Looking for a dish that combines savory, sweet, and a little tang? This Balsamic Glazed Chicken with Roasted Vegetables is the perfect weeknight meal. The chicken is marinated in a rich balsamic glaze, then seared to perfection and paired with a medley of roasted vegetables. It’s a comforting dish that feels gourmet but is easy enough for a busy night.
Ingredients (Serves 4)
For the chicken:
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tbsp honey
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
For the roasted vegetables:
2 medium carrots, sliced
1 medium red onion, chopped
1 zucchini, sliced
1 bell pepper, chopped
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and black pepper, to taste
Instructions
Marinate the Chicken
: In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the top. Seal and refrigerate for at least 30 minutes, or up to overnight for more flavor.
Roast the Vegetables
: Preheat the oven to 400°F (200°C). In a bowl, toss the sliced carrots, red onion, zucchini, and bell pepper with olive oil, dried thyme, oregano, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Cook the Chicken
: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on the outside.
Make the Balsamic Glaze
: While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 3-5 minutes, stirring occasionally, until the glaze thickens and becomes syrupy.
Serve
: Once the chicken is cooked, drizzle the balsamic glaze over the chicken breasts and serve with the roasted vegetables on the side.
Tips for Success
Even Cooking: For even cooking, make sure your chicken breasts are of similar thickness. You can also pound them to an even thickness before marinating.
Vegetable Variety: Feel free to swap in other vegetables like sweet potatoes, brussels sprouts, or mushrooms, depending on what you have available.
Make it a One-Pan Meal: After searing the chicken, you can add the roasted vegetables to the skillet and cook together in the same pan for easy cleanup.
Why You’ll Love This Dish
This Balsamic Glazed Chicken with Roasted Vegetables is the perfect balance of savory and sweet, with the tangy balsamic vinegar and honey glaze complementing the rich, juicy chicken. The roasted vegetables provide a hearty, colorful side that pairs wonderfully with the chicken, making this meal both nutritious and satisfying. It’s a delicious dinner that’s easy to prepare, yet impressive enough to serve for guests.