There’s something about the tangy, sweet richness of balsamic vinegar paired with tender chicken and colorful roasted veggies that just hits the spot. This Balsamic Chicken and Veggie Sheet Pan Recipe is a fast, flavorful game-changer for weeknight dinners that always leaves me smiling.

A white plate holds a round piece of cooked chicken in the center, topped with dark glaze and small green basil leaves scattered on it. Surrounding the chicken are chunky layers of roasted vegetables: bright green broccoli, orange carrot sticks, halved red cherry tomatoes, sliced light brown mushrooms, and thick wedges of purple-red onion. The vegetables form a colorful, textured circle around the chicken. A gold fork and spoon are placed on the top left of the plate, both resting on a white marbled surface with green basil leaves scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan Recipe
Top Tip
How to Serve Balsamic Chicken and Veggie Sheet Pan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggie Sheet Pan Recipe

Why You'll Love This Recipe

Let me share why this sheet pan meal quickly became a staple in my kitchen. Not only is it bursting with fresh, vibrant flavors from the balsamic and herbs, but it saves you time on cleanup. Plus, balancing protein and hearty veggies on one tray is pure dinner magic.

Effortless One-Pan Meal: Toss everything on a sheet pan, and the oven does the hard work — minimal mess, maximum flavor.
Bright, Tangy Flavor: Balsamic vinegar brings that perfect balance of acidity and sweetness that wakes up every bite.
Customizable Veggies: You can swap in seasonal produce or your favorites, so it never gets boring.
Healthy & Balanced: Lean chicken and fiber-rich vegetables keep you full and nourished without extra fuss.

Ingredients & Why They Work

This recipe shines because of its simple yet thoughtfully combined ingredients. The balsamic vinegar is the star that ties all the flavors together, while fresh garlic and herbs ensure the chicken and veggies are anything but boring. Here’s a quick rundown of why each part matters:

Flat lay of fresh boneless, skinless chicken breasts, three small heads of bright green broccoli florets, several peeled orange carrot sticks, halved white and brown button mushrooms, a small diced red onion, a handful of shiny red cherry tomatoes, a few sprigs of fresh green basil, four whole uncracked garlic cloves, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with smooth brown Dijon mustard, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Balsamic vinegar: Adds that rich, tangy sweetness that tenderizes and flavors everything beautifully.
Avocado or olive oil: Provides healthy fats that help roast the veggies and keep the chicken juicy.
Garlic cloves: Fresh garlic infuses a warm depth of flavor you just can’t get from powders.
Brown or Dijon mustard (optional): A little mustard kick amps up the complexity without overpowering.
Fresh basil (or thyme mix): Herbs bring brightness and freshness—don’t skip this or the topping!
Sea salt and black pepper: Basic seasonings that complement and enhance all other flavors.
Boneless, skinless chicken: Tender cuts that cook evenly and get beautifully caramelized in the oven.
Broccoli: Roasts up with a slight crispness, balancing the soft chicken perfectly.
Carrots: Skinny sticks help them roast evenly and become naturally sweet without drying out.
Button mushrooms: Add earthiness and soak up that balsamic goodness.
Red onion: Offers a mild sharpness and sweetness when roasted.
Cherry or grape tomatoes: Added later, their juicy burst adds a fresh pop and prevents mushiness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe depending on what’s in my fridge or what mood I’m in. Don’t hesitate to swap out veggies or tweak the herbs—this dish is surprisingly flexible and forgiving.

Variation: I once swapped broccoli for asparagus and added zucchini ribbons for a super fresh springtime twist. It turned out incredible and brightened up the plate beautifully.
Spicy Kick: If you enjoy heat, add a pinch of red pepper flakes to the marinade—you’ll love how the spice plays with the sweetness of the balsamic.
Protein Swap: Tried it with turkey tenderloins instead of chicken; just adjusted the cooking time slightly and it worked perfectly.
Herb Remix: Fresh rosemary or oregano swap well if you want more herbal punch—just reduce quantity to avoid overpowering the balsamic.

Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan Recipe

A clear resealable plastic bag filled with raw chicken pieces marinated in a mix of dark green herbs, black pepper, and small bits of garlic, all coated in a light brown liquid. The chicken pieces are pale pink with seasoning scattered all over, partially folded and crowded inside the bag. The bag sits open on a white marbled surface, showing the different textures and colors inside clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Perfect Balsamic Sauce

Start by mixing balsamic vinegar, avocado or olive oil, minced garlic, chopped fresh basil, mustard (if using), sea salt, and black pepper in a bowl. Whisk it until everything’s emulsified and inviting. This sauce is what brings all the flavor magic, so don’t rush it!

Step 2: Marinate the Chicken

Place your chicken pieces in a zip-top bag or container, pour half the balsamic sauce over them, and make sure every piece is coated. Let it sit in the fridge for at least 15 minutes—though if you can, marinate up to 24 hours ahead. That’s when the balsamic really seeps into the meat and makes it tender.

Step 3: Prepare the Veggies

While the chicken marinates, chop your broccoli into bite-size florets, peel and slice the carrots into skinny sticks (this helps them roast evenly and become tender), halve or quarter your mushrooms, and cut the red onion into chunky pieces. Cherry tomatoes wait until the last moment to keep their shape and juiciness.

Step 4: Toss Veggies with Sauce on the Sheet Pan

Spread all veggies except tomatoes on the prepared parchment-lined sheet pan. Pour over the remaining balsamic sauce and toss everything well—your hands work best here for massaging that sauce into the broccoli florets. This step makes sure every bite sings with flavor.

Step 5: Add Chicken and Roast

Make some space on the sheet pan and nestle your marinated chicken pieces among the veggies. Discard any leftover marinade from the chicken for food safety. Roast everything at 400℉ for 10 minutes. Then add the tomatoes, toss gently to avoid burning the edges, and roast another 5–10 minutes until the chicken reaches 165℉ internal temperature and veggies are tender.

Step 6: Garnish and Serve

Sprinkle on more fresh chopped basil before serving, and get ready for compliments. The aroma alone will have you excited to dig in!

Top Tip

I’ve made this dish many times, and a few small tweaks really make a big difference in the final result. Here’s what I learned that you’ll find super valuable:

Marinating Time: Giving the chicken at least 15 minutes in the balsamic marinade is key, but if you can plan ahead, an overnight soak transforms flavors and tenderness.
Carrot Cuts: Cutting carrots into skinny sticks ensures they cook evenly along with the other vegetables—chunky carrots take longer and can make you impatient!
Tomatoes Last: Adding cherry tomatoes later prevents them from turning to mush and keeps a fresh burst of sweetness in every bite.
Use a Meat Thermometer: It’s tempting to eyeball the chicken, but checking for 165℉ ensures perfectly cooked, juicy meat every time and avoids that dry disappointment.

How to Serve Balsamic Chicken and Veggie Sheet Pan Recipe

Garnishes

I always top mine with extra fresh basil—it adds such a lovely fresh herbal note that balances the roasted veggies perfectly. Sometimes, a sprinkle of shaved Parmesan or a drizzle of good-quality olive oil kicks it even further.

Side Dishes

I like to keep it simple since the sheet pan is loaded, but pairing with crusty bread or a light quinoa salad on the side is a nice touch. It rounds out the meal without stealing the show.

Creative Ways to Present

For special dinners, I sometimes plate servings on a warm platter garnished with a sprig of fresh basil and scatter toasted pine nuts over the top for an elegant crunch. It’s a subtle detail but makes all the difference when you want to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat them within 2–3 days. The flavors deepen overnight, making the next day’s meal surprisingly tasty if reheated properly.

Freezing

While I usually don’t freeze this recipe, it can work frozen if you pack chicken and veggies separately to avoid sogginess. Thaw overnight in the fridge and reheat in the oven to revive crispness.

Reheating

To keep veggies from getting mushy and chicken juicy, I reheat leftovers in a 375℉ oven for about 10–15 minutes. Avoid microwaving when you can—it just doesn’t keep that lovely roasted texture.

Frequently Asked Questions:

Can I use bone-in chicken for this recipe?

Bone-in chicken can be used, but it will increase the cooking time. Make sure to adjust the roasting time and check the internal temperature with a meat thermometer until it reaches 165℉. Also, bone-in pieces may require more space on the sheet pan.

What’s the best way to make sure the veggies don’t get soggy?

Cut vegetables like carrots into thin sticks and avoid overcrowding the pan. Tossing them in oil helps with roasting evenly and crispness. Adding juicy veggies like tomatoes later in the cooking process also prevents sogginess.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble and marinate the chicken up to 24 hours in advance. Chop and prepare the veggies ahead but keep them separate until you’re ready to roast for best texture and freshness.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses whole ingredients without any wheat-based products. Just double-check any store-bought mustard or other condiments to ensure they are labeled gluten-free if that’s a concern.

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Recipe feels like a comforting hug on a plate—simple, vibrant, and delicious every time. It’s perfect when you want a fast meal without sacrificing flavor or nutrition. Honestly, once you try it, you’ll find yourself reaching for this recipe again and again, just like I do!