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Sheet Pan Balsamic Chicken – Easy, Flavor-Packed One-Pan Dinner

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This Sheet Pan Balsamic Chicken is a one-pan wonder featuring tender marinated chicken, colorful roasted vegetables, and a tangy-sweet balsamic glaze. Quick to prep and bursting with flavor.

Ingredients

Scale

  • 1.5 lbs boneless skinless chicken thighs or breasts

  • 1/4 cup balsamic vinegar

  • 2 tbsp olive oil

  • 1 tbsp honey or maple syrup

  • 2 tsp Dijon mustard

  • 3 cloves garlic, minced

  • 1 tsp dried Italian seasoning

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 bell peppers, sliced

  • 1 red onion, cut into wedges

  • 1 zucchini, sliced

  • 1 cup cherry tomatoes

  • 1 tbsp olive oil (for veggies)

Instructions

  • In a bowl, whisk together balsamic vinegar, olive oil, honey, mustard, garlic, herbs, salt, and pepper.

  • Add chicken and marinate for 30 minutes to 24 hours.

  • Preheat oven to 425°F. Line a large sheet pan with parchment.

  • Spread vegetables on the pan, drizzle with olive oil, season with salt and pepper.

  • Place marinated chicken among the vegetables.

  • Roast for 25–30 minutes, until chicken is cooked through and vegetables are tender.

  • Optional: Broil for 2–3 minutes for extra color.

  • Let rest for 5 minutes before serving.

Notes

Swap chicken for tofu or turkey. Use seasonal veggies. Store leftovers in fridge for up to 4 days.

Find it online: https://dishloomz.com/sheet-pan-balsamic-chicken-easy-flavor-packed-one-pan-dinner/