One-Pan Balsamic Glazed Chicken and Veggies: The 40-Min Dream Meal

That 5 PM “what’s for dinner?” panic is something I know all too well. You want something delicious and good for you, but the thought of tackling a mountain of dishes is just… no. This is exactly why my One-Pan Balsamic Glazed Chicken and Veggies recipe has become my absolute weeknight hero. Seriously, this quick chicken dinner is a total game-changer in my house.

We’re talking tender chicken and perfectly roasted veggies all cooked together on a single pan, coated in the most incredible tangy-sweet glaze. It looks and tastes like something you’d work on for hours, but the cleanup is practically nonexistent. That’s the real magic here.

Table of Contents

Why You’ll Love This One-Pan Balsamic Glazed Chicken and Veggies

Honestly, what’s not to love? This dish has saved my dinner plans more times than I can count. Here’s exactly why I think you’ll be just as obsessed as I am:

• It’s unbelievably quick to throw together on a busy night.
• The cleanup is a total dream. Just one pan That’s it
• You get a complete, healthy meal loaded with protein and veggies.
• That tangy-sweet balsamic glaze is just incredible. Everyone asks for this recipe

Equipment for Your One-Pan Balsamic Glazed Chicken and Veggies

The beauty of a one-pan meal is you barely need anything You won’t find any wild gadgets here, just the simple stuff you probably already have in your kitchen. Here’s what you’ll need to grab:

• A large rimmed baking sheet
• A small bowl for the glaze
• A whisk (or even just a fork)

Ingredients for One-Pan Balsamic Glazed Chicken and Veggies

Okay, let’s get everything together The list for this One-Pan Balsamic Glazed Chicken and Veggies might seem a little long, but I promise it’s all simple, easy-to-find stuff. A lot of it is for that incredible balsamic glaze recipe that you’re going to want to put on everything. Trust me. Having it all measured out makes this quick chicken dinner come together in a flash.

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red onion, cut into 1-inch chunks
• 1/2 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced (or more, I won’t judge)
• 1 tsp dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped for garnish

How to Make One-Pan Balsamic Glazed Chicken and Veggies

Alright, this is where the magic happens And when I say magic, I mean the kind that gets dinner on the table with almost zero effort. I love this part because it’s basically just a little prep, some mixing, and then you can sit back while the oven does all the heavy lifting. Let’s get cooking

Step 1: Preheat and Prepare Your Pan

First things first, get your oven preheating to 400°F. While it’s getting nice and hot, grab your large rimmed baking sheet. Now, here’s my number one tip for a truly effortless meal: line that pan with parchment paper I’m serious, don’t skip this. It’s a total game-changer for cleanup. No scrubbing needed.

Step 2: Create the Balsamic Glaze

Now for my favorite part—the glaze This stuff is liquid gold. In a small bowl, just whisk together your balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, and Italian seasoning. Keep whisking for a minute or so until it all comes together into one smooth, glossy mixture. You don’t want the oil sitting on top; getting it all combined is the secret to coating every single bite perfectly.

Step 3: Assemble the One-Pan Balsamic Glazed Chicken and Veggies

Okay, time to assemble Just scatter your cubed chicken, broccoli florets, baby carrots, and chopped red onion all over your prepared baking sheet. Give everything a good sprinkle of salt and pepper. Don’t be shy Then, pour that beautiful balsamic glaze you just made all over the top. Try to drizzle it everywhere so nothing feels left out.

Step 4: Roast Your One-Pan Balsamic Glazed Chicken and Veggies

Using your hands or a couple of spoons, gently toss everything right there on the pan until the chicken and veggies are completely coated in the glaze. Now, spread it all out into a single, even layer. This is important If you crowd the pan, your veggies will steam instead of getting those delicious, roasted edges. Pop it in the oven and bake for 20 to 25 minutes. You’ll know it’s done when the chicken is cooked through and the veggies are tender. Before you serve it, sprinkle with that fresh parsley for a pop of color and freshness. Dinner is done.

Tips for the Perfect One-Pan Balsamic Glazed Chicken and Veggies

I’ve made this dish more times than I can count, and I’ve picked up a few little tricks along the way. These simple tips will help you get it absolutely perfect every single time

• Try to cut your veggies into uniform sizes. This helps everything cook evenly so you don’t end up with mushy broccoli next to a rock-hard carrot.
• I’m saying it again: use parchment paper It is the secret to a truly zero-mess cleanup and makes this quick chicken dinner even easier.
• Don’t overcrowd the pan Give your ingredients some space so they can roast, not steam. This is how you get those delicious, slightly caramelized edges.

Ingredient Notes and Substitutions

One of the best things about this recipe is how easy it is to adapt Don’t stress if you don’t have every single thing on the list. Here are a few simple swaps that work beautifully:

• Feel free to use maple syrup instead of honey for a slightly different, richer sweetness in the glaze.
• Boneless, skinless chicken thighs are a great substitute for breasts if you want extra juicy chicken. Just add a few more minutes to the baking time.
• Clean out that veggie drawer Bell peppers, zucchini, or even brussels sprouts are fantastic additions. Just chop them to a similar size.

Serving Suggestions for One-Pan Balsamic Glazed Chicken and Veggies

Honestly, this is a complete meal all on its own, which is perfect if you’re going for a low-carb dinner. But if you want something to soak up every last drop of that delicious glaze (and trust me, you will), I love to serve this over fluffy quinoa or brown rice. A side of crusty bread for dipping is also absolute heaven

Storing and Reheating

If you happen to have any leftovers, they make a fantastic lunch the next day Just let the chicken and veggies cool down completely, then store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, I find reheating them in a 350°F oven helps keep the veggies from getting too soft. But honestly, the microwave works perfectly fine if you’re in a rush.

Your Questions Answered

I get a few questions about this recipe all the time, so I wanted to answer some of the most common ones right here for you Hopefully, these little tips help make this dish a new favorite in your home, too.

Nutritional Information

For those of you who like to keep an eye on the numbers, here’s a quick breakdown for one serving. Just keep in mind this is an estimate The actual values can change a bit based on the specific ingredients you buy and your serving sizes. Calories: 340, Sugar: 14g, Sodium: 420mg, Fat: 11g, Protein: 28g, and Carbohydrates: 26g.

Did You Make This One-Pan Balsamic Glazed Chicken and Veggies?

So, did you make it? I would absolutely love to hear how this recipe turned out for you Please leave a comment and a star rating below to let me know what you thought. It really makes my day to see you enjoying it.

Print