Get ready to transform your weeknight dinner routine with this incredibly simple and flavorful Sheet Pan Balsamic Chicken. If you’re searching for a meal that delivers on taste without demanding hours in the kitchen or leaving you with a mountain of dishes, you’ve found it. This recipe combines tender, juicy chicken with a vibrant medley of roasted vegetables, all tossed in a tangy and slightly sweet balsamic glaze. It’s a complete, well-balanced meal on a single pan, making it the perfect solution for busy families and anyone who loves efficient, delicious cooking.
We’re taking simple ingredients and elevating them into something special. The magic lies in the balsamic marinade, which not only tenderizes the chicken but also caramelizes beautifully in the oven, creating a rich, savory sauce that coats every single bite. Let’s dive into making your new favorite one-pan wonder.
Why This Sheet Pan Balsamic Chicken Recipe is a Must-Try
- Minimal Cleanup: Everything cooks on one sheet pan. Just line it with parchment paper, and cleanup becomes virtually nonexistent.
- Healthy and Balanced: Packed with lean protein and nutrient-rich vegetables, it’s a meal you can feel good about serving.
- Incredibly Flavorful: The combination of balsamic vinegar, garlic, and herbs creates a sophisticated flavor profile that tastes like it took hours to develop.
- Perfect for Meal Prep: This recipe is fantastic for preparing ahead. Portioned out, it makes for delicious and healthy lunches all week long. Check out these grilled chicken and broccoli bowls for another great meal prep idea.
The Key Ingredients for Perfect Balsamic Chicken
The beauty of this recipe is its simplicity. Here’s what you’ll need to bring this dish to life.
For the Chicken and Marinade
- Chicken Breasts: Use boneless, skinless chicken breasts, cut into 1-inch chunks for even cooking.
- Balsamic Vinegar: The star of the show. A good quality balsamic will provide a deep, complex flavor.
- Olive Oil: Helps to keep the chicken moist and promotes browning.
- Honey or Maple Syrup: Adds a touch of sweetness to balance the acidity of the vinegar.
- Dijon Mustard: Acts as an emulsifier to bring the marinade together and adds a subtle tang.
- Garlic: Freshly minced garlic provides the best flavor.
- Dried Italian Herbs: A blend of oregano, thyme, and rosemary works perfectly.
For the Vegetables
- Broccoli Florets: Adds a wonderful texture and soaks up the glaze beautifully.
- Red Bell Pepper: Provides a sweet, vibrant crunch.
- Red Onion: Becomes sweet and tender when roasted.
- Cherry Tomatoes: These burst while cooking, releasing their sweet juices into the pan.
How to Make Sheet Pan Balsamic Chicken (Step-by-Step)
This one-pan balsamic chicken and veggies recipe is as easy as mix, toss, and roast. Follow these simple steps for a perfect result.
- Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
- Marinate the Chicken: Add the chicken breast chunks to the bowl with the marinade. Toss until the chicken is fully coated. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for a deeper flavor.
- Prep the Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Arrange Ingredients: Spread the broccoli florets, sliced red bell pepper, and chopped red onion evenly across the prepared sheet pan. Drizzle with a little olive oil and season with salt and pepper.
- Add the Chicken: Using a slotted spoon, remove the chicken from the marinade and arrange it among the vegetables on the sheet pan. Reserve the leftover marinade.
- Roast: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. For the last 5 minutes of cooking, add the cherry tomatoes and drizzle the reserved marinade over everything.
- Serve: Remove from the oven and serve immediately. This dish is fantastic on its own or served over a bed of quinoa or rice. For a different grain option, try this lemon herb quinoa recipe.
Pro Tips for the Best Balsamic Chicken Bake
- Don’t Crowd the Pan: Use a large enough sheet pan to ensure the ingredients are in a single layer. This helps the vegetables roast rather than steam, giving them a delicious crispy texture. If needed, use two pans.
- Cut Evenly: Cut your chicken and vegetables into similar-sized pieces to promote even cooking.
- High Heat is Key: Roasting at 400°F (200°C) is the sweet spot for getting a nice caramelization on the vegetables and ensuring the chicken cooks through without drying out.
- Reserve the Marinade: Don’t throw away that extra marinade! Drizzling it over the pan in the last few minutes of cooking creates a delicious glaze.
Delicious Variations to Try
One of the best things about this sheet pan dinner is its versatility. Feel free to swap in your favorite vegetables based on the season or what you have on hand.
- Different Veggies: Asparagus, Brussels sprouts, zucchini, sweet potatoes, or green beans are all excellent choices. Just be mindful of cooking times; heartier vegetables like potatoes will need a head start.
- Add Some Cheese: Sprinkle with crumbled feta or goat cheese after baking for a creamy, tangy finish.
- Spice it Up: Add a pinch of red pepper flakes to the marinade for a little kick of heat. For more spicy inspiration, you might like this spicy yogurt-marinated chicken.
What to Serve with Your Balsamic Chicken
While this is a complete meal on its own, it also pairs wonderfully with a few simple sides. A fluffy bed of quinoa, brown rice, or a creamy orzo are all fantastic options. For a lower-carb meal, serve it alongside a simple green salad or cauliflower rice.
Storing and Reheating Leftovers
This sheet pan balsamic chicken is perfect for leftovers. Store any extra portions in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave for a quick lunch, or for best results, warm it in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. The flavors often meld and taste even better the next day!
Frequently Asked Questions
Yes, this is an excellent meal prep recipe. You can chop the vegetables and mix the marinade ahead of time. You can even marinate the chicken for up to 4 hours in the fridge. Once cooked, portion it into containers with a side of quinoa or rice for easy grab-and-go lunches.
Absolutely! Boneless, skinless chicken thighs work wonderfully. They are naturally more tender and forgiving. Just make sure to cut them into similar 1-inch pieces. The cooking time should remain roughly the same.
The key to crispy, roasted vegetables is to avoid overcrowding the pan. Make sure your ingredients are in a single layer with some space between them. This allows the hot air to circulate and roast them properly. If your pan is too full, the vegetables will steam and become soft. Use two pans if necessary.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave, but for the best texture, we suggest warming them on a sheet pan in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
This recipe is very versatile. Asparagus, Brussels sprouts, zucchini, mushrooms, and green beans are all fantastic options. For heartier vegetables like sweet potatoes or carrots, we recommend cutting them smaller and giving them a 10-minute head start in the oven before adding the other ingredients.
Share Your Creation!
We are confident this Sheet Pan Balsamic Chicken will become a staple in your dinner rotation. It’s the kind of simple, elegant meal that makes you feel like a kitchen hero on a Tuesday night. If you make this recipe, we’d love to see it! Snap a photo and share it with us on Pinterest. Happy cooking!
Sheet Pan Balsamic Chicken Recipe
Sheet Pan Balsamic Chicken: The Easiest Weeknight Dinner
Ingredients
Equipment
Method
- In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
- Add the chicken breast chunks to the bowl and toss until fully coated. Allow to marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- 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.
- Using a slotted spoon, remove the chicken from the marinade and arrange it among the vegetables. Reserve the leftover marinade.
- Bake for 20-25 minutes. In the final 5 minutes, add the cherry tomatoes and drizzle the reserved marinade over the pan.
- 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 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.
