Easy Balsamic Chicken and Veggies That Burst with Flavor Recipe
This Easy Balsamic Chicken and Veggies recipe is a flavorful and simple meal perfect for busy weeknights. Tender boneless chicken thighs or breasts are marinated in a tangy balsamic glaze and roasted alongside vibrant bell peppers, red onions, zucchini, and cherry tomatoes. The combination of sweet honey, sharp Dijon mustard, and aromatic herbs creates a deliciously caramelized dish bursting with balanced flavors and wholesome goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Marinade
- 4 pieces boneless chicken thighs or breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil (for caramelization)
- 3 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables
- 2 cups bell peppers (sliced)
- 1 medium red onion (sliced)
- 2 cups zucchini or yellow squash (sliced)
- 1 cup cherry tomatoes
- 1 tablespoon fresh herbs (rosemary or thyme) (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until the mixture forms a smooth glaze.
- Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish and pour the marinade over them. Toss the chicken well to coat evenly, then cover and refrigerate for at least 20 minutes to allow flavors to absorb.
- Preheat Oven: Set your oven to 425°F (220°C) to ensure the chicken and vegetables will caramelize beautifully during roasting.
- Prepare the Vegetables: On a large rimmed baking sheet, toss the bell peppers, red onion, zucchini or yellow squash, and cherry tomatoes with olive oil, salt, pepper, and fresh herbs to coat them evenly.
- Arrange and Roast: Place the marinated chicken pieces amid the seasoned vegetables on the baking sheet. Drizzle any remaining marinade over the top. Roast everything in the preheated oven for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender and caramelized.
- Rest and Serve: Remove the chicken from the oven and transfer it to a plate to rest for 5 minutes. Serve the chicken alongside the roasted vegetables, garnished with additional fresh herbs if desired.
Notes
- Marinating the chicken for longer than 20 minutes, up to a few hours, will enhance flavor and tenderness.
- Feel free to swap out vegetables based on seasonality or preference—eggplant and mushrooms work well.
- Using boneless, skinless chicken thighs adds extra juiciness, but breasts are a leaner option.
- For a gluten-free version, ensure the Dijon mustard is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: balsamic chicken, roasted vegetables, balsamic vinegar chicken, easy chicken dinner, healthy chicken recipe, sheet pan chicken, baked chicken with veggies
