Balsamic Glazed Chicken and Veggies (Easy Sheet Pan Recipe)

This recipe almost wasn’t shared. The photos of balsamic chicken are never good (trust me, i’ve deleted three versions because they weren’t Instagram worthy), but I just couldn’t resist sharing it. This sheet pan dinner with Balsamic Glazed Chicken & Veggies takes only 15 minutes to prepare, 25 minutes to cook, and tastes amazing, even if the photos don’t look magazine-worthy.

What’s the best part? The cleanup is easy because everything cooks in one pan. This is my go-to recipe for busy Tuesdays when I want dinner to be on the table quickly and don’t have time to clean every pot. This balsamic sauce creates pan juices which are delicious over rice or quinoa. The vegetables come out slightly caramelized and tender.

Why You Will Love This Balsamic Sheet Pan Dinner

It’s no wonder that this recipe is a staple in my home. It is fast, healthy and tastes so good that my children eat their vegetables without complaining.

Honey and balsamic combine to make a delicious sweet-salty glaze. The chicken is a great source of protein, as are the colorful vegetables and pan juices. You only need to use one baking sheet, so you don’t have to spend the whole evening washing dishes.

This is also super flexible. You can change the vegetables depending on what you already have in your refrigerator or what is on sale at the supermarket. You can’t go wrong with the basic method – dice toss and roast.

What you’ll need for Balsamic Chicken & Veggies

Ingredients are simple and you’ll probably have them in your fridge and pantry. This is what you need to make this sheet pan meal.

For the chicken and vegetables

Chicken – I cut boneless, skinless chicken breasts into bite-sized chunks (about 1.5 pounds per serving). If you prefer chicken thighs, that’s fine. You can overcook the chicken thighs and they will still be juicier.

Vegetables: I use mostly zucchini, yellow squashes, broccoli florets (orange and red are my favorite colors), red onions, and cherry tomatoes. It is important to cut everything into pieces of similar size so that they cook evenly. Brussels sprouts are also good. As is asparagus and sweet potato. Just remember that vegetables with a higher density, like Brussels sprouts or potatoes, may need to be pre-cooked in the oven.

You can save time by cutting all the vegetables before you chop up the chicken. This will prevent you from having to wash your cutting board two times. After years of washing extra dishes, I finally learned the hard way.

Balsamic Glaze

Balsamic vinegar: Use good quality balsamic because it is the star. It’s not necessary to buy the most expensive bottle, but you should choose something more than the cheapest.

Regular olive oil is fine. Extra virgin is not necessary.

Honey – It balances out the tangy balsamic vinegar and caramelizes everything beautifully in the oven.

Garlic: Freshly minced garlic is so much better. I use four cloves but you can use more if like me, you love garlic.

Italian seasoning is a simple blend to add a nice herb flavor without having to measure five different spices.

Salt and Pepper – essential for bringing out the flavors.

Fresh parsley is a great way to add a fresh touch. If you don’t have basil, you can use parsley instead.

How to make Balsamic Chicken with Veggies

It’s one of the simplest dinners you will ever cook. Prep, toss and roast is the basic process. Here’s the process.

Step 1: Prepare and Preheat

While you prepare everything, set your oven to 400 degrees. If you’d like to make cleanup easier, line your sheet pans with parchment paper or aluminum foil.

Try to keep them all about the same size so they cook evenly. To ensure that they cook evenly, try to keep the pieces all roughly the same size. I used to randomly chop the meat and some pieces would be cooked while others still had pink middles.

All your vegetables should be chopped into bite-sized pieces. I cut the yellow and zucchini into half-moons, about half an inch in thickness. Broccoli is broken up into tiny florets. Bell peppers are cut into 1-inch pieces. Red onions are cut into pieces of similar size.

Step 2: Prepare the Balsamic Mixture

Whisk together balsamic, olive oil and honey in a measuring cup or small bowl. This will create a tangy, sweet dressing that will coat all foods and produce pan juices.

Honey is essential here, as it helps balance the acidity in the balsamic vinegar and caramelize everything in the oven. Don’t skip it.

Step 3: Combine everything

Spread the chopped vegetables out on a sheet pan. Pour the balsamic over the top of everything, and then add your chicken pieces. Toss the ingredients together with your hands or two spoons until they are all well coated.

Sprinkle Italian seasoning and salt over all and toss. You can adjust the amount of salt to suit your taste. I use one teaspoon and half a tablespoon of pepper.

Spread everything evenly. Keep the chicken pieces apart so that they can cook evenly and brown a bit.

Step 4: First Roast

Put the pan into your oven and heat it for 10 minutes. The chicken and vegetables will have a headstart before adding the tomatoes.

This is a tip I picked up: if you do not like tomatoes that are mushy and soft, wait until the end and add them directly to your dish instead of roasting. This is something I do depending on how I feel.

Step 5: Finish cooking the tomatoes and add them to the sauce.

After 10 minutes, remove the pan and add your cherry tomato (leave whole if small, or halve if larger). To redistribute the balsamic goodness, give everything a good stir with a spatula.

Spread the chicken back out into a layer of equal thickness and bake for 6-10 minutes more. When the thickest pieces of chicken reach 165 degrees using an instant-read temperature gauge, it is ready. It’s the only way to make sure the chicken is cooked through, without having to cut it into pieces or letting the juices drain.

Step 6: Garnish the dish and serve

Sprinkle freshly chopped parsley on top of everything while still hot. If needed, taste and add salt. Some vegetables absorb salt very quickly, so I need to add more at the end.

Serve everything immediately, while it’s still hot. Do not forget to spoon the delicious pan juices on top of each serving. That’s where all the flavor is. It’s delicious served with rice, quinoa or crusty bread.

The Best Sheet Pan Chicken Tips

After making it dozens of times, I have learned a few tips that really make a difference.

All items should be cut to the same size. It’s important. I know I said it before, but I will say it again. Some pieces will overcook, while others may be underdone when the pieces are of different sizes. It’s not fun.

Do not overcrowd the pan. Use two sheet pans if you are doubling the recipe. If you pile everything on top of one another, the food will steam instead of roasting and you won’t get that lovely caramelization. This lesson was hard-learned when I made a double batch of vegetables for meal preparation and ended up with soggy veggies.

Use a high-quality sheet pan. These thin, cheap pans warp and cause hot spots in the oven. I use a half-sheet pan (about 13 by18 inches) with a rim. This pan is the perfect size to serve four people.

Check the temperature of your chicken. Instant-read thermometers eliminate the need to guess when your chicken is ready. These thermometers are only $12 on Amazon, and they’re worth every penny. I use them all the time.

Save the pan juices. You can drizzle the balsamic pan liquids on each plate. You’re getting a sauce for free that is already seasoned. It’s amazing over pasta or rice.

Changes and Substitutions

Sheet pan meals are flexible. Here are some great swaps and additions that I’ve made.

Different Proteins

It’s best to use chicken thighs rather than breasts. They are more forgiving, and they stay juicy. They’re my favorite most of the time.

Balsamic is great with pork tenderloin. Pork can cook faster than chicken, so keep an eye out for the timing.

You’d be able to make a delicious meal with salmon or shrimp, but you would need to adjust your timing. Add them to the final 8-10 minutes.

Vegetable Swaps

Brussels sprouts go well with balsamic. Half them and let them sit for 10 minutes before adding chicken.

It is best to use green beans, asparagus or snap peas. Add them to the tomato mixture at the same time, as they cook very quickly.

The sweet potato cubes taste great but they need to be roasted for 15 minutes prior to adding the chicken and other vegetables.

Mushrooms add great umami flavor. Add them to the vegetables.

Flavor Additions

The balsamic is diluted with a spritz of lemon juice.

Sprinkled on top of the dish, crumbled feta cheese or parmesan is a delicious addition. The sweet balsamic and salty cheese go together perfectly.

If you enjoy spicy foods, a pinch of red pepper flake will give your dish a nice kick.

It is delicious to use fresh basil instead of parsley, especially during the summer when basil is plentiful.

Smoked or regular paprika can add depth and a touch of smokiness.

Serving Suggestions

The sheet pan chicken tastes great on its own but I like to serve it with something that will soak up the pan juices.

I prefer brown or white rice. When you spoon the balsamic liquids over rice, they become a sauce. It’s delicious.

The chicken will cook in the oven while you prepare the couscous or Quinoa.

Crusty bread to soak up the last drops of balsamic glaze. This is probably my favorite way to eat it.

This meal is complete with pasta, olive oil and Parmesan.

This dinner is made even more delicious with a simple green salad.

Storage and meal preparation

One of the main reasons I cook this recipe so often is that it is great for meal preparation.

Keep leftovers in the fridge for up to four days in an airtight container. As they marinate in the balsamic juices, flavors improve.

I microwave each portion for 2 minutes and stir halfway through. You can also reheat the food in a 350-degree oven for 10 to 15 minutes.

Sometimes I double the recipe and put it in containers to make easy lunches for the week. This is much better than a boring salad, and it takes no thought at all when I am rushing on Wednesday morning.

The vegetables will get a little softer when frozen, but you can still freeze it for 3 months. The vegetables are still edible but not as tasty as they would be fresh. It’s only frozen if you accidentally make too much.

Balsamic Chicken Sheet Pan Dinner: Common Questions

Absolutely! Both bone-in and boneless thighs work well. Boneless thighs will cook about the same as chicken breasts. Bone-in thighs may need 5 to 8 extra minutes. Check the internal temperature of the meat to make sure it’s done.

This recipe is made specially with balsamic vinegar. You can use red wine with some extra honey. You should always keep a bottle of balsamic in your kitchen. It can be used on salads, roasted veggies, or even drizzled on fresh strawberries and vanilla ice-cream (try it!).

All your chicken and vegetables can be prepared in advance and stored in the refrigerator. Separately, mix the balsamic sauce. Toss all the ingredients together when you are ready to cook. I would not assemble it more than a couple of hours in advance because the vegetables will get watery if they are sitting in the dressing.

This usually happens when there is too much food in the pan. Instead of roasting, it steams. Spread everything in one layer, with plenty of space between the pieces. Cutting vegetables too small will cause them to become mushy and overcooked.

You can, but you should use two sheets pans. You can’t cook everything on one pan if you try. This was a lesson I had to learn the hard way, when I tried feeding eight people in one pan. It was a complete disaster.

You’re definitely eating healthier! The lean proteins, the vegetables and the olive oil are all healthy. Honey adds some sugar, but not too much. This is much healthier than takeout, and it feels balanced and filling without being heavy.

Why this became my favorite weeknight dinner

This balsamic-glazed chicken is not a fancy dish. This chicken won’t win any photo contests. It’s the type of meal that makes cooking on a weeknight feel more manageable and less stressful.

Balsamic vinegar is a must-have. Pour it on anything, and I will eat it. Have you tried vanilla ice-cream with a drizzle balsamic reduction before? It is absolutely divine. This combination of sweet and tangy is magical.

This is something I cook at least two times a week. I sometimes swap out the vegetables depending on what is in my refrigerator or on sale. Sometimes I use chicken thighs in place of breasts. I sometimes add feta. You can experiment with the basic method and still achieve great results.

Cleaning up is my favorite part. After dinner, I don’t have to stand at the sink for twenty minutes. What about the pan juices, then? These pan juices are like a sauce for free that doesn’t require any extra effort. I serve it over rice to ensure that nothing is wasted.

This cooking method will change your life if you are looking for easy sheet pan meals. Simply dice all ingredients into bite-sized chunks, marinate or season with some type of seasoning, then spread on a sheet pan and roast. This works with so many different flavors.

Even if it looks a little messy in the photos, give this chicken balsamic a go. I promise you, the flavor will make up for anything. If you do try it, please let me know what vegetables you used and any changes you made. What is your favorite quick and healthy weeknight meal?