Go Back
Balsamic glazed chicken and veggies on a sheet pan with caramelized coating and roasted vegetables

Balsamic Glazed Chicken and Veggies (Sheet Pan)

Quick and flavorful one-pan meal featuring tender chicken breasts and roasted vegetables coated in a sweet-tangy balsamic glaze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 6-8 oz each, or use thighs
  • 2 cups bell peppers red and yellow, cut into 1-inch pieces
  • 1 cup zucchini sliced into half-moons
  • 1 cup cherry tomatoes left whole
  • 0.5 medium red onion cut into wedges
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.25 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced fresh
  • 0.5 teaspoon Italian seasoning

Equipment

  • Large baking sheet
  • Parchment paper or foil
  • Small mixing bowl
  • Whisk
  • Basting brush
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. While the oven preheats, chop your bell peppers into 1-inch pieces, slice the zucchini into half-moons, and cut the onion into wedges.
  2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning until fully combined. Set aside.
  3. Pat the chicken breasts dry with paper towels and place them on one side of your prepared baking sheet. Arrange the bell peppers, zucchini, and onion wedges around the chicken in a single layer, leaving the cherry tomatoes aside for now.
  4. Drizzle olive oil over the chicken and vegetables, then season everything with salt, pepper, and garlic powder. Toss the vegetables with your hands to coat evenly.
  5. Brush half of the balsamic glaze over the chicken breasts and drizzle about 1 tablespoon over the vegetables. Reserve the remaining glaze in the bowl.
  6. Bake for 15 minutes, then quickly open the oven and scatter the cherry tomatoes over the vegetables. Continue baking for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with slightly crispy edges.
  7. Remove the sheet pan from the oven and brush the remaining balsamic glaze over the chicken. Switch the oven to broil and return the pan to the top rack for 2-3 minutes. Keep a close eye on it. The glaze should bubble and turn glossy with darkened, caramelized edges.
  8. Let the chicken rest for 3-4 minutes before slicing. Garnish with fresh parsley or basil if desired, and serve warm.

Notes

Cut vegetables into similar-sized pieces for even cooking. Chicken thighs can be substituted for juicier meat. For extra caramelization, broil vegetables during the last 2-3 minutes. Store leftovers in an airtight container for up to 4 days. Can marinate chicken in balsamic glaze for up to 24 hours before baking. Cherry tomatoes are added halfway through to prevent them from bursting and becoming mushy.