There's something undeniably satisfying about the rich, tangy aroma of balsamic glaze mingling with sizzling chicken and fresh vegetables. This Balsamic Glazed Chicken and Veggies recipe is one of those rare weeknight dinners that looks fancy, tastes amazing, and comes together in just one pan.
I discovered this recipe on a hectic Tuesday when all I had were a few veggies in the crisper and a lonely chicken breast. With a splash of balsamic vinegar and a dash of pantry magic, it turned into a meal my whole family now asks for on repeat.
Perfect for busy weeknights or lazy Sundays, this dish is quick, healthy, and full of bold flavors that'll keep your tastebuds dancing. Let's dive into what makes this recipe a winner from start to finish.
Why You'll Love This Balsamic Glazed Chicken and Veggies
This recipe isn't just good, it's crave-worthy. Here's why you'll find yourself making it again and again.
First off, it’s incredibly easy. Everything cooks in one skillet, which means fewer dishes and less cleanup. Just chop, sauté, glaze, and serve!
It’s also wholesome and nutritious. Packed with lean protein and colorful vegetables, this meal is as good for your body as it is for your taste buds.
On a budget? No problem. This recipe uses simple, everyday ingredients you likely already have on hand. It’s a great way to stretch your grocery dollars without sacrificing flavor.
And let’s talk about versatility. Don’t like zucchini? Swap it for broccoli. Out of chicken breasts? Use thighs instead. This recipe adapts to what you’ve got in the fridge.
If you’re a fan of sweet, tangy sauces and crave a satisfying, balanced dinner that won’t take hours to make, you’re going to love what comes next.
Ingredients Notes

What makes this Balsamic Glazed Chicken and Veggies truly shine is the combination of straightforward ingredients that pack a flavorful punch.
Chicken breasts are the star of the show here. Boneless and skinless, they cook quickly and soak up the balsamic glaze beautifully. If you prefer, chicken thighs also work well and offer a richer taste.
Bell peppers bring sweetness and a bit of crunch to the dish. Use a mix of red, yellow, and green for a burst of color and added visual appeal.
Zucchini adds a tender bite and pairs perfectly with the tangy glaze. Be sure not to overcook it—just a quick sauté keeps it from turning mushy.
Red onion gives the dish depth and a hint of sweetness as it caramelizes in the pan. It also balances the acidity of the balsamic glaze perfectly.
The balsamic glaze is the magic ingredient that ties everything together. A mix of balsamic vinegar, honey, and garlic, it reduces into a sticky, flavorful coating that elevates the entire dish.
All you need to make this recipe is a large non-stick or cast iron skillet, a good chef’s knife, and a wooden spoon or spatula. Simple tools for a stellar meal.
How To Make This Balsamic Glazed Chicken and Veggies

Bringing this dish to life is as easy as it gets. Follow these steps to create a weeknight dinner your family will rave about.
Start by preparing your ingredients. Slice the chicken breasts into thin strips, and chop your vegetables into bite-sized pieces. Try to keep everything uniform for even cooking.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer, seasoning with salt and pepper. Let them sear without stirring for 3-4 minutes to develop a golden crust before flipping and cooking through.
Once the chicken is done, remove it from the skillet and set it aside. In the same pan, add another drizzle of oil if needed, then toss in your chopped veggies. Sauté for 5-7 minutes, stirring occasionally, until they're tender-crisp and slightly caramelized.
While the veggies are cooking, whisk together your balsamic glaze ingredients in a small bowl: balsamic vinegar, honey, and minced garlic. Pour the mixture into the skillet once the veggies are ready.
Return the cooked chicken to the pan and stir everything together. Let the glaze bubble and thicken for about 2-3 minutes, coating each piece in that tangy, sweet goodness.
From prep to plate, this dish takes just about 30 minutes. What you’ll end up with is a glossy, flavorful dinner that tastes like it took much longer to make.
Storage Options
Got leftovers? You’re in luck—this dish stores beautifully and makes for a great next-day lunch.
Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The glaze may thicken slightly, but the flavors will deepen over time.
For longer storage, you can freeze individual portions in freezer-safe containers. They’ll keep for up to 2 months. Let them thaw in the fridge overnight before reheating.
When you're ready to reheat, a quick zap in the microwave works fine, but for best results, warm it in a skillet over medium heat to bring back that just-cooked texture.
Variations and Substitutions
One of the best things about this Balsamic Glazed Chicken and Veggies recipe is how easily it adapts to your needs or cravings.
Want to make it vegetarian? Simply swap the chicken for cubed tofu or chickpeas. Sear them until golden before adding the glaze.
Not a fan of zucchini? Try broccoli florets, snap peas, or even thinly sliced carrots. Just adjust the cooking time based on the vegetable you choose.
If you're avoiding added sugars, use maple syrup or agave instead of honey in the glaze. It’ll still bring that touch of sweetness that balances the vinegar.
For a little kick, add a pinch of red pepper flakes or a splash of hot sauce to the glaze. It adds a gentle heat that pairs well with the sweetness.
Don’t be afraid to get creative. Whether you're cleaning out the fridge or feeding picky eaters, this recipe is a forgiving canvas for flavor experimentation.
PrintBalsamic Glazed Chicken And Veggies Recipe
This Balsamic Glazed Chicken and Veggies recipe is a delicious, healthy, and easy-to-make one-pan meal. Juicy chicken breasts are coated in a tangy balsamic glaze and cooked with a colorful mix of vegetables. Perfect for busy weeknights, this low-carb and high-protein dinner is full of flavor and ready in just 30 minutes. Great for those following a clean eating or low-calorie diet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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4 boneless, skinless chicken breasts
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¼ cup balsamic vinegar
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2 tbsp honey or maple syrup
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2 cloves garlic, minced
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1 tbsp olive oil
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1 tsp dried basil
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1 tsp dried oregano
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Salt and pepper, to taste
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1 cup cherry tomatoes, halved
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1 zucchini, sliced
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1 bell pepper, sliced
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1 red onion, sliced
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Optional: fresh parsley for garnish
Instructions
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In a small bowl, whisk together balsamic vinegar, honey, garlic, olive oil, basil, oregano, salt, and pepper.
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Place chicken breasts in a large resealable bag or shallow dish and pour half the glaze over the chicken. Marinate for at least 15 minutes.
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Preheat oven to 400°F (200°C).
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Place marinated chicken on a sheet pan. Surround with chopped vegetables.
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Drizzle remaining glaze over veggies.
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Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
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Garnish with fresh parsley if desired and serve.
Notes
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You can use other vegetables like broccoli or asparagus.
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Great for meal prep—store leftovers in the fridge for up to 4 days.
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Use skinless chicken thighs for a juicier alternative.
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 310
- Sugar: 8g
- Sodium: 370mg
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