Sheet Pan Balsamic-Herb Chicken and Vegetables is an easy, one-pan chicken dinner that comes together quickly and is loaded with flavor from balsamic vinegar and fresh herbs.
Sheet Pan Balsamic-Herb Chicken and Vegetables
I love sheet-pan dinners for their simplicity and minimal cleanup. This balsamic-herb chicken with roasted vegetables is a great weeknight option: you toss the chicken and veggies in a quick balsamic-herb marinade, spread everything on a single sheet pan, and roast until the chicken is cooked through and the vegetables are tender. The recipe is flexible — use whatever vegetables you have on hand and adjust herbs to taste.
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This dish is also a great clean-out-the-refrigerator meal: swap in diced carrots, sweet potatoes, green beans, or mushrooms if you prefer. You can marinate the chicken ahead of time in the refrigerator and then arrange everything on the sheet pan when you’re ready to roast.
How to Freeze
- Let the cooked dish cool completely to room temperature.
- Portion into airtight freezer-safe containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through (about 20 minutes) or reheat in the microwave in 30-second increments until hot.
Recipe: Sheet Pan Balsamic-Herb Chicken and Vegetables
Yield: 4 servings — serving size: 1 piece chicken and about 1 cup vegetables each.
Prep: 15 mins | Marinate: 15 mins (or longer) | Cook: 10–20 mins | Total: ~40 mins
Ingredients
Chicken
- 16 ounces boneless, skinless chicken breasts, halved
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 2 teaspoons chopped basil (or 2 teaspoons dried basil)
- 1 teaspoon chopped parsley (or 1 teaspoon dried parsley)
- 3/4 teaspoon kosher salt
Balsamic Vegetables
- Olive oil spray or a light drizzle of olive oil for the pan
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium (about 7 ounces) zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 cup asparagus, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces, layers separated
- 1 cup cauliflower florets
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
Instructions
- Preheat the oven to 450°F (230°C). Line a large sheet pan with parchment paper if you like easier cleanup, or lightly oil the pan.
- In a shallow dish or bowl, combine the chicken with 1 tablespoon balsamic vinegar, 1/2 tablespoon extra-virgin olive oil, crushed garlic, 2 teaspoons basil, 1 teaspoon parsley, and 3/4 teaspoon kosher salt. Toss to coat and let the chicken marinate while you prepare the vegetables. Marinating 15 minutes or longer will deepen the flavor.
- In a large bowl, add the prepared vegetables. Toss with 2 tablespoons balsamic vinegar, 1 1/2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, freshly ground black pepper to taste, 2 teaspoons basil, and 1 teaspoon parsley until evenly coated.
- Spread the vegetables evenly across the sheet pan. Nestle the marinated chicken pieces among the vegetables so everything roasts together in a single layer.
- Roast on the lower rack of the oven until the vegetables are tender and the chicken is cooked through, about 18–22 minutes depending on the thickness of the chicken breasts. A meat thermometer should read 165°F (74°C) in the thickest part of the chicken.
- Remove the pan from the oven, let rest for a couple of minutes, then serve immediately. Spoon any pan juices over the chicken and vegetables for extra flavor.
Serving Suggestions and Tips
- Serve with a simple green salad, quinoa, or rice for a complete meal.
- For a touch of brightness, squeeze a little lemon juice over the finished dish or sprinkle with freshly chopped parsley.
- To ensure even cooking, cut vegetables into uniform pieces. Denser vegetables (like carrots or potatoes) may need to be par-cooked or cut smaller so they roast in the same time as the chicken.
- This recipe is highly adaptable: swap in seasonal vegetables, use bone-in chicken pieces (adjust roasting time), or add cherry tomatoes in the last 8–10 minutes of roasting for sweet, bursty flavor.
Notes
Freezer friendly: let the cooked dish cool completely, portion into freezer containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through, about 20 minutes.
Nutrition (per serving)
Calories: 251 kcal; Carbohydrates: 13 g; Protein: 28.5 g; Fat: 10 g; Saturated Fat: 1.5 g; Cholesterol: 83 mg; Sodium: 557.5 mg; Fiber: 4 g; Sugar: 1 g.
If you try this recipe, consider leaving a rating or comment on the original recipe page to share how you adapted it and which vegetables you used. Your feedback helps others and makes it easier to refine favorite weeknight dinners.