Sheet Pan Balsamic Chicken and Veggies (The Easiest Weeknight Meal)

Get ready to transform your weeknight dinner routine with this incredibly simple and flavorful Sheet Pan Balsamic Chicken. This recipe is the answer to the age-old question, “What’s for dinner?” when you need something fast, healthy, and delicious without a mountain of dishes to wash. We combine tender chicken, a vibrant medley of vegetables, and a tangy balsamic glaze all on one pan. It’s a complete, well-rounded meal that roasts to perfection in under 30 minutes, making it a true lifesaver for busy families and anyone craving a wholesome, fuss-free dinner.

The magic lies in the balsamic marinade, a simple yet potent combination of balsamic vinegar, olive oil, garlic, and herbs. It infuses the chicken with moisture and a deep, savory flavor while creating a beautiful caramelized glaze as it bakes. This is more than just a recipe; it’s a template for endless dinner possibilities.

Why This Sheet Pan Balsamic Chicken Recipe is a Must-Try

If you’re looking for a recipe that delivers maximum flavor for minimal effort, you’ve found it. This one-pan wonder is designed to be as easy as it is delicious, solving your dinner dilemma in the most satisfying way.

• Minimal Cleanup: Everything cooks on a single sheet pan. Simply line your pan with parchment paper, and you’ll have virtually no cleanup to worry about.
• Perfect for Meal Prep: This recipe is a meal prep superstar. You can marinate the chicken and chop the veggies ahead of time, so all you have to do is assemble and bake.
• Healthy and Wholesome: Packed with lean protein and nutrient-rich vegetables, it’s a meal you can feel great about serving. It’s naturally gluten-free and easily adaptable to a low-carb diet. For another healthy and hearty option, check out our High-Protein Egg Roll in a Bowl.
• Incredibly Versatile: Don’t have broccoli? Use asparagus. Not a fan of bell peppers? Try cherry tomatoes. This recipe is easy to customize with your favorite vegetables or whatever you have in the fridge.

The Key Ingredients for Perfect Balsamic Chicken

The beauty of this dish is its simplicity. We rely on a handful of high-quality ingredients to create a symphony of flavor. Here’s what you’ll need.

For the Chicken & Marinade

• Boneless, Skinless Chicken Breasts: The lean protein powerhouse of our dish. You can also substitute boneless, skinless chicken thighs if you prefer darker meat.
• Balsamic Vinegar: The star of the show. Use a good quality balsamic vinegar for the best flavor; it will have a slightly sweeter, more complex taste.
• Olive Oil: Helps to keep the chicken moist and allows the vegetables to caramelize beautifully.
• Honey or Maple Syrup: Adds a touch of sweetness to balance the acidity of the vinegar and helps create that irresistible glaze.
• Dijon Mustard: Acts as an emulsifier, helping the oil and vinegar combine, and adds a subtle tangy kick.
• Minced Garlic: Fresh garlic is best for a robust, aromatic flavor.
• Italian Seasoning: A simple way to add a blend of complementary herbs like oregano, basil, and thyme.
• Salt and Black Pepper: To taste, enhancing all the other flavors.

Choosing Your Vegetables

A colorful mix of vegetables not only looks beautiful but also provides a range of textures and nutrients. I recommend using a combination of the following for the best results:

• Broccoli Florets: They become tender with delightfully crispy, roasted edges.
• Red Bell Peppers: Add a sweet, slightly fruity flavor and a pop of vibrant color.
• Red Onion: Roasting mellows its sharp flavor into a deep, savory sweetness.
• Cherry Tomatoes: They burst while roasting, releasing their sweet juices to mingle with the glaze.
• Asparagus Spears: A fantastic addition, especially in the spring. They cook quickly and pair perfectly with balsamic.

Feel free to get creative! Zucchini, Brussels sprouts, or even baby potatoes can work wonderfully here. Just be sure to cut heartier vegetables into smaller pieces to ensure even cooking.

How to Make Sheet Pan Balsamic Chicken (Step-by-Step)

Making this dish is as easy as 1-2-3. Follow these simple steps for a perfect result every time. This straightforward process makes it an ideal recipe for both novice cooks and seasoned pros.

Step 1: Prepare the Balsamic Marinade

In a medium bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. This mixture will serve as both the marinade for the chicken and the dressing for your entire sheet pan meal.

Step 2: Marinate the Chicken

Place your chicken breasts in a resealable plastic bag or a shallow dish. Pour about half of the balsamic marinade over the chicken, ensuring it’s well-coated. Let it marinate for at least 15 minutes at room temperature. If you have more time, you can marinate it in the refrigerator for up to 4 hours for even deeper flavor.

Step 3: Prep and Season the Vegetables

While the chicken marinates, chop your vegetables into uniform, bite-sized pieces. Spread them in a single layer on a large, rimmed baking sheet lined with parchment paper. Drizzle the remaining half of the balsamic marinade over the vegetables and toss them until they are lightly and evenly coated.

Step 4: Arrange on the Sheet Pan

Nestle the marinated chicken breasts among the vegetables on the sheet pan. Make sure nothing is too crowded; use two pans if necessary. Giving the ingredients space is crucial for proper roasting and caramelization, rather than steaming.

Step 5: Bake to Perfection

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes. The cooking time may vary depending on the thickness of your chicken breasts. The chicken is done when it’s cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender and lightly browned at the edges.

Pro Tips for the Best Balsamic Chicken Bake

Want to elevate your Sheet Pan Balsamic Chicken from great to absolutely unforgettable? Here are a few expert tips to ensure a flawless result.

• Don’t Crowd the Pan: This is the golden rule of sheet pan cooking. Overcrowding will steam your food instead of roasting it. Use a large pan or two smaller ones to give everything enough space to caramelize.
• Cut Veggies Uniformly: Try to cut your vegetables into similar-sized pieces to promote even cooking. Harder vegetables like potatoes should be cut smaller than softer ones like bell peppers.
• Use Parchment Paper: Lining your baking sheet with parchment paper is a non-negotiable for easy cleanup. The glaze can get sticky, and this simple step will save you from scrubbing.
• Reserve Some Glaze: For an extra boost of flavor, you can reserve a few tablespoons of the marinade (before it touches the raw chicken) to drizzle over the dish right after it comes out of the oven.
• Check for Doneness: The most reliable way to ensure your chicken is perfectly cooked—juicy and not dry—is to use a meat thermometer. The internal temperature should read 165°F (74°C).

Variations and Customizations

This recipe is a fantastic starting point. Try these variations to make it your own.

• Add Cheese: Sprinkle some crumbled feta or goat cheese over the pan during the last 5 minutes of baking for a creamy, tangy finish.
• Make it Spicy: Add 1/4 to 1/2 teaspoon of red pepper flakes to the marinade for a bit of heat. For those who love bold flavors, our Fiery Chicken Ramen is another great choice.
• Incorporate Different Veggies: Brussels sprouts, sweet potatoes, or zucchini are all excellent additions. Adjust cooking times as needed.
• Garnish with Fresh Herbs: A sprinkle of fresh parsley or basil at the end adds a burst of freshness and color.

What to Serve with Your Sheet Pan Dinner

This Sheet Pan Balsamic Chicken is a complete meal on its own, but if you want to stretch it further or add more components, here are some simple serving suggestions:

• Grains: Serve over a bed of fluffy quinoa, brown rice, or couscous to soak up the delicious pan juices.
• Salad: A simple green salad with a light vinaigrette complements the rich flavors of the balsamic glaze.
• Bread: A side of crusty bread is perfect for dipping into the sauce. For a homemade touch, try this flavorful Tomato Basil Bread.

Storing and Reheating Leftovers

This dish is just as delicious the next day. To store, allow the chicken and vegetables to cool completely, then place them in an airtight container in the refrigerator for up to 3-4 days.

For reheating, you can gently warm it in the microwave. However, for the best texture, I recommend reheating on a sheet pan in a 350°F (175°C) oven for about 10 minutes, or until warmed through. This helps the vegetables and chicken regain some of their original roasted texture.

Frequently Asked Questions

More Delicious Dinner Recipes to Try

FL Recipes

Sheet Pan Balsamic Chicken and Veggies (The Easiest Weeknight Meal)

This Sheet Pan Balsamic Chicken is the ultimate easy weeknight meal! Tender chicken and caramelized veggies are tossed in a tangy balsamic glaze and roasted to perfection on a single pan for minimal cleanup and maximum flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 385

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 lbs boneless, skinless chicken breasts cut into 1.5-inch chunks
• 1 large head of broccoli cut into florets
• 1 red bell pepper chopped
• 1 red onion cut into wedges
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbsp honey or maple syrup
• 1 tbsp dijon mustard
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste

Equipment

• 1 Large Rimmed Baking Sheet
• 2 Mixing Bowls
• 1 Whisk

Method

 

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper until well combined.
3. Place the chicken chunks in a bowl or resealable bag. Pour about half of the marinade over the chicken and toss to coat. Set aside to marinate for at least 15 minutes.
4. Place the broccoli florets, chopped bell pepper, and red onion wedges on the prepared baking sheet. Drizzle with the remaining marinade and toss to coat evenly.
5. Arrange the marinated chicken pieces among the vegetables on the baking sheet, spreading everything into a single layer. Ensure the ingredients are not overcrowded.
6. Transfer the sheet pan to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and caramelized.
7. Remove from the oven and serve immediately. Garnish with fresh parsley if desired.

Nutrition

Calories: 385kcalProtein: 37gFat: 18gFiber: 4g

Notes

Tip 1: For deeper flavor, marinate the chicken in the refrigerator for up to 4 hours.
Tip 2: Do not overcrowd the pan. Use two sheet pans if necessary to ensure the chicken and vegetables roast properly instead of steaming.
Tip 3: You can swap the vegetables based on season or preference. Asparagus, zucchini, or cherry tomatoes are also great options.

Keyword balsamic chicken,healthy dinner,one pan meal,sheet pan chicken

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