Balsamic Glazed Chicken And Veggies Recipe

There's something magical about the way balsamic vinegar caramelizes as it cooks, turning into a sweet, tangy glaze that clings to juicy chicken and tender vegetables. This one-pan Balsamic Glazed Chicken and Veggies recipe delivers that magic in just 30 minutes flat — with minimal cleanup and maximum flavor.

I first created this dish on a hectic weeknight with just a few pantry staples and a nearly forgotten bottle of balsamic vinegar. To my surprise, it turned into a runaway hit in our household. Now, it’s on constant rotation whenever we need a quick, healthy dinner that feels just a little fancy.

Ready to bring some delicious ease to your dinner routine? Let’s dive into what makes this dish so special.

Why You'll Love This Balsamic Glazed Chicken and Veggies

Get ready to fall head over heels for this simple yet sensational skillet dinner. Balsamic Glazed Chicken and Veggies is a one-stop solution for busy nights — flavorful, fast, and family-approved.

First off, it's incredibly quick and easy. From chopping to glazing, you can have everything ready and on the table in about half an hour. No complicated steps, no special tools, just real food coming together fast.

It’s also wonderfully budget-friendly. Chicken thighs, fresh vegetables, and pantry staples like olive oil and balsamic vinegar keep costs low while flavor stays high. You likely already have most of what you need in your kitchen right now.

This recipe is a one-pan wonder, which means less cleanup and more time to relax after dinner. Everything roasts together on the same sheet pan, so the flavors meld beautifully — and your sink stays empty.

Lastly, it’s totally customizable. Swap out the veggies based on what’s in season or what you need to use up in the fridge. This dish easily adapts to your preferences or whatever ingredients you have on hand.

With so many perks packed into one pan, it’s easy to see why this recipe has become a weeknight staple for so many families.

Ingredients Notes

What makes this Balsamic Glazed Chicken and Veggies so successful is the balance of simple, everyday ingredients working together in perfect harmony. Here’s a closer look at what each component brings to the table.

The chicken thighs are the star of this dish. I prefer boneless, skinless thighs because they stay moist and tender even at high oven temperatures. If you’re more of a chicken breast fan, you can use those too — just keep a close eye on the cooking time to avoid dryness.

Balsamic vinegar is where all the bold flavor begins. As it cooks down, it transforms into a thick, syrupy glaze that coats everything with sweet tang and depth. Don’t substitute regular vinegar here — balsamic is essential to the signature taste of this dish.

Honey plays a supporting but crucial role in the glaze. It helps balance the acidity of the vinegar and enhances the caramelization process during roasting. If you’re avoiding refined sugar, pure maple syrup is a great alternative with a slightly different flavor profile.

The vegetables bring both color and texture to the dish. I love using a mix of baby potatoes, bell peppers, and green beans. The potatoes soak up the glaze while the peppers and beans stay bright and slightly crisp. Feel free to mix and match with broccoli, carrots, or even Brussels sprouts.

You won’t need any fancy equipment for this recipe — just a sturdy rimmed baking sheet and a small bowl for mixing the glaze. Parchment paper or foil is optional but helpful for a quicker cleanup.

How To Make This Balsamic Glazed Chicken and Veggies

Putting this dish together is surprisingly simple. It’s a matter of prepping your ingredients, mixing up a quick glaze, and letting the oven do the heavy lifting.

Start by preheating your oven to 425°F. While it heats, rinse and chop your vegetables into even-sized pieces so they cook at the same rate. Baby potatoes should be halved, and bell peppers cut into strips. Trim the ends of your green beans and set everything aside.

Next, whisk together your balsamic glaze. In a small bowl, combine balsamic vinegar, olive oil, honey, minced garlic, salt, pepper, and a pinch of dried Italian herbs. This mixture is going to coat both your chicken and veggies, infusing them with tons of flavor.

Place the chicken thighs on one side of a large, rimmed baking sheet and drizzle with half of the balsamic glaze. Use tongs or clean hands to make sure each piece is evenly coated. On the other side of the pan, spread out your prepared veggies and drizzle them with the remaining glaze.

Pop the tray into your hot oven and roast for about 25 minutes, flipping the chicken and tossing the vegetables halfway through. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F and everything has a beautiful caramelized sheen.

Remove from the oven and let it rest for a couple of minutes. This brief pause lets the juices redistribute, keeping everything tender and moist. In just under 30 minutes, dinner is served — with zero pots and pans to wash.

Storage Options

If you find yourself with leftovers (lucky you!), this recipe stores beautifully and makes for a quick next-day meal.

Allow the chicken and veggies to cool completely before transferring to airtight containers. They’ll stay fresh in the fridge for up to 4 days, making them perfect for lunch prep or quick dinners.

For longer storage, you can freeze the cooked chicken and vegetables in freezer-safe containers for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

To reheat, place everything in a skillet over medium heat with a splash of water or broth to loosen the glaze. Cover and cook until warmed through, or reheat in the microwave in short bursts, stirring between intervals to ensure even heating.

Variations and Substitutions

One of the best things about this dish is how flexible it is. You can tweak the ingredients based on your preferences, dietary needs, or whatever’s hanging out in your crisper drawer.

If you’re avoiding chicken, salmon or tofu make excellent substitutes. Salmon roasts beautifully under the glaze, and tofu soaks up the flavor like a sponge — just press it well beforehand for best texture.

Not a fan of green beans? Swap in zucchini, broccoli, or asparagus depending on the season. Root vegetables like sweet potatoes or carrots can also add a delicious sweetness and hearty texture.

Want a spicier kick? Add a dash of red pepper flakes to the glaze or drizzle some hot sauce over everything before serving. The sweet heat combination takes this dish to a new level.

You can even turn this into a complete grain bowl. Just spoon everything over a bed of quinoa, rice, or farro for an ultra-satisfying and balanced meal.

Don’t be afraid to experiment — once you get the basic method down, the flavor possibilities are endless.

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