Sheet Pan Balsamic Chicken

Sheet Pan Balsamic Chicken is an easy 30-minute meal that combines deliciously marinated honey balsamic chicken with golden potatoes, carrots, red onions, tomatoes and fresh herbs roasted to perfection in the oven.

Course Main Course

Cuisine American

Keyword Sheet Pan Balsamic Chicken

Prep Time 8

Cook Time 22

Total Time 30

Servings servings

Calories 283kcal

Author Ang Paris

Equipment

Ingredients

Marinade

5 thin boneless skinless chicken breasts
⅓ cup balsamic glaze
¼ 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.
⅓ cup balsamic glaze, ¼ cup honey, 1 teaspoon fresh thyme leaves, 1 tablespoon minced garlic, salt and pepper to taste
Season the chicken breasts with salt and pepper.
5 thin boneless skinless chicken breasts
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.
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.
Mediterranean Spice Blend
Place the pan into the hot oven and bake about 15 minutes.
Toss the vegetables around and bake another 10-15 minutes.
1 cup baby carrots, 1 cup cherry tomatoes, large red onion chopped, golden potatoes chopped
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.
fresh basil (optional)

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator.

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.

Nutrition