This is a simple, weeknight-friendly sheet-pan dinner: juicy chicken tossed with a bright, slightly sweet balsamic glaze and roasted alongside whatever hearty vegetables you love. What makes it special is how the vinegar reduces into a glossy sauce that clings to the chicken and caramelizes on the veg, delivering layered sweet-tangy flavor with minimal fuss and just one pan to wash.

My husband requests this one on repeat—he calls it “the balsamic miracle” because it feels fancy but shows up fast. It became our go-to after a chaotic week when I cobbled together chicken, cherry tomatoes, and a bag of trimmed green beans; by the time we sat down, the house smelled like a restaurant and everyone actually lingered at the table. It’s the sort of recipe that feels homey enough for busy weeknights and good enough for casual guests.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Easy One Pan Balsamic Chicken and Veggies

– The sauce: a tang-forward balsamic reduction that balances sweet and savory without being cloying.
– One-pan cleanup: sheet-pan roasting gives everything a nice caramelized edge and saves time on dishes.
– Flexible: swap vegetables by season or what’s in your fridge and keep the same delicious result.
– Kid- and guest-friendly: mild enough for picky eaters, but interesting enough for grown-ups.

Behind the Recipe

This recipe started as an experiment in making a weeknight dinner feel a little more special with minimal effort. I learned that spacing the chicken and veggies so they have room to roast is the difference between crisp edges and a steamed, soggy finish. Letting the chicken sit briefly in the glaze before it hits the oven helps build flavor, but don’t let the pan get overcrowded—crowding is the usual culprit when the vegetables don’t color up. The last ten minutes in the oven are where the balsamic concentrates and the sugars caramelize, so resist the urge to over-stir if you want those browned bits.

★Top Reader Reviews

This one-pan balsamic chicken and veggies is a weeknight lifesaver — simple to pull together, full of tangy-sweet flavor, and cleanup was a breeze. I did roast it a few minutes longer for softer veggies and brushed the chicken with a bit more sauce at the end, but overall it’s a delicious, fuss-free dinner I’ll make again.

– Mila

Shopping Tips

– Protein: Choose boneless, skin-on chicken thighs for the juiciest result, or boneless breasts if you prefer leaner meat—thighs tolerate high heat better.
– Vegetables: Pick sturdy items that roast well together, like carrots, bell peppers, potatoes, and Brussels sprouts; avoid watery vegetables that release too much steam.
– Fresh Herbs: Fresh rosemary or thyme add brightness—buy a small bunch and strip the leaves off the stems at home for better aroma.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, avocado) and a splash of good-quality olive oil for finishing if you like.
– Spices: Basic pantry staples like garlic powder, smoked paprika, and black pepper are all you need; pre-blended seasonings are fine, but watch salt levels.
– Citrus: A lemon or two for finishing brightens the whole dish—choose firm lemons with smooth skin.

Prep Ahead Ideas

– Trim and chop vegetables the day before and store them in an airtight container lined with a paper towel to absorb any excess moisture.
– Mix the balsamic glaze and marinade in advance and keep it refrigerated; toss the chicken in it when you’re ready to roast so flavors meld without softening the meat too much.
– If you plan to roast potatoes or denser roots, parboil them briefly the day before to speed up roasting on a busy night.

Time-Saving Tricks

– Use one pan with a rim—spread everything out so heat circulates and caramelization happens quickly.
– Buy pre-trimmed or pre-cut vegetables from the produce aisle to shave off prep time without sacrificing flavor.
– Do a quick mise en place: measure the glaze, mince the garlic, and have herbs ready so assembly is a breeze.
– Use convection/bake if your oven has it for more even browning; otherwise, rotate the pan halfway through roasting.

Common Mistakes

– Overcrowding the pan: I did this once and ended up steaming everything—use two pans or roast in batches if needed.
– Adding too much glaze too early: sugar in the glaze can burn; reserve a bit to brush on at the end for a shiny finish.
– Not patting chicken dry: excess surface moisture prevents browning, so dry the pieces with paper towels before seasoning.
– Under-seasoning: roasted veg can handle a generous sprinkle of salt and pepper, and the balsamic needs that salt contrast to sing.

What to Serve It With

Serve with a simple green salad and crusty bread to mop up the glaze, or spoon it over steamed rice or creamy polenta to make the meal more substantial. A light, crisp white wine or a chilled rosé complements the vinegar’s brightness.

✔Tips & Mistakes

– For crispier edges, finish under the broiler for a minute or two, watching carefully to avoid burning.
– If your balsamic is very syrupy, thin it slightly with a splash of water or stock before using so it spreads evenly.
– If the chicken finishes before the vegetables, remove it and tent it loosely with foil while the veg catch up.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap chicken thighs for chicken breasts if you want less fat, but watch for quicker cooking so breasts don’t dry out.
– Try maple or honey in place of part of the sugar in the glaze for a different caramel note—use sparingly to avoid overpowering the balsamic.
– For a gluten-free option, everything here is naturally gluten-free unless you add a sweetened sauce that contains wheat—check labels.
– Add olives or capers at the end for a briny contrast, or fold in baby spinach right after roasting so it wilts slightly into the warm pan juices.

Frequently Asked Questions

Can I make this gluten-free?

Yes—this dish is naturally gluten-free as written, but double-check any store-bought glaze or added sauces for hidden gluten and swap if needed.

What cut of chicken works best?

Boneless, skin-on thighs are forgiving and stay juicy under high heat, but you can use breasts if you’re careful to avoid overcooking.

My vegetables are soggy—what did I do wrong?

Likely overcrowding the pan or using vegetables that release a lot of water. Spread items out, use a hotter oven, or roast denser vegetables separately.

Can I use store-bought balsamic glaze instead of making my own?

Absolutely. Store-bought glaze works fine; just taste it first and adjust other sweeteners or salt so the final balance isn’t too sweet.

How long will leftovers keep?

Kept in an airtight container, leftovers are good in the fridge for a few days and reheat well in a hot oven or skillet to restore some crispness.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!