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One-Pan Balsamic Glazed Chicken and Veggies

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breast diced or thighs
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp honey
  • 4 cloves garlic minced
  • 2 tsp Italian seasoning salt, pepper
  • 1 zucchini + 1 yellow squash sliced, optional
  • 1 broccoli crown florets
  • 1 bell pepper chunks
  • 1/2 red onion chunks
  • 2 medium carrots peeled and sliced into thin coins
  • 1 cups –1.5cherry tomatoes add late if desired
  • Herbs for topping parsley or basil

Method
 

  1. 1) Heat the oven and set up the pan Preheat to 400°F for a balanced roast that’s forgiving. Line with parchment or lightly oil/spray (balsamic can get sticky). Use a large sheet pan so everything can spread out (crowding = steaming).
  2. 2) Mix the glaze Pick your route: Fast route: whisk balsamic + Italian dressing. Homemade route: whisk balsamic + olive oil + honey + garlic + Italian seasoning + salt/pepper.
  3. 3) Season and (quick) marinate the chicken Toss chicken with some of the glaze. If you can spare 15 minutes, let it sit while you chop veggies—this small pause pays off in flavor. If you’re planning ahead, you can marinate longer, but it’s not required for a good weeknight result.
  4. 4) Prep veggies with roasting in mind Here’s the thing: the biggest “why didn’t this turn out?” moment is usually timing, not skill. Cut fast-cooking veg (zucchini, peppers) into chunkier pieces so they don’t go soft too fast. Cut slow-cooking veg (carrots) smaller or thinner. Keep broccoli florets fairly even so the tops char a bit while stems soften.
  5. 5) Start roasting the veggies first (optional, but smart) If you’re using carrots + broccoli, giving them a head start helps. Roast veggies for 10–15 minutes, then add chicken. This prevents chicken from drying out while the carrots catch up.
  6. 6) Add chicken and glaze—then roast until done Push veggies to the sides, nestle chicken in the center/open spots. Brush or drizzle more glaze over the chicken. Roast another 7–15 minutes, depending on chicken size/cut. If you’re doing diced chicken: A practical rhythm is: roast partway, add tomatoes, then finish roasting until chicken is done. Doneness check (don’t guess): Chicken should reach 165°F inside (use an instant-read thermometer if you have one). That’s your stress-free finish line.
  7. 7) Add tomatoes at the right moment If you like tomatoes jammy and soft: roast them the whole time. If you want them brighter and less collapsed: add them during the last 5–10 minutes.
  8. 8) Finish and serve Sprinkle herbs (basil or parsley). Drizzle a little extra glaze right before serving. Spoon those pan juices over everything like it’s a sauce. Because it is.