Balsamic-Glazed Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken breasts cooked in a rich balsamic reduction with bell peppers and zucchini for a vibrant, balanced main course. This italian-inspired sheet pan ready in about 42 minutes pairs chicken breasts, balsamic vinegar, medium bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 22 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.25 lbs chicken breasts dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Slice 2 medium bell peppers and 2 medium zucchini into 1/2-inch thick slices. Toss with 2 tbsp olive oil, 2 minced garlic cloves, and 1 tsp dried oregano.
  3. Step 3: Place vegetables on a sheet pan and roast for 15 minutes while preparing the glaze.
  4. Step 4: In a small saucepan, combine 3 tbsp balsamic vinegar with the remaining 2 tbsp olive oil. Simmer over medium-low heat for 5-6 minutes until reduced by half and slightly syrupy.
  5. Step 5: Place chicken breasts on the sheet pan with vegetables, pour glaze over them, and roast for 20-22 minutes until chicken reaches 165°F and vegetables are tender.

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Frequently asked questions

How long does Balsamic-Glazed Chicken with Roasted Vegetables take to make?

Total time is about 42 minutes (20 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Balsamic-Glazed Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Balsamic-Glazed Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Balsamic-Glazed Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Balsamic-Glazed Chicken with Roasted Vegetables?

Italian sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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