Sheet Pan Balsamic Chicken and Vegetables

Looking for a quick, healthy, and flavor-packed dinner? This Sheet Pan Balsamic Chicken and Vegetables recipe is the ultimate one-pan meal! Juicy marinated chicken, perfectly roasted vegetables, and a rich balsamic glaze come together for a satisfying dish. Whether you’re meal-prepping for the week or need a 30-minute sheet pan dinner, this oven-baked balsamic chicken is a family favorite.

There’s nothing better than a stress-free weeknight dinner, and this sheet pan balsamic chicken breast with vegetables has been a lifesaver in my kitchen. Since I love sheet pan meals like this Sheet Pan Low Country Boil and Sheet Pan Chicken Thighs with Vegetables, I decided to keep experimenting.

I threw together some chicken breast, rainbow carrots, red potatoes, tomatoes , and a simple balsamic marinade, tossed everything on a sheet pan, and hoped for the best. I got a juicy, flavorful chicken with perfectly roasted veggies, and only one pan to clean!

The combination of lean protein and nutrient-rich vegetables makes this dish a well-balanced meal. Chicken breasts stay juicy thanks to the balsamic marinade, while cherry tomatoes, red onions, carrots, and bell peppers roast beautifully, bringing out their natural sweetness. The olive oil and seasonings tie everything together, creating a dish that’s not only healthy but also packed with Italian flavor. Plus, it’s easy to customize with your favorite vegetables or proteins!

🍗Ingredients

Balsamic Marinade Ingredients

The marinade is the secret to achieving juicy, flavorful chicken. It not only adds depth to the dish but also helps tenderize the meat as it roasts. Here’s why each ingredient works so well:

• Balsamic Vinegar – Adds a rich, slightly sweet tang that caramelizes beautifully in the oven, giving the chicken and veggies a deep, bold flavor.
• Olive Oil – Helps lock in moisture preventing the chicken and vegetables from drying out.
• Garlic – Fresh minced garlic enhances the marinade with a savory, aromatic flavor.
• Dried Italian Seasoning – A blend of oregano, basil, thyme, and rosemary complements the balsamic and brings a herby freshness to the dish.
• Salt & Black Pepper – Simple but essential, these seasonings enhance all the flavors.

Chicken Breast vs. Chicken Thighs

Both chicken breasts and thighs work well for this recipe, but each brings a slightly different texture and flavor:

• Chicken Breasts – A lean, high-protein option that absorbs the balsamic marinade beautifully, keeping the dish light and healthy. To prevent dryness, it’s best to marinate for at least 30 minutes and avoid overcooking.
• Chicken Thighs – Naturally juicier and more flavorful, thanks to their higher fat content. They stay moist and tender even if cooked a little longer, making them a great choice for a richer, more indulgent texture.

Vegetables

The combination of carrots, bell peppers, and red onions not only adds a variety of textures and colors but also enhances the dish with sweetness, crunch, and natural caramelization:

• Carrots – Slightly firm with a subtle sweetness that intensifies when roasted, making them the perfect contrast to the tangy balsamic glaze.
• Bell Peppers – Softens beautifully in the oven while adding natural sweetness and a pop of color. Red, yellow, and orange bell peppers work best for a mild, sweet flavor, while green peppers add a slightly more savory, earthy taste.
• Red Onions – Roast down into tender, slightly charred pieces with a mellow, almost caramelized flavor that pairs perfectly with the balsamic marinade.

📖 How to Make One Pan Balsamic Chicken with Vegetables

Prepare for Baking: Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Using a rimmed sheet pan helps prevent any marinade from spilling over while cooking.

Make the Balsamic Marinade: In a medium mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper until well combined. This marinade will add rich flavor to both the chicken and vegetables while helping them caramelize in the oven.

Marinate the Chicken: Place the chicken breasts in a shallow dish or a large zip-top bag. Pour half of the balsamic marinade over the chicken, making sure each piece is evenly coated. Cover or seal the bag and let the chicken marinate for at least 30 minutes in the refrigerator. For deeper flavor, marinate for up to 2 hours.

Prepare the Vegetables: While the chicken is marinating, wash and chop the vegetables into uniform pieces. This ensures even roasting. Place the carrots, bell peppers, and red onions on the prepared sheet pan. Drizzle the remaining balsamic marinade over the vegetables and toss until well coated. Spread them out in a single layer to prevent steaming.

Arrange Everything on the Sheet Pan: Remove the marinated chicken from the refrigerator and shake off any excess marinade. Nestle the chicken breasts among the vegetables on the sheet pan, making sure they are not overlapping. This allows for even cooking and proper caramelization.

Bake Until Cooked Through: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. If you prefer extra caramelization, switch the oven to broil for the last 2 to 3 minutes.

Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. This helps retain the juices. Garnish with freshly chopped basil or parsley and serve warm. Enjoy as is or pair with rice, quinoa, or crusty bread for a complete meal.

🧑‍🍳 Cooking Tips and Tricks

• Uniform Sizing: Cut the chicken and vegetables into similar sizes to ensure even cooking. This prevents smaller pieces from overcooking while larger ones remain underdone, giving you a perfectly balanced dish.
• Lining the Sheet Pan: Use parchment paper or aluminum foil to line the baking sheet for easy cleanup and to prevent sticking. This helps the chicken and vegetables roast properly without leaving behind a mess.
• Marinating Time: Let the chicken marinate for up to two hours to maximize flavor absorption. If short on time, even a quick 30-minute marinade will enhance the taste and help keep the chicken juicy and tender.
• Avoid Overcrowding: Spread the chicken and vegetables out in a single layer on the sheet pan to allow proper roasting. Overcrowding traps steam, which can make the vegetables soggy instead of caramelized and crisp.
• Broil for Extra Caramelization: For a deeper, richer flavor, switch the oven to broil for the last 2 to 3 minutes of cooking. This helps create a slightly crispy, golden-brown finish on both the chicken and vegetables.
• Let It Rest: Allow the chicken to rest for at least 5 minutes after baking before slicing. This helps lock in juices, making every bite moist and flavorful.

🦐Ways To Customize

• Make It Dairy-Free: Swap balsamic vinegar for coconut aminos to achieve a slightly sweeter, umami-rich flavor without any dairy. This is a great option for those following a soy-free or Whole30-friendly diet while still maintaining a deep, caramelized glaze. Its a great paleo sheet pan meal or whole30 sheet pan meal!
• Swap the Protein: This recipe is incredibly versatile and works well with different proteins. Try salmon for a lighter, flaky option, shrimp for a quick-cooking variation, or tofu for a plant-based alternative that absorbs the balsamic marinade beautifully.
• Different Veggie Options: Customize this dish with a variety of vegetables based on what you have on hand. Brussels sprouts add a hearty, slightly crisp texture, sweet potatoes bring natural sweetness, and zucchini cooks quickly, making it a great addition for a softer bite. Feel free to mix and match to create the perfect sheet pan meal.

🥗Serving Suggestions

• Serve Over Quinoa or Rice: Pairing the balsamic chicken with a hearty grain like quinoa or rice creates a balanced meal, adding fiber and nutrients.
• Side Salad with Arugula and Lemon Vinaigrette: A fresh arugula salad dressed with a zesty lemon vinaigrette provides a bright contrast to the savory chicken.
• Dill Cucumber Salad: This cool and creamy salad is the perfect pairing for the sweet and savory chicken.
• Top with Feta or Parmesan Cheese: Sprinkling crumbled feta or freshly grated Parmesan over the finished dish adds a creamy, salty element that enhances the flavors of both the chicken and roasted vegetables.

🧊Storage and Freezing Instructions

Storing: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Keep the chicken and vegetables separate if you plan to reheat them at different times to maintain the best texture.

Freezing: Place cooled chicken and vegetables in a freezer-safe container or bag and freeze for up to 2 months. For better results, freeze the marinated raw chicken separately and add fresh vegetables before baking.

Reheating: Warm leftovers in a 350°F oven for 10 to 15 minutes until heated through, or reheat in a skillet over medium heat for a few minutes. Avoid microwaving for too long, as it can make the chicken rubbery and vegetables mushy.

🐔More Easy Chicken Dinner Recipes

• Healthy Sweet and Sour Chicken
• Salsa Verde Chicken
• Slow Cooker Chicken and Stuffing
• Air Fryer Greek Chicken Bites