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An extreme close-up of sheet pan balsamic chicken, highlighting the caramelized glaze on a piece of chicken and a roasted red pepper.
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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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