Amazing 15-min Balsamic Glazed Chicken And Veggies

Oh, you know those nights? The ones where you walk in the door exhausted, the clock is ticking toward dinner time, and you seriously consider just eating cereal? I’ve lived that life about a thousand times. That’s exactly when I whip up this **Balsamic Glazed Chicken And Veggies**. Seriously, this recipe saved my sanity last Tuesday when soccer practice ran late and I still needed a real, actual dinner on the table.

This isn’t some fancy, fussy meal; it’s real life food. The best part is the flavor combo—that pop of sweet and tangy from the glaze hitting those perfectly roasted veggies and tender chicken? It tastes like you spent way more time on it than you actually did. Plus, since it’s all happening on one sheet pan, cleanup is practically non-existent. If you’re looking for a healthy, flavor-packed weeknight hero, you’ve found your new best friend. If you need more quick ideas, I always keep my list of healthy dinner recipes for weight loss handy!

Why This Balsamic Glazed Chicken And Veggies Recipe Works

Honestly, this recipe is my go-to because it checks all the boxes without any fuss. It’s quick, it tastes bright and complex, and because it’s baked, it fits nicely into my attempts to eat a bit healthier during the week. You seriously can’t beat the combination of flavors for so little work.

• It’s ridiculously fast to get prepped.
• The sweet and tangy glaze coats everything beautifully.
• It’s naturally low in fat, which is always a bonus.
• It tastes like a fancy restaurant meal! You can check out my tips for other crispy baked meat here: crispy baked chicken perfectly juicy flavorful recipe.

Quick Prep Time for Balsamic Glazed Chicken And Veggies

We’re talking 15 minutes max for prep. You literally chop, whisk, and dump. It’s perfect for those evening rushes when you have five minutes to spare between chores.

One-Pan Convenience: The Beauty of Balsamic Glazed Chicken And Veggies

This is the real magic, folks. Everything cooks right there on one baking sheet. When you wrap up dinner, you’re just tossing a piece of parchment paper. Who has time for scrubbing ten different pots? Not me, that’s for sure!

Essential Ingredients for Perfect Balsamic Glazed Chicken And Veggies

You need good building blocks for a great meal, right? And for this amazing dinner, the ingredients list is super short, which I adore. We start with about a pound and a half of boneless, skinless chicken breasts. If yours are huge, definitely slice them into more manageable pieces so they cook evenly alongside those veggies. Speaking of veggies, grab about a pound of your favorites—I usually mix broccoli florets, some crunchy carrots, and sweet bell peppers. The rest is all about that fantastic glaze!

You’ll need standard balsamic vinegar—I don’t go crazy for the super aged stuff here since it cooks down anyway. Then just some olive oil, a touch of brown sugar to round out the tang, and simple pantry spices like dried oregano and garlic powder. Don’t forget salt and pepper to taste at the very end!

Ingredient Notes and Substitutions for Balsamic Glazed Chicken And Veggies

Listen, my rule is always to use what you have, especially on a crazy weeknight. If broccoli isn’t your thing, please swap it out! Zucchini, sliced onions, or maybe some mushrooms would work just beautifully in this **Balsamic Glazed Chicken And Veggies** recipe. You can even use chicken thighs if you prefer dark meat, just remember they might need a couple extra minutes in the oven.

Now, for a total game-changer tip! Because the balsamic is the star here, if you happen to have a decent quality balsamic vinegar hanging out in your pantry, use it! It really makes a difference in how rich and developed the glaze tastes. Speaking of getting things sweet just right, if you ever struggle with syrups, check out my guide on simple syrup recipe for balancing flavors!

Step-by-Step Instructions for Making Balsamic Glazed Chicken And Veggies

Okay, putting this together is where the magic happens! It’s really only three main phases: mix the amazing sauce, toss everything together, and then bake it with a mid-way glaze refresh. Make sure you’ve got your oven cranked up to 400 degrees Fahrenheit (that’s 200 Celsius, for my international friends) before you even start whisking. I love lining my baking sheet with parchment paper here—it’s another little trick for keeping cleanup stress-free, even with sticky glazes!

If you’re feeling stressed about time, trust me, you can have this whole thing prepped and into the oven in under 20 minutes if you hustle. For more quick meals like this, check out my favorite quick dinner recipes in 20 minutes list!

Preparing the Balsamic Glaze for Balsamic Glazed Chicken And Veggies

First things first, we need that sweet and tangy nectar! Grab a little bowl—not your big mixing bowl, just a small one—and measure out your balsamic vinegar, olive oil, brown sugar, oregano, and garlic powder. Now, whisk it really well! You want that brown sugar to dissolve as much as possible so you don’t end up with little crunchy sugar spots on your chicken. This glaze is going to coat everything beautifully for our **Balsamic Glazed Chicken And Veggies**.

Here’s what you need to remember: only use about half of that beautiful glaze mixture for the first toss. We’re saving the rest for later so the final bake really locks in that deep, caramelized flavor.

Baking and Final Glazing of Balsamic Glazed Chicken And Veggies

Toss your chopped chicken and veggies with that first half of the glaze, spread it all out on your prepared baking sheet in a single layer—no piling!—and pop it into that hot oven for about 20 minutes. Keep an eye on it! When those 20 minutes are up, pull that sheet out carefully; things are hot!

Now for the second layer of flavor for your **Balsamic Glazed Chicken And Veggies**: brush that reserved glaze all over the chicken and veggies while it’s still hot. Then, back into the oven it goes for maybe 5 to 10 more minutes. The most important thing here is safety—make sure that chicken is cooked all the way through. I always check that internal temperature with my little thermometer to make sure it hits 165 degrees Fahrenheit (74 Celsius). If it’s done, finish with a sprinkle of salt and pepper, and dinner is served!

Tips for Success with Your Balsamic Glazed Chicken And Veggies

Sometimes even the easiest recipe can go slightly sideways if you miss one little step, so I wanted to share a couple of things I learned the hard way making this **Balsamic Glazed Chicken And Veggies** over the years. These aren’t in the main instructions, but they are the secret sauce to guaranteed perfection every single time!

First tip: Don’t overcrowd the pan! I know it’s tempting to pile everything on there because you want it done all at once, but if your chicken pieces and veggies are touching or stacked up, they steam instead of roast. That means your vegetables get soggy instead of having those lovely caramelized edges. Use two pans if you have to! It’s worth the extra bit of cleanup later.

Secondly, that second glaze application is crucial. Don’t skip brushing on that reserved glaze right before the final bake. That initial 20 minutes gets the chicken mostly cooked, but the second layer of sugar and vinegar is what really thickens up and caramelizes beautifully under direct heat to give you that signature sticky coating on your **Balsamic Glazed Chicken And Veggies**.

And one last little thing—make sure your sheet pan is hot when you put the food on it! Preheating the pan for five minutes while the oven warms up gives the bottom of the chicken and veggies a quick head start on crisping up. If you are ever looking for something else crunchy to add to your meal, I’ve got a great guide on how to make homemade croutons!

Serving Suggestions for Balsamic Glazed Chicken And Veggies

So, you’ve got this glorious, sticky, flavorful **Balsamic Glazed Chicken And Veggies** coming out of the oven. It’s seriously a complete meal on its own with the chicken and vegetables all mixed in, but sometimes you just need something simple underneath to soak up all those incredible juices, right? I never want to distract from that amazing glaze!

I usually look for sides that are light and fluffy. Plain white rice or maybe a fluffy batch of brown rice works perfectly. It lets the sweet and tangy flavor of the chicken really shine. If I’m feeling a little more ambitious, I’ll make a big bowl of quinoa. Quinoa is fantastic because it absorbs the sauce without getting heavy. I even have a favorite recipe for quinoa salad with roasted vegetables that you could serve slightly warm alongside this.

But honestly, for something super easy that lets the vegetables in the main dish be the star, a simple green salad is my pick. Just some mixed greens with a very light lemon vinaigrette. You don’t want a heavy dressing competing with your fantastic balsamic glaze on the **Balsamic Glazed Chicken And Veggies**. It keeps the whole meal feeling fresh and light, which is what I love most about this dinner!

Storage and Reheating Instructions for Leftover Balsamic Glazed Chicken And Veggies

Even the best meals sometimes yield leftovers, and you want to make sure that tomorrow’s lunch tastes just as good as tonight’s dinner! Storing this **Balsamic Glazed Chicken And Veggies** is super simple. The trick is making sure that beautiful glaze doesn’t get too messy in the fridge.

The best way to keep things fresh is to get it into an airtight container as soon as it cools down slightly. You don’t want to leave it sitting on the counter for hours, you know how it is. This will keep it tasting great for about three to four days in the refrigerator. If you happen to have too much glaze left over, don’t toss it! If you simmer that extra glaze separately in a tiny saucepan on the stove until it thickens up nicely, it makes a wonderful topping for toasted bread or even mixed into homemade tomato sauce later—you can check out my recipe for how to make homemade tomato sauce!

Now, when it comes to reheating your **Balsamic Glazed Chicken And Veggies**, oven or toaster oven is always my first suggestion, especially for the vegetables. Microwaving is fast, sure, but it can make the veggies a bit soft or maybe even rubbery.

If you have the time, spread the leftovers onto a clean, foil-lined baking sheet. Pop it into a moderate oven—say, 350 degrees—for about 10 minutes. You’re just aiming to warm it through evenly. This helps crisp up those gorgeous roasted edges on the vegetables again while gently warming the chicken.

If you are in a mad rush, the microwave will do the job. Just make sure to use a microwave-safe plate and cover it loosely with a paper towel. Start with 60 seconds, check it, and add 30-second bursts after that until it’s piping hot. It won’t be quite as perfect as the oven method for that glaze, but it’s still miles better than cereal!

Frequently Asked Questions About Balsamic Glazed Chicken And Veggies

I know you might have a few specific things in mind when you go to make this, because we all cook a little differently, right? I’ve gathered up some of the questions I get asked most often about this fantastic **Balsamic Glazed Chicken And Veggies** dinner. Hopefully, these help clear up any last-minute doubts!

Can I use chicken thighs instead of breasts?

Oh, absolutely! Chicken thighs are super flavorful, and they handle the roasting process wonderfully without drying out. Just a heads up—since chicken thighs have a bit more fat and are sometimes unevenly shaped, they might need a few extra minutes in the oven compared to the breasts. Always check that internal temperature, though, to make sure you hit that safe 165°F mark.

Can I make this Balsamic Glazed Chicken And Veggies on the grill instead of baking?

That’s a great idea for summer! You totally can. The trick is to manage the glaze carefully because the sugar burns fast over direct flame. I’d recommend marinating the chicken and veggies in half the glaze for about 30 minutes first, then grilling over medium, indirect heat. Brush on that second half of the glaze during the last few minutes of cooking to get that sticky finish!

Do I have to use brown sugar in the glaze?

The brown sugar is there to balance the sharpness of the balsamic vinegar. If you don’t have any, you *can* use white granulated sugar, but you’ll lose some of that deep caramel note that makes the glaze so rich. I would suggest just using a scant teaspoon less if you use white sugar. Trust me, it makes a difference in the final flavor profile of your **Balsamic Glazed Chicken And Veggies**!

Can I use a different protein instead of chicken in this Balsamic Glazed Chicken And Veggies recipe?

Yes, you certainly can mix things up! Pork tenderloin, cut into cubes, works beautifully with this glaze—it cooks up very similarly to chicken breast. If you are looking for a vegetarian option, firm or extra-firm tofu, pressed well and cubed, holds up great after marinating in the glaze.

What if I don’t have oregano? What else works?

Oregano adds that classic herbaceous background note, but no worries if it’s missing! Thyme is my favorite backup for this recipe; it complements the balsamic so nicely. You could also use a pinch of dried rosemary, but use rosemary sparingly—it’s strong! If you’re trying out new ways to cook chicken, you might find my guide on air fryer chicken quesadillas helpful for next time!

Nutritional Estimates for Balsamic Glazed Chicken And Veggies

I get asked all the time about the finer points of what we’re putting into our bodies, and since this **Balsamic Glazed Chicken And Veggies** recipe is so light and healthy, it’s an easy one to track! Generally speaking, if you stick to my measurements—using boneless, skinless chicken breasts and a nice variety of veggies—you are looking at a really balanced meal.

Per serving, you’re looking at roughly 350 calories, which is fantastic for a full dinner! That breakdown usually comes out to around 40 glorious grams of protein, which keeps you full for hours, about 12 grams of fat, and around 18 grams of carbohydrates. It’s definitely a great low-fat option!

Just remember, this is a ballpark figure based on the core ingredients—that’s why I always say nutritional tracking is an art, not a science! If you use fattier chicken thighs or load up heavily on that brown sugar in the glaze, of course, those numbers will shift a bit. But for a standard, delicious portion of **Balsamic Glazed Chicken And Veggies**, you can feel really good about this serving!

Share Your Balsamic Glazed Chicken And Veggies Creations

Now that you’ve made this simple, amazing **Balsamic Glazed Chicken And Veggies**, I genuinely want to hear all about it! Cooking should be a conversation, not a one-way street, and seeing what you all create makes me so happy. Did you swap out carrots for Brussels sprouts? Did you add a little extra garlic powder because you’re a flavor fiend like me?

Please don’t keep those culinary triumphs to yourself! The best compliment you can give me is letting me know this dish saved *your* weeknight, too. Head down below and leave a review. Five stars are lovely, but telling me *why* you loved it or how you made it your own is even better for the community here.

And if you snapped a picture—and I know you did, because this dish looks stunning when it comes out of the oven—share it on social media! Tag me so I can see your gorgeous roasted chicken and veggies glistening under that glaze. It really helps other busy cooks find reliable, tasty recipes like this one.

If you ever have questions about substitutions or need to get in touch directly, my contact page is always open. You can reach out here: reach out here. Happy cooking, everyone! I can’t wait to see your versions of the **Balsamic Glazed Chicken And Veggies**!

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