Balsamic Chicken and Vegetable Sheet Pan

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This Chicken and Vegetable Sheet Pan recipe is great for a weeknight dinner and it can be made in only one pan!

A balsamic chicken and vegetable sheet pan features slices of grilled chicken breast surrounded by roasted vegetables, including red onions, bell peppers, carrots, and broccoli.

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Why this Sheet Pan Chicken Recipe is a Keeper

I love this recipe because it ensures a weeknight dinner that’s easy and delicious. I’ve made this recipe so many times and have never had a sink full of dirty dishes after.

  • 30 Minute Meal: After marinating, this amazing recipe for sheet pan chicken with vegetables can be ready in about 30 minutes.
  • Easy to Clean: You’ll only need one pan to make baked chicken breasts for an easy dinner.
  • Easy Ingredients: All of the ingredients are easy to find at the store or around your kitchen.
  • Family Friendly: This sheet pan chicken vegetables meal is perfect for a simple dinner.
  • Makes Great Leftovers: Enjoy leftover chicken vegetable sheet pan the next day or use it as meal prep for easy weeknights.

If you’re looking for more one-pot recipes, try these One Pot Lasagna Soup, One Pot Jambalaya and One Pot Chili Mac & Cheese

Why is my Chicken Dry?

A sheet pan filled with meat and slices, red onions, red and yellow bell peppers, carrots, and broccoli. All items are roasted to perfection and displayed on the pan.

Sometimes chicken can get dry if it’s cooked at too high of heat. To make sure the chicken stays juicy chicken, you should marinate it!

Ingredient Notes for This Sheet Pan Dinner

A raw chicken breast with parsley, three whole carrots, and a single potato are arranged side by side against a white background, reminiscent of ingredients for a Balsamic Chicken and Vegetable Sheet Pan.

You’ll need just a few simple ingredients to make this chicken breast sheet pan recipe.

  • Chicken Breast: Use boneless, skinless chicken breasts are best for this chicken sheet pan dinners recipe. However, you can use boneless chicken thighs for this recipe.
  • Balsamic Vinegar: Balsamic is what is going to give your dinner a great flavor.

See the recipe card below for a complete list of the ingredients with measurements.

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Variations and Substitutions for Sheet Pan Chicken and Rainbow Vegetable One Pan Meal

  • Boneless Chicken Thighs: Use skinless chicken thighs to give this roast a bit more delicious chicken flavor than chicken breasts.
  • Different Vegetables: Feel free to swap for other veggies like tomatoes, green beans and bell peppers.

Easy Weeknight Dinner Pro Tip

Pound chicken breast: Pounding chicken breast into thin, even pieces helps keep it juicy and crispy while cooking.

How to Make Sheet Pan Meal with Chicken and Vegetables

Sheet pan chicken and vegetables can be made in an easy 3 steps.

These are the basic steps for making Balsamic Chicken and Vegetable Sheet Pan. Refer to the full, printable recipe card below for detailed instructions.

1. Marinate the Chicken

Combine vinegar, honey, olive oil, garlic, thyme, rosemary, crushed red pepper and 1 teaspoon All Purpose Seasoning in a bowl; whisk to combine. Pour half of the mixture into a Ziploc bag; reserve remaining marinade.

Add the chicken to the Ziploc bag and marinate for at least 30 minutes to overnight. Toss the chicken to evenly coat.

2. Cook the Delicious Chicken Breast

Preheat oven to 375 degrees. Place the chicken to a foil lined rimmed baking sheet. In a small bowl, toss to coat bell peppers, broccoli, carrots and onions with remaining Seasoning.

Arrange colorful vegetables around the chicken. Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.

3. Balsamic Glaze for Baked Chicken

Meanwhile, pour reserved balsamic mixture in a small saucepan. Cook over medium high for 7-10 minutes or until mixture reduces and thickens slightly. Drizzle with the remaining sauce over greek chicken and veggies before serving.

chicken and vegetables on a sheet pan.
Homemade Keto Sheet Pan Chicken with Rainbow Vegetables

Greek Sheet Pan Chicken Dinner Recipe FAQs

How to Store?

Store baked chicken and veggies in an airtight container in the fridge for up to 4 days.

What is the Best Way to Reheat?

You can reheat sheet pan chicken and rainbow vegetables in the microwave, or I like to reheat in the oven at 350 degrees until it’s hot enough.

Can I Make in the Air Fryer?

Maybe. I would cook my chicken and veggies separately to make sure everything fits and cooks evenly.

Can I use Cheese? What Kind is Best?

Sure! I like to sprinkle some shredded cheese on top of this great recipe. You can use whatever kind of cheese you like.

A tray of Balsamic Chicken and Vegetable Sheet Pan features sliced roasted chicken breasts surrounded by seasoned vegetables including broccoli, red onions, carrots, yellow bell peppers, and red bell peppers.

Expert Tips for Making This Sheet Pan Chicken and Vegetables Recipe

  • This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Prep Ahead: Prep all the ingredients the night before and put in containers or zip lock bags to make this meal super quick.
  • Hearty Meal: To make this easy sheet pan meal more hearty try serving over pasta or rice.
  • Sweetener: Try sweetening the Balsamic Chicken Marinade up with two tablespoons of honey.
  • Lemon Juice: Try adding lemon juice to your marinade for a yummy lemon chicken taste.
  • Easy Clean Up: Use a non stick foil or silicone baking mat for fast easy clean up.

What to Serve with this Sheet Pan Chicken Dinner

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A balsamic chicken and vegetable sheet pan features slices of grilled chicken breast surrounded by roasted vegetables, including red onions, bell peppers, carrots, and broccoli.
5 from 16 votes

Balsamic Chicken and Vegetable Sheet Pan

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Marinate: 30 minutes
Total: 1 hour 10 minutes
This Chicken and Vegetable Sheet Pan recipe is great for a weeknight dinner and it can be made in only one pan!
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Equipment

Ingredients

  • ½ cup Balsamic vinegar
  • ¼ cup Honey
  • 1 tablespoon Olive oil
  • 3 cloves Garlic, minced
  • 2 teaspoons Dried thyme
  • 1 teaspoon Dried rosemary
  • ½ teaspoon Crushed red pepper
  • 1 ½ teaspoons All Purpose Seasoning, divided
  • 2 pounds Chicken Breasts, boneless, skinless
  • 2 cups Broccoli florets
  • 1 Carrot, chopped
  • 1 Pepper, chopped
  • 1 Large onion, sliced

Instructions

  • Combine vinegar, honey, olive oil, garlic, thyme, rosemary, crushed red pepper and 1 teaspoon House Seasoning Blend in a bowl; whisk to combine.
  • Pour half of the mixture into a Ziploc bag; reserve remaining marinade.
  • Add chicken to the Ziploc bag and marinate for at least 30 minutes to overnight.
  • Preheat oven to 375 degrees.
  • Place marinated chicken on a foil lined rimmed baking sheet; discard used marinade.
  • Arrange vegetables on baking sheet around the chicken; season veggies with remaining 1/2 teaspoon House Seasoning Blend.
  • Bake for 25-30 minutes or until chicken is cooked through.
  • Meanwhile, pour reserved balsamic mixture (not the portion used to marinate the chicken) in a small sauce pan.
  • Cook over medium high for 7-10 minutes or until mixture reduces and thickens slightly.
  • Pour reduced sauce over chicken and veggies before serving.

Expert Tips

  • This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Prep Ahead: Prep all the ingredients the night before and put in containers or zip lock bags to make this meal super quick.
  • Hearty Meal: To make this easy sheet pan meal more hearty try serving over pasta or rice.
  • Sweetener: Try sweetening the Balsamic Chicken Marinade up with two tablespoons of honey.
  • Lemon Juice: Try adding lemon juice to your marinade for a yummy lemon chicken taste.
  • Easy Clean Up: Use a non stick foil or silicone baking mat for fast easy clean up.

Estimated Nutritional Information

Calories: 443kcal | Carbohydrates: 22g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 722mg | Potassium: 578mg | Fiber: 1g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 40.3mg | Calcium: 51mg | Iron: 2.2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: American

13 thoughts on “Balsamic Chicken and Vegetable Sheet Pan”

  1. 5 stars
    I love sheet pan recipes, they are so easy a d versatile that you don’t have to stand up to cook each separately. This chicken with veggies looks great

    Reply
  2. 5 stars
    This recipe is a total life saver on busy nights! And even better – my family loved the roasted broccoli as much as the chicken.

    Reply
  3. 5 stars
    Sheet pan dinners are my favorite and this was one of the best ones I’ve tried yet! Thanks for the easy recipe.

    Reply

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