This meal is one I’ve tweaked and nudged into being a cherished family favorite. Bundling juicy chicken with a vibrant medley of vegetables, this dish bathes everything in a sweet and tangy balsamic glaze. It’s not only incredible to taste but also spectacular to look at—all those colors just make your dinner table pop. Plus, it’s a one-sheet wonder that makes cleanup a breeze, leaving you with more time to enjoy the company of your loved ones.
The real beauty of this dish is how it’s versatile enough to whip together for a busy weeknight dinner yet elegant enough to serve when friends come over. My secret is the balsamic glaze; it just elevates this meal from simple to simply amazing. The honey (or brown sugar, if that’s your preference) gives it that touch of sweetness that my kids absolutely adore, while the garlic and onion powders add a robust depth of flavor that seems to melt everyone’s stress away.
Sitting down to this meal, I remember countless evenings filled with laughter, stories, and sometimes a bit of haggling over who gets the last of those perfectly roasted Yukon gold potatoes. It’s these small moments that turn a great meal into a lifelong memory. So whether you’re cooking to impress or just want to savor a cozy evening in, this recipe has you covered. Now, let’s get cooking and create some new memories!
How to Make Quick Balsamic Chicken with Roasted Veggies
Click here to get printable version
Ingredients:
- 1.5 lb boneless, skinless chicken breasts (pounded to even thickness)
- 8 oz. grape tomatoes
- 1 head broccoli (cut into florets)
- 1 lb Yukon gold potatoes (cut into 1/2-inch pieces)
- 8 oz. baby carrots
- 1 teaspoon garlic powder
- 3 tablespoons honey (or brown sugar)
- 1/2 cup balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (divided)
- Salt and pepper (to taste)
Directions:
- Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil. If using foil, spray it lightly with cooking oil for easy clean-up.
- Arrange the potatoes, grape tomatoes, broccoli, and carrots on the prepped pan. Drizzle them with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss everything together until evenly coated.
- Create a spot in the center of the pan for the chicken. Place chicken breasts in the open space, brush with the remaining olive oil, and season with salt and pepper to your taste.
- In a small saucepan, combine balsamic vinegar, honey, garlic powder, and onion powder. Heat over medium until the mixture begins to boil, then allow it to simmer for about 5 minutes, until slightly thickened. Brush a few tablespoons over the chicken and reserve the rest.
- Bake in the preheated oven for about 20 minutes, or until the chicken’s internal temperature reaches 165°F.
- Once the chicken is cooked, remove it from the pan and cover it with foil on a plate to keep it warm. Toss the vegetables and return them to the oven to roast for another 15 minutes, or until tender.
- Serve chicken and vegetables with the remaining balsamic glaze drizzled over the top. Consider serving over rice for a complete meal.
No Balsamic? Try These Alternatives
If you’re out of balsamic, you can swap it with apple cider vinegar or a mixture of red wine vinegar with a touch of honey or maple syrup. Each brings a unique tang that complements the sweet glaze delightfully.
Preserving Your Roasted Veggie Bliss
To keep leftovers fresh, place them in airtight containers. Store in the refrigerator for up to three days. Reheating can be done in the oven at 350°F until warm. For longer storage, freeze the cooked chicken and vegetables in a freezer-safe bag for up to two months.
Perfect Pairings for Balsamic Chicken
This dish pairs beautifully with a side of fluffy quinoa or couscous. Consider a crisp green salad or a refreshing glass of chilled white wine to elevate your dining experience and balance the dish’s bold flavors.
Pro Tips for the Perfect Balsamic Chicken
Ensure your chicken breasts are of even thickness for uniform cooking. If you have extra glaze, save it for a salad dressing or a marinade. And for even crispier veggies, space them out so they roast rather than steam.
Adapting This Recipe with Fresh, Seasonal Flavors
Swap in-season veggies like asparagus in spring or squash in fall for year-round flavor. In summer, try adding corn or zucchini, and in winter, consider Brussels sprouts or parsnips for a hearty twist.
FAQs:
How can I make the chicken even juicier?
Brining the chicken in a simple solution of salt and water for about an hour before cooking can enhance its juiciness. This method helps the chicken retain more moisture, resulting in meat that’s tender and moist even after roasting. It’s a little step that makes a big difference.
What if I don’t have honey or brown sugar?
No worries. You can use maple syrup or agave syrup as a sweetener. Both bring a lovely natural sweetness that blends well with the balsamic, adding that hint of candy-like flavor that pairs wonderfully with the savory elements. Adjust to taste if needed.
Can I use other types of potatoes?
Absolutely! Red potatoes or sweet potatoes also work marvelously in this recipe. Each brings a slightly different texture and flavor, but they roast just as beautifully, offering a delightful twist to this already versatile dish. Experiment and see what you enjoy most!
How do I know when the veggies are perfectly roasted?
Your veggies are done when they’re fork-tender and slightly caramelized around the edges, which gives them that delicious roasted flavor. If you’re unsure, taste a piece to check for your preferred level of doneness. Roasting times may vary slightly, so keep an eye on them.
What can I do with the leftover balsamic glaze?
Don’t let this flavorful glaze go to waste! It’s perfect as a dressing for salads—just whisk it with a bit of olive oil. Alternatively, use it as a marinade for other proteins or drizzle over roasted salmon. Its versatile flavor profile complements a wide range of dishes.
Is there a vegetarian version of this dish?
Yes, you can easily adapt this dish by simply omitting the chicken and adding more veggies like mushrooms or tofu for protein. The balsamic glaze still brings everything together beautifully, ensuring you won’t miss the chicken at all. It’s a savory vegetarian delight.
Quick Balsamic Chicken with Roasted Veggies
Equipment
- Large sheet pan
- Small saucepan
Ingredients
- 1.5 lb boneless, skinless chicken breasts pounded to even thickness
- 8 oz grape tomatoes
- 1 head broccoli cut into florets
- 1 lb Yukon gold potatoes cut into 1/2-inch pieces
- 8 oz baby carrots
- 1 teaspoon garlic powder
- 3 tablespoons honey or brown sugar
- 1/2 cup balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil divided
- to taste Salt and pepper
Instructions
- Begin by preheating the oven to 400°F. Prepare a large sheet pan by lining it with parchment paper or foil, and lightly spray with cooking oil if using foil.
For Chicken and Veggies:
- Arrange the vegetables on the prepared sheet pan, drizzle with one tablespoon of olive oil, and give them a good toss to ensure they are coated. Season them with salt, pepper, and Italian seasoning.
- Create a space in the center of the sheet pan for the chicken and lay it next to the vegetables in a single layer. Brush the chicken with the remaining olive oil and add a sprinkle of salt and pepper.
For the Balsamic Glaze:
- In a small saucepan, combine the balsamic vinegar, honey, garlic powder, and onion powder. Heat the mixture over medium heat until it begins to boil, then reduce the heat and allow it to simmer for an additional five minutes until it thickens slightly.
- Brush several tablespoons of the balsamic mixture over the chicken, while continuing to cook the leftover glaze on medium heat for around 15 minutes until it transforms into a thicker glaze.
- Place the chicken and vegetables in the oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Once cooked, remove the pan, transfer the chicken to a serving platter, and cover it to keep warm. Toss the vegetables and return them to the oven for an additional 15 minutes, until they are tender enough to be pierced with a fork.
- Serve the chicken along with the vegetables, drizzled with the reserved balsamic glaze. This dish pairs especially well when served over rice!
