This Sheet Pan Balsamic Chicken is a testament to how simple ingredients can create something truly special and delicious. It’s a complete, flavorful meal all on one pan, which makes it a perfect weeknight lifesaver and one of my favorite chicken breast recipes.
This dish reminds me so much of my dad, James. He taught me that simple, honest food is the best kind. This sheet pan dinner has his signature all over it, unfussy, full of heart, and made with a quiet love you can taste in every single bite.
A Few Reasons This Recipe Warms My Heart
- One-Pan Wonder: An entire meal, from protein to veggies, cooked on a single sheet pan means cleanup is an absolute breeze.
- Flavorful Marinade: A simple balsamic vinaigrette doubles as a marinade and a finishing sauce, packing the dish with a sweet and tangy punch.
- Perfect for Meal Prep: This recipe is fantastic for planning ahead. Portioned out, it makes for delicious and healthy lunches for days.
- Customizable: Feel free to swap in your favorite vegetables based on what’s in season or what you have on hand.
The Heart of This Recipe: Your Ingredients
For the Chicken & Marinade:
- 1 1/2 lb chicken breasts, pounded to even thickness
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes (optional)
For the Veggies:
- 2 bell peppers, sliced
- 1 medium zucchini, halved lengthwise and sliced
- 1 small red onion, cut into wedges
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley or basil, for garnish
My Trusted Kitchen Helpers
Before we begin, here are two little tools that make this recipe a joy to prepare.
Large Rimmed Baking Sheet
I find a good, sturdy baking sheet is essential for giving the chicken and veggies enough room to caramelize beautifully without steaming.
Small Whisk
A small whisk is my go-to for bringing marinades together perfectly, ensuring every drop of that tangy balsamic dressing is perfectly blended.
Bringing It All Together, One Simple Step at a Time
A Warm Welcome for Your Ingredients
First things first, let’s get that oven warming up to 425°F (220°C). I always line my biggest rimmed sheet pan with parchment paper, it’s my secret to the easiest cleanup imaginable!
The Little Whisk that Could
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, pepper, and a little pinch of red pepper flakes if you like a tiny bit of warmth. Don’t forget to set aside 2 tablespoons of this liquid gold for later! Let the chicken bathe in the rest of the marinade for at least 15 minutes; it makes all the difference.
Give Your Veggies Some Love
On your prepared sheet pan, toss the bell peppers, zucchini, red onion, and those sweet little cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Spread them out, leaving a nice open space in the middle for the chicken. Giving them room is key for that lovely roasting.
A Little Time in the Oven
Now, take the chicken out of the marinade, letting any excess drip off, and place it in the center of your pan. Pop the whole thing in the oven to roast for 20-25 minutes. I like to flip the chicken and give the veggies a stir about halfway through to make sure everything cooks evenly. The chicken is done when it reaches an internal temperature of 165°F.
That Final, Flavorful Touch
Once cooked, brush that reserved marinade over the hot chicken and veggies. For extra caramelized edges, you can place it under the broiler for 2-3 minutes, but keep a close eye on it! Let the chicken rest for a few minutes before slicing. Garnish with fresh herbs and serve this wonderful Chicken Sheet Pan Dinner with all the delicious pan juices.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred online calculator.
Little Swaps for a Lighter Meal
- Less Sugar: If you’re watching your sugar intake, you can easily swap the honey for an equal amount of maple syrup or omit it altogether for a more savory flavor.
- Leaner Protein: While chicken breast is already quite lean, you can ensure it’s even healthier by trimming any visible fat before marinating.
- Boost the Veggies: Feel free to load up on even more vegetables! Leafy greens like spinach can be wilted on the pan in the last few minutes of cooking, or you could add broccoli or asparagus.
How We Love to Share This Meal
- With a Grain: This Sheet Pan Chicken and Veggies pairs beautifully with a fluffy bed of quinoa, couscous, or simple steamed brown rice to soak up the balsamic pan juices.
- Crusty Bread: My dad would have insisted on a loaf of warm, crusty bread on the side for dipping. It’s simple, comforting, and oh-so-good.
- A Simple Salad: For a lighter meal, serve the balsamic chicken and veggies alongside a fresh arugula salad tossed with a squeeze of lemon and a drizzle of olive oil.
A Little Advice from My Kitchen
- Overcrowding the Pan: Piling the vegetables and chicken too closely together will cause them to steam instead of roast, preventing them from getting those delicious caramelized edges. Use a large pan or two smaller ones if needed.
- Uneven Chicken Thickness: Chicken breasts are naturally thicker on one end. Pounding them to an even thickness ensures they cook evenly, preventing one end from drying out while the other is still undercooked.
- Skipping the Rest: It can be tempting to slice into the chicken right away, but letting it rest for a few minutes is crucial. This allows the juices to redistribute, resulting in a much more tender and flavorful piece of meat.
Saving the Goodness for Later
This dish is perfect for leftovers! Simply store the cooled balsamic chicken and veggies in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or in a skillet over medium heat, making it a great option for meal prep.
From My Kitchen to Yours
There’s a special kind of warmth that comes from a simple, honest meal made with love. This recipe is one of those for me, it’s fuss-free, full of good things, and deeply satisfying. I hope this Sheet Pan Balsamic Chicken brings as much comfort and joy to your table as it does to mine, helping you create your own wonderful memories.
Your Questions, Answered with a Smile
What if I’d rather use chicken thighs?
Absolutely! Boneless, skinless chicken thighs would be delicious. They may require a slightly different cooking time, so just be sure to cook them until they reach an internal temperature of 165°F.
Can I change up the vegetables?
This recipe is wonderfully versatile. You could add broccoli florets, asparagus spears, green beans, or even chunks of sweet potato. Just be mindful that harder vegetables like potatoes may need a head start in the oven.
Is it okay to make the marinade ahead of time?
Yes, preparing the marinade in advance is a great time-saver. You can whisk it together and store it in an airtight container in the refrigerator for up to 3 days before you plan to use it.
Print
Sheet Pan Balsamic Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Sheet Pan Balsamic Chicken is a flavorful, fuss-free meal made all on one pan. Juicy chicken breasts are marinated in a tangy balsamic vinaigrette and roasted with colorful vegetables for a wholesome, comforting dinner.
Ingredients
- 1 1/2 lb chicken breasts, pounded to even thickness
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes (optional)
- 2 bell peppers, sliced
- 1 medium zucchini, halved lengthwise and sliced
- 1 small red onion, cut into wedges
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley or basil, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk balsamic vinegar, olive oil, honey, Dijon mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Reserve 2 tablespoons marinade; marinate chicken in the rest for at least 15 minutes.
- On the sheet pan, toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Leave space in the center for chicken.
- Place marinated chicken in the center of the pan. Roast for 20–25 minutes, flipping chicken and stirring veggies halfway. Cook until chicken reaches 165°F.
- Brush reserved marinade over hot chicken and veggies. Optional: broil 2–3 minutes for caramelized edges.
- Let chicken rest a few minutes before slicing. Garnish with fresh herbs and serve.
Notes
Avoid overcrowding the pan for best roasting results. Pound chicken to even thickness for even cooking. Let chicken rest before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: sheet pan chicken, balsamic chicken, one pan dinner, easy chicken breast recipe