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Easy Balsamic Glazed Chicken Recipe with Roasted Vegetables for Perfect Dinner

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A quick and easy dinner featuring juicy balsamic glazed chicken breasts paired with caramelized roasted vegetables. Ready in under 40 minutes, this recipe is perfect for busy weeknights and offers a delicious balance of tangy, sweet, and savory flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
  • ½ cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for searing)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon Dijon mustard
  • 1 large red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into thick rounds
  • 1 cup cherry tomatoes
  • 1 small red onion, cut into wedges
  • 1 cup baby carrots or carrot slices
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs or mixed herbs
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). In a large bowl, toss the bell pepper, zucchini, cherry tomatoes, red onion, and carrots with 2 tablespoons olive oil, dried herbs, salt, and pepper. Spread evenly on a large baking sheet. Set aside.
  2. In a small saucepan over medium heat, combine the balsamic vinegar, honey, and minced garlic. Stir gently and bring to a simmer. Let it reduce for about 5 minutes until it thickens slightly and coats the back of a spoon. If using Dijon mustard, whisk it in at the end. Remove from heat and set aside.
  3. While the glaze simmers, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear chicken for 3-4 minutes on each side until golden brown but not fully cooked through.
  4. Place the seared chicken breasts on top of the prepared vegetables on the baking sheet. Brush each piece generously with the balsamic glaze. Roast everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  5. Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle any remaining glaze over the chicken and vegetables for an extra burst of flavor.

Notes

If glaze thickens too much while resting, gently warm it back up before using. Watch vegetables closely as cherry tomatoes may burst early, adding a lovely sauce. For crisper veggies, roast separately on another sheet. Use an instant-read thermometer to ensure chicken is cooked to 165°F. Searing chicken first locks in juices and adds caramelized color. Avoid overcrowding baking sheet for even roasting.

Nutrition

Keywords: balsamic glazed chicken, roasted vegetables, easy dinner, quick chicken recipe, healthy chicken dinner, weeknight meal, balsamic vinegar glaze

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