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Sheet Pan Balsamic Chicken is an all-in-one dinner with marinated chicken and hearty veggies roasted to perfection in the oven.
When it comes to weeknight meals, I want fast, easy recipes that taste amazing and this recipe delivers. I like sheet pan meals because they can be pretty quick, even if I haven’t done a ton of prepping beforehand, and lightning-fast when I have!
You can get this tasty balsamic chicken sheet pan meal on the table in about 30 minuntes. The key is prepping ahead of time!
Sheet Pan Balsamic Chicken Shopping List
- balsamic glaze
- honey
- fresh garlic
- boneless skinless chicken breasts
- golden potatoes
- red onion
- cherry tomatoes
- baby carrots
- Mediterranean Spice Blend – I like making my own from this recipe, but store-bought works great, too.
- fresh thyme and fresh basil
You will also need cooking spray, salt, and pepper.
How to make Balsamic Chicken and Vegetables
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.
- Whisk together the marinade ingredients and add the chicken.
- Preheat the oven to 400-degrees F.
- Season the vegetables with the spice blend.
- Spray a sheet pan with cooking spray.
- Add the chicken and vegetables.
- Cook for 20-30 minutes, depending on the size of your chicken breasts.
Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.
You absolutely MUST check out my Busy Mom’s Survival Guide for more tips, tricks, and easy recipes!
Dinner on the Table – Fast!
To make this sheet pan chicken recipe faster, follow these tips:
- Chop your veggies on the weekend when you have more time and store them in airtight containers or bags in the refrigerator.
- Be sure all your veggies are about the same size so that they cook evenly. The larger the pieces, the longer it will take to cook.
- Mix up the marinade the night before and add the chicken to it. This will save time and make your chicken taste even more amazing. Be sure to set the bag into a dish just in case it leaks!
- Keep in mind, boneless chicken cooks faster than bone-in.
Find more products I use and love at the Juggling Act Mama Amazon Storefront!
More Sheet Pan Meals
Making chicken for dinner in the form of a sheet pan meal is about the easiest thing ever! Here are a few more of our favorite recipes:
- Sheet Pan Whole Roasted Chicken Dinner
- One Pan Chicken and Potatoes Meal
- Sheet Pan Chicken and Rainbow Vegetables
Sheet Pan Balsamic Chicken Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sheet Pan Balsamic Chicken
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Knife
Ingredients
Marinade
- 5 thin boneless skinless chicken breasts
- 1/3 cup balsamic glaze
- 1/4 cup honey
- 1 teaspoon fresh thyme leaves
- 1 tablespoon minced garlic
- salt and pepper to taste
Sheet Pan Dinner
- cooking spray
- Mediterranean Spice Blend
- 1 cup baby carrots
- 1 cup cherry tomatoes
- large red onion chopped
- golden potatoes chopped
- fresh basil (optional)
Instructions
Marinade
- Mix the balsamic glaze, honey, seasonings, and theme together in a baking dish.
- Season the chicken breasts with salt and pepper.
- Add the chicken to the marinade, coating both sides.
- Cover and refrigerate. I like to do this the night before so the chicken is really flavorful.
Sheet Pan Dinner
- Preheat the oven to 400-degrees F.
- Lightly spray your sheet pan with cooking spray.
- Place the chicken on the pan evenly spaced.
- Toss the vegetables with the Mediterranean Spice Blend – either homemade or store-bought will work.
- Place the pan into the hot oven and bake about 15 minutes.
- Toss the vegetables around and bake another 10-15 minutes.
- Check the internal temperature for the chicken near the end, which should be 165-degrees F.
- Garnish with fresh basil, if desired and enjoy hot.
Notes
Tips for Making this Recipe FASTER:
- Chop your veggies on the weekend when you have more time and store them in airtight containers or bags in the refrigerator.
- Be sure all your veggies are about the same size so that they cook evenly. The larger the pieces, the longer it will take to cook.
- Mix up the marinade the night before and add the chicken to it. This will save time and make your chicken taste even more amazing. Be sure to set the bag into a dish just in case it leaks!
- Keep in mind, boneless chicken cooks faster than bone-in.
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