Sheet-Pan Balsamic Glazed Chicken and Veggies: A One-Pan Dinner Worth Repeating

In a world where time is precious and dinner decisions can feel overwhelming, there’s something deeply satisfying about a dish that checks all the right boxes: simple preparation, bold flavor, easy cleanup, and wholesome ingredients. Enter the hero of modern home cooking—the sheet-pan meal. And among its many variations, few recipes are as deliciously rewarding and effortlessly practical as Sheet-Pan Balsamic Glazed Chicken and Veggies.

This dish is everything a busy weeknight demands and everything your taste buds desire. Juicy, oven-roasted chicken thighs or breasts, coated in a rich, tangy-sweet balsamic glaze, roast alongside a vibrant array of seasonal vegetables until caramelized and tender. The result is a perfectly balanced meal that’s bursting with flavor and ready to serve straight from the pan—no juggling pots, no complicated techniques, and minimal mess.

What sets this particular recipe apart isn’t just its convenience—it’s the flavor-forward approach. The balsamic glaze, with its deep notes of aged vinegar, garlic, honey, and Dijon mustard, transforms ordinary chicken and vegetables into a restaurant-worthy meal. As it bakes, the glaze reduces and intensifies, coating everything on the tray with a glossy, slightly sticky finish that’s impossible to resist.

Another benefit? This dish is infinitely adaptable. Swap out the veggies based on the season or your pantry. Choose white meat or dark. Add herbs, sprinkle in spice, or even give it a Mediterranean or Asian twist. It’s a blank canvas for creativity that still works as a foolproof base recipe for beginners and seasoned cooks alike.

In this complete guide, we’ll walk you through every step of making the ultimate Sheet-Pan Balsamic Glazed Chicken and Veggies—from choosing the right ingredients and prepping your pan to mastering the glaze, balancing cooking times, and customizing it to suit your dietary needs. You’ll also find tips on portioning for meal prep, storing leftovers, reheating without drying out, and pairing ideas to round out your plate.

Whether you’re cooking for one, feeding a hungry family, or looking to streamline your weekly meal prep with healthy, flavorful options, this sheet-pan dinner delivers on all fronts.

So roll up your sleeves, preheat that oven, and get ready to master one of the easiest—and most rewarding—meals you’ll ever make.

How to Make Sheet-Pan Balsamic Glazed Chicken and Veggies

This recipe is designed to be easy, healthy, and full of deep, caramelized flavor thanks to a bold balsamic glaze and high-heat roasting. Every element—from chopping vegetables to glazing the chicken—is broken down so that both beginner and experienced cooks can follow along with confidence.

Ingredients (Serves 4–6)

For the Chicken

• 4 boneless, skinless chicken breasts or 6–8 boneless chicken thighs (about 2 to 2.5 lbs total)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil (for initial seasoning)

For the Vegetables

• 2 cups broccoli florets

• 1 large red bell pepper, sliced into strips

• 1 large yellow bell pepper, sliced into strips

• 1 medium red onion, sliced

• 1 zucchini, sliced into half-moons

• 1 cup cherry tomatoes (whole)

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Balsamic Glaze

• 1/3 cup balsamic vinegar

• 2 tablespoons honey or maple syrup

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1/2 teaspoon dried thyme (or 1 tsp fresh, chopped)

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

• Salt and pepper, to taste

Kitchen Tools Needed

• 1–2 large sheet pans (preferably rimmed)

• Mixing bowls (small and large)

• Whisk

• Silicone brush or spoon (for glazing)

• Chef’s knife and cutting board

• Parchment paper or foil (optional, for easier cleanup)

• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat the oven to 425°F (220°C).
This high temperature ensures that both the chicken and vegetables roast quickly, developing those delicious golden-brown, caramelized edges.

Pro Tip: If using convection (fan-assisted) ovens, lower the heat slightly to 400°F (205°C) and monitor cooking more closely.

Step 2: Prepare the Balsamic Glaze

In a small bowl or measuring cup, whisk together the following:

• 1/3 cup balsamic vinegar

• 2 tablespoons honey or maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 2 cloves minced garlic

• 1/2 teaspoon dried thyme

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and pepper to taste

Whisk until the glaze is fully combined and slightly thick. Set aside.

Flavor Note: Want extra depth? Add a teaspoon of soy sauce or Worcestershire sauce to enhance the umami profile.

Step 3: Season the Chicken

Pat the chicken dry using paper towels. This step is essential for browning and preventing steaming.

• Drizzle the chicken with 1 tablespoon olive oil

• Season both sides generously with salt and black pepper

Place the chicken pieces on a plate or shallow dish, and spoon 2–3 tablespoons of the balsamic glaze over them. Toss to coat, then let them marinate for 10–15 minutes while prepping the veggies.

Optional: For deeper flavor, marinate for up to 2 hours in the fridge. Bring to room temperature before baking.

Step 4: Chop and Season the Vegetables

In a large mixing bowl, toss all your chopped vegetables (except cherry tomatoes) with:

• 1 tablespoon olive oil

• Salt and pepper to taste

Spread the vegetables in a single layer on a rimmed sheet pan lined with parchment or foil for easy cleanup. Leave space in the center or at one end of the pan for the chicken.

Roasting Tip: Don’t overcrowd. If the vegetables are layered or touching too closely, they’ll steam instead of roast. Use two pans if needed.

Step 5: Arrange Chicken and Veggies on the Pan

Transfer the marinated chicken to the pan, placing it directly among or beside the vegetables.

Add the cherry tomatoes (whole) around the chicken—these will blister and burst, adding juicy sweetness.

Brush the tops of the chicken with additional glaze, reserving some for later.

Visual Guide: Chicken should be spaced with a bit of room around each piece; veggies should be spread out, not piled.

Step 6: Roast in the Oven

Place the pan on the middle rack of the preheated oven. Roast for:

• 20–25 minutes if using thin chicken breasts or thighs

• 25–30 minutes for thicker cuts

Check for doneness using a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

Halfway through roasting (around 12–15 minutes in), give the vegetables a quick toss with tongs and brush more glaze over the chicken.

Extra Glaze Trick: In the last 5 minutes, switch the oven to broil for more caramelization—but watch closely to avoid burning.

Step 7: Rest the Chicken

Once fully cooked, remove the sheet pan from the oven. Let the chicken rest for 5–7 minutes to redistribute juices.

During this time, you can spoon any pan juices or glaze over the top of the chicken and vegetables for added flavor.

Step 8: Plate and Serve

Slice the chicken if using breasts, or serve thighs whole. Arrange on plates with a generous helping of roasted vegetables.

Optional garnishes:

• Chopped fresh parsley or basil

• Extra balsamic glaze drizzle (you can simmer the leftover glaze on the stovetop for a thicker finish)

• Shaved Parmesan or crumbled feta

Serving Suggestions

This dish is a balanced meal on its own, but if you want to round it out, try pairing it with:

• Quinoa, couscous, or wild rice

• Garlic mashed potatoes or polenta

• Mixed greens salad with lemon vinaigrette

• Crusty bread to mop up extra glaze