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🍗 Balsamic Glazed Chicken and Veggies (Sheet Pan Recipe)

  • Author: Hannah

Ingredients

Scale

For the Chicken & Veggies:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1 cup baby carrots (halved if thick)

  • 1 cup broccoli florets

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 small red onion, cut into wedges

  • 2 tbsp olive oil

  • Salt & black pepper, to taste

  • 1/2 tsp garlic powder

  • 1/2 tsp Italian seasoning

For the Balsamic Glaze:

  • 1/3 cup balsamic vinegar

  • 2 tbsp honey or maple syrup

  • 1 tbsp Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste

Instructions

1. Preheat & Prep

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Make the Balsamic Glaze

In a small bowl, whisk together:

  • Balsamic vinegar

  • Honey

  • Dijon mustard

  • Minced garlic

  • A pinch of salt and pepper

Set aside.

3. Season the Chicken

Place chicken breasts on the sheet pan. Drizzle with olive oil, then season with salt, pepper, garlic powder, and Italian seasoning.

4. Add the Veggies

Toss the chopped veggies with olive oil, salt, and pepper. Arrange around the chicken on the pan in a single layer.

5. Drizzle & Roast

Spoon about half of the balsamic glaze over the chicken and veggies. Roast for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally.

6. Finish with Glaze

Remove from oven and brush with remaining balsamic glaze. Broil for 2–3 minutes for a caramelized finish (optional but delicious!).

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Find it online: https://momycooks.com/%f0%9f%8d%97-balsamic-glazed-chicken-and-veggies-sheet-pan-recipe/