Home Chicken Dinners Balsamic Chicken (Sheet Pan Dinner)
Easy Chicken Recipes Team
4.40 from 56 votes
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This Balsamic Chicken recipe serves up succulent, tender chicken with a balsamic glaze and perfectly roasted veggies. It’s a sheet pan dinner that’s simple and delicious.
One sheet pan, next to no cleanup AND delicious… win, win and win! This Balsamic Chicken is the perfect route to go down on a busy weeknight. Pour the balsamic glaze over the chicken and veggies for a deep, rich and flavorful dinner.
Table of Contents
Why you’ll love this Balsamic Chicken
- An easy sheet pan meal. Only a handful of ingredients, a simple balsamic glaze and one sheet pan, minimal prep and slam in the oven – done!
- Packed with veggies. This meal is loaded with perfectly roasted tomatoes, mushrooms, bell peppers and zucchinis. Colorful, nutritious and delicious.
- Succulent chicken. Oven roasting chicken keeps them tender and juicy, and locks in flavor from the balsamic glaze.
How to make this Balsamic Chicken
Be sure to scroll to the bottom for the full recipe
- Marinate the chicken. In a bowl mix the balsamic vinegar, oil, garlic and basil. Then marinate the chicken while you prep the veg.
- Prep the veg. Cut the zucchini, bell peppers and mushrooms.
- Cook. Spread the cut veggies and chicken on a sheet pan. Drizzle the veggies with the balsamic vinegar mix.
- Add the tomatoes. After 10 mins add the tomatoes and cook for another 8 mins.
Be sure to see the recipe card below for full ingredients & instructions!
What to serve with this Balsamic Chicken
This is a meal in itself but you can certainly amp it up further if you wish! You can serve this over white, brown, or even cauliflower rice. If you are hankering for something in the potato space, mashed potatoes or a baked potato would work great too!
And who would say no to some nice crusty bread!
What can I use instead of a sheet pan
If you don’t have a sheet pan fear not! Here’s some alternatives:
- Turkey roaster
- Disposable foil roaster
- Casserole dish
- The broiler pan (in a pinch)
- Large cake pan (with raised sides)
- Oven safe skillet
Great for meal prep
As well as being an awesome weeknight meal, this Balsamic Chicken is also perfect for meal prep. You can portion this out into fiveglass containers. It makes for an incredibly easy, reheat-and-eat meal throughout the week. This meal lasts about 4 days in the fridge.
Time Saving Recipe Hack
Buy a pre-made veggie mix at the grocery store and use that in your sheet pan. It saves even more time!
More Top Tips
- The sheet pan I used was 11×17 inches. If you don’t have one that big, you will need to use two sheet pans.
- Make sure to cut your breasts evenly so they all cook through at the same time.
- You can use a meat thermometer to check the internal temp of the chicken (should be at 165).
- Keep breasts with the skin on for a crispier roast to your chicken.
- Cooking time will depend on the thickness of the chicken strips.
- This is great served with rice.
More Chicken Sheet Pan Dinners
- Sheet Pan Chicken Caprese
- Mexican Sheet Pan Nachos
- Baked Chicken Fajitas
- Herb Chicken Vegetables Sheet Pan
- Healthy Sheet Pan Chicken and Veggies
Have you tried this Balsamic Chicken Sheet Pan Dinner? Feel free to leave a star rating and I’d love to hear from you in the comments below!
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4.40 from 56 votes
Balsamic Chicken Sheet Pan Dinner
This Balsamic Chicken recipe serves up succulent, tender chicken with a balsamic glaze and perfectly roasted veggies. It's a sheet pan dinner that's simple and delicious.
Prep: 10 minutes minutes
Cook: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 6 people
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Ingredients
- 3 boneless, skinless chicken breasts each cut lengthwise into 3-4 strips
- ⅔ cup balsamic vinegar
- ⅓ cup oil
- 5 cloves garlic minced
- 1 tablespoon dried basil
- 2 zucchini
- 1 red bell pepper
- 2 cups mushrooms
- 1 cup baby tomatoes
Instructions
Preheat oven to 400℉. In a medium bowl, mix the balsamic vinegar, oil, garlic, and basil. Remove ½ cup of the mixture and set aside. Add the chicken strips to the vinegar mixture and stir to coat. Let the chicken marinate while preparing the veggies.
⅔ cup balsamic vinegar, ⅓ cup oil, 5 cloves garlic, 1 tablespoon dried basil, 3 boneless, skinless chicken breasts
Cut the zucchini and red pepper into bite-sized pieces. Cut the mushrooms into quarters.
2 zucchini, 1 red bell pepper, 2 cups mushrooms
Cover a large sheet pan with parchment paper. Lay the chicken on half of the sheet pan. Spread the zucchini, mushrooms, and red pepper on the other half of the pan. Drizzle the veggies with half of the reserved vinegar mixture and stir gently on the pan. Spread evenly and bake for 10 minutes.
Remove from oven. Flip chicken pieces over, give the veggies a stir, and brush the chicken with the remaining mixture. Add tomatoes and return to the oven for 6-8 minutes or until the chicken is cooked.
1 cup baby tomatoes
Notes
- The sheet pan we used was 11×17 inches. Two smaller pans will also work.
- Cut the breasts evenly so they all cook through at the same time. Total cooking time will depend on the thickness of the chicken strips.
- Use a meat thermometer to check the internal temp of the chicken (should be at 165°F).
- Keep breasts with the skin on for a crispier roast.
- Buy a pre-made veggie mix at the store to save more time.
- This is great served with rice.
Storage:Store balsamic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Balsamic Chicken Sheet Pan Dinner
Amount Per Serving
Calories 298Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 76mg25%
Sodium 151mg7%
Potassium 801mg23%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 27g54%
Vitamin A 947IU19%
Vitamin C 39mg47%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
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Reader Interactions
Leave a Review
Sudie Adams says
This was just okay. I followed it exactly but it needed more flavor. I added seasoning salt… but just was very bland!Reply
- Becky Hardin says
I am sorry it didn’t work out for you, Sudie!
Reply
