Balsamic Glazed Chicken And Veggies Recipe

There's something undeniably comforting about the aroma of sweet balsamic glaze mingling with roasted garlic and herbs. This Balsamic Glazed Chicken and Veggies dish is a feast for the senses—the sizzling of the skillet, the tender bite of juicy chicken, and the caramelized edges of colorful vegetables all come together in perfect harmony.

I first whipped this up on a rainy weeknight when I needed a quick meal using what I had on hand. One bite and it instantly earned a spot in our regular rotation. It's wholesome, full of flavor, and—best of all—super easy to pull off even on the busiest days.

Let me show you why this recipe should be next on your dinner menu.

Why You'll Love This Balsamic Glazed Chicken and Veggies

Get ready to fall in love with a meal that checks all the boxes: tasty, quick, healthy, and incredibly satisfying. This recipe brings restaurant-quality flavor to your kitchen without the fuss.

First, it comes together in under 30 minutes. With just one pan and a few simple ingredients, you can have a hearty, nutritious dinner ready in no time—ideal for weeknights.

It's also incredibly balanced. You get lean protein, fiber-rich veggies, and a mouthwatering glaze that ties everything together. No need for side dishes unless you're really hungry.

Budget-wise, this meal is a lifesaver. Using staples like chicken thighs, carrots, and zucchini keeps it affordable, while still feeling a bit fancy.

And don’t forget how adaptable it is. Toss in whatever veggies you have on hand or swap the chicken for tofu or shrimp. This recipe is here to serve your cravings and your fridge's contents.

Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this dish is how a few simple ingredients come together to create something truly special. Each one plays a role in enhancing the overall flavor and texture.

Boneless, skinless chicken thighs are the protein powerhouse here. They stay juicy and tender, even after a quick sear. If you prefer white meat, chicken breasts can work too, though you’ll want to watch carefully to avoid drying them out.

Balsamic vinegar is the heart of the glaze. It reduces down to a syrupy consistency, coating everything with a tangy sweetness that’s completely addictive. Choose a good-quality balsamic—it really makes a difference.

Garlic and Italian seasoning layer in rich, savory flavor. Don’t skimp on the garlic; it caramelizes beautifully and adds depth to the dish. A sprinkle of fresh rosemary or thyme can elevate it even more.

Carrots, zucchini, and bell peppers bring color, crunch, and natural sweetness. Cut them into similar-sized pieces to ensure even cooking. You can also use broccoli, green beans, or cherry tomatoes depending on what you have.

All you need for tools is a large skillet or sheet pan, a mixing bowl, and a spatula or tongs. Minimal fuss, maximum payoff.

How To Make This Balsamic Glazed Chicken and Veggies

Creating this dish is as simple as can be, and the results are anything but ordinary. Here’s how to bring it all together.

Start by cutting your chicken into bite-sized pieces and seasoning them generously with salt, pepper, and Italian seasoning. Let it sit while you prep the veggies so the flavors start to infuse.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Once it’s shimmering, add the chicken in a single layer. Sear for about 4-5 minutes without moving it too much, then flip and cook another 3-4 minutes until browned and cooked through. Remove from the pan and set aside.

Add a bit more oil to the skillet, then toss in your chopped vegetables. Sauté for 6-8 minutes, stirring occasionally, until they’re tender-crisp and starting to caramelize around the edges.

While the veggies cook, whisk together your glaze: balsamic vinegar, a touch of honey or brown sugar, and a splash of soy sauce for umami. Pour this over the vegetables, then return the chicken to the pan. Toss everything to coat evenly.

Let it simmer for another 2-3 minutes, allowing the glaze to reduce and thicken slightly. You’ll know it’s ready when it clings to the chicken and veggies in a glossy layer.

From start to finish, this dish takes about 25-30 minutes. Expect your kitchen to smell amazing and your taste buds to thank you.

Storage Options

Leftovers are a gift with this one—they hold up beautifully and make lunch the next day something to look forward to. Store any remaining chicken and veggies in an airtight container in the refrigerator for up to 4 days.

You can also freeze it for future meals. Just portion it into freezer-safe bags or containers, making sure it’s cooled completely before sealing. It will keep well for up to 2 months.

To reheat, warm it in a skillet over medium heat with a splash of water to loosen the glaze. You can also microwave it, but be sure to cover it to retain moisture.

This dish is a great make-ahead option for meal prep, too. Cook once, eat twice (or more).

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Once you get the basics down, the possibilities are endless.

Try swapping out the chicken thighs for boneless pork chops or shrimp. Just adjust the cooking time accordingly to avoid overcooking.

If you’re going meatless, firm tofu or tempeh works wonderfully here. Just press the tofu beforehand and sear it until golden before adding the veggies.

Switch up the veggies with what’s in season or in your fridge. Asparagus, mushrooms, green beans, or Brussels sprouts all make great stand-ins.

Want a spicier version? Add a pinch of red pepper flakes to the glaze or finish with a drizzle of chili oil.

You can even turn this into a sheet pan meal: toss everything in the glaze, spread on a baking sheet, and roast at 425°F for 20-25 minutes. Easy cleanup and the same delicious flavor.

However you tweak it, don’t be afraid to experiment. This balsamic glazed chicken and veggies recipe is the perfect canvas for your creativity.

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