Sheet Pan Balsamic Chicken & Roasted Vegetables – A Healthy & Flavorful One-Pan Meal
This balsamic chicken recipe features tender chicken breasts (or thighs) marinated in a flavorful blend of balsamic vinegar, olive oil, garlic, Dijon mustard, and honey, then pan-seared to perfection. It’s paired with a colorful medley of roasted vegetables like cherry tomatoes, zucchini, bell peppers, red onion, and broccoli, seasoned with oregano, garlic powder, and olive oil for a well-rounded, healthy meal.
Ingredients
For the Balsamic Chicken:
- 2 boneless skinless chicken breasts (or 4 chicken thighs)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon honey optional for slight sweetness
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Roasted Vegetables:
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Balsamic Marinade
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, Italian seasoning, salt, and black pepper. This marinade adds a rich, tangy depth of flavor to the chicken.
Step 3: Marinate the Chicken
- Place the chicken breasts (or thighs) in a bowl and pour the balsamic marinade over them. Let it sit for at least 10-15 minutes (or up to an hour if you have time).
Step 4: Prep the Vegetables
- While the chicken marinates, chop the vegetables and place them in a large bowl. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and black pepper, and toss to coat evenly.
Step 5: Assemble on the Sheet Pan
- Spread the seasoned vegetables evenly across the sheet pan. Place the marinated chicken breasts in the center of the pan, surrounded by the vegetables. Pour any remaining marinade over the chicken for extra flavor.
Step 6: Bake to Perfection
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. For a slightly caramelized finish, broil the dish for 2-3 minutes at the end.
Step 7: Garnish and Serve
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley or a sprinkle of Parmesan cheese for an extra burst of flavor. Serve warm and enjoy!
Notes
Serving Suggestions
With Rice or Quinoa: Serve with brown rice, quinoa, or cauliflower rice for a complete meal.
With a Side Salad: A simple green salad with a balsamic vinaigrette complements this dish perfectly.
In a Wrap: Slice the chicken and serve it with the roasted vegetables in a whole-wheat wrap for a quick, healthy lunch.
Tips for the Best Sheet Pan Chicken & Vegetables
✔️ Cut Vegetables Evenly: To ensure even roasting, cut all vegetables into similar-sized pieces.
✔️ Don’t Overcrowd the Pan: Spread ingredients in a single layer to promote caramelization.
✔️ Marinate for More Flavor: If you have time, marinate the chicken for at least 30 minutes for deeper flavor.
✔️ Use Chicken Thighs for Extra Juiciness: While chicken breasts are lean, thighs stay extra juicy.
✔️ Switch Up the Vegetables: Use what’s in season—try carrots, asparagus, Brussels sprouts, or mushrooms.
✔️ Don’t Overcrowd the Pan: Spread ingredients in a single layer to promote caramelization.
✔️ Marinate for More Flavor: If you have time, marinate the chicken for at least 30 minutes for deeper flavor.
✔️ Use Chicken Thighs for Extra Juiciness: While chicken breasts are lean, thighs stay extra juicy.
✔️ Switch Up the Vegetables: Use what’s in season—try carrots, asparagus, Brussels sprouts, or mushrooms.