I love how simple and versatile this recipe is. I can swap out vegetables depending on what I have on hand, and everything roasts together on one pan—so cleanup is easy. The balsamic glaze adds a sweet and savory punch that really makes the chicken and veggies shine. It’s healthy, family-friendly, and ready in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 1 ½ pounds) 4 to 5 cups chopped vegetables (I like using red potatoes, carrots, broccoli, and cherry tomatoes) ¼ cup balsamic glaze ¼ cup olive oil, more if needed Fresh basil, optional Kosher salt and pepper
Directions
Step 1: Preheat the oven I preheat my oven to 400°F and line a sheet pan with parchment paper or foil to make cleanup easier.
Step 2: Marinate the chicken I place the chicken breasts in a zip-top bag or bowl and drizzle with about 3 tablespoons of the balsamic glaze. I let them sit for at least 10 minutes to soak up the flavor.
Step 3: Season the vegetables In a separate zip-top bag, I add the chopped vegetables, olive oil, 1 tablespoon of balsamic glaze, and a pinch of salt and pepper. I shake it all up to coat everything evenly.
Step 4: Arrange on the pan I spread the marinated chicken and vegetables out in an even layer on the prepared sheet pan. Sometimes I drizzle a little more olive oil and glaze on top and sprinkle with extra salt, pepper, and a bit of fresh basil if I have it.
Step 5: Bake I bake everything for 30 to 35 minutes, or until the chicken is fully cooked and the vegetables are fork tender. Sometimes the chicken finishes cooking before the vegetables, so I remove it and let the veggies continue roasting for a few more minutes if needed.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
I like mixing up the vegetables depending on what’s in my fridge—zucchini, asparagus, bell peppers, or Brussels sprouts all work well. For more flavor, I sometimes sprinkle the chicken with Italian seasoning or garlic powder before baking. When I want extra richness, I add a few slices of mozzarella during the last 5 minutes of baking.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store everything in an airtight container and reheat in the oven at 350°F or in the microwave until warmed through. If the chicken dries out a bit during reheating, I drizzle a little extra balsamic glaze before serving.
FAQs
Can I use bone-in chicken pieces?
Yes, I’ve used bone-in chicken thighs or drumsticks. I just extend the cooking time to make sure they’re cooked through, usually around 40–45 minutes depending on the size.
What vegetables work best in this recipe?
I like firm veggies that roast well—like potatoes, carrots, and broccoli. Softer ones like zucchini and tomatoes should go in during the last 15 minutes so they don’t overcook.
Can I make this ahead of time?
I often prep the chicken and vegetables in the morning and keep them in the fridge in zip-top bags. When it’s time to cook, I just arrange everything on the pan and pop it in the oven.
How do I know the chicken is done?
I check that the internal temperature has reached 165°F. If I don’t have a thermometer, I cut into the thickest part to make sure it’s no longer pink inside.
Can I use homemade balsamic glaze?
Yes, I’ve made it by simmering balsamic vinegar with a bit of honey until thickened. It works great and adds a nice homemade touch.
Conclusion
This one pan balsamic chicken is a weeknight lifesaver. It’s flavorful, healthy, and comes together without a pile of dishes. Whether I’m feeding the whole family or meal prepping for the week, this simple recipe never lets me down. The balance of juicy chicken, roasted vegetables, and tangy glaze keeps everyone coming back for more.
Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Marinate the chicken: Place chicken breasts in a zip-top bag or bowl. Drizzle with 3 Tablespoons of balsamic glaze. Let marinate for at least 10 minutes.
Prep the veggies: In a separate zip-top bag or bowl, add chopped vegetables, olive oil, 1 Tablespoon balsamic glaze, salt, and pepper. Toss to coat evenly.
Assemble: Arrange the marinated chicken and vegetables in an even layer on the prepared sheet pan. Drizzle any remaining marinade, olive oil, or glaze over the top. Add fresh basil if desired and season with salt and pepper.
Bake: Roast in the oven for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F) and vegetables are fork-tender. If the chicken is done before the vegetables, remove it and continue roasting the veggies until tender.
Serve: Optionally drizzle with more balsamic glaze and garnish with extra basil. Serve warm.
Notes
You can use any combination of vegetables like zucchini, bell peppers, green beans, or onions.
Make it low-carb by swapping potatoes with cauliflower or mushrooms.
For more flavor, sprinkle with Italian seasoning or crushed garlic before baking.
