Balsamic Glazed Chicken and Veggies Recipe
If you’re craving a dinner that feels both indulgent and nourishing, look no further than this Balsamic Glazed Chicken and Veggies recipe. The magic lies in the rich, tangy-sweet balsamic glaze that perfectly complements tender chicken breasts and roasted vegetables. It’s simple enough for a weeknight but impressive enough for guests.
Why Balsamic Glazed Chicken?
Balsamic vinegar is a staple in Mediterranean cooking, known for its complex flavor—tart, sweet, and slightly syrupy. When reduced into a glaze, it coats the chicken and vegetables, giving a glossy finish and an irresistible depth of flavor. This dish is not only delicious but also balanced and healthy, with lean protein and nutrient-packed vegetables roasted to perfection.
Tips for Perfect Glaze Consistency
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Don’t rush the reduction: Low and slow simmering yields the best syrupy texture.
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Adjust sweetness: Taste halfway and add more honey if needed.
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Store leftover glaze: It keeps in the fridge up to two weeks and adds magic to salads or roasted dishes.
Vegetable Variations and Pairings
While bell peppers, zucchini, and onions are classic, feel free to swap or add:
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Asparagus spears
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Broccoli florets
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Brussels sprouts (halved)
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Carrots (cut into sticks or coins)
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Mushrooms (button or cremini)
Roasting times vary slightly, so add denser veggies earlier or cut smaller.
Serving Suggestions and Meal Ideas
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Serve over quinoa, brown rice, or couscous for a filling meal.
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Pair with a simple mixed green salad dressed with lemon vinaigrette.
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For keto-friendly options, serve alongside cauliflower rice or zucchini noodles.
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A side of crusty bread works well for soaking up extra glaze.
Storing, Reheating, and Meal Prep
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Storage: Keep leftovers in airtight containers in the refrigerator for up to 4 days.
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Reheat: Warm gently in the oven or microwave, adding a splash of water or broth to keep veggies moist.
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Meal Prep: This dish holds up well in meal prep containers for grab-and-go lunches or dinners.
Frequently Asked Questions
Can I use chicken thighs?
Yes! Bone-in or boneless thighs work wonderfully and stay moist. Adjust roasting time to about 25-30 minutes.
Is balsamic vinegar gluten-free?
Most balsamic vinegars are gluten-free, but always check the label to be sure.
Can I make this gluten-free and dairy-free?
Absolutely. This recipe is naturally gluten-free. Use olive oil or avocado oil and avoid adding any butter or cheese toppings.
What if I don’t have Dijon mustard?
You can substitute with yellow mustard or omit it. The glaze will be slightly less tangy.
Variations and Flavor Twists
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Honey Mustard Glazed Chicken: Use honey and Dijon mustard with a splash of apple cider vinegar.
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Maple Balsamic: Swap honey for pure maple syrup for a deeper sweetness.
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Herb Infused: Add rosemary, thyme, or oregano to the glaze for an aromatic twist.
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Spicy Kick: Add red pepper flakes or cayenne to the glaze or sprinkle on top before roasting.
Final Thoughts and Printable Recipe Card
This Balsamic Glazed Chicken and Veggies recipe offers a perfect balance of sweet, tangy, and savory flavors with a rainbow of fresh vegetables. It’s approachable, wholesome, and customizable. Whether you’re cooking for family, meal prepping, or impressing guests, this dish delivers on all fronts.
Balsamic Glazed Chicken and Veggies Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tbsp honey or maple syrup (optional, for sweetness)
- 3 tbsp olive oil, divided
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Prep the Glaze:
In a small bowl, whisk together balsamic vinegar, honey (if using), 1 tablespoon olive oil, minced garlic, and Italian herbs. Set aside. - Cook the Chicken:
Season chicken breasts with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken and cook 5–7 minutes per side until golden and cooked through (internal temp 165°F/74°C).
Remove chicken and set aside. - Cook the Veggies:
In the same skillet, add remaining 1 tablespoon olive oil.
Add sliced bell peppers, zucchini, and red onion.
Sauté for about 5–7 minutes until veggies are tender-crisp. - Add the Glaze:
Pour balsamic glaze into the skillet with veggies.
Stir well and cook for 2–3 minutes, letting the glaze thicken slightly. - Combine & Serve:
Return chicken to the skillet, coating with the glaze and veggies.
Garnish with fresh parsley or basil.
Serve immediately, spooning extra glaze over the top.