Balsamic Glazed Chicken and Veggies (Sheet Pan) Recipe

If you’re looking for a colorful, flavor-packed weeknight dinner that comes together on one pan, Balsamic Glazed Chicken and Veggies (Sheet Pan) is the answer to your cravings. Here, juicy, melt-in-your-mouth chicken and an array of vibrant vegetables mingle and roast together, all tied together with a tangy-sweet balsamic glaze. This dish is as easy to make as it is impressive to serve, and cleanup is a snap! Whether you’re cooking for your family, meal prepping, or hosting friends, you’ll love how effortlessly this recipe transforms everyday ingredients into a spectacular main course.

Ingredients You’ll Need

Let’s celebrate how simple and essential each ingredient is for creating Balsamic Glazed Chicken and Veggies (Sheet Pan). Every element brings something special to the table—crunch, juiciness, sweet and savory notes, or a pop of freshness. Here’s exactly what you’ll need and why each one matters:

• Chicken Breasts or Thighs: Choose boneless, skinless pieces for quicker cooking and tender results every time; thighs stay extra juicy but breasts work beautifully too!
• Assorted Vegetables: Mix up bell peppers, zucchini, cherry tomatoes, and red onion for a rainbow of color and a blend of textures—feel free to improvise with what you have.
• Olive Oil: A drizzle of olive oil helps everything roast evenly and achieve those golden, crispy edges.
• Salt & Black Pepper: Basics but essential! They draw out the flavors of the chicken and vegetables without overpowering.
• Garlic Powder: Adds garlicky depth to the veggies in seconds—no chopping necessary for this step!
• Balsamic Vinegar: The star of the glaze—its sweet tang transforms the entire dish.
• Honey or Maple Syrup: Just a touch, but it’s what gives the glaze its glossy finish and irresistible stickiness—choose your favorite.
• Dijon Mustard: Slightly sharp and ultra-creamy, it ties the glaze together and boosts the flavor punch.
• Minced Garlic: Fresh garlic releases amazing aromas while roasting and heightens the savoriness of the dish.
• Italian Seasoning: This fragrant blend unites all the flavors with subtle herbal notes that make the glaze extra special.

How to Make Balsamic Glazed Chicken and Veggies (Sheet Pan)

Step 1: Preheat & Prep

Start by cranking your oven up to 400°F (200°C) to get things nice and hot—this is key to quickly roasting both the chicken and the vegetables. Lining your baking sheet with parchment paper or foil isn’t just a lazy cook’s hack; it prevents sticking and means that at the end, cleanup is as breezy as the recipe itself.

Step 2: Prepare the Glaze

Whip up your balsamic glaze in a small bowl by whisking together balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, and Italian seasoning. The aroma alone is enough to get your stomach rumbling! This luscious glaze is going to add a sweet-sour punch and glossy finish that makes Balsamic Glazed Chicken and Veggies (Sheet Pan) so memorable.

Step 3: Season the Chicken & Veggies

Arrange the chicken breasts or thighs on one side of your sheet pan. Then, fan out the chopped vegetables around and between the chicken for a beautifully rustic look. Drizzle everything with olive oil, sprinkle with salt, pepper, and garlic powder, and toss the veggies so they’re all glistening and seasoned. This step ensures the veggies roast up caramelized and full of flavor.

Step 4: Add the Balsamic Glaze

Brush a generous amount of your shiny, aromatic glaze over the chicken, letting those flavors seep in right from the start. Drizzle a bit over the vegetables too—you want every bite to be irresistible. Save the rest of the glaze for a finishing touch after roasting (trust me, it’s worth it!).

Step 5: Roast the Chicken & Veggies

Slide the sheet pan into your preheated oven and let it roast for 20–25 minutes. In this time, the chicken will cook through and the vegetables soften and caramelize, all soaking up the tangy glaze. Check that the chicken reaches an internal temperature of 165°F (75°C) for perfect doneness.

Step 6: Broil for a Finishing Touch

Here’s the trick to restaurant-worthy Balsamic Glazed Chicken and Veggies (Sheet Pan): Remove the pan, brush the last of your glaze over the chicken, then pop it under the broiler for 2–3 minutes. This quick blast caramelizes the glaze for that lovely sticky, crispy finish you’ll want to savor in every bite.

Step 7: Serve & Enjoy

When everything looks golden, fragrant, and irresistible, let the chicken rest for a few minutes before slicing—it helps keep those juices locked in. Sprinkle with fresh parsley or basil for bursts of color and herby freshness, then serve this one-pan masterpiece warm.

How to Serve Balsamic Glazed Chicken and Veggies (Sheet Pan)

Garnishes

A handful of freshly chopped parsley or basil instantly brightens up the whole dish with fresh flavor and a pop of color. For extra pizzazz, try a sprinkle of grated Parmesan or a handful of toasted pine nuts before serving—these finishing touches elevate Balsamic Glazed Chicken and Veggies (Sheet Pan) and make it feel extra special.

Side Dishes

This dish is robust enough to stand on its own, but it also plays nicely with classic sides. Fluffy couscous, quinoa, or a bowl of perfectly steamed rice soak up the extra glaze beautifully. Crusty bread is another fantastic option to mop up every last drop. For lighter fare, pair it with a leafy green salad tossed in a simple vinaigrette.

Creative Ways to Present

You can plate this family-style right off the sheet pan for a rustic dinner party vibe, or portion the Balsamic Glazed Chicken and Veggies (Sheet Pan) into meal prep containers for grab-and-go lunches. For a fancier twist, slice the chicken and fan it over the veggies on individual plates, drizzling with leftover glaze for a stunning entrée presentation.

Make Ahead and Storage

Storing Leftovers

Pack any leftovers in airtight containers and pop them in the fridge—Balsamic Glazed Chicken and Veggies (Sheet Pan) stays fresh for up to 4 days. The glaze actually gets even tastier as it mingles with the chicken and veggies overnight, making leftovers something to look forward to!

Freezing

If you want to save some for a rainy day, freeze completely cooled Balsamic Glazed Chicken and Veggies (Sheet Pan) in freezer-safe bags or containers for up to 2 months. For best results, freeze the chicken and veggies separately so they reheat evenly. Thaw in the refrigerator overnight before reheating.

Reheating

To recapture that magical just-roasted taste, spread out the leftovers on a baking sheet and warm them in a 350°F oven until hot—about 10–15 minutes. If you’re short on time, a quick zap in the microwave works too, but add a splash of water to keep everything juicy and tender.

FAQs

Can I use different vegetables for this recipe?

Absolutely! Balsamic Glazed Chicken and Veggies (Sheet Pan) is incredibly flexible—try carrots, broccoli, Brussels sprouts, or whatever you have on hand. Just keep the total amount around 2 cups and aim for even pieces so they cook at the same rate.

What’s the best way to keep the chicken juicy?

Using chicken thighs will guarantee juiciness, but if you prefer breasts, make sure not to overcook—roast just until it hits 165°F, then let it rest before slicing. Coating generously with glaze and oil both help keep it moist and full of flavor.

Is this recipe gluten-free?

The main ingredients in Balsamic Glazed Chicken and Veggies (Sheet Pan) are naturally gluten-free. Just check bottles of balsamic vinegar and Dijon mustard to be extra sure, as some brands may have additives.

Can I double the recipe for a crowd?

Yes! Simply spread everything out over two sheet pans rather than crowding everything onto one. Rotate the pans halfway through to ensure even roasting, and you’ll have enough to feed a hungry group.

Can I marinate the chicken ahead of time?

Marinating the chicken in half of the balsamic glaze for 2–4 hours or even overnight infuses amazing flavor and makes the final dish even more tender and delicious. Just save some fresh glaze for brushing at the end!

Final Thoughts

I can’t wait for you to try Balsamic Glazed Chicken and Veggies (Sheet Pan) in your own kitchen! It’s the kind of dish that’ll win over picky eaters, impress guests, and make weeknights feel a little more special—plus, you’ll only have one pan to wash at the end. Give it a go and let your oven work its magic!

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