Sheet Pan Balsamic Chicken and Veggies Recipe

If you ever wished for a dinner that is vibrant, full of flavor, and happily fuss-free, Sheet Pan Balsamic Chicken and Veggies is about to be your new weeknight hero. This juicy marinated chicken nestled among roasted vegetables is unbelievably satisfying and comes together all on a single pan—making both prep and cleanup an absolute breeze!

this …

Ingredients You’ll Need

Just a handful of essential ingredients is all it takes to deliver the bold flavors, juicy texture, and gorgeous colors that make Sheet Pan Balsamic Chicken and Veggies so satisfying. Each addition—whether it’s the tangy vinegar or the crunchy chickpeas—brings its own character to the party.

• Boneless, skinless chicken thighs: Tender and juicy, these soak up the balsamic marinade like a dream. Use thighs for maximum flavor and forgiveness, but breasts work too!
• Balsamic vinegar: The superstar ingredient that creates that sweet-tangy glaze and caramelizes deliciously in the oven.
• Olive oil or avocado oil: Either oil works to keep everything lush and helps the marinade cling beautifully to the chicken and veggies.
• Honey or maple syrup (optional): A hint of natural sweetness balances the balsamic’s sharpness and gives the chicken a glossy finish.
• Fresh garlic: A couple cloves bring aromatic punch to the marinade and liven up the whole pan.
• Italian seasoning: A mix of dried herbs (think oregano, basil, rosemary) for classic Mediterranean flavor.
• Kosher salt and black pepper: The classic duo—you control the seasoning, so taste and adjust as you go!
• Chickpeas: Protein-packed and nutty, these crisp up slightly in the oven and add delightful texture.
• Broccoli florets: Separate large florets so they roast uniformly and soak up all that pan flavor.
• Cherry or grape tomatoes: They blister and burst to add juicy pops of sweetness.
• Optional toppings: Fresh basil & balsamic glaze: Basil adds brightness and balsamic glaze gives a final hit of tangy-sweet magic.

Variations

The beauty of Sheet Pan Balsamic Chicken and Veggies is how endlessly adaptable it is. Mix and match ingredients to suit your mood, what’s in your fridge, or any dietary preferences—it’s practically impossible to mess up!

• Vegetarian Swap: Skip the chicken and double the chickpeas for a protein-packed plant-based version. Try adding cubes of marinated tofu, too!
• Change Up the Veggies: Use bell peppers, red onion, zucchini, carrots, or asparagus—pretty much any sturdy veggie that roasts well.
• Make It Spicy: Add a sprinkle of red pepper flakes or a sliced jalapeño for a bit of gentle heat in the marinade.
• Low Carb: Omit the chickpeas and add extra green veggies like cauliflower or Brussels sprouts.

How to Make Sheet Pan Balsamic Chicken and Veggies

Step 1: Marinate the Chicken

Preheat your oven to 400ºF. In a medium mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. Add in the chicken thighs and toss until everything is evenly coated. Let the chicken marinate at room temperature for at least 15 minutes while you prep the vegetables—this quick soak gives the meat a wonderfully deep flavor.

Step 2: Prep and Season the Veggies

Add the drained chickpeas, bite-sized broccoli florets, and cherry tomatoes to your sheet pan. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and use your hands or a spatula to toss everything together right on the pan, ensuring the veggies are evenly coated and well spaced for even roasting.

Step 3: Arrange and Roast

Nestle the marinated chicken thighs among the veggies right on the pan, pouring any leftover marinade over the top. Slide your pan into the hot oven and roast for about 20 minutes. If you like the tops a bit caramelized, flick the broiler on for 2–3 minutes at the end—keep an eye so nothing burns!

Step 4: Garnish and Serve

Once everything is golden and the chicken is cooked through, pull out your pan and drizzle generously with balsamic glaze. Shower with chiffonaded basil for a punch of freshness, and serve your Sheet Pan Balsamic Chicken and Veggies hot and happy straight from the pan!

How to Serve Sheet Pan Balsamic Chicken and Veggies

Garnishes

A sprinkle of fresh basil ribbons brightens everything, while a zigzag drizzle of balsamic glaze adds a sweet-tangy, glossy finish. For extra savory oomph, you could toss on some grated Parmesan or even a pinch of red pepper flakes for a little heat.

Side Dishes

This dish is wonderful as a complete meal, but it’s also perfect with a crusty loaf of bread to soak up the juices, a light lemony couscous, or a simple side salad. For a heartier spread, serve Sheet Pan Balsamic Chicken and Veggies over fluffy quinoa, rice, or even creamy polenta.

Creative Ways to Present

If you really want to wow, plate the chicken and veggies family-style right on a board or a colorful serving platter, garnished with extra basil and tomatoes. Or, try tucking everything into warm pita or flatbread with a swipe of hummus for a Mediterranean-inspired wrap!

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Balsamic Chicken and Veggies will keep in an airtight container in the refrigerator for up to 4 days. Store chicken and veggies separately if possible to preserve texture, but it’s perfectly fine to keep them together for easy grab-and-go lunches.

Freezing

If you want to freeze leftovers, let everything cool completely and place in a tightly sealed freezer container for up to 2 months. Thaw overnight in the fridge—just be aware that tomatoes may lose a bit of texture after freezing but the flavors will still shine!

Reheating

To reheat, place the chicken and veggies on a sheet pan in a 375ºF oven just until warmed through (about 10 minutes) to help restore the best texture. A quick zap in the microwave also works for weekday lunches—just add a fresh splash of balsamic glaze to brighten things up.

FAQs

Final Thoughts

There’s something incredibly comforting (and a little bit magical) about how easy, vibrant, and flavorful Sheet Pan Balsamic Chicken and Veggies is every time you make it. Don’t be surprised if it quickly earns a spot on your regular dinner rotation—go ahead and give it a try, and let your kitchen fill up with those amazing aromas tonight!

Print