Easy Sheet Pan Balsamic Chicken and Vegetables -

5 from 1 vote

Easy Sheet Pan Balsamic Chicken and Vegetables

This Sheet Pan Balsamic Chicken and Vegetables is an easy, one-pan meal that’s packed with flavor! Tender marinated chicken, roasted veggies, and a tangy balsamic glaze come together in just 30 minutes, making it the perfect healthy weeknight dinner. With minimal cleanup and wholesome ingredients, this meal is great for busy families, meal prep, or anyone craving a nutritious and delicious meal. Serve it over rice, quinoa, or enjoy as is!

Prep Time10

Cook Time40

Total Time10

Course: Chicken Recipes, Main Course, paleo, Proteins, Whole30 Recipes

Cuisine: American, Italian

Keyword: balsamic chicken and veggies, balsamic marinade for chicken, one pan balsamic chicken, oven baked balsamic chicken, paleo sheet pan dinners, quick sheet pan dinner, roasted balsamic chicken, sheet pan balsamic chicken, sheet pan chicken and vegetables

Servings: servings

Calories: 486kcal

Author: Valerie Skinner

Equipment

Large rimmed baking sheet
mixing bowls
Whisk
Tongs
Parchment paper or aluminum foil
Meat Thermometer
Chef’s knife
cutting board
Measuring spoons and cups

Ingredients

4 Chicken Breasts cut 1/2 inch thickness
1 lb Red Potatoes diced large
1 lb Baby Carrots
1 pint Cherry Tomatoes halved

Balsamic Marinade

3 oz Balsamic Vinegar
3 oz Olive Oil
¼ cup Fresh Basil chopped (save half)
1.5 tbsp Italian Seasoning
2 tsp Garlic Powder
½ tsp Salt
⅛ tsp Black Pepper

Instructions

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.

Nutrition