Name: Sheet Pan Balsamic Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Mediterranean
Ingredients: 3 boneless skinless chicken breasts; 2 cups cherry tomatoes; 1 large red onion, sliced; 3 cloves garlic, minced; 3 tablespoons olive oil; 1/4 cup balsamic vinegar; 1 tablespoon honey; 1 teaspoon dried Italian herbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley (for garnish)

I can’t get enough of this Sheet Pan Balsamic Chicken and Veggies. It’s one of those go-to meals I turn to when I need something hearty, flavorful, and incredibly simple to throw together. The tangy balsamic glaze, caramelized veggies, and juicy chicken make this dish a complete dinner without the fuss of multiple pots and pans.

The magic really happens in the oven. As the chicken roasts, it soaks up the rich flavors of balsamic vinegar, garlic, and herbs, while the vegetables blister and caramelize to perfection. It’s colorful, satisfying, and looks like you spent hours making it—but it’s ready in less than an hour and all cooked on a single sheet pan.

Why You’ll Love This Sheet Pan Balsamic Chicken and Veggies

This dish checks all the boxes: it’s quick, healthy, full of flavor, and requires minimal cleanup. Perfect for weeknights, meal prep, or even casual entertaining. The balance of sweet tomatoes, savory chicken, and zesty balsamic dressing is absolutely addictive. Plus, you can easily tweak it based on what veggies or herbs you have on hand.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work beautifully here because they cook quickly and absorb the balsamic marinade so well. If you prefer chicken thighs, those are just as tasty and may offer a bit more juiciness. Just keep an eye on cooking time—thighs might need a few extra minutes in the oven.

Options for Substitutions

This recipe is wonderfully flexible. Swap the cherry tomatoes for sliced bell peppers or zucchini. Don’t have red onions? Use shallots or even white onions. You can replace the balsamic vinegar with a mix of red wine vinegar and a dash of honey in a pinch. As for herbs, fresh rosemary or oregano are excellent alternatives to parsley.

Ingredients for this Sheet Pan Balsamic Chicken and Veggies

Boneless Skinless Chicken Breasts – These form the hearty protein base of the dish, absorbing the balsamic marinade and staying tender in the oven.
Cherry Tomatoes – Their natural sweetness intensifies as they roast, adding a burst of juicy flavor to every bite.
Red Onion – Roasts into sweet, savory bites that balance the acidity of the balsamic vinegar.
Garlic Cloves – Crushed garlic infuses the dish with warmth and depth.
Olive Oil – Helps the chicken and veggies caramelize and adds richness to the balsamic glaze.
Balsamic Vinegar – The hero of the marinade, offering a tangy and slightly sweet flavor that ties everything together.
Honey – Balances the sharpness of balsamic vinegar with a touch of natural sweetness.
Dried Italian Herbs (like thyme, basil, oregano) – These bring out a layered, herby aroma throughout the dish.
Salt and Black Pepper – Essential for seasoning and enhancing the flavor profile.
Fresh Parsley (for garnish) – Adds a pop of freshness and color at the end.

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian herbs, salt, and pepper. Place the chicken breasts in the bowl and toss to coat them evenly. Let them marinate for at least 20–30 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.

Step 2: Prepare the Sheet Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Lightly brush or spray with oil to prevent sticking.

Step 3: Arrange the Veggies

Add the cherry tomatoes and red onion slices to the sheet pan. Drizzle with a little olive oil and a pinch of salt and pepper. Toss gently with your hands or a spatula to coat the vegetables evenly.

Step 4: Add the Chicken

Remove the chicken breasts from the marinade and place them on the sheet pan, nestled among the veggies. Pour any remaining marinade over the top of the pan contents.

Step 5: Roast to Perfection

Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are caramelized and blistered. For extra browning, broil on high for the last 2–3 minutes, watching closely to avoid burning.

Step 6: Rest and Garnish

Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle freshly chopped parsley over everything before serving.

How Long to Prepare the Sheet Pan Balsamic Chicken and Veggies

Prep Time:

Preparing this recipe takes about 15 minutes. That includes chopping the vegetables, whisking together the balsamic marinade, and letting the chicken sit for a quick flavor soak. If you’re planning ahead, you can marinate the chicken longer (up to 2 hours) for an even richer taste.

Cook Time:

Once everything is arranged on the sheet pan, it needs 25–30 minutes in the oven. If you’re aiming for golden edges and intensified flavor, a quick broil at the end (2–3 minutes) will finish it beautifully.

Tips for Perfect Sheet Pan Balsamic Chicken and Veggies

Don’t overcrowd the pan – Spread everything out to allow caramelization instead of steaming.
Marinate for longer if time allows – Even 1–2 hours in the fridge can deepen the balsamic flavor in the chicken.
Use parchment paper – For easy cleanup and to prevent sticking.
Check internal temperature – Use a meat thermometer to ensure chicken hits 165°F for safe and juicy results.
Toss the veggies halfway through – This ensures even roasting and flavor distribution.

Watch Out for These Mistakes While Cooking

Skipping the marinade time – It’s tempting to skip, but it truly adds so much depth to the chicken.
Using wet vegetables – Pat them dry before roasting so they don’t steam instead of caramelize.
Not preheating the oven – A hot oven is crucial for the right roast and texture.
Overcooking the chicken – Dry chicken is the enemy; watch the temperature closely.
Not seasoning veggies – A bit of salt, pepper, and oil makes a big difference in their flavor.

What to Serve With Sheet Pan Balsamic Chicken and Veggies?

1. Garlic Mashed Potatoes

Creamy, buttery mashed potatoes are a comforting side that complements the tangy balsamic chicken beautifully.

2. Herbed Quinoa

A light and nutty base that soaks up the juices from the chicken and veggies without overpowering them.

3. Roasted Asparagus

Add another green to the plate with simply roasted asparagus spears, seasoned with lemon zest and sea salt.

4. Crusty Bread

Serve with a rustic, crusty loaf to mop up all those delicious roasted balsamic juices left on the pan.

5. Simple Arugula Salad

A fresh, peppery salad with a lemon vinaigrette helps balance the richness of the roasted chicken.

Storage Instructions

In the Refrigerator:

Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave gently until warmed through.

In the Freezer:

You can freeze the cooked chicken and veggies for up to 2 months. Place in freezer-safe bags or containers. Thaw overnight in the refrigerator and reheat in the oven for best texture.

Estimated Nutrition (Per Serving)

Calories: 320 kcal
Protein: 32g
Carbohydrates: 18g
Sugars: 8g
Fat: 14g
Saturated Fat: 2g
Fiber: 3g
Sodium: 420mg
Cholesterol: 85mg

Frequently Asked Questions

What if I only have bone-in chicken?

Bone-in chicken works, but it takes longer to cook—about 35–40 minutes. Cover loosely with foil for the first half to prevent drying out.

Can I prep this the night before?

Yes! You can marinate the chicken and chop the veggies the night before. Store them separately in the fridge and assemble right before baking.

Is this dish gluten-free?

Yes, as long as your balsamic vinegar and spices are certified gluten-free.

Can I use frozen veggies?

It’s best to use fresh vegetables. Frozen ones tend to release too much moisture and may become mushy during roasting.

How do I keep the chicken moist?

Avoid overcooking, and let the chicken rest after roasting so the juices redistribute evenly.

Conclusion

Sheet Pan Balsamic Chicken and Veggies is the kind of recipe that earns a permanent spot in your weekly rotation. It’s wholesome, customizable, and packed with bold, fresh flavor—all with minimal effort and cleanup. Whether you’re feeding a family or meal-prepping for the week, this dish delivers on both taste and convenience. Roasting brings everything together in the best way possible: caramelized edges, juicy chicken, and an aroma that’ll have everyone asking what’s for dinner before it even hits the table.