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.
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 five glass 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.
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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Balsamic Chicken Sheet Pan Dinner
Ingredients
- 3 large chicken breasts each cut lengthwise into 3-4 strips
- ⅔ cup balsamic vinegar
- ⅓ cup oil
- 5 garlic cloves minced
- 1 tablespoon dried basil
- 2 small zucchini
- 2 cups mushrooms
- 1 cup baby tomatoes
- 1 red pepper
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 chicken marinate while preparing the veggies.
- Cut the zucchini and red pepper into bite sized pieces. Cut the mushrooms into quarters.
- 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.
Notes
- 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.
- Buy a pre-made veggie mix at the store and use that in your sheet pan. It saves even more time!
- Cooking time will depend on the thickness of the chicken strips.
- This is great served with rice.
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!
Becky Hardin says
I am sorry it didn’t work out for you, Sudie!