If your weeknight vibe is “I want a real dinner but I’m not trying to babysit it,” this one-pan balsamic chicken with roasted veggies is about to become your go-to. It’s tangy-sweet, savory, and the kind of meal that looks like you tried harder than you did.
Everything roasts together on one sheet pan, so the chicken stays juicy while the veggies caramelize around the edges and soak up that balsamic-y goodness. Minimal dishes. Maximum payoff.
Why You’ll Love This
It’s a full meal on one pan with bold flavor, easy prep, and flexible veggies—aka perfect for busy nights, meal prep, or when your fridge is a “random produce” situation but you still want dinner to slap.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts; see tips)
- 3 cups broccoli florets
- 1 red bell pepper, sliced into 1-inch strips
- 1 zucchini, sliced into half-moons (about 1/2-inch thick)
- 1 small red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1/3 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning
- 1 tsp Dijon mustard
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Optional: 1/4 tsp red pepper flakes
- Optional for serving: cooked rice, quinoa, or crusty bread; fresh basil or parsley
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a small bowl, whisk together the balsamic vinegar, honey, garlic, Italian seasoning, Dijon mustard, 1/2 tsp salt, and pepper (plus red pepper flakes if using). This is your glaze/marinade.
- Place the chicken in a bowl (or a zip-top bag) and pour in about half of the balsamic mixture. Toss to coat and let it sit while you prep the veggies (even 10 minutes helps).
- Add broccoli, bell pepper, zucchini, and red onion to the sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with the remaining 1/2 tsp salt. Toss right on the pan and spread into an even layer.
- Make space in the center of the pan and arrange the chicken pieces in a single layer. Discard any leftover marinade that touched raw chicken.
- Roast for 15 minutes. Pull the pan out and give the veggies a quick toss so they roast evenly.
- Continue roasting for 8–12 minutes more, or until the chicken reaches 165°F in the thickest part and the veggies are tender with browned edges.
- While everything finishes, pour the remaining (unused) balsamic mixture into a small saucepan and simmer for 3–5 minutes until slightly thickened. (If you prefer, you can skip the stovetop and just drizzle it on as-is, but simmering makes it glossy and extra good.)
- Drizzle the warm balsamic glaze over the chicken and veggies. Rest 5 minutes, then serve with herbs on top and your favorite side.
Tips for the Best Results
- Use thighs for the juiciest results. Chicken breasts work too—just keep an eye on doneness so they don’t dry out.
- Cut veggies to similar sizes. Even sizing = even roasting. If your zucchini is thin, cut it thicker so it doesn’t get mushy.
- Don’t crowd the pan. If veggies are piled up, they steam. Spread them out, or use two pans if needed.
- Line the pan. Balsamic can get sticky as it caramelizes, so parchment or foil saves you from scrubbing.
- Simmer the extra glaze separately. This keeps it food-safe and gives you that restaurant-y drizzle.
- Want deeper caramelization? Broil for 1–2 minutes at the end, watching closely so the glaze doesn’t burn.
Variations
- Swap the veggies: Try Brussels sprouts, cauliflower, sweet potato cubes (par-cook if large), green beans, or cherry tomatoes (add tomatoes in the last 10 minutes).
- Make it lemon-balsamic: Add 1 tsp lemon zest and a squeeze of lemon juice at the end to brighten everything up.
- Go extra savory: Add 1–2 tbsp grated Parmesan over the veggies right after roasting.
- Spicy-sweet: Add 1–2 tsp sriracha to the balsamic mixture, or increase red pepper flakes.
- Different protein: Pork tenderloin medallions or salmon fillets also work—just adjust cook time (salmon usually needs 10–12 minutes total at 425°F).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 375°F for 8–12 minutes to bring back the roasted texture (microwaving works too—just know the veggies will soften). If you made extra glaze, store it separately and drizzle after reheating.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use similarly sized breasts (or cut large ones in half horizontally) and start checking temperature around the 18–22 minute mark. Pull them as soon as they hit 165°F to keep them juicy.
Do I need to marinate the chicken?
Nope. Even a quick toss while you prep the veggies adds flavor, but this recipe is designed to work without a long marination. The finishing glaze brings everything together.
My balsamic sauce tastes too sharp—how do I fix it?
Simmering helps mellow it. If it still feels too tangy, add another 1–2 teaspoons of honey/maple syrup, or a small pat of butter at the end for a smoother, richer finish.
What veggies roast best at the same time as the chicken?
Broccoli, bell peppers, zucchini, onions, cauliflower, and green beans are great because they cook in a similar window at 425°F. Harder veggies like carrots or sweet potatoes work too—just cut them smaller or give them a 8–10 minute head start.
Can I prep this ahead for meal prep?
Yes. Chop the veggies and mix the balsamic glaze up to 2 days ahead. Store veggies dry in a container, and keep the sauce separate. When ready, toss and roast fresh for the best texture.