Description
Sheet Pan Balsamic Glazed Chicken and Veggies delivers tender, juicy chicken pieces and colorful roasted vegetables coated in a bold, sweet-tangy balsamic glaze — all on one pan in under 30 minutes.
Ingredients
For the Balsamic Glaze:
⅓ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
4 cloves garlic, minced
For the Sheet Pan:
1 small zucchini (about 7 oz), sliced into ½-inch half-moons
1 small yellow squash (about 7 oz), sliced into ½-inch half-moons
1 broccoli crown (about 10 oz), cut into small florets
1 orange bell pepper, chopped into 1-inch pieces
½ medium red onion, cut into chunks
1½ pounds boneless, skinless chicken breasts, cut into 1¼-inch pieces
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1½ cups grape or cherry tomatoes
3 tablespoons fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. Whisk together the balsamic vinegar, olive oil, honey, and minced garlic in a small bowl until fully combined.
3. Place the zucchini, yellow squash, broccoli, bell pepper, red onion, and chicken pieces on a large sheet pan.
4. Pour the balsamic mixture over everything and toss until every piece is evenly coated.
5. Sprinkle with Italian seasoning, salt, and black pepper. Toss again and spread everything into a single even layer, making sure the chicken pieces do not overlap.
6. Roast for 10 minutes.
7. Remove the pan from the oven, add the grape or cherry tomatoes, and toss everything gently with a spatula.
8. Spread the mixture back into an even layer and return the pan to the oven.
9. Roast for another 6–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
10. Sprinkle the chopped fresh parsley over everything, adjust seasoning with salt and pepper if needed, and serve immediately.
Notes
Cut the chicken to a uniform 1¼-inch size so every piece cooks through at the same time as the vegetables.
Spread everything in a true single layer with no overlapping — crowding the pan prevents the balsamic glaze from caramelizing.
Add the tomatoes halfway through roasting, not at the start — they only need 6–10 minutes and turn mushy if they roast the full time.
Use a rimmed sheet pan — the balsamic glaze is liquid before it reduces and will run off a flat baking sheet.
Watch the final minutes closely — balsamic vinegar and honey both contain sugar and can burn quickly at 400°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to restore the caramelized texture
Mediterranean Style: Add Kalamata olives and crumbled feta in the final 2 minutes of roasting.
Spicy Balsamic : Whisk ½ teaspoon red pepper flakes and 1 teaspoon smoked paprika into the glaze.
Replace the honey with pure maple syrup for a deeper, earthier sweetness.
Press fresh thyme and rosemary leaves onto the chicken pieces after tossing in the glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American