Balsamic Glazed Chicken and Veggies (Sheet Pan)
This sheet-pan meal brings together tender chicken, caramelized vegetables, and a glossy balsamic glaze for a satisfying dinner that comes together in moments. It's balanced, flavorful, and easy to tailor to your preferences with simple substitutions and variations.
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 teaspoon soy sauce or Dijon mustard
- Pinch of red pepper flakes
For Assembly
- 1 pound boneless, skinless chicken breast or thighs cut into 1-inch pieces
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 small zucchini sliced into half-moons
- 1/2 red onion cut into wedges
- 1 tbsp olive oil for roasting
- Salt and black pepper to taste
Instructions
Step 1: Marinate the Chicken
- In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until combined. Add the chicken pieces and toss until every piece is evenly coated. Set aside to marinate for at least 10 minutes at room temperature — or cover and refrigerate for up to 4 hours if prepping ahead. The longer the marinate, the deeper the flavor.
Step 2: Prep the Vegetables
- Chop all vegetables into roughly uniform pieces — this ensures they roast evenly and finish at the same time as the chicken. Spread them out in a large bowl and toss with the olive oil, a pinch of salt, and black pepper until lightly coated. Avoid over-oiling, as the glaze will add plenty of richness later.
Step 3: Roast the Chicken and Vegetables
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. Spread the chicken and vegetables in a single, even layer — give each piece room to breathe so they roast rather than steam. Roast for 14–18 minutes, until the chicken is nearly cooked through and the vegetables are tender with caramelized edges. While they roast, whisk together the glaze ingredients — balsamic vinegar, honey or maple syrup, soy sauce or mustard if using, and a pinch of red pepper flakes — in a small bowl until smooth.
Step 4: Add the Glaze and Finish
- Remove the pan from the oven and drizzle the balsamic glaze evenly over the chicken and vegetables. Use a spoon or brush to coat everything well. Return the pan to the oven for a final 5–7 minutes, until the glaze thickens, turns glossy, and begins to caramelize at the edges. Watch closely during this final stage — balsamic can go from beautifully sticky to burnt quickly. Remove from the oven, scatter fresh herbs over the top, and serve immediately straight from the pan.