Sautéed Chicken with Tangy Balsamic Glaze and Roasted Vegetables

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

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Pan-seared and finished with a sweet and tangy balsamic reduction, served alongside oven-roasted seasonal vegetables. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots, 1 medium zucchini, and 1 medium red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: Reduce skillet heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1/4 cup balsamic vinegar and 2 tbsp honey, stirring constantly. Let the sauce simmer for 3-4 minutes until thickened and syrupy.
  4. Step 4: Return chicken to the skillet, spoon the balsamic glaze over each piece, and cook for an additional 1 minute, coating thoroughly. Serve chicken topped with glaze alongside the roasted vegetables.

Frequently asked questions

How long does Sautéed Chicken with Tangy Balsamic Glaze and Roasted Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sautéed Chicken with Tangy Balsamic Glaze and 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Tangy Balsamic Glaze and 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 Sautéed Chicken with Tangy Balsamic Glaze and Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Chicken with Tangy Balsamic Glaze and Roasted Vegetables?

Mediterranean chicken 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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