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A colorful sheet pan dinner of balsamic chicken and veggies, with roasted asparagus, potatoes, tomatoes, and mushrooms.

Sheet Pan Balsamic Chicken and Roasted Vegetables

This vibrant and healthy one-pan meal features tender chicken breast and a colorful array of vegetables, all coated in a tangy-sweet balsamic glaze and roasted to perfection. A simple yet elegant dinner for any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Balsamic Marinade
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil divided
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper seeded and chopped into 1-inch pieces
  • 1 yellow bell pepper seeded and chopped into 1-inch pieces
  • 1 zucchini cut into 1-inch pieces
  • 1/2 red onion cut into thick wedges
  • 1 cup cherry tomatoes halved if large
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Sheet Pan
  • Large mixing bowls
  • Whisk

Method
 

Prepare Marinade
  1. In a large mixing bowl, whisk together balsamic vinegar, 2 tablespoons of olive oil, Dijon mustard, honey, minced garlic, dried oregano, dried thyme, salt, and black pepper. This is your balsamic marinade.
Marinate Chicken and Vegetables
  1. Add the cut chicken breasts to the marinade bowl and toss to coat evenly. In a separate large bowl, add the chopped red and yellow bell peppers, zucchini, and red onion wedges. Add 1 tablespoon of olive oil to the vegetables and toss to coat lightly, then pour about half of the remaining balsamic marinade over the vegetables and toss again.
  2. Allow the chicken and vegetables to marinate for at least 15 minutes at room temperature, or up to 30 minutes. If marinating longer, refrigerate for up to 2 hours.
Roast the Meal
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
  2. Arrange the marinated chicken pieces and vegetables (peppers, zucchini, red onion) in a single layer on the prepared sheet pan, ensuring not to overcrowd it. Leave a little space between pieces for even roasting. Reserve any leftover marinade from the chicken bowl.
  3. Roast for 15 minutes. Then, remove the sheet pan from the oven, add the halved cherry tomatoes, and gently toss the chicken and vegetables. Return to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized.
Serve
  1. Remove from the oven and let rest for a few minutes. If desired, drizzle with any remaining reserved marinade (ensure it's boiled for at least 1 minute if it touched raw chicken, or just use a fresh drizzle of balsamic glaze). Garnish with fresh chopped parsley, if using. Serve hot.

Notes

For best results, do not overcrowd the sheet pan; use two pans if necessary to ensure vegetables roast rather than steam. You can substitute chicken thighs for breasts, just adjust cooking time as needed. This meal pairs wonderfully with quinoa, brown rice, or a side of crusty bread.