Balsamic Glazed Chicken Dish

This balsamic glazed chicken and veggies recipe transforms simple ingredients into a restaurant-worthy dinner with minimal effort. The tangy-sweet glaze caramelizes beautifully on both the chicken and vegetables, creating a delicious one-pan meal perfect for busy weeknights or casual entertaining.

I developed this recipe during a particularly hectic week when I needed something impressive yet simple. Now it's my go-to when guests come over because it always receives compliments while allowing me to spend time with company instead of being stuck in the kitchen.

Ingredients

• Boneless skinless chicken breasts: Choose pieces of similar size for even cooking. Thighs work beautifully too and stay even juicier.
• Assorted vegetables: The combination of bell peppers zucchini cherry tomatoes and red onion creates perfect color and texture variety. Choose vegetables that will cook at similar rates.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor foundation.
• Salt, pepper and garlic powder: These simple seasonings enhance the natural flavors without overwhelming.
• Balsamic vinegar: The star ingredient that creates the magical caramelized glaze. Look for a moderately priced balsamic with good viscosity.
• Honey or maple syrup: Provides necessary sweetness to balance the vinegar's acidity. I prefer honey for its thicker consistency and floral notes.
• Dijon mustard: Acts as both a flavor enhancer and an emulsifier to help the glaze coat everything evenly.
• Garlic: Fresh minced garlic provides aromatic depth that powdered simply cannot match.
• Italian seasoning: This herb blend ties everything together with Mediterranean flavors that complement the balsamic perfectly.

Step-by-Step Instructions

Preheat and Prep:

Turn your oven to 400°F and line a baking sheet with parchment paper or foil. This temperature is ideal for caramelizing the glaze while keeping the chicken juicy. The liner prevents sticking and makes cleanup practically effortless.

Create the Glaze:

Combine balsamic vinegar honey Dijon mustard minced garlic and Italian seasoning in a small bowl. Whisk thoroughly until the mixture becomes slightly thickened and uniform. The honey will help the glaze stick to the chicken and vegetables while adding a subtle sweetness that balances the vinegar's tang.

Season Everything:

Arrange chicken breasts on one side of the prepared baking sheet and scatter your chopped vegetables around them. Drizzle everything with olive oil and sprinkle with salt pepper and garlic powder. Toss the vegetables gently to ensure even coating with the oil and seasonings. This simple seasoning layer builds a foundation of flavor that complements the glaze.

Apply First Glaze Layer:

Brush approximately half of your prepared balsamic mixture onto the chicken making sure to cover all surfaces. Lightly drizzle a small amount over the vegetables. Reserving half the glaze for later ensures you'll have fresh vibrant flavor to add after cooking and prevents burning of the sugars in the glaze.

Roast Until Done:

Place the pan in your preheated oven and bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F and the vegetables should be tender but not mushy. Different vegetables cook at different rates so cutting faster cooking items slightly larger helps everything finish at the same time.

Broil for Perfection:

Remove the pan from the oven and brush the remaining glaze over the chicken. Switch your oven to broil setting and return the pan for just 2 to 3 minutes. Watch carefully during this step as the sugars in the glaze can quickly caramelize and burn under the intense heat of the broiler.

Rest and Serve:

Allow the chicken to rest for about 5 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat ensuring moist chicken. Garnish with fresh herbs if desired and serve while still warm.

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The balsamic glaze is truly the magical element in this recipe. I discovered its transformative powers when I accidentally reduced some vinegar too much while making salad dressing. That happy accident led to this family favorite that even my vegetable skeptical nephew devours enthusiastically.

Make Ahead Options

This recipe works beautifully for meal prep. You can prepare the glaze up to 3 days ahead and store it in an airtight container in the refrigerator. The vegetables can be chopped and stored separately up to 2 days in advance. When ready to cook simply assemble on the sheet pan and proceed with the recipe. You can even fully cook the dish then portion into containers for quick reheatable lunches throughout the week.

Perfect Pairings

While this dish stands alone as a complete meal I often serve it with simple sides to round out the experience. A crusty whole grain bread works wonderfully to soak up the extra glaze. For a heartier meal quinoa or brown rice provides a neutral base that complements without competing with the flavors. A simple arugula salad with lemon vinaigrette adds a peppery freshness that balances the sweet glaze beautifully.

Substitution Guide

This recipe gracefully accommodates many dietary needs and preferences. For a vegan version replace the chicken with firm tofu or portobello mushrooms and use maple syrup instead of honey. If you are watching carbs reduce the honey to 1 teaspoon and add a touch of monk fruit sweetener. No balsamic vinegar on hand? Red wine vinegar with a teaspoon of brown sugar makes a reasonable substitute in a pinch. The recipe also works with whatever seasonal vegetables you have available just adjust cooking times accordingly.

Troubleshooting Tips

If your vegetables cook faster than your chicken cut the chicken into smaller pieces or give it a 5 minute head start before adding the vegetables.

For extra caramelization on the vegetables place them on a separate sheet pan to allow more surface area exposure.

If your glaze seems too thin after cooking transfer it to a small saucepan and reduce over medium heat until it reaches your desired consistency.

Frequently Asked Questions

→ How do I know when the chicken is cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check.

→ Can I use other vegetables?

Absolutely! Try vegetables like broccoli, carrots, mushrooms, or green beans. Just ensure the pieces are similar in size for even cooking.

→ What can I substitute for honey?

You can use maple syrup or brown sugar as a substitute for honey in the balsamic glaze.

→ Can I prepare this meal ahead of time?

Yes! You can chop the vegetables and prepare the glaze ahead. Store them separately in the fridge until ready to bake.

→ How should I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe. They may require a slightly longer cooking time depending on their size.