You’ve come to the right place for healthy chicken and vegetable recipes. This Balsamic Chicken and Veggies Sheet-Pan recipe is healthy, easy, and delicious. Everything gets baked right in one pan, and in less than 20 minutes of prep time, you can have this recipe in the oven and roasting away. We’ve heard it for years: Our Balsamic Baked Chicken and Veggies is perfect for weeknights and it’s loved by all!
This recipe was originally posted on March 5, 2020; Updated August 20, 2021.
Want More Chicken and Veg Recipes? Here’s the last One You’ll Need!
A sheet pan, a cutting board, and a knife. That’s all you need to make this always-good, always-loved easy dinner tonight! As busy moms and registered dietitians, we love healthy meals that are quick, easy, and that everyone will eat and enjoy!
Our Sheet-Pan Balsamic Chicken and Veggies is proof that eating healthy can be easy and delicious. You can have everything prepped and ready for roasting in less than 20 minutes. And, for an even easier weeknight meal, you can prep the ingredients up to the point of cooking by pre-chopping the veggies and making the marinade ahead of time. These two quick steps can be done up to 3 days in advance.
Sheet Pan Balsamic Chicken is Big on flavor, but short on ingredients
Our mission is to provide you with healthy recipes and mealtime solutions that are big on flavor while being short on ingredients. That way, you can spend less time in the kitchen and more time doing the things you love. Here’s all you need to make this Balsamic Chicken and Veggies on a Sheet Pan tonight.
ingredients to make sheet pan chicken and veggies
- Boneless, skinless chicken breast, tenders or thighs
- Fresh broccoli – or use zucchini, cauliflower, or Brussels sprouts
- Carrots – or sub in parsnips, winter squash, or beets
- Button mushrooms – you can use any type of fresh mushrooms
- Red onion – or use a yellow onion, sweet onion, or shallot
- Cherry or grape tomatoes
- Balsamic vinegar
- Avocado oil or olive oil
- Fresh basil – or sub in Italian parsley or fresh thyme, or a combination of fresh herbs
- Brown or Dijon mustard
- Sea salt and black pepper
You Get a Balance of healthy proteins, fats and carbs in this Balsamic Baked Chicken and veggies!
You can count on the variety of vegetables in this recipe for providing essential vitamins, fiber, and phytonutrients. We included a variety of colorful vegetables, making this Sheet Pan Chicken and Veggies as beautiful as it is delicious.
The chicken in this sheet pan recipe is a healthy source of quality protein that you can count on providing you with lean, lasting energy and nutrients like amino acids, niacin, selenium, and vitamin B6. Curious how to select the best chicken for you. Read this post for detail info on what to look for on poultry labels.
Because we love to create recipe solutions that everyone can love, we’ve made this baked chicken and veg recipe to be Whole30-friendly, grain-free, gluten-free, and dairy-free.
you can make Sheet pan chicken and Vegetables bake with balsamic ahead of time
In addition to it being a perfect weeknight meal, this baked chicken and veggies recipe is also great for weekend meal preps. We like to pre-portion out this pre-made recipe into five glass containers. By doing that you will have healthy options and easy, reheat-and-eat meals throughout the week.
Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes more than 300 recipes from The Real Food Dietitians.
how to make Sheet pan Balsamic chicken with vegetables
- The first step is to marinate the chicken. Stir together balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Use half of this sauce to marinate the chicken.
- Next, chop the broccoli, carrots, mushrooms, and onion.
- Spread the veggies on the sheet pan and pour the remaining balsamic sauce over the veggies, tossing to incorporate the sauce and really get those veggies coated. Use your hands to massage the sauce into the broccoli florets.
- Add the chicken to the sheet pan, nestled among the veggies. Bake for 10 minutes.
- Add the tomatoes to the pan, then toss everything around, and return to the oven until the chicken is cooked through, another 5 to 10 minutes.
A Baked Chicken and Vegetables Recipe that Works Every time!
The key to sheet pan recipes that work is to use a combination of ingredients that taste good together, and also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Below are a few pointers on to make that happen with this recipe.
- Want super tender carrots? Cut them into skinny sticks. Of all the veggies in this veggie-packed recipe, the carrots will take the longest to cook. If you prefer your cooked carrots to be very tender, you should cut them into skinny sticks. If you prefer your cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
- Wait for it: Add the tomatoes after 10 minutes of baking. Grape tomatoes have a quick cook time. By adding the tomatoes after the other ingredients have baked for awhile will help you get perfectly done tomatoes and not overcooked, mushy tomatoes.
More healthy Sheet Pan Recipes to Try:
- Sheet Pan Mini Meatloaves with Vegetables
- Sheet Pan Parmesan Steak and Potatoes
- One-Pan Roasted Chicken and Vegetables
- Sheet Pan Mediterranean Chicken and Veggies
- Sheet Pan Kielbasa Cabbage and Potatoes
- One-Pan Honey Mustard Pork Chops and Veggies
- Sheet Pan Chicken Shawarma Bowls
- One-Pan Shrimp Fajita Bowls
Sheet Pan Balsamic Chicken and Veggies
This healthy and delicious baked chicken and veggies is all cooked on one sheet pan. Have it ready and off to the oven in less than 20 minutes!
- 3 tablespoons balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves, minced
- 1 teaspoon brown or Dijon mustard (optional)
- 3 tablspoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
- 3 small heads of broccoli, chopped into pieces (about 4–5 cups total)
- 3–4 medium carrots, peeled and cut into skinny sticks (see note below)**
- 2 cups button mushrooms, halved or quartered if large
- 1 small red onion, diced into larger chunks
- 1 cup cherry or grape tomatoes
- Preheat the oven to 400℉. Line a sheet pan (a rimmed baking sheet) with parchment paper.
- In a bowl, combine the balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make the sauce.
- Place chicken in zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. Note: You can marinate the chicken up to 24 hours ahead.
- Next, chop the broccoli, carrots, mushrooms, and onion. Note: For more tender carrot pieces, cut the carrots into skinny sticks.
- Place all veggies, except for the tomatoes, on the prepared sheet pan. Pour the remaining balsamic sauce over the veggies and toss to incorporate, making sure all the pieces are coated. Use your hands to really massage the sauce into the broccoli florets.
- Move the veggies around to make space for the chicken. Place the marinated chicken on pan. Discard any remaining marinade used for chicken.
- Place the sheet pan in the oven and bake for 10 minutes. After 10 minutes, add the tomatoes to the pan and toss the veggies around so they won’t burn. Return the sheet pan to the oven.
- Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To make sure chicken is done, use a meat thermometer. Once thermometer reaches 165℉ when inserted in the thickest part of the chicken, remove the sheet pan from the oven.
- Top with additional chopped fresh basil. Serve and enjoy!
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If you prefer cooked carrots to be tender with just little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
- Serving Size: 1/4 of recipe
- Calories: 353
- Fat: 15 g
- (Sat Fat: 3 g)
- Sodium: 325 mg
- Carbohydrate: 13 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 29 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
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