There's something truly comforting about the sizzle of juicy chicken thighs hitting a hot skillet, especially when they're destined to be coated in a tangy-sweet balsamic glaze. Add in crisp-tender vegetables roasted to perfection and you've got a one-pan wonder that's both satisfying and simple.

I first fell in love with this Balsamic Glazed Chicken and Veggies recipe on a hectic weeknight when I needed dinner fast but didn’t want to sacrifice flavor. Since then, it's become my go-to for those evenings when I crave something wholesome, hearty, and effortlessly elegant.

Not only is this dish packed with bold flavor and nourishing ingredients, but it’s also incredibly easy to customize with whatever veggies you have in your fridge. Let’s dive into why this is about to become your next weeknight favorite.

Why You’ll Love This Balsamic Glazed Chicken and Veggies

Get ready to fall head over heels for a recipe that checks every box. This Balsamic Glazed Chicken and Veggies dinner is flavorful, foolproof, and sure to please even your pickiest eaters.

First, it’s seriously simple to make. Everything cooks on a single sheet pan, which means less cleanup and more time to relax after dinner. Just toss, bake, and glaze – that’s it!

Second, the balsamic glaze is a game-changer. It’s tangy, slightly sweet, and clings beautifully to both the chicken and vegetables. Every bite bursts with flavor thanks to this magical reduction.

Next, this recipe is perfect for meal prep. Make a big batch and you’ve got lunches or dinners ready to go for days. It reheats beautifully without losing any of its delicious texture.

Finally, it’s endlessly customizable. Don’t have broccoli? Use green beans. Prefer sweet potatoes over red ones? Go for it. This recipe works with almost any veggie combination, making it easy to adapt to your family’s preferences.

Once you try it, you’ll see why this one-pan balsamic chicken is on regular rotation in so many kitchens.

Ingredients Notes

The ingredients for this Balsamic Glazed Chicken and Veggies recipe are as practical as they are flavorful. With a short list of pantry staples and fresh produce, you can bring this dish to life any night of the week.

Boneless, skinless chicken thighs are ideal for this recipe. They stay tender and juicy throughout baking and soak up the glaze like a dream. If you prefer chicken breasts, you can use them too – just watch the cook time to avoid drying them out.

Balsamic vinegar is the star of the show here. When reduced, it transforms into a thick, glossy glaze that’s both tangy and sweet. A touch of honey or brown sugar rounds out the acidity and helps it caramelize beautifully in the oven.

Fresh vegetables like broccoli florets, red bell peppers, and baby carrots bring color, texture, and nutrition. You can swap in whatever veggies you have on hand – zucchini, asparagus, or Brussels sprouts are all great options.

Olive oil, garlic, and Italian seasoning provide a savory base that complements the bold balsamic glaze. These simple seasonings bring cohesion to the dish without overpowering the main flavors.

You’ll also need a large sheet pan or rimmed baking tray for even roasting, and a small saucepan to reduce the glaze. Parchment paper is helpful for easier cleanup, but not required.

How To Make This Balsamic Glazed Chicken and Veggies

Making this Balsamic Glazed Chicken and Veggies is surprisingly effortless, and the payoff is huge in both flavor and convenience.

Start by preheating your oven to 425°F. While the oven heats, chop your vegetables into uniform, bite-sized pieces to ensure they cook evenly. Spread them out on a large baking sheet.

Next, prepare your chicken thighs by trimming any excess fat. Place them on the same sheet pan with the vegetables. Drizzle everything with olive oil, then sprinkle on the garlic, Italian seasoning, salt, and pepper. Toss to coat and spread the ingredients in a single layer.

Slide the pan into the oven and roast for 25-30 minutes, flipping the chicken and tossing the vegetables halfway through. You’re looking for caramelized edges and an internal chicken temperature of 165°F.

While everything roasts, make your balsamic glaze. In a small saucepan, combine the balsamic vinegar with a bit of honey or brown sugar. Simmer over medium heat, stirring occasionally, until it reduces by half and becomes thick and syrupy.

Once the chicken and veggies are done, drizzle the balsamic glaze over the entire pan. Use a spatula or tongs to gently toss everything so it’s evenly coated. The glaze will cling to the hot ingredients and create an irresistible sheen.

This dish comes together in about 40 minutes total, including prep and cooking time. It’s the perfect blend of ease, speed, and full-on flavor.

Storage Options

Leftovers of this balsamic chicken recipe are just as tasty the next day, making it a great option for meal prepping.

Store any remaining chicken and veggies in an airtight container in the refrigerator for up to 4 days. The glaze holds up well, maintaining its glossy texture and punchy flavor.

For longer storage, you can freeze individual portions in freezer-safe containers or resealable bags. They’ll keep well for up to 3 months. Let them thaw in the refrigerator overnight before reheating.

To reheat, simply microwave on medium power for 2-3 minutes, or warm everything in a skillet over medium heat until heated through. Add a splash of water or broth if the glaze seems too thick.

Variations and Substitutions

This Balsamic Glazed Chicken and Veggies recipe is endlessly adaptable, so feel free to make it your own.

Swap the chicken thighs for chicken breasts, pork chops, or even tofu for a vegetarian twist. Just adjust the roasting time accordingly so your protein doesn’t overcook.

Play with the veggie selection based on what’s in season or what you already have. Cauliflower, green beans, mushrooms, or butternut squash would all be delicious here.

If you want a little extra sweetness, add sliced red onions or halved cherry tomatoes before roasting. They’ll caramelize beautifully and complement the tangy glaze.

For a bit of heat, sprinkle in some red pepper flakes or a drizzle of hot honey in the balsamic reduction. It adds a lovely balance to the sweet-and-savory flavor profile.

And don’t be afraid to experiment with different herbs – fresh rosemary, thyme, or basil all bring unique depth to the dish. The base is solid, so feel free to build on it to suit your taste.

With just a few tweaks, this easy balsamic chicken sheet pan meal can transform into dozens of delicious variations – no boredom in sight!