Balsamic Glazed Chicken And Veggies Recipe

There’s something magical about the sweet tang of balsamic glaze mingling with tender chicken and roasted vegetables. The savory aroma fills your kitchen as everything caramelizes to perfection in the oven — it’s the kind of scent that brings everyone to the table without having to say a word.

I first made this recipe on a whim after cleaning out my produce drawer and wondering what to do with a few chicken thighs. One drizzle of balsamic glaze later, it turned into a dish that’s now on weekly rotation — quick, wholesome, and full of flavor. Plus, it all comes together in one pan. What’s not to love?

Whether you're trying to get a healthy dinner on the table fast or just want something delicious without the mess, this Balsamic Glazed Chicken and Veggies checks every box. Let’s dive in.

Why You’ll Love This Balsamic Glazed Chicken and Veggies

Say hello to your new favorite sheet pan dinner. This Balsamic Glazed Chicken and Veggies recipe is packed with flavor, comes together quickly, and makes cleanup a breeze — perfect for weeknights when time is short but you still want something satisfying.

Fast, easy, and minimal cleanup. Everything roasts together on one pan, which means fewer dishes and less stress. The prep is simple: toss, season, roast, done.

Healthy and balanced. This dish offers lean protein, fiber-packed veggies, and heart-healthy fats all in one meal. It’s nourishing without feeling like “health food.”

Budget-friendly ingredients. You don’t need anything fancy here — just basic pantry staples like balsamic vinegar, olive oil, and common vegetables like carrots, broccoli, and potatoes.

Family-approved and endlessly adaptable. Picky eaters? No problem. You can swap in different veggies or use boneless chicken breasts if that’s what your family prefers.

Once you try this recipe, it’ll become a regular part of your meal plan — and for good reason.

Ingredients Notes

The beauty of this recipe is how flexible and forgiving it is, but each ingredient adds something special to the final flavor and texture.

Chicken thighs are the star of this recipe. I prefer boneless, skinless thighs for their juicy texture and rich flavor. They roast beautifully without drying out, and they soak up the balsamic glaze like a sponge. If you only have chicken breasts, you can use those — just keep an eye on them so they don’t overcook.

The balsamic glaze is what makes this dish sing. It’s a mix of balsamic vinegar, a touch of honey or maple syrup, and a little garlic and Dijon mustard. The glaze thickens in the oven and coats the chicken and vegetables with a glossy, tangy finish that’s downright addictive.

Carrots and potatoes give this dish some hearty substance. I like using baby potatoes or chopping up Yukon Golds for their buttery texture. The carrots add a natural sweetness that pairs wonderfully with the vinegar glaze.

Don’t skip the broccoli (or green beans or zucchini, if that’s what you have). Roasting brings out their earthy flavor, and they add a pop of green that makes the whole meal feel fresh and vibrant.

You’ll need a large sheet pan or roasting tray and some parchment paper or foil for easy cleanup. A mixing bowl for the glaze and a basting brush will also come in handy to coat everything evenly.

How To Make This Balsamic Glazed Chicken and Veggies

Making this dish is as easy as tossing, roasting, and glazing — with a few helpful tips to ensure it turns out perfect every time.

Start by preheating your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup. While the oven heats, cut your veggies into similar-sized pieces to ensure even cooking. Halve the baby potatoes, slice the carrots, and cut the broccoli into florets. Set everything aside.

In a small bowl, whisk together your balsamic glaze: balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, and a pinch of salt and pepper. Give it a taste — you want a balance of tangy and sweet. This will double as both a marinade and a finishing glaze.

Place the chicken thighs on the sheet pan and surround them with the vegetables. Drizzle about half of the glaze over everything and toss gently to coat. Make sure the chicken is nestled in the center of the pan, and spread the veggies out so they roast rather than steam.

Roast in the oven for 25–30 minutes, flipping the veggies once halfway through. The chicken should be cooked through (165°F internal temperature), and the vegetables tender with golden edges.

During the last 5 minutes, brush the remaining glaze over the chicken and return the pan to the oven. This final step gives everything that shiny, sticky finish that makes the dish so irresistible.

From start to finish, the whole meal takes about 40 minutes, with only 10 minutes of hands-on prep. Expect a medley of rich, tangy, and roasted flavors in every bite — it’s a weeknight winner.

Storage Options

Leftovers? Lucky you — this dish stores beautifully and tastes even better the next day as the flavors deepen.

Store cooled leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, portion it out and freeze for up to 2 months. It’s a great make-ahead option for meal prep.

When freezing, make sure everything is cooled completely and store in single-serving portions for easy reheating.

To reheat, simply microwave on medium power for 2–3 minutes or until warmed through. You can also reheat in the oven at 350°F for 10–15 minutes to maintain the roasted texture.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have on hand. Here are a few fun ways to mix it up:

If you prefer a lighter meat, swap chicken thighs for chicken breasts — just reduce the cook time slightly and watch carefully to avoid drying them out.

You can make this vegetarian by replacing the chicken with canned chickpeas or extra-firm tofu. Both options roast up nicely and take on the glaze beautifully.

Don’t like broccoli? No problem. Try Brussels sprouts, cauliflower, or bell peppers instead. Just keep the pieces roughly the same size so they cook evenly.

Add a spicy kick with a dash of crushed red pepper flakes in the glaze, or stir in a spoonful of sriracha for a bolder, sweet-heat flavor.

If you’re short on time, use store-bought balsamic glaze instead of making your own. Just drizzle it over in the final few minutes of roasting.

Don’t be afraid to experiment — that’s the beauty of a recipe like this. Make it your own with whatever’s in your fridge and pantry!

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