Pan-Seared Chicken with Balsamic Glaze and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender chicken breasts seared to golden perfection, topped with a tangy balsamic glaze, served alongside herb-roasted seasonal vegetables. This mediterranean-inspired chicken ready in about 45 minutes pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic cloves, minced
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 medium carrot, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 tsp dried thyme

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium carrot, 1 medium zucchini, and 1 medium red bell pepper, all cut into 1-inch pieces, with 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, season 2 boneless skinless chicken breasts (6 oz each) with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1/4 cup balsamic vinegar and 1 tbsp honey, stirring constantly, and cook for 3-4 minutes until the glaze thickens and coats the back of a spoon.
4. Step 4: Return chicken to the skillet, spooning the balsamic glaze over the top to coat. Serve chicken alongside the roasted vegetables, drizzling any remaining glaze over the dish.