Balsamic Sheet Pan Chicken and Veggies (Easy One-Pan Dinner!)
Years ago, I stumbled upon sheet pan recipes while looking for quick meals to prepare after work.
This Balsamic Sheet Pan Chicken quickly became a family favorite. It not only tasted wonderful but also brought back memories of my grandma’s home-cooked meals.
With this dinner, I can smell the mouthwatering aromas that used to waft through my childhood home, filling it with love and warmth.
Every time I make this dish, I think of cozy family dinners.
Plus, I always appreciate the simplicity of throwing everything onto one pan. It’s great for my busy schedule but still offers the nostalgia of those warm, comforting evenings from my youth.
Why You’ll Love This Recipe
- One-pan meal means easy cleanup!
- Deliciously tangy balsamic flavor that elevates chicken and veggies
- Customizable with your favorite seasonal vegetables
- Ready in under an hour, perfect for busy weekdays
- Healthy and filling—great for meal prep
Ingredients & Substitutions
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 cups of broccoli florets (replace with green beans or asparagus)
- 1 teaspoon Italian seasoning
- 1 bell pepper, sliced (any color you prefer)
- 1 cup cherry tomatoes (or chopped tomatoes for a juicy burst)
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil (avocado oil works as well)
- 3 cloves garlic, minced
- Salt and pepper to taste
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25-30 minutes |
| Total Time | 40-45 minutes |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the marinade by whisking together the balsamic vinegar, olive oil, garlic, salt, pepper, and Italian seasoning until well combined.
- Place the chicken in a large bowl, then pour half of the marinade over it, ensuring the chicken is coated evenly.
- In a separate bowl, toss the vegetables with the remaining marinade until they are evenly coated.
- Spread the chicken and veggies on a sheet pan, arranging them in a single layer for even cooking.
- Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Serve warm and savor the delicious flavors!
Expert Tips for the Best Balsamic Sheet Pan Chicken and Veggies
- Use room-temperature chicken for more even cooking.
- Feel free to mix veggies—use what you have on hand, like carrots or zucchini.
- Marinate the chicken for at least 30 minutes or overnight for a deeper flavor profile.
- Check the chicken’s internal temperature to ensure it reaches at least 165°F (75°C) for safe consumption.
- Let the dish rest for about 5 minutes before serving for the juiciest chicken experience.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 35g |
| Fat | 16g |
| Carbohydrates | 15g |
| Fiber | 4g |
FAQs About Balsamic Sheet Pan Chicken and Veggies
Can I use frozen chicken?
While it’s best to use fresh chicken, thawed frozen chicken can be used.
What vegetables work best?
Besides broccoli, you can also add carrots, asparagus, and zucchini into this recipe.
Can I prepare this in advance?
Yes! Marinate the chicken ahead of time and chop the veggies to save time during the week.
Enjoy Every Bite of This Balsamic Sheet Pan Chicken and Veggies!
I hope this Balsamic Sheet Pan Chicken becomes a favorite in your kitchen! It’s perfect for busy nights; you’ll be sure to enjoy the wonderful flavors and ease of preparation.
