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A close-up view of juicy balsamic chicken bake, showing the caramelized glaze on a piece of chicken next to a roasted red pepper.

Sheet Pan Balsamic Chicken: The Easiest Weeknight Dinner

This Sheet Pan Balsamic Chicken is the ultimate easy weeknight dinner. Juicy chicken and tender vegetables are roasted to perfection in a tangy, sweet balsamic glaze. A healthy, one-pan meal the whole family will love with minimal cleanup!
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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 Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch chunks
  • 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 dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large head broccoli cut into florets
  • 1 red bell pepper sliced
  • 1 red onion cut into wedges
  • 1 pint cherry tomatoes

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Mixing Bowl

Method
 

  1. In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
  2. Add the chicken breast chunks to the bowl and toss until fully coated. Allow to marinate for at least 15 minutes.
  3. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  4. Spread the broccoli florets, sliced red bell pepper, and red onion on the prepared sheet pan. Drizzle with a little olive oil and season lightly with salt and pepper.
  5. Using a slotted spoon, remove the chicken from the marinade and arrange it among the vegetables. Reserve the leftover marinade.
  6. Bake for 20-25 minutes. In the final 5 minutes, add the cherry tomatoes and drizzle the reserved marinade over the pan.
  7. Continue baking until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp. Serve hot.

Notes

Tip 1: For the best flavor, let the chicken marinate for at least 30 minutes, but no more than 4 hours as the vinegar can affect the texture.
Tip 2: Don't crowd the pan! Use two sheet pans if necessary to ensure the vegetables roast properly and don't steam.
Tip 3: You can swap the vegetables for others like asparagus, zucchini, or Brussels sprouts. Adjust cooking times as needed.