Name: Sheet Pan Balsamic Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp olive oil; 3 tbsp balsamic vinegar; 3 cloves garlic, minced; 1 tbsp honey; 1 tbsp Dijon mustard; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper, to taste; 1 cup cherry tomatoes; 1 medium zucchini, chopped; 1 red bell pepper, chopped; 1 red onion, chopped; 2 cups broccoli florets

This Sheet Pan Balsamic Chicken and Veggies recipe is a simple, flavorful, and healthy one-pan meal that brings together tender chicken breasts and a colorful mix of vegetables, all roasted in a tangy balsamic glaze. It’s the kind of weeknight dinner I keep coming back to when I want minimal prep and cleanup without sacrificing taste. Sheet Pan Balsamic Chicken and Veggies Recipe

Why I’ll Love This Recipe

I love how this recipe brings together wholesome ingredients with bold, balanced flavors. The balsamic glaze gives everything a rich, slightly sweet and tangy finish. It’s also incredibly flexible — I can swap out vegetables based on what I have on hand, and the entire dish is ready in under an hour. Plus, since it’s cooked on a single pan, cleanup is a breeze. It’s a great go-to when I want something nourishing and satisfying without spending too much time in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Balsamic vinegar
Garlic, minced
Honey
Dijon mustard
Dried basil
Dried oregano
Salt and pepper
Cherry tomatoes
Zucchini
Red bell pepper
Red onion
Broccoli florets

directions

I start by preheating my oven to 400°F (200°C) and lining a large sheet pan with parchment paper or foil.
In a small bowl, I whisk together olive oil, balsamic vinegar, garlic, honey, Dijon mustard, basil, oregano, salt, and pepper to create the marinade.
I place the chicken breasts in a large bowl or zip-top bag and pour half of the marinade over them, making sure they’re fully coated. I let them marinate while I prep the vegetables.
I chop the zucchini, red bell pepper, red onion, and broccoli into bite-sized pieces and add them, along with the cherry tomatoes, to a large bowl. I toss them with the remaining marinade.
I spread the marinated vegetables out onto the sheet pan and nestle the chicken breasts among them.
I roast everything for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
If I want a bit more char, I broil the pan for an additional 2–3 minutes before removing it from the oven.
I let the chicken rest for a few minutes before slicing and serving it alongside the roasted veggies.

Servings and timing

This recipe serves 4 people and takes about 15 minutes of prep time with 30 minutes of cooking time. So I usually have it on the table in roughly 45 minutes.

Variations

Sometimes I switch things up by using boneless chicken thighs instead of breasts for extra juiciness. I’ve also swapped in other veggies like asparagus, mushrooms, or green beans depending on the season. If I want a bit of heat, I add crushed red pepper flakes to the marinade. And for a low-carb twist, I occasionally skip the honey or use a sugar-free substitute.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. When I reheat them, I prefer using the oven at 350°F for about 10–15 minutes to maintain the texture, but the microwave works fine for a quicker option — just 1–2 minutes on high. If the veggies release liquid after storing, I drain them slightly before reheating to avoid sogginess.

FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer. That way I know it’s cooked safely and still juicy.

Can I make this recipe ahead of time?

Yes, I often marinate the chicken and chop the veggies in advance. I store them separately in the fridge and assemble everything just before roasting.

What if I don’t like balsamic vinegar?

If balsamic isn’t my favorite, I sometimes use lemon juice or red wine vinegar instead. The flavor will change, but it still tastes great.

Can I use frozen vegetables?

I prefer fresh for the best texture, but in a pinch, I’ve used frozen veggies. I make sure to thaw and pat them dry first to avoid excess moisture on the pan.

Is this recipe suitable for meal prep?

Absolutely. I portion the chicken and veggies into containers and store them in the fridge for easy lunches or dinners throughout the week.

Conclusion

This Sheet Pan Balsamic Chicken and Veggies recipe is one of my favorite go-to meals when I want something healthy, hearty, and easy. With just one pan and a flavorful marinade, I can enjoy a balanced dinner with minimal fuss. Whether I stick to the classic ingredients or play around with variations, it never disappoints