Sheet Pan Balsamic Chicken and Veggies
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This Sheet Pan Balsamic Chicken and Veggies is a delicious weeknight dinner! Done in under an hour, healthy, gluten free & easy to make!
This post was originally shared in December of 2017 but has since been updated.
There’s nothing we love more than a healthy sheet pan dinner. They are truly the best. Easy clean up and totally delicious – they’re my kinda meal!
This balsamic chicken + veggie dinner is perfect for a busy weeknight. It’s made with simple pantry staples and comes together in just under an hour with only 15 minutes of prep time.
Perfect for meal prepping or when you need something quick!
This super easy recipe is great if you’re Whole30, paleo, or just looking for a yummy healthy dinner. Let me show you just how easy it is to make!
liz’s top tips for sheet pan balsamic chicken
- I like to butterfly and pound my chicken breasts so that they’re all the same size. This ensures that your chicken breasts all cook evenly!
- Use parchment paper for super easy clean up. Parchment paper is MUCH better than foil for meals like this to avoid your food sticking to the pan.
- This recipe is great for meal prepping! You can double it to get a bunch of meals prepped for the week!
Ingredients:
We love this instant-read thermometer for checking the internal temperature to make sure your meat is cooked thoroughly!
Substitutions
Dried Spices: If you don’t have the dried spices, you can use 1 tablespoon of Italian seasoning.
Chicken: If you don’t have chicken breasts, you can use chicken thighs or even chicken tenders. I bet that salmon would work well in this meal as well, but you would need to cook the veggies ahead of time because salmon cooks so quickly. You can also try this boneless chicken breast recipe.
Vegetables: You can substitute the vegetables with green beans, baby carrots, Brussels sprouts, broccoli, or cubed butternut squash.
Potatoes: You can sub fingerling potatoes for russet potatoes, cut in roughly the same size.
Lower carb: You can sub radishes for potatoes for a lower carb option.
How to make sheet pan balsamic chicken
- Whisk together your marinade.
- Add everything to a bowl and toss to combine.
- Prepare a parchment lined baking sheet. Lay your chicken and veggies out on the baking dish evenly.
- Bake at 425° for 25-30 minutes & you’re good to go!
What to serve with Balsamic Chicken:
This sheet pan chicken and potatoes is a complete meal in itself, packed with protein, healthy carbs, and veggies!
If you’re looking for other things to serve with it, we recommend a side salad. You can try our Blueberry Salad, Healthy Caesar Salad, or our Italian Salad!
storage
Storing: You can store this healthy chicken and vegetable recipe in an airtight container for up to 3 days.
Reheating: We like to reheat this in the toaster oven, but you can also reheat it in the microwave.
Freezing: We don’t recommend freezing this recipe.
Other sheet pan dinner recipes you’ll love:
Sheet Pan Balsamic Chicken & Veggies
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 ½ lbs boneless, skinless chicken breasts pounded thinly
- 2 ½ cups halved baby bella mushrooms 8 ounces
- 3 cups chopped red bell peppers cut into large square pieces (2 large peppers)
- 2 cups quartered asparagus 4 ounces
- 2 cups halved baby potatoes 10 ounces
- 1 cup quartered yellow onion
- 1 tablespoon minced garlic
Instructions
- Preheat the oven to 425 degrees F and prepare a parchment lined baking sheet.
- In a small bowl, mix together olive oil, balsamic vinegar, rosemary, garlic powder, onion powder, pepper and salt.
- Pour the oil mixture in a large bowl. Add the chicken, mushrooms, peppers, asparagus, potatoes, onion and garlic to the bowl. Toss with a spatula to combine. If you have the time, allow the chicken and vegetables to marinate for 30 minutes but it’s totally fine to cook without marinating.
- Lay the chicken and vegetables flat on a large parchment lined baking sheet. Use two baking sheets if the one seems overcrowded.
- Bake for 25-30 minutes until the chicken is cooked thoroughly to an internal temperature of 165 degrees F. You can turn the oven to broil for 1-2 minutes to get the potatoes/veggies a little crispy, but make sure to watch to avoid burning it!
Prepped this meal before I left for work. Came home popped it in the oven and 30 minutes later full healthy meal on the table!
So glad you liked it, Lisa! Thank you!
This was such a good combo of flavors and fast and easy to prep. We will definitely be making this again!!!
Thanks, Sarah! Glad you liked it!
Made this last night and ate almost everything! The veggies came out perfectly and the chicken was very moist and flavorful. We are definitely adding this in to our weekly dinner rotation!
Glad you liked it, Kendra!
Delicious, easy, easy to follow directions, and healthy what more could you ask for? Except bonus everyone in my family ate every bite (even my five year old who seems to hate dinner).
Thank. you so much, Brittney! This makes me so happy to hear!
Loved this!! Such a great flavor! My daughter usually doesn’t venture but she loved it!
So glad you and your daughter enjoyed it, Michelle!
The Balsamic marinade was delicious! My husband approved, too, that’s always a win.
I’m so glad you both liked it, Kathy!
Absolutely delicious. Highly recommend, sheet pan dinners are my new fav to make! Makes for amazing leftover for lunch the next day too!
Thank you so much Deborah! It’s perfect for meal prepping!
Made this for dinner last night after seeing it on Instagram – it is delicious! Had enough for dinner + lunch the next day!
So glad you liked it, Lisa! It’s great for meal prepping 🙂
One sheet dinners for the win!
Right?! They’re the best!