Sheet Pan Balsamic Chicken – Simple, Flavorful & One-Pan Perfection
A juicy, herby, and sweet-savory chicken sheet pan dinner made with balsamic glaze and roasted vegetables. Perfect for busy nights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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1½ lbs boneless skinless chicken breast or thighs
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¼ cup balsamic vinegar
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2 tablespoons olive oil (plus more for roasting)
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1 tablespoon honey
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3 garlic cloves, minced
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2 teaspoons Italian seasoning
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Salt and pepper to taste
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1 red onion, sliced into wedges
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2 bell peppers, sliced
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1 medium zucchini, sliced into half-moons
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1 cup cherry tomatoes, halved
Instructions
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Mix balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Marinate chicken in mixture for 30 minutes.
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Preheat oven to 425°F. Line or grease a sheet pan.
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Toss vegetables with olive oil, salt, pepper, and Italian seasoning.
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Arrange chicken and vegetables on sheet pan in a single layer.
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Roast 25–30 minutes, flipping chicken halfway. Broil 2–3 minutes if desired.
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Let rest 5 minutes, then serve with roasted vegetables and pan juices.
Notes
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Use chicken thighs for juicier results
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Add mushrooms, carrots, or Brussels sprouts
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Great for meal prep—store up to 4 days
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Serve with rice, quinoa, or bread