Sheet Pan Balsamic Chicken and Veggies
Ingredients
- 3 tablespoons balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves
minced
- 1 teaspoon brown or Dijon mustard
optional
- 3 tablespoons 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
Directions
- 1
Preheat the oven to 400℉. Line a sheet pan (a rimmed baking sheet) with parchment paper.
- 2
In a bowl, combine the balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make the sauce.
- 3
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.
- 4
Next, chop the broccoli, carrots, mushrooms, and onion. Note: For more tender carrot pieces, cut the carrots into skinny sticks.
- 5
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.
- 6
Move the veggies around to make space for the chicken. Place the marinated chicken on pan. Discard any remaining marinade used for chicken.
- 7
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.
- 8
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.
- 9
Top with additional chopped fresh basil. Serve and enjoy!
Sheet Pan Balsamic Chicken and Veggies
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About this Recipe
Tired of complicated weeknight dinners that leave you with a mountain of dishes? This Sheet Pan Balsamic Chicken and Veggies recipe is your new go-to for a healthy, flavorful meal that practically cooks itself. Imagine a delicious dinner prepped and ready for the oven in less than 20 minutes!
What makes this sheet pan dinner truly stand out is its effortless elegance. By leveraging the power of a single sheet pan, you'll achieve perfectly roasted chicken and tender-crisp vegetables infused with a savory balsamic and fresh herb dressing. It’s the ultimate solution for a wholesome meal with minimal cleanup, making busy evenings feel much more manageable.
Prepare to delight in a vibrant medley of flavors and textures. Each bite of this Sheet Pan Balsamic Chicken offers succulent chicken, beautifully complemented by the rich, tangy notes of balsamic vinegar and the aromatic freshness of basil. You'll enjoy hearty broccoli florets, sweet and tender carrot sticks, earthy mushrooms, and the mild bite of red onion, all brought together by the natural sweetness of roasted cherry or grape tomatoes. It’s a balanced, satisfying dish that feels both comforting and light.
Customizing this versatile recipe is incredibly easy. Feel free to swap the boneless, skinless chicken breast for chicken tenders or thighs, cutting larger pieces in half to ensure even cooking. For the herbs, a mix of fresh thyme and basil works wonderfully if you don't have enough basil on hand. While brown or Dijon mustard adds a subtle depth, it's entirely optional, so feel free to omit it if it's not to your taste. This recipe also embraces a wide array of vegetables; consider adding bell peppers or zucchini in place of some specified veggies for a different flavor profile.
This Sheet Pan Balsamic Chicken and Veggies is perfect for a busy weeknight meal, offering a complete and satisfying dinner without the fuss. Serve it as is for a protein- and veggie-packed meal, or alongside a simple grain like quinoa or brown rice to round out your plate.