Description
Balsamic glazed chicken veggies bring serious flavor to your dinner table with minimal effort. Tender chicken and roasted vegetables drizzled in tangy-sweet glaze make weeknight cooking a total breeze.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Vegetables:
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 zucchini
- 1 yellow squash
- 1 cup broccoli florets
- 1 cup cherry tomatoes
Seasoning and Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 1 clove garlic
- Salt
- Freshly ground black pepper
- Fresh parsley
- Toasted pine nuts or slivered almonds
Instructions
- Select 4 chicken breasts around 6-8 ounces each. Pat them completely dry with paper towels to ensure perfect searing.
- Mix 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon basil, ¼ teaspoon red pepper flakes, salt, and pepper in a small bowl.
- Sprinkle seasoning blend generously across both sides of chicken breasts, pressing gently to help spices adhere.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear chicken for exactly 4-5 minutes per side to develop a golden-brown crust.
- Reduce heat to medium-low, cover skillet, and cook chicken for another 6-7 minutes until internal temperature reaches 165F.
- Remove chicken from heat and let rest for 5-6 minutes before slicing to keep juices locked inside.
- Combine ½ cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 minced garlic clove in a small saucepan.
- Simmer glaze ingredients over medium heat for 10-15 minutes, stirring occasionally until mixture thickens and reduces by one-third.
- Chop 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 zucchini, 1 yellow squash into roughly 1-inch pieces.
- Add 1 cup broccoli florets and 1 cup halved cherry tomatoes to vegetable mix.
- Toss vegetables with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt, and pepper in a large mixing bowl.
- Spread vegetables across a large baking sheet in a single layer without overcrowding.
- Roast vegetables at 400F for 20-25 minutes, stirring once halfway through cooking time.
- Brush cooked chicken generously with prepared balsamic glaze, coating each piece completely.
- Arrange roasted vegetables on serving platter and top with glazed chicken breasts.
- Sprinkle fresh chopped parsley and toasted pine nuts over the dish for a final flourish.
Notes
- Choose chicken breasts that are similar in size and thickness to ensure even cooking and prevent dry edges.
- Pat chicken completely dry before seasoning to help create a perfect golden-brown sear that locks in moisture.
- Let the balsamic glaze simmer slowly to develop rich, concentrated flavor without burning the sugars.
- Spread vegetables in a single layer on the baking sheet so they roast instead of steam, creating delicious caramelized edges.
- Prep Time: 15-20 minutes
- Cook Time: 35-47 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg