Balsamic Chicken and Roasted Vegetable Bake

Why You’ll Love This Recipe

• One pan, weeknight-friendly, and minimal cleanup.
• Balanced flavors: tangy-sweet balsamic, savory garlic, and herby Italian notes.
• Juicy chicken with tender, caramelized zucchini, burst cherry tomatoes, and sweet red onion.
• Flexible base—easy to scale up and customize with add-ins.

Grocery List

• Produce: 2 zucchini, 1 pint cherry tomatoes, 1 large red onion, 1 head garlic, fresh basil or parsley
• Dairy: Parmesan (optional, for serving)
• Pantry: Balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, kosher salt, black pepper, dried oregano, dried thyme, dried rosemary

Full Ingredients

Chicken & Marinade

• 4 boneless, skinless chicken breasts (6–7 oz each; 1.5–1.75 lb total)
• 1/3 cup (80 ml) balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 2 tsp Dijon mustard
• 3 garlic cloves, finely minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp crushed dried rosemary (or 1 tsp finely chopped fresh)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Vegetables

• 2 medium zucchini (about 1 lb), halved lengthwise and sliced into 1/2-inch half-moons
• 1 pint (10 oz) cherry tomatoes
• 1 large red onion (about 10 oz), cut into 1-inch wedges
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp reserved marinade (from above)

Finishing

• 2 tbsp balsamic vinegar
• 1 tsp honey
• 2 tbsp chopped fresh basil or parsley
• Optional: 1 oz shaved Parmesan (about 1/4 cup) for serving

Step-by-Step Instructions

Step 1: Make the balsamic marinade

In a medium bowl, whisk together 1/3 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, Dijon, garlic, oregano, thyme, rosemary, 3/4 tsp salt, and 1/2 tsp pepper until glossy and emulsified. Scoop out 2 tbsp of this mixture and set it aside for the vegetables.

Step 2: Marinate the chicken

Pound the chicken breasts to an even 3/4-inch thickness for uniform cooking. Place them in a zip-top bag or shallow dish and pour the remaining marinade over. Turn to coat well. Marinate in the refrigerator for 30 minutes (or up to 12 hours). If marinating more than 1 hour, cover tightly and keep chilled.

Step 3: Prep and season the vegetables

While the chicken marinates, preheat the oven to 425°F (220°C) with a rack in the center. On a large rimmed sheet pan, toss the zucchini, cherry tomatoes, and red onion with the reserved 2 tbsp marinade, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread into an even layer, leaving four spaces for the chicken.

Step 4: Add chicken to the sheet pan

Remove chicken from the marinade, allowing excess to drip off; discard the used marinade. Nestle each breast into the spaces on the pan so everything sits in a single layer without overcrowding.

Step 5: Roast until tender and caramelized

Roast for 22–25 minutes, until the chicken registers 165°F (74°C) at the thickest part and the vegetables are tender with caramelized edges. For extra color, switch to broil for 1–2 minutes at the end, watching closely to avoid burning.

Step 6: Make a quick balsamic glaze

While the chicken bakes, simmer 2 tbsp balsamic vinegar with 1 tsp honey in a small saucepan over medium heat for 1–2 minutes until slightly syrupy. Remove from heat; it will thicken a bit more as it cools.

Step 7: Rest, garnish, and serve

Let the chicken rest on the pan for 5 minutes so juices settle. Drizzle the balsamic glaze over the chicken and vegetables, sprinkle with chopped basil or parsley, and add shaved Parmesan if using. Serve straight from the sheet pan or transfer to a warm platter.

Pro Tips

• Pound chicken to even thickness so it cooks at the same rate and stays juicy.
• Space everything out on the sheet pan; crowded vegetables steam instead of caramelize.
• Reserve marinade before adding raw chicken so you can safely season vegetables with it.
• Use a thermometer for perfect doneness: pull chicken at 165°F (74°C).
• Broil briefly at the end to deepen color and caramelization—just watch closely.

Variations

• Chicken thighs: Use 6 bone-in, skin-on thighs; roast 35–40 minutes at 425°F (220°C), broiling at the end for crisp skin.
• Caprese finish: Add mozzarella pearls or slices during the last 3–4 minutes to melt; finish with basil and extra balsamic glaze.
• Heartier veg: Add 1 lb baby potatoes, halved; pre-roast potatoes 10–15 minutes before adding the chicken and other vegetables.

Storage & Make-Ahead

Marinate chicken up to 12 hours ahead. Chop vegetables up to 24 hours in advance and refrigerate. Leftovers keep 3–4 days in an airtight container; reheat at 350°F (175°C) for 10–12 minutes or microwave gently. For freezing, freeze raw chicken in the marinade (in a freezer bag) up to 2 months; thaw in the fridge overnight before cooking. Cooked chicken can be frozen up to 2 months; thaw and reheat gently to avoid drying out.

Nutrition (per serving)

Approximate: 420 calories; 50 g protein; 12 g fat; 18 g carbohydrates; 2 g fiber; 820 mg sodium. Values will vary depending on exact chicken size and how much marinade is discarded.