This sheet pan balsamic chicken with roasted vegetables is the perfect easy weeknight meal for feeding your family!
Y’all sheet pan dinners are where it’s at. If you need an easy meal any night of the week, consider throwing everything on a large pan and roasting it. Ok, so maybe it’s not that simple. But, almost!
One of my family’s regular rotation meals is our kielbasa sheet pan dinner I shared a while back. Toss the sliced sausage and assorted vegetables on a large pan and roast for about 20 minutes. You have your meat and veggies, done and done. Easy clean up, too!
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It’s the same with this balsamic glazed chicken recipe. There is the extra step of cooking the glaze on the stove top, but it only takes about 5 minutes and is WORTH.IT. because the glaze is SO good.
Can you cook chicken and veggies in the same pan?
Yes, you can cook chicken and vegetables together! As long as everything is fully cooked before consuming, you are safe to cook chicken and veggies in the same pan. That’s what makes this recipe so simple. Now, the vegetables may not be done as early as the chicken, so I remove the chicken after 20 minutes when it’s cooked to an internal temperature of 165°F. Then, I toss the vegetables and roast for another 15 minutes or so, until they are fork tender. This will differ depending on the choice of vegetables you use.
You can vary up your sheet pan chicken with different vegetables and different seasonings. This base recipe for balsamic chicken is great, but if you want to skip the extra step for balsamic glaze, try seasoning your chicken with a dry rub of your preference. Maybe use the same seasoning for your vegetables, too! The method and cooking times will be the same.
Serve the balsamic chicken with the roasted vegetables over rice (try my easy rice recipe), or quinoa, or salad, or pita bread, or…the list goes on! Throw a fruit on your plate and you have a well balanced meal, just like that! Or, just eat it alone. That’s fine too.
What size baking pan should I use for sheet pan chicken?
Use the largest rimmed sheet pan you have. If you do not own any, I have this one and love it. An 18- by 13-inch pan is a perfect sized baking sheet for sheet pan chicken. Just make sure to line it with parchment or foil for easy clean up. If you use foil, give it a quick spray, too.
It is important that your baking pan is rimmed. Do not try to make this on a flat cookie sheet with no edges. The rimmed edges keep the juices from spilling into your oven.
How to make sheet pan balsamic chicken
For this sheet pan chicken recipe, you need the following ingredients:
- Boneless skinless chicken breasts (1.5 lb)
- Potatoes (1 lb)
- Baby carrots (8 oz.)
- Grape tomatoes (8 oz.)
- Balsamic vinegar (1/2 cup)
- Honey (2 Tbsp.)
- Olive oil (2 Tbsp.)
- Italian seasoning (1 tsp.)
- Garlic powder (1 tsp.)
- Onion powder (1 tsp.)
- Salt and pepper (to taste)
Follow these simple directions to make sheet pan chicken:
- Preheat oven to 400°F.
- Place vegetables on lined baking sheet. Drizzle with oil, Italian seasoning, salt and pepper.
- Add chicken onto baking sheet with vegetables. Brush with oil, salt and pepper.
- Cook balsamic glaze on stovetop. Reserve half and brush rest over chicken.
- Bake chicken and vegetables in oven for 20 minutes.
- Remove chicken, toss vegetables and bake an additional 15 minutes until fork tender.
- Serve with reserved glaze.
Scroll down for full recipe instructions.
For this recipe, you want your chicken to be around the same size so they cook evenly. Start with boneless chicken breasts and place them in a large freezer bag. Pound them thinner (not too thin) until they are even thickness. You can use a rolling pin or meat mallet to pound them. Then, use your kitchen shears to cut them into equal size pieces, about tender size or a little bigger.
If you have a busy week ahead, consider putting this sheet pan chicken on your meal plan! Or, just make sure you keep chicken on hand (the freezer is great!) and balsamic, honey and veggies — then you know you’ll always be ready for this recipe!
Sheet Pan Balsamic Chicken with Roasted Vegetables
- 1.5 lb boneless skinless chicken breasts , pounded to even thickness and cut into smaller equal size pieces
- 1 lb Yukon gold potatoes , cut into 1/2-inch pieces
- 8 oz. baby carrots
- 8 oz. grape tomatoes
- 2 tablespoons olive oil , divided
- 1 teaspoon Italian seasoning
- 1/2 cup balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons honey
- salt and pepper , to taste
- Preheat oven to 400°F. Line large sheet pan with parchment or foil. If using foil, lightly grease with cooking spray.
- Place vegetables onto prepared pan. Drizzle with 1 tablespoon of the oil and toss. Sprinkle with salt and pepper and Italian seasoning.
- Push the vegetables to the outer edges of the pan to make room for the chicken, but keeping them in a single layer. Place chicken in a single layer onto pan with the vegetables. Brush with remaining olive oil and seasoning both sides with salt and pepper.
- In a small saucepan, combine the balsamic vinegar, honey, garlic powder, and onion powder. Bring to a boil over medium heat and let cook for 5 more minutes until reduced and thickened. Remove half of the glaze from the pan and set aside. Brush the remaining glaze over the chicken.
- Bake the chicken and veggies for 20 minutes, or until the chicken is cooked through to 165°F. Remove pan from the oven and transfer chicken to a serving plate and cover with foil to keep warm. Toss the vegetables and return to the oven for 15 more minutes or until fork tender.
- Serve chicken and vegetables with reserved glaze. Great over rice.
- It is important to keep the reserved balsamic glaze in a separate bowl in order to avoid contamination with the raw chicken.
- Serving suggestion: Serve over rice with flatbread and a fruit.