This one-pan balsamic chicken is one of those dinners that always delivers. Everything roasts on a single sheet pan, cleanup is minimal, and the balsamic glaze adds so much flavor. Ready in under an hour!

Balsamic chicken and vegetables on sheet pan lined with foil.

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Sheet Pan Balsamic Chicken

Whenever I’m looking for a healthy dinner idea, this sheet pan dinner recipe always comes to mind. One-pan balsamic chicken with veggies is loaded with flavor and has virtually no cleanup.

I’ve been making this for years and it’s hands down our favorite version. You can use whatever vegetables you have in the fridge, and the balsamic glaze makes the chicken so tender and flavorful.

Close up of balsamic chicken with cherry tomatoes and fresh basil.

Ingredients

  • Chicken: I used boneless, skinless chicken breasts. They’re lean, tender and bake up beautifully in the oven. You can make sheet pan chicken thighs, but baking time will change.
  • Vegetables: Really any veggies that you have on hand will work. Some of our favorite vegetables to roast with the chicken are: red potatoes, carrots, cherry tomatoes, broccoli, cauliflower, asparagus, bell peppers and green beans.
  • Balsamic glaze: You can make a homemade balsamic glaze or buy one from the store (DeLallo brand is my favorite). You can also use plain balsamic vinegar although that is not my first choice as it has a more pronounced flavor.
  • Olive oil: Not only does this add flavor, but also helps the veggies and chicken roast perfectly in the oven.
  • Basil: Right before baking, I love to sprinkle on some freshly chopped basil. Sometimes I garnish with mozzarella at the end, yum!

How to Make One Pan Balsamic Chicken

Place the chicken in a zip top bag with the balsamic glaze and let it marinate for at least 10 minutes. Toss the veggies separately with olive oil, a little more balsamic, salt and pepper. Arrange everything on the prepared baking sheet in a single layer and add fresh basil on top if you’d like.

Baked balsamic glazed chicken and vegetables on sheet pan.

Roast at 400°F for 30 to 35 minutes, until the chicken is cooked through and the veggies are tender. The chicken may finish first, so check at 30 minutes and pull it out early if needed while the veggies finish up.

Cooking Tips

  • Line your pan. Foil or parchment paper both work great here. Foil is more heavy duty if you’re worried about the balsamic glaze leaking through, but parchment is a great option too. Either way, cleanup is basically nothing.
  • Marinate longer. If you have time, let the chicken marinate for up to an hour. The longer it sits, the more flavor it soaks up. Fresh herbs like basil or parsley on top before baking are a nice touch too.
  • Spices. Feel free to add garlic powder, Italian seasoning or onion powder if you want a little extra flavor.
  • Don’t overcrowd. Arrange everything in a single layer with no overlapping. This helps the chicken and veggies roast properly instead of steaming.
  • Cooking time. Check the chicken at 30 minutes and pull it out early if it’s done. The veggies can stay in a little longer until they’re tender.
Baked balsamic chicken and vegetables.

We love sheet pan meals whether it is sheet pan chicken and potatoes or sheet pan pork chops with potatoes they are easy, flavorful and versatile!

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One Pan Balsamic Chicken and Veggies ...a healthy, EASY and delicious dinner recipe! A meal the whole family will love!

One Pan Balsamic Chicken

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
This one-pan balsamic chicken and veggies is an easy, flavor-packed dinner the whole family will love. Everything roasts on a single sheet pan and it's ready in under an hour.
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Ingredients 

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 4 to 5 cups chopped vegetables (we love sliced red potatoes, carrots, broccoli and/or tomatoes)
  • ¼ cup balsamic glaze (DeLallo makes a yummy one)
  • ¼ cup olive oil , more if needed
  • Fresh basil , optional
  • Kosher Salt & Pepper

Instructions

  • Prep. Preheat the oven to 400°F. Line a sheet pan with parchment paper or foil.
  • Marinate chicken. Place 4 pieces chicken in a zip top bag or bowl and drizzle with 3 Tablespoons of the balsamic glaze. Let sit for at least 10 minutes. Place 4-5 cups chopped vegetables in a separate zip top bag with 1/4 cup olive oil, 1 Tablespoon of balsamic glaze, salt and pepper.
  • Arrange on sheet pan. Alternatively, arrange the chicken and vegetables onto the pan in an even layer and drizzle olive oil and the balsamic glaze over the top. Add fresh basil if desired. Sprinkle salt and pepper over the top.
  • Bake. Bake for 30 to 35 minutes, or until the chicken is no longer pink and the vegetables are fork tender. The chicken may get done faster than the vegetables, so check at 30 minutes and remove the chicken before the vegetables if needed.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Before serving, add extra balsamic glaze, salt and pepper if desired.

Nutrition

Calories: 272kcal, Carbohydrates: 6g, Protein: 23g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 131mg, Potassium: 418mg, Sugar: 2g, Vitamin A: 35IU, Vitamin C: 1.3mg, Calcium: 6mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.