Ready in under one hour, this one-pan juicy balsamic glazed chicken and tender roasted veggies make a quick + easy weeknight dinner you’ll want to make on repeat. 

A plate with sliced, cooked chicken and roasted veggies.

5 star review

“Made this tonight, so good! The chicken came out perfectly cooked. And I LOVED the one pan clean up, doesn’t get any better than that!”

– Madeline
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Balsamic Chicken + Caramelized Veggies = One Pan, Zero Fuss

I love the simplicity of a good sheet pan dinner: just toss everything together, add some flavor, then roast away. So I created this easy balsamic chicken & veggies for those nights when I need a quick dinner that’s super satisfying but with minimal dishes to clean afterwards. And it’s got those similar sweet + tangy flavors as my grilled balsamic chicken, but made all on one sheet pan!

A quick balsamic marinade gets whisked & drizzled over everything, then baked until it’s all golden and caramelized. As for the veggies, thin, tender stocks of asparagus and spring carrots are my go-to here, because they roast up so nicely alongside the chicken and add sweetness and tons of flavor. And while this really is a meal in itself, feel free to add mashed potatoes, rice, or bread.

Roasted carrots and asparagus next to sliced, baked chicken on a plate.

Simple Pantry Swaps for Weeknight Chicken Dinner

  • Chicken: Sometimes I swap boneless, skinless chicken thighs in place of the chicken breast, and reduce the initial cooking time to 15 minutes to avoid overcooking.
  • Veggies: If you can’t find or don’t like asparagus, swap in broccoli or cauliflower florets. 
  • Marinade: Double the marinade and serve it alongside for drizzling or dipping.
Image of Sheet Pan Balsamic Glazed Chicken and Veggies
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Balsamic Chicken & Veggies (Sheet Pan Dinner!)

by Robyn Conley Downs
Servings: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ready in under one hour, this one-pan juicy balsamic glazed chicken and tender roasted veggies make a quick + easy weeknight dinner you'll want to make on repeat. 
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Ingredients

  • 4 boneless, skinless chicken breasts (or thighs)

For the Glaze

  • 4 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt

For the Veggies

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1 pound)
  • 1 bunch carrots, scrubbed and cut into 1-inch pieces (about 1 pound)
  • 1 tablespoon olive oil
  • ⅛ teaspoon kosher salt

Equipment

Instructions 

  • Preheat oven to 375°F.
  • In a small bowl, whisk together the vinegar, honey, garlic, and salt until well combined and the honey is completely dissolved.
  • Place the chicken breasts on a foil or silpat-lined sheet pan, drizzle with 2-3 tablespoons of the balsamic mixture, and turn to coat. Space the chicken breasts evenly on the pan and bake for 20 minutes,
  • Remove from the oven, flip the chicken, and drizzle with another 2-3 tablespoons of the balsamic mixture. Move the chicken breasts to the center of the pan and add the veggies around the edges of the pan. Drizzle the veggies with the olive oil and ⅛  teaspoon salt, tossing to coat.
  • Put the pan back in the oven and bake for an additional 15-20 minutes, or until the chicken is juicy and cooked through and the vegetables are slightly browned and tender. Serve with any remaining marinade.
Course: dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 342kcal, Carbohydrates: 27g, Protein: 40g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 646mg, Potassium: 1251mg, Fiber: 6g, Sugar: 19g, Vitamin A: 19853IU, Vitamin C: 16mg, Calcium: 81mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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