful one-pan dinner. Ready in 45 minutes with minimal cleanup. Get the recipe now!

Ingredients

For the main ingredients:

4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
1 lb baby potatoes (halved)
2 medium red onions (cut into wedges)
1 large bell pepper (any color, sliced)
1 large zucchini (chopped into half-moons)
6 cloves garlic (minced)
1/2 cup balsamic vinegar
3 tbsp honey
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp red pepper flakes (optional, for a little heat)
salt and black pepper (to taste)
fresh parsley (chopped, for garnish)

Instructions

01
Start by preheating your oven to 400°F (200°C). While it heats, place your halved baby potatoes in a pot of salted cold water. Bring it to a boil and let them cook for about 5-7 minutes—you just want them to be *almost* tender, but not fully cooked. They should still offer a little resistance when pierced with a fork. Drain them well and let them steam dry for a minute in the colander. This step is the secret to getting fluffy-inside, crispy-outside potatoes.
02
In your small saucepan, combine the balsamic vinegar, honey, minced garlic, Dijon mustard, and dried thyme. Whisk it all together and bring it to a simmer over medium heat. Once it’s bubbling, reduce the heat to low and let it gently simmer for 8-10 minutes. You’ll notice it will start to thicken and reduce by about a third. It should coat the back of a spoon nicely. Remove it from the heat and set it aside—it will continue to thicken as it cools.
03
In your large mixing bowl, combine the parboiled potatoes, red onion wedges, sliced bell pepper, and chopped zucchini. Drizzle with the 2 tablespoons of olive oil and season generously with salt and black pepper. Toss everything until the vegetables are evenly coated. This initial seasoning is crucial for building layers of flavor right from the start.
04
Grab your large sheet pan and spread the seasoned vegetable mixture out in an even layer. Pat your chicken breasts dry with a paper towel (this helps with browning!) and place them amongst the veggies. Season the chicken on both sides with salt and pepper. The arrangement doesn’t have to be perfect, but try to leave a little space around each piece of chicken for even heat circulation.
05
Using a pastry brush or a spoon, generously brush about half of your balsamic glaze over the top of each chicken breast and even drizzle a little over the vegetables. Don’t use all of it—we’re saving the best for last! You should see everything start to glisten. This first layer will caramelize and create a beautiful base flavor.
06
Place the sheet pan in your preheated oven and roast for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The vegetables should be tender and starting to get some lovely charred edges. If your veggies need a bit more time, you can remove the chicken to a plate to rest and pop the veggies back in for another 5-10 minutes.
07
Once everything is out of the oven, immediately brush the remaining balsamic glaze over the chicken breasts. This final hit of glaze adds a ton of fresh, glossy flavor and makes the dish look restaurant-worthy. Let the chicken rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and delicious.
08
Scatter the freshly chopped parsley over the entire sheet pan. This adds a pop of color and a lovely fresh aroma that cuts through the richness of the glaze. You can serve it right from the pan for a rustic, family-style presentation—it’s part of the charm!