Name: Tender Balsamic Glazed Chicken & Roasted Veggies Dinner
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Main Players:; 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 cup good quality balsamic vinegar; 2 tbsp honey or maple syrup; Veggies & Aromatics:; 2 bell peppers (any color), chopped into 1-inch pieces; 1 medium zucchini, chopped into 1-inch pieces; 1 small red onion, cut into wedges; 4-5 cloves garlic, minced (divided); Flavor Boosters & Finishing Touches:; 3 tbsp olive oil (divided); 1 tsp dried Italian seasoning; 1/2 tsp salt (plus more to taste); 1/4 tsp freshly ground black pepper (plus more to taste); 2 tbsp fresh parsley, chopped (for garnish, optional)

Description

Whip up a flavorful Balsamic Glazed Chicken with Roasted Veggies. This easy, comforting dinner brings rich flavors and simple steps to your weeknight table.

Ingredients

Scale

Main Players:
4 boneless, skinless chicken breasts (about 1.5 lbs total)
1/2 cup good quality balsamic vinegar
2 tbsp honey or maple syrup
Veggies & Aromatics:
2 bell peppers (any color), chopped into 1-inch pieces
1 medium zucchini, chopped into 1-inch pieces
1 small red onion, cut into wedges
4–5 cloves garlic, minced (divided)
Flavor Boosters & Finishing Touches:
3 tbsp olive oil (divided)
1 tsp dried Italian seasoning
1/2 tsp salt (plus more to taste)
1/4 tsp freshly ground black pepper (plus more to taste)
2 tbsp fresh parsley, chopped (for garnish, optional)

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Instructions

Prep the Chicken & Glaze:: First things first, pat those chicken breasts dry. Seriously, don’t skip this; it helps with browning! Then, in a small bowl, whisk together your balsamic vinegar, honey, a tablespoon of olive oil, a minced garlic clove, and a pinch of salt and pepper. This is your magic marinade and glaze base. Pour about half of it over the chicken in a shallow dish or a Ziploc bag, making sure everything’s coated. Let it hang out for at least 15 minutes while you prep the veggies, or if you’re feeling ambitious, an hour in the fridge. I used to think marinating was optional, but it makes such a difference in flavor, I promise!
Chop the Veggies & Get Roasting:: Preheat your oven to a good hot 400°F (200°C). While that’s heating up, chop your bell peppers, zucchini, and red onion into roughly 1-inch pieces. Try to keep them similar in size so they cook evenly – I learned that lesson after having some burnt bits and some raw bits in the same batch, oops! Toss them on a large baking sheet (or two if you don’t want to overcrowd) with the remaining olive oil, Italian seasoning, a couple more minced garlic cloves, salt, and pepper. Spread them out in a single layer; this is crucial for getting that lovely roasted char, not just steamed veggies.
Roast the Veggies:: Pop those seasoned veggies into the preheated oven. Let them roast for about 15-20 minutes, just until they start to get tender-crisp and a little browned around the edges. This step gets them a head start before the chicken joins the party. While they’re roasting, that beautiful garlicky herb smell will start wafting through your kitchen, and honestly, it’s one of my favorite parts of making this Balsamic Glazed Chicken with Roasted Veggies. It makes the whole house smell amazing!
Add the Chicken to the Party:: Carefully pull the baking sheet with the veggies out of the oven. Push the veggies to one side (or transfer them to another sheet if you need more space). Now, place your marinated chicken breasts on the empty side of the baking sheet, making sure they’re not overlapping too much. I usually nestle them in a bit with the veggies. Pop the sheet back into the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C). Don’t overcook it, or it’ll be dry!
Glaze It Up:: While the chicken and veggies are finishing up, grab that reserved balsamic mixture (the half you *didn’t* pour over the raw chicken, obviously!). Pour it into a small saucepan and bring it to a gentle simmer over medium-low heat. Let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly into a syrupy glaze. Keep a close eye on it; balsamic can go from perfect to burnt in a flash! This is where I almost always get distracted by my phone and have to rush back to stir, haha.
Final Touches & Rest:: Once the chicken is cooked and the veggies are tender, remove the baking sheet from the oven. Drizzle or brush that glorious, thickened balsamic glaze all over the chicken and veggies. Let the chicken rest on the baking sheet for 5-10 minutes before slicing. This resting period is SO important for juicy chicken; it lets the juices redistribute. Then, sprinkle with fresh parsley if you’re feeling fancy. The Balsamic Glazed Chicken with Roasted Veggies will look and smell absolutely incredible, ready to be devoured!