There’s something so satisfying about tossing juicy chicken breasts and vibrant veggies in a sweet-and-tangy honey-balsamic glaze, all in one skillet. As a home cook who adores simplicity without sacrificing flavor, I can’t help but get excited every time I pull this dish together. It’s that perfect balance of tangy balsamic vinegar meeting just the right touch of honey, coating tender chicken and crisp veggies in a glossy sauce that has everyone reaching for seconds. If your weeknights are anything like mine—jam-packed with errands, work deadlines, and family check-ins—this one-pan meal is your saving grace. In under 15 minutes of prep and about half an hour of cooking, you’ll have dinner on the table that tastes like you spent hours in the kitchen.
What really makes this recipe shine is the beautiful medley of colors and textures: ruby-red cherry tomatoes that burst with juiciness, emerald-green zucchini slices that still have a bite, sunny bell pepper strips for sweetness, and crisp baby carrots that offer a subtle crunch. And don’t forget that final flourish of fresh parsley, sprinkling a dash of herbaceous brightness on top. It’s a dish that feels gourmet but comes together in a flash, making it ideal for beginner cooks and seasoned chefs alike. Plus, with only about 380 calories per serving, it’s a guilt-free dinner that delivers on every front—flavor, convenience, and nutrition. If you’ve been hunting for a healthy dinner that doubles as a fun lunch the next day, this balsamic glazed chicken and veggies recipe checks all the boxes and then some.
KEY INGREDIENTS IN BALSAMIC GLAZED CHICKEN AND VEGGIES
To whip up this flavor-packed skillet meal, you’ll only need a handful of everyday ingredients that work together in delicious harmony. Each one plays a crucial role in building layers of taste and texture, so let’s break down why they’re must-haves in this recipe.
- Boneless, skinless chicken breasts
Lean and tender, these chicken breasts absorb the honey-balsamic glaze beautifully. They provide the hearty protein base that keeps this dish satisfying and versatile.
- Balsamic vinegar
With its distinctive sweet-and-tangy profile, balsamic vinegar is the star of the glaze. As it simmers and reduces, it concentrates into a rich syrup that clings to every bite.
- Honey
A touch of honey softens the vinegar’s acidity and adds a whisper of floral sweetness. It helps create that luscious glaze consistency you’ll want to drizzle on everything.
- Olive oil
This pantry staple keeps chicken and vegetables from sticking while adding a layer of silky richness. It’s also great for sautéing the veggies to a perfect tender-crisp.
- Garlic powder
Garlic powder infuses a mellow, savory depth without the bite of fresh garlic. It’s an easy way to boost flavor without extra chopping.
- Onion powder
Rounding out the aromatics, onion powder lends a gentle sweetness and complexity that amps up the overall taste.
- Salt and pepper
Simple seasonings like salt and pepper are essential for enhancing every other flavor in the dish. They help balance the sweet glaze and savory chicken.
- Cherry tomatoes
These bite-sized gems burst with juicy brightness when warmed, adding pops of red color and a fresh counterpoint to the glaze.
- Zucchini
Sliced zucchini brings a tender-yet-firm texture and mild flavor that soaks up the balsamic goodness without turning mushy.
- Bell pepper
Colorful bell pepper slices contribute a crisp, sweet crunch that contrasts perfectly with the tender chicken.
- Baby carrots
Slightly sweet and crunchy, baby carrots add a satisfying bite and beautiful orange hue to the skillet.
- Fresh parsley
A sprinkle of chopped parsley at the end brightens the dish visually and adds a subtle herbal lift that ties everything together.
HOW TO MAKE BALSAMIC GLAZED CHICKEN AND VEGGIES
Let’s walk through the simple steps to bring this skillet sensation to life. You’ll prepare a glossy honey-balsamic glaze, sear the chicken to golden perfection, sauté colorful veggies, and then unite everything in one tasty pan.
1. Prepare the balsamic glaze
In a small saucepan, combine balsamic vinegar and honey. Place over medium heat and bring to a gentle simmer. Stir occasionally so the sugars don’t scorch. Continue cooking for about 10–15 minutes until the liquid reduces by half and turns into a thick, glossy glaze. Remove from heat and set aside to cool slightly.
2. Season the chicken
Pat the chicken breasts dry and season both sides with garlic powder, onion powder, salt, and pepper. Press the spices into the meat so each breast is evenly coated.
3. Cook the chicken
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook undisturbed for 6–7 minutes on each side until they’re golden brown and an instant-read thermometer registers 165°F (75°C). Remove the chicken from the pan and transfer to a plate.
4. Sauté the vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini, bell pepper, and baby carrots. Sauté for 5–6 minutes, stirring occasionally, until the veggies are tender but still crisp.
5. Slice the chicken
While the vegetables cook, slice each chicken breast into strips or bite-sized pieces for easy tossing.
6. Combine and glaze
Return the sliced chicken to the pan. Drizzle the prepared balsamic glaze over the top and toss everything gently to coat each piece in that luscious sauce.
7. Add tomatoes
Stir in the halved cherry tomatoes. Cook for another 2–3 minutes, just until the tomatoes soften slightly and begin to release their juices.
8. Serve and garnish
Transfer the balsamic glazed chicken and veggies to a platter or individual plates. Sprinkle with fresh chopped parsley for a final pop of color and freshness.
SERVING SUGGESTIONS FOR BALSAMIC GLAZED CHICKEN AND VEGGIES
Once your skillet masterpiece is ready, it’s all about the presentation and the perfect sidekicks. Whether you’re hosting a cozy dinner or packing up leftovers, these serving ideas will make your balsamic glazed chicken and veggies shine.
- Family-Style Platter: Pile the glazed chicken and vibrant vegetables onto a large, rustic serving platter. Garnish with extra parsley and a few whole cherry tomatoes for a festive look. Place the platter at the center of the table and let everyone help themselves—it’s a fun, communal way to dine.
- Individual Bowls: Create hearty grain bowls by spooning the chicken and veggies over a bed of fluffy quinoa or steamed rice. Drizzle any leftover glaze on top and add a sprinkle of toasted pine nuts or seeds for crunch.
- Rustic Dinner Plates: Serve the chicken and veggies alongside creamy mashed potatoes or cauliflower mash. Use the glaze to make a drizzle pattern on the plate for that Instagram-worthy touch.
- Light Lunch Box: For a weekday meal prep option, portion the chicken and vegetables into airtight containers. Add a side of mixed greens and a lemon wedge. When lunchtime rolls around, you’ll have a colorful, nutrient-packed lunch ready to go.
HOW TO STORE BALSAMIC GLAZED CHICKEN AND VEGGIES
If you’re lucky enough to have leftovers, proper storage ensures this dish remains as delicious as when it was first served. Keeping the flavors vibrant and textures intact is easier than you might think.
Store any cooled leftovers in airtight containers to preserve freshness and prevent the glaze from drying out. If you’re planning to enjoy bites over the next few days, refrigeration is your best friend.
- Refrigeration: Once cooled to room temperature, transfer the glazed chicken and veggies to a sealed container. Place in the refrigerator for up to 3–4 days. Keep the glaze mixed in so the flavors continue to meld as it rests.
- Freezing: For longer storage, cool completely, then arrange portions in freezer-safe bags or containers. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Component Separation: If you’d like to maintain the crisp texture of the vegetables, store the glaze and veggies separately from the chicken. Reheat the chicken first, then add the vegetables and glaze just before serving.
- Gentle Reheating: To reheat without overcooking, warm gently in a skillet over medium-low heat or microwave in short intervals, stirring occasionally. This helps keep the chicken juicy and the glaze silky.
CONCLUSION
What started as a simple experiment with pantry staples quickly became one of my go-to weeknight winners. This balsamic glazed chicken and veggies recipe strikes the perfect balance between sweet, tangy, and savory, all while being a breeze to prepare. With just 15 minutes of prep, 35 minutes of cooking, and a brief 5-minute rest to let the juices settle, you’ll have dinner ready in about half an hour. It’s a beginner-friendly dish that doesn’t skimp on flavor or flair—ideal for busy families, meal preppers, or anyone who loves a one-pan wonder. Plus, at around 380 calories per serving, it’s a light yet satisfying option that pairs beautifully with grains, potatoes, or a crisp green salad.
Feel free to print this article or save it to your recipe collection for those nights when you need a reliable, delicious meal in record time. Below you’ll find a handy FAQ section to troubleshoot any questions or offer substitution ideas. And if you decide to give this recipe a whirl, I’d love to hear how it turned out—did you add a pinch of red pepper flakes for some heat, or swap in your favorite veggies? Drop your comments, questions, or feedback below. Happy cooking!
Balsamic Glazed Chicken and Veggies
Description
This easy skillet recipe combines tender chicken breasts with a luscious honey-balsamic glaze and vibrant veggies like zucchini, bell pepper, and cherry tomatoes. Ready in 30 mins for a healthy, flavor-packed meal the whole family will love.
Ingredients
Instructions
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Start by preparing the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Place over medium heat and bring to a simmer. Stir occasionally and cook for about 10-15 minutes until the mixture reduces by half and thickens. Set aside to cool.
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Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
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Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once the pan is hot, add the chicken breasts. Cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set aside.
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In the same pan, add the remaining 1 tablespoon of olive oil. Add the zucchini, bell pepper, and baby carrots. Sauté for 5-6 minutes, until the vegetables are tender but still crisp.
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While the veggies are cooking, slice the chicken breasts into strips or bite-sized pieces.
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Once the vegetables are done, add the chicken back into the pan. Drizzle with the balsamic glaze and toss everything to coat evenly.
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Add the halved cherry tomatoes and cook for another 2-3 minutes, just until the tomatoes soften slightly.
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Serve the balsamic glazed chicken and veggies on a platter or individual plates. Garnish with fresh chopped parsley, if desired.
Note
- The balsamic glaze can be made in advance and stored in the fridge for up to a week.
- For added flavor, you can marinate the chicken in some of the balsamic glaze before cooking.
- This dish pairs well with a side of quinoa, rice, or mashed potatoes.
- If you prefer a spicier dish, try adding a pinch of red pepper flakes to the glaze or vegetables.
- The vegetables are customizable, so feel free to add or swap with others like asparagus, mushrooms, or broccoli.
