30-Minute Balsamic Glazed Chicken & Veggies

A bottle of balsamic vinegar is one of the hardest-working things in the pantry, and this dinner is proof. Bite-size chicken pieces roast alongside halved Brussels sprouts and small-diced sweet potato, and a simple glaze of balsamic, honey, Dijon, and garlic gets brushed on near the end. A quick trip under the broiler caramelizes everything into sticky, glossy, caramel-edged perfection — and because it’s all on one sheet pan, cleanup is a single sheet of parchment.

Why you’ll love it

• One pan, zero fuss. Chicken and vegetables roast side by side on the same sheet pan.
• The balsamic-roast trick. A tangy honey-balsamic glaze brushed on at the end caramelizes under the broiler — that’s the whole flavor payoff.
• ~36g protein per serving (estimated), from 1½ pounds of chicken breast.
• Weeknight-fast. Small-diced sweet potato and a vegetable head start keep the total time at 30 minutes.

Ingredients

• 1 1/2 lb boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, about 12 oz, peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary or thyme, plus more for serving

Equipment

A large rimmed sheet pan (18×13-inch), parchment paper, a small bowl and whisk, a pastry brush, and an instant-read thermometer.

Instructions

1. Heat the oven and prep the vegetables (5 minutes).. Position a rack in the center of the oven and heat to 425°F. Line a large rimmed sheet pan with parchment. Trim and halve the Brussels sprouts; peel the sweet potato and cut it into 1/2-inch cubes — the small dice is the 30-minute enabler, since larger chunks won’t cook through in time.
2. Start the vegetables (10 minutes).. Toss the Brussels sprouts and sweet potato with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; spread in a single layer. Roast 10 minutes — they get a head start so everything finishes together.
3. Season the chicken and whisk the glaze (while the vegetables roast).. Pat the chicken pieces dry with paper towels. Toss with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. In a small bowl, whisk the balsamic vinegar, honey, Dijon, and garlic until smooth.
4. Add the chicken (10 minutes).. Push the vegetables to one side of the pan — or use a second lined pan — and add the chicken in a single layer. Roast 10 minutes more, until the vegetables are nearly tender and caramelized at the edges.
5. Glaze and broil (2 minutes).. Brush half the balsamic glaze generously over the chicken pieces. Switch the oven to broil (high); broil 2 minutes, watching closely, until the glaze caramelizes and the largest chicken pieces register 165°F on an instant-read thermometer.
6. Finish and serve (1 minute).. Brush with the remaining glaze, scatter the chopped rosemary or thyme over everything, and serve straight from the pan with any extra glaze drizzled on top.

Doneness cues: Chicken must reach 165°F internally — check the largest pieces after broiling. The sweet potato is done when a cube crushes easily against the side of the pan; the sprouts should have deeply browned outer leaves. If the glaze starts to blacken rather than caramelize under the broiler, pull the pan — it should be glossy mahogany, not charred.

Nutrition note

Protein is estimated at about 36g per serving, calculated from USDA FoodData Central values for the listed ingredients — not lab-tested. Full panel not provided; estimates only, per site policy.

Substitutions and tips

• Chicken thighs work beautifully — use 1 1/2 lb boneless, skinless thighs, cut the same way, and roast about 2 minutes longer in step 4.
• No Brussels sprouts? Use broccoli florets or green beans; add them with the chicken in step 4 instead of getting the head start.
• No honey? Pure maple syrup swaps in 1:1 for a slightly different but equally good glaze.
• Keep the pan uncrowded. If everything is piled up, it steams instead of roasts. Use two pans rather than one crowded one.
• Watch the broiler like a hawk. Honey burns fast — broiling is a 2-minute step, not a walk-away step.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes, or microwave in 60-second bursts, until steaming (165°F). The vegetables soften on reheating but the glaze flavor holds. Freezing is not recommended — the sweet potato and Brussels sprouts turn mushy after thawing.

Frequently asked questions

Do I have to use parchment? Not required, but strongly recommended — the honey in the glaze caramelizes onto bare pans and becomes a scrubbing project. Foil works too.

Can I cut the vegetables bigger? Not if you want 30 minutes. The 1/2-inch dice and the 10-minute vegetable head start are what make the timing work. Bigger chunks need a longer roast.

Is the Dijon noticeable? Only as a background tang and body — it helps the glaze emulsify and taste balanced, not mustardy.

What do I serve with it? It’s a complete meal as written, but it’s excellent over rice or quinoa if you want something to catch the extra glaze.

Can I double it? Yes, but use two sheet pans so nothing crowds — crowded pans steam instead of roasting.

More sheet-pan dinners

For another 30-minute sheet pan dinner, try our Sheet Pan Chicken & Fall Veggie Bake. Love sheet pan salmon? Sheet Pan Miso Salmon & Bok Choy is ready in 30 minutes. For a one-skillet balsamic-style dinner, our 30-Minute Chicken Francese Skillet brings the lemon-butter angle.