Irresistible Sheet-Pan Balsamic Glazed Chicken & Veggies

Intro and Brief Recap

Have you ever craved a meal that combines simplicity, flavor, and healthy ingredients? The Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe delivers just that, marrying juicy chicken with vibrant vegetables and a tangy balsamic glaze. This dish not only tantalizes your taste buds but also fills your home with the intoxicating aroma of roasted garlic and herbs, making it perfect for any weeknight dinner or special occasion.

Picture this: it’s a busy evening, and you’re longing for something delicious without spending hours in the kitchen. You toss chicken breasts and fresh veggies onto a sheet pan, drizzle them with balsamic glaze, and let the oven work its magic. In less than an hour, you have a colorful meal that looks as good as it tastes. This recipe invites you to savor every bite while enjoying quality time with family or friends around the table.

Key Ingredients For Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor; they will elevate the dish significantly.
• Bell Peppers: Use a mix of red, yellow, and green bell peppers for a pop of color as well as sweetness.
• Zucchini: Sliced zucchini adds great texture; select firm zucchinis without blemishes for optimal freshness.

For the Sauce:

• Balsamic Vinegar: Choose high-quality balsamic vinegar to enhance the glaze’s flavor; it should be rich and slightly sweet.
• Olive Oil: Extra virgin olive oil works best here; it adds richness while allowing the flavors to shine through.
• Honey: A touch of honey balances the acidity of balsamic vinegar perfectly; opt for pure honey for the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe

Follow these simple steps to prepare this delicious dish:

First Step : Preheat Your Oven

Preheat oven to 400°F (200°C). Prepare a large sheet pan by spraying it with nonstick cooking spray to prevent sticking.

Second Step : Prepare The Vegetables

Wash and slice your bell peppers into strips and slice the zucchini into rounds. Mince the garlic cloves finely to release their flavor.

Third Step : Season The Chicken

Place the boneless chicken breasts on one side of the prepared sheet pan. Drizzle with olive oil and season generously with salt, pepper, and minced garlic.

Fourth Step : Add The Veggies

On the other side of the sheet pan, arrange your sliced bell peppers and zucchini. Drizzle them lightly with olive oil and sprinkle with additional salt and pepper.

Fifth Step : Make The Balsamic Glaze

In a small bowl, whisk together balsamic vinegar, honey, and a tablespoon of olive oil until well combined. Pour half of this mixture over the chicken.

Sixth Step : Bake And Serve

Roast everything in the preheated oven for about 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender. Transfer to plates and drizzle with remaining balsamic glaze for the perfect finishing touch.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Marinate If Possible: For enhanced flavor, marinate your chicken in balsamic vinegar for at least an hour before cooking.
• Use Seasonal Vegetables: Feel free to swap in seasonal vegetables like asparagus or carrots based on availability.
• Check Doneness Carefully: Always use a meat thermometer to ensure chicken is safely cooked through without being dry.

Cooking Instructions

To prepare this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe, follow these simple steps. Begin by preheating your oven to 400°F (200°C). While the oven heats, gather your chicken breasts and vegetables.

Next, season the chicken with salt and pepper to taste. In a large bowl, combine balsamic vinegar, olive oil, honey, garlic, and dried herbs. Whisk this mixture well until fully combined. Add the chicken to the bowl, ensuring it’s evenly coated with the glaze.

Now, chop your vegetables into bite-sized pieces. You can use bell peppers, zucchini, carrots, or any favorite veggies you have on hand. Toss the vegetables in the remaining balsamic glaze until they are well coated.

Spread the chicken and veggies evenly on a large sheet pan. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). For a touch of crispiness, broil for an additional 2-3 minutes at the end of cooking time.

Serving Suggestions

This Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe is perfect for a weeknight dinner or meal prep. Serve it over a bed of fluffy quinoa or alongside warm crusty bread to soak up the delicious balsamic glaze.

You can also pair it with a fresh green salad drizzled with vinaigrette for added crunch and nutrition. If you want to elevate your meal further, consider adding some feta cheese or sliced avocado on top before serving.

Storage Tips

To keep leftovers from this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe fresh, store them in an airtight container in the refrigerator. Consume within 3-4 days for optimal flavor and safety.

If you want to freeze leftovers, place them in a freezer-safe bag or container after cooling completely. This dish can be frozen for up to three months. When ready to enjoy again, thaw in the refrigerator overnight before reheating in the oven or microwave.

Nutritional Information

This Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe is not only delicious but also nutritious. Each serving is packed with protein from chicken and essential vitamins from various vegetables.

Balance your plate by enjoying this dish as part of a healthy diet rich in whole foods. The balsamic glaze adds sweetness without excessive sugar content while providing antioxidants that benefit overall health.

FAQs

What vegetables work best with Sheet-Pan Balsamic Glazed Chicken?

You can use various vegetables for this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe. Popular choices include bell peppers, zucchini, carrots, asparagus, broccoli, and red onion. These vegetables not only complement the tangy flavor of balsamic but also add vibrant colors and textures to your dish.

Feel free to mix and match based on what you have available or what’s in season! Just remember that different vegetables may require varying cook times; so cut them into similar-sized pieces to ensure even cooking.

Can I use other proteins instead of chicken?

Absolutely! This Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe can easily adapt to other proteins such as turkey breast or tofu for a vegetarian option. Just adjust cooking times accordingly; fish like salmon cooks much faster than chicken while tofu may need longer marinating time to absorb flavors.

Experimenting with different proteins allows you to personalize this recipe according to dietary preferences while still enjoying that delightful balsamic glaze!

How do I know when my chicken is fully cooked?

The best way to ensure your chicken is safe to eat when making this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe is by using a meat thermometer. The internal temperature should reach 165°F (75°C) at its thickest part.

If you don’t have a thermometer handy, check that juices run clear when pierced with a knife; there should be no pink meat visible inside indicating doneness.

Can I make this recipe ahead of time?

Yes! Preparing this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe ahead of time is convenient for busy lifestyles. You can marinate the chicken and chop veggies earlier in the day or even night before baking them together right before serving!

Store everything separately until ready to cook; doing so helps maintain freshness without compromising taste quality once baked!