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balsamic glazed chicken & veggies recipe - Balsamic Glazed Chicken & Veggies served in a white bowl overhead view
Chloe

Balsamic Glazed Chicken & Veggies

balsamic glazed chicken & veggies recipe made easy at home. A vibrant, one-pan dinner featuring juicy chicken and colorful roasted vegetables all coated in a
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Method

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (about 6 oz each) pounded to even thickness
  • 2 cups cherry tomatoes halved
  • 2 bell peppers (1 red, 1 yellow) cut into 1-inch chunks
  • 1 red onion cut into 1-inch wedges
  • 2 medium zucchini sliced into half-moons
  • 3 tbsp olive oil divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
Balsamic Glaze
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Pat chicken breasts dry with paper towels. In a small bowl, mix 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp garlic powder. Rub the seasoning all over the chicken. Drizzle with 1 tbsp olive oil.
  3. In a large bowl, combine cherry tomatoes, bell peppers, red onion, and zucchini. Drizzle with remaining 2 tbsp olive oil, a pinch of salt and pepper, and toss to coat.
  4. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, and 1 tbsp olive oil until smooth.
  5. Arrange the seasoned chicken breasts in the center of the prepared baking sheet. Scatter the vegetables around the chicken. Pour the balsamic glaze evenly over the chicken and vegetables, using a brush to coat the chicken well.
  6. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly caramelized. Halfway through, stir the vegetables and spoon pan juices over the chicken.
  7. Remove from oven and let rest for 5 minutes. Serve directly on the baking tray or transfer to a platter. Spoon any remaining glaze from the pan over the chicken and veggies. Garnish with fresh basil or parsley if desired.