Balsamic Glazed Chicken And Veggies Recipe

There's something magical about the aroma of balsamic vinegar simmering with garlic and herbs—it fills the kitchen with a rich, tangy scent that signals something truly comforting is on the way. This Balsamic Glazed Chicken and Veggies recipe brings together tender chicken, caramelized vegetables, and a sticky-sweet glaze that clings to every bite.

I first whipped this up on a whim, trying to make the most of what I had in the fridge after a long day. One pan, some pantry staples, and 30 minutes later, I had a dish so flavorful and satisfying it instantly earned a permanent spot in our dinner rotation. It’s quick, wholesome, and a total crowd-pleaser.

Let’s dive into what makes this recipe a weeknight staple you'll want to make again and again.

Why You’ll Love This Balsamic Glazed Chicken and Veggies

Get ready to fall in love with a recipe that hits all the right notes—savory, sweet, and endlessly satisfying. This Balsamic Glazed Chicken and Veggies isn’t just about bold flavors; it’s about making dinner easier and more enjoyable.

First and foremost, it’s incredibly quick and easy. You only need one pan and about 30 minutes, making it ideal for those nights when cooking feels like a chore. A little chopping and stirring is all it takes to pull together something truly delicious.

It’s also healthy and balanced, with lean protein from the chicken and a variety of roasted vegetables. You’ll feel good serving this to your family, knowing it’s packed with nutrients without skimping on taste.

This dish is budget-friendly too. It relies on everyday ingredients—chicken thighs or breasts, a few basic veggies, and pantry staples like vinegar and honey. Nothing fancy here, just simple goodness that won’t break the bank.

And let’s not forget how versatile it is. You can swap in whatever vegetables you have on hand, make it spicier, or even add grains like quinoa or rice for a heartier meal. The balsamic glaze ties everything together, no matter what combination you choose.

Once you try this recipe, it’s bound to become a regular part of your weeknight dinner playbook.

Ingredients Notes

What makes this recipe stand out is its short and sweet list of ingredients—each one working hard to deliver maximum flavor. Let’s take a closer look at what you’ll need and why.

Chicken is the star of the show. I typically use boneless, skinless chicken thighs because they stay juicy and tender during cooking. If you prefer white meat, chicken breasts work just as well—just keep an eye on the cook time to avoid drying them out.

Balsamic vinegar is what gives this dish its bold, tangy flavor. Look for a good-quality aged balsamic; it should be dark, slightly sweet, and not too sharp. When reduced with honey and garlic, it forms a sticky glaze that coats everything in a rich, slightly sweet finish.

Honey plays a key role in balancing the acidity of the vinegar. Just a couple tablespoons go a long way in mellowing out the sharpness and giving the glaze that beautiful shine and consistency.

Garlic and Italian herbs bring depth to the overall flavor. Minced garlic adds that unmistakable aromatic kick, while dried oregano or an Italian herb blend ties the chicken and veggies together with an earthy, herby finish.

For the vegetables, I love using a colorful mix of bell peppers, zucchini, and red onion. They roast beautifully, soaking up the glaze while offering a mix of textures—from crisp-tender zucchini to slightly charred onion edges.

No fancy tools needed here. Just a large oven-safe skillet or sheet pan, a mixing bowl, and a spatula will do the trick.

How To Make This Balsamic Glazed Chicken and Veggies

Making this dish is delightfully simple, and once you’ve done it once, you’ll barely need to glance at the recipe again. Here’s how it comes together from start to finish.

Start by preheating your oven to 425°F. While it heats, chop your veggies and cut your chicken into bite-sized pieces or strips. This helps everything cook evenly and speeds up the process in the oven.

In a large bowl, toss the chicken with a mixture of balsamic vinegar, honey, olive oil, garlic, and herbs. Let it marinate for at least 10 minutes while you prepare the vegetables. This quick marinade infuses the chicken with flavor and gives it a nice head start before hitting the oven.

Arrange the vegetables and chicken in a single layer on a large baking sheet or skillet. You want to avoid overcrowding the pan—everything needs a bit of space to roast and caramelize properly. Drizzle any remaining marinade over the top.

Pop the pan into the oven and roast for about 20-25 minutes. Midway through, give everything a quick stir so the glaze gets evenly distributed and the vegetables roast on all sides. The balsamic should reduce slightly and start to cling to the chicken and veggies, forming that signature glossy finish.

Once the chicken is cooked through and the veggies are tender with some charred edges, remove the pan from the oven. Give everything one last toss in the pan juices before serving—it’s that simple.

From prep to plate, the whole process takes around 30 minutes, making this an ideal dinner for busy weeknights.

Storage Options

One of the best things about this recipe is how well it keeps. If you have leftovers, they’ll taste just as good the next day—maybe even better after the flavors have had time to mingle.

Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. Make sure to cool everything completely before sealing it up to avoid excess moisture in the container.

For longer storage, you can freeze the glazed chicken and veggies. Let everything cool, then portion into freezer-safe bags or containers. It’ll keep well in the freezer for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.

To reheat, simply warm in a skillet over medium heat, adding a splash of water or balsamic vinegar to loosen up the glaze. Alternatively, microwave in short bursts, stirring between intervals to avoid uneven heating.

Variations and Substitutions

This recipe is endlessly flexible, so don’t be afraid to get creative based on what you have in your fridge or pantry. Here are a few fun ideas to get you started.

If you're not a fan of chicken, try using shrimp or tofu. Shrimp cooks faster, so add it during the last 10 minutes of roasting. For tofu, press it beforehand to remove excess moisture, then cube and toss with the same glaze.

Switch up the vegetables to suit the season or your personal taste. Broccoli, carrots, mushrooms, or cherry tomatoes all work beautifully in this dish. Just adjust the roasting time slightly depending on how firm or soft you like your veggies.

Make it low-carb by skipping the honey and replacing it with a low-carb sweetener like monk fruit or stevia. You can also bulk up the dish with cauliflower rice or steamed greens instead of serving it with traditional grains.

Prefer a spicier kick? Add a dash of crushed red pepper flakes or a squirt of sriracha to the glaze. The heat pairs wonderfully with the sweetness of the balsamic and honey.

Once you’ve made this recipe a few times, you’ll start to discover your own favorite combinations. Don’t be afraid to experiment—it’s a forgiving dish that welcomes creativity.

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