Why You’ll Love This Recipe
This recipe brings together wholesome ingredients and bold taste in a single pan—ideal for busy weeknights or effortless meal prep. The balsamic marinade caramelizes beautifully in the oven, creating a rich glaze over the chicken and veggies. With minimal prep, easy cleanup, and a complete balance of protein, fiber, and nutrients, this sheet pan meal is as convenient as it is crave-worthy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Baby potatoes or sweet potatoes
- Carrots
- Broccoli florets
- Red bell pepper
- Red onion
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Honey or maple syrup
- Garlic cloves, minced
- Salt and black pepper
- Fresh parsley or basil (for garnish)
Directions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to create the marinade.
- Chop the vegetables into bite-sized pieces. Place them in a large mixing bowl and toss with half of the balsamic marinade.
- Place the chicken on the baking sheet and brush with the remaining marinade.
- Arrange the vegetables around the chicken in a single layer.
- Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
- Optional: Broil for 2–3 minutes at the end for more browning.
- Garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4 people. Prep time is approximately 15 minutes, and roasting time is 25–30 minutes. Total time: around 45 minutes.
Variations
- Add Brussels sprouts: Swap in halved Brussels sprouts for extra earthy flavor.
- Spicy twist: Add a pinch of crushed red pepper to the marinade.
- Vegan option: Use tofu or chickpeas instead of chicken and adjust the cooking time.
- Add grains: Serve with quinoa, rice, or farro for a heartier meal.
- Cheesy finish: Top with crumbled feta or shaved Parmesan after baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes until warmed through. For best texture, reheat on a baking sheet.
FAQs
Can I marinate the chicken ahead of time?
Yes, marinate the chicken for up to 24 hours for more flavor. Just store it covered in the refrigerator.
Do I need to peel the potatoes?
No, just scrub them clean. Leaving the skin adds texture and nutrients.
Can I use bone-in chicken?
Yes, but you’ll need to increase the cooking time by 10–15 minutes depending on size.
Is this dish gluten-free?
Yes, just make sure your Dijon mustard and other condiments are gluten-free.
Can I use frozen vegetables?
Fresh is best, but frozen can work—just expect more moisture and softer texture.
What’s the best kind of balsamic vinegar to use?
Use a good-quality balsamic vinegar for the best flavor—aged if possible for a richer taste.
How do I keep the vegetables from overcooking?
Cut all veggies to similar sizes and stir halfway through roasting to ensure even cooking.
Can I double the recipe?
Yes, but use two sheet pans to avoid overcrowding and ensure everything roasts evenly.
How can I make the glaze thicker?
Reduce the marinade in a small saucepan over medium heat until thickened, then drizzle it on after baking.
What herbs go well with this dish?
Fresh parsley, basil, or thyme complement the balsamic glaze beautifully.
Conclusion
Balsamic Chicken and Veggies Sheet Pan Dinner is a flavorful, balanced, and fuss-free meal that delivers comfort and nutrition in every bite. With its savory-sweet glaze, perfectly roasted chicken, and tender vegetables, it’s a recipe you’ll turn to again and again for a quick, wholesome dinner that satisfies without the stress.
PrintBalsamic Chicken and Veggies Sheet Pan Dinner
Balsamic Chicken and Veggies Sheet Pan Dinner is a healthy, flavorful one-pan meal featuring juicy chicken and roasted vegetables coated in a tangy-sweet balsamic glaze. It’s a simple, balanced dinner perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups baby potatoes or sweet potatoes, chopped
- 2 carrots, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the marinade.
- Chop vegetables into bite-sized pieces. In a large bowl, toss them with half of the marinade.
- Place the chicken on the baking sheet and brush with the remaining marinade.
- Arrange the vegetables around the chicken in a single layer.
- Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender and caramelized.
- Optional: Broil for 2–3 minutes for extra browning.
- Garnish with fresh parsley or basil before serving.
Notes
- Use Brussels sprouts instead of or in addition to other veggies for variation.
- Add crushed red pepper flakes for a spicy twist.
- Use tofu or chickpeas for a vegan alternative.
- Serve over grains like rice, quinoa, or farro to make it more filling.
- Top with crumbled feta or shaved Parmesan after roasting for extra flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 10g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
