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A close-up shot of the balsamic chicken and roasted vegetables on the sheet pan, showing the caramelized glaze.

Sheet Pan Balsamic Chicken and Veggies

An incredibly easy, healthy, and delicious Sheet Pan Balsamic Chicken recipe with roasted vegetables and a tangy homemade glaze. The perfect one-pan weeknight dinner!
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Large Baking Sheet
  • 1 Parchment Paper
  • 1 Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the broccoli florets, sliced bell pepper, and red onion wedges on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to combine.
  3. Add the chicken chunks to the baking sheet with the vegetables.
  4. In a small bowl, whisk together the balsamic vinegar, 3 tablespoons of olive oil, honey, Dijon mustard, minced garlic, and Italian seasoning until well combined.
  5. Pour about two-thirds of the balsamic glaze over the chicken and vegetables. Toss until everything is evenly coated. Arrange in a single layer.
  6. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and lightly caramelized.
  7. Remove from the oven and drizzle with the remaining balsamic glaze before serving.

Notes

Tip 1: For best results, don't overcrowd the pan. Use two sheet pans if necessary to ensure the chicken and vegetables roast rather than steam.
Tip 2: This recipe is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days.