Balsamic Glazed Chicken and Vegetables – Easy Sheet Pan Dinner

There’s something incredibly satisfying about making an entire meal on one pan.

Less cleanup, less stress, and maximum flavor.

This Balsamic Glazed Chicken and Vegetables is one of my go-to recipes when I want something wholesome, simple, and packed with vibrant flavors.

The sweet and tangy glaze perfectly complements tender roasted chicken and caramelized veggies.

Whether you’re cooking for the family or meal-prepping for the week, this dish always delivers.

Why You’ll Love This Recipe

One pan, no mess – Toss everything on a baking sheet and let the oven do the work.

Sweet, savory, and tangy glaze – The balsamic-honey-Dijon combo is bold, bright, and balanced.

Customizable veggies – Use whatever’s in your fridge!

Healthy and satisfying – High protein, lots of fiber, and rich in flavor.

Great for meal prep – Keeps well for lunch the next day.

What You’ll Need (Ingredient Highlights)

For the Chicken & Veggies:

Chicken breasts or thighs – Boneless and skinless; thighs are juicier, but breasts are leaner.

Assorted vegetables – Use a mix like bell peppers, zucchini, cherry tomatoes, and red onion for color and texture.

Olive oil – Helps everything roast to golden perfection.

Salt, black pepper, and garlic powder – Simple but essential seasoning.

For the Balsamic Glaze:

Balsamic vinegar – The star ingredient. Look for a high-quality, slightly syrupy vinegar.

Honey or maple syrup – Adds a touch of sweetness that balances the acidity.

Dijon mustard – Adds tang and depth.

Minced garlic – Fresh is best for a more robust aroma.

Italian seasoning – A blend of herbs to round out the glaze.

Pro Tips Before You Start

Cut vegetables evenly so they roast at the same rate.

Don’t overcrowd the pan or the veggies will steam instead of roast.

Use an oven thermometer to ensure accurate cooking temps—especially for poultry.

Line your baking sheet with foil or parchment for the easiest cleanup ever.

Broil at the end to get a slightly crispy, caramelized finish.

How to Make Balsamic Glazed Chicken and Vegetables

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C).

Line a large sheet pan with foil or parchment paper.

This step is essential for easy cleanup and preventing sticking.

Step 2: Make the Glaze

In a small bowl, whisk together:

¼ cup balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

2 cloves garlic, minced

½ teaspoon Italian seasoning

Set the glaze aside—it’s going to add a huge punch of flavor.

Step 3: Season the Chicken and Vegetables

Place two boneless, skinless chicken breasts on one side of the sheet pan.

Then scatter the chopped vegetables (bell peppers, zucchini, cherry tomatoes, and red onion) around the chicken.

Drizzle everything with olive oil (about 1 tablespoon) and season with:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

Toss the veggies with your hands or tongs to evenly coat.

Step 4: Add the Glaze

Brush half of the balsamic glaze onto the chicken and drizzle some over the vegetables.

Don’t worry about perfection—the glaze will spread as it bakes. Save the rest of the glaze for later.

Step 5: Roast

Bake everything in your preheated oven for 20–25 minutes, or until:

The chicken reaches an internal temp of 165°F (75°C)

The veggies are fork-tender and slightly caramelized

Use a meat thermometer to avoid overcooking the chicken.

Step 6: Broil to Finish

Remove the sheet pan from the oven.

Brush the chicken with the remaining glaze, then switch your oven to broil.

Broil for 2–3 minutes until the glaze begins to caramelize and form a sticky coating.

Step 7: Rest and Serve

Let the chicken rest for 5 minutes before slicing.

Garnish with fresh parsley or basil, serve warm, and enjoy every bite.

What to Serve It With

Steamed rice or quinoa – Great for soaking up the extra glaze.

Mashed potatoes – A cozy classic.

Garlic bread – To mop up any pan juices!

Green salad – Light and refreshing contrast.

Roasted sweet potatoes – For a sweet-savory combo.

Variations / Substitutions

Swap chicken for salmon – Brush the glaze on salmon fillets and roast for 12–15 minutes.

Try different veggies – Broccoli, asparagus, carrots, or mushrooms all work well.

Make it vegetarian – Omit chicken and add extra veggies or plant-based sausage.

Spice it up – Add red pepper flakes or a dash of sriracha to the glaze.

No Dijon? – Use yellow mustard or omit entirely.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze cooked chicken and veggies in individual portions for up to 3 months.

Reheat: Warm in the microwave or oven at 350°F until heated through.

Drizzle with extra balsamic or olive oil to refresh flavors.

FAQs

What kind of vegetables work best?
Choose sturdy vegetables that roast well, like bell peppers, zucchini, onion, broccoli, or carrots.

Can I make the glaze ahead of time?
Absolutely! Make it up to 3 days ahead and store in the fridge in a sealed container.

Is there a way to make this dish spicier?
Add red chili flakes, cayenne, or a bit of hot sauce to the glaze.

How do I know when the chicken is done?
Use a meat thermometer to ensure it reaches 165°F (75°C) in the thickest part.

Can I cook everything on separate pans?
Yes! If you’re making a larger batch, use two sheet pans to avoid overcrowding.

What’s the best way to meal prep this recipe?
Roast everything and portion into containers with rice or quinoa.

Store in the fridge for up to 4 days.

Final Thoughts

This balsamic glazed chicken and vegetables dish is a perfect example of simple ingredients delivering big flavors.

It’s a reliable, fuss-free dinner that’s easy enough for weeknights yet elegant enough for company.

The balance of sweet, tangy, and savory hits all the right notes, and I promise—you’ll be scraping every last drop of glaze off your plate.

If you’re a fan of sheet pan meals or just need a new chicken recipe in your rotation, this one’s a keeper.