If you want a dinner that feels special but doesn’t take all night, balsamic chicken with vegetables is a winner. It’s savory, slightly sweet, and loaded with color and texture. The balsamic glaze caramelizes as it cooks, making the chicken juicy and the veggies tender and flavorful.
Everything roasts on one sheet pan, so cleanup is easy. It’s the kind of meal you’ll make once and then keep in your regular rotation.
What Makes This Recipe So Good
- Bold flavor with simple ingredients: Balsamic vinegar, garlic, and herbs bring big taste without much effort.
- One-pan convenience: Toss everything on a sheet pan, slide it in the oven, and you’re done.
- Balanced and satisfying: You get protein, veggies, and healthy fats in one meal.
- Flexible: Swap vegetables based on what you have, and use thighs or breasts as you prefer.
- Meal-prep friendly: Leftovers reheat well and make great lunches.
Shopping List
- Chicken thighs or breasts (about 1.5 to 2 pounds, boneless, skinless)
- Balsamic vinegar (1/3 cup)
- Olive oil (3 tablespoons)
- Garlic (4 cloves, minced)
- Honey or maple syrup (1 tablespoon)
- Dijon mustard (1 tablespoon)
- Dried Italian seasoning or a mix of dried oregano, basil, and thyme (1 to 2 teaspoons)
- Crushed red pepper flakes (optional, 1/4 teaspoon)
- Kosher salt and black pepper
- Red onion (1 large, sliced into wedges)
- Bell peppers (2, any color, sliced)
- Cherry or grape tomatoes (1 pint)
- Broccoli florets or green beans (3 cups)
- Baby potatoes or Yukon gold potatoes (1 pound, halved or quartered)
- Fresh parsley or basil (for garnish)
- Lemon (optional, for finishing)
How to Make It
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
Pat the chicken dry with paper towels.
- Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon, Italian seasoning, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Marinate the chicken: Add chicken to the bowl and coat well. Let it sit while you prep the vegetables, or marinate up to 30 minutes if you have time.
- Season the vegetables: On the sheet pan, toss potatoes, broccoli or green beans, bell peppers, red onion, and tomatoes with a drizzle of olive oil, a pinch of salt, and black pepper.
- Add the chicken: Nestle the chicken among the vegetables. Spoon any extra marinade over the chicken and some over the veggies.
- Roast: Bake for 20 to 25 minutes for breasts or 25 to 30 minutes for thighs, until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender.
- Optional caramelization: For deeper color, broil for 2 to 3 minutes at the end.
Keep a close eye on it to avoid burning.
- Rest and finish: Let the chicken rest 5 minutes. Sprinkle chopped parsley or basil on top. Add a squeeze of lemon for brightness if you like.
- Serve: Plate the chicken with a generous mix of vegetables and spoon any pan juices over everything.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a 325°F (165°C) oven until hot, or microwave in short bursts.
Add a splash of water or broth to keep it moist.
- Freeze: You can freeze the cooked chicken for up to 2 months. Vegetables may soften after thawing, but they’re still tasty in bowls or wraps.
- Meal prep tip: Pack in single-serve containers with quinoa, rice, or cauliflower rice for easy grab-and-go lunches.
Why This is Good for You
- Protein-rich: Chicken supports muscle repair and keeps you full longer.
- Fiber and antioxidants: A mix of colorful vegetables brings vitamins A, C, K, and plenty of fiber.
- Healthy fats: Olive oil offers heart-friendly monounsaturated fats.
- Lower added sugar: A small amount of honey balances the acidity without making the dish sweet.
- Smart cooking method: Roasting concentrates flavor without heavy sauces or breading.
Common Mistakes to Avoid
- Overcrowding the pan: If the vegetables are piled on top of each other, they steam instead of roast. Use a second pan if needed.
- Uneven vegetable sizes: Cut potatoes smaller than peppers and onions so everything cooks at the same rate.
- Skipping the pat-dry step: Damp chicken won’t brown well.
A quick pat with paper towels helps caramelization.
- Not checking temperature: Use a meat thermometer. Pull the chicken at 165°F (74°C) to avoid dry meat.
- Adding tomatoes too early (optional): If you prefer firmer tomatoes, add them halfway through roasting.
Variations You Can Try
- Herb-forward: Add fresh rosemary or thyme sprigs to the pan before roasting.
- Smoky twist: Sprinkle smoked paprika over the chicken and vegetables.
- Mediterranean style: Toss in olives and finish with crumbled feta after roasting.
- Fall veggies: Swap potatoes for sweet potatoes and add Brussels sprouts.
- Grilled version: Grill the chicken and toss vegetables in a grill basket, then finish with warmed balsamic glaze.
- Gluten-free and dairy-free: The base recipe already fits both. Just check labels on mustard and vinegar to be safe.
- Low-carb: Skip the potatoes and double the non-starchy vegetables like broccoli, zucchini, and peppers.
FAQ
Can I use bone-in chicken?
Yes.
Bone-in thighs or drumsticks work well but will take longer, usually 35 to 45 minutes. Start the chicken first, then add the vegetables midway so they don’t overcook.
What if I don’t have Dijon mustard?
You can use yellow mustard or grainy mustard. The flavor will change slightly, but it still helps emulsify the marinade and adds tang.
Is there a good substitute for honey?
Maple syrup or brown sugar both work.
Use the same amount. The sweet element balances the vinegar and helps with caramelization.
Can I make the marinade ahead of time?
Absolutely. Mix it up to 3 days in advance and store it in the fridge.
Give it a quick whisk before using.
How do I keep chicken breasts from drying out?
Pound thicker ends to even thickness, don’t overcook, and let the meat rest. A quick broil at the end adds color without drying the inside.
Which vegetables roast best with balsamic?
Sturdy vegetables like potatoes, carrots, Brussels sprouts, broccoli, onions, and peppers are great. Cherry tomatoes add juiciness and sweetness.
Can I make this without a sheet pan?
Yes.
Use a large oven-safe skillet or roasting pan. Just avoid crowding so the vegetables can caramelize.
What side dishes go with it?
It’s complete on its own, but rice, quinoa, couscous, or a simple green salad pair nicely. Warm crusty bread is great for soaking up the pan juices.
Final Thoughts
Balsamic chicken with vegetables is the kind of recipe that checks all the boxes: easy, flavorful, and flexible.
It works for busy weeknights, but it’s good enough for guests. With a handful of pantry staples and fresh vegetables, you can make a meal that feels both comforting and healthy. Keep the ingredients on hand, and this will quickly become a go-to dinner you can trust.