There’s something so satisfying about a meal that fills your kitchen with irresistible aromas while staying incredibly simple. This Balsamic Chicken and Veggie Sheet Pan Recipe does just that—fresh veggies, tender chicken, all coated in a tangy-sweet balsamic glaze that pulls it together so beautifully. Trust me, you’ll find yourself making this one again and again.

A white plate holds a roasted piece of chicken in the center, topped with a dark balsamic glaze and small green basil leaves scattered on and around it. Surrounding the chicken are roasted vegetables: bright green broccoli florets, sliced red onions, quartered cherry tomatoes, orange carrot sticks, and small mushroom pieces, all with a slight char. Two gold utensils—a fork and a knife—rest on the side of the plate. The background is a white marbled surface with a white and gray striped cloth partially visible on the right. 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

I honestly can’t say enough about how much I adore this sheet pan dinner. It takes minimal effort but delivers maximum flavor, and the way the balsamic vinegar mingles with garlic and herbs makes the chicken and veggies sing. Plus, cleanup is a breeze when everything roasts on one pan!

One-Pan Simplicity: Everything cooks together, so you spend less time washing dishes and more time enjoying dinner.
Flavor Punch: The balsamic marinade adds a beautiful balance of sweetness and tang that makes every bite memorable.
Healthy & Nourishing: Loaded with fresh veggies and protein, it’s a guilt-free comfort meal.
Flexible & Customizable: You can easily swap veggies or adjust seasonings to suit your tastes or what’s in your fridge.

Ingredients & Why They Work

The magic behind this balsamic chicken and veggie sheet pan recipe lies in the harmonious blend of fresh ingredients and simple pantry staples. Each component plays a part: the chicken soaks up the tangy balsamic, the veggies cook perfectly tender with a slight crisp, and the garlic and herbs brighten every bite.

Flat lay of fresh boneless, skinless chicken breasts, three small broccoli heads chopped into florets, a few medium peeled carrots cut into skinny sticks, white button mushrooms halved, one small red onion diced into large chunks, a handful of red cherry tomatoes, three garlic cloves whole, a small bunch of fresh basil with some leaves finely chopped, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with smooth brown mustard, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl with ground black pepper placed 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: Gives the dish its signature sweet and tangy depth, caramelizing beautifully during roasting.
Avocado or olive oil: Helps the balsamic blend coat chicken and veggies, plus adds richness without heaviness.
Garlic cloves: Fresh minced garlic infuses savory warmth that plays perfectly against the balsamic’s acidity.
Brown or Dijon mustard: Optional but highly recommended—it adds a subtle kick and complexity to the marinade.
Fresh basil (and thyme if you like): The herbaceous freshness elevates the whole dish, both inside the sauce and sprinkled on top.
Sea salt and black pepper: Simple seasonings that bring out the natural flavors without overpowering.
Boneless, skinless chicken breast or thighs: I love thighs for juiciness, but breasts work great if you watch the cooking time carefully.
Broccoli: Adds a nice crunch and earthy flavor, plus it roasts beautifully with the balsamic glaze.
Carrots: Cutting them into skinny sticks helps them cook evenly and become tender without losing a bit of bite.
Button mushrooms: These soak up the marinade and get wonderfully meaty and juicy in the oven.
Red onion: Adds a hint of sweetness and texture, perfectly balancing the acidity of the balsamic.
Cherry or grape tomatoes: Tossed in near the end, they burst with juicy sweetness that brightens up the whole pan.

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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 like to switch things up depending on what’s fresh or what mood I’m in. Feel free to experiment and make this recipe truly yours—the beauty of a sheet pan meal is its versatility!

Veggie swaps: I’ve swapped broccoli for green beans or asparagus with delicious results—just adjust roasting times accordingly.
Spice it up: Sometimes I add a pinch of red pepper flakes to the balsamic sauce for a little heat, which works surprisingly well.
Protein alternatives: Turkey breast or even firm tofu can work if you want a different protein, just be mindful of their cooking times.
Make it gluten-free: This recipe is naturally gluten-free, so it’s perfect for friends with dietary restrictions.

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

The image shows raw chicken pieces inside a clear plastic zipper bag, filled with herbs and seasonings. The chicken is light pink with dark green leafy herbs scattered on top and mixed around. There are visible black pepper specks and bits of what looks like minced garlic or another spice. The bag is slightly open at the top, showing the shiny, moist texture of the chicken coated in the herbs and seasonings. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up Your Tangy Balsamic Marinade

Start by combining the balsamic vinegar, avocado or olive oil, minced garlic, chopped fresh basil, a touch of mustard, sea salt, and black pepper in a bowl. Whisk it all together until smooth and aromatic. This simple mix brings all the flavors together—don’t skip the mustard; it adds an amazing depth. If you have time, marinate the chicken for up to 24 hours to let that flavor really sink in.

Step 2: Prep Your Veggies and Coat Them Well

While your chicken marinates in half of the balsamic sauce, chop the broccoli into bite-size pieces and slice the carrots into skinny sticks for even cooking. Halve or quarter the mushrooms depending on size, then dice the red onion into large chunks. Toss all these veggies except the tomatoes in the remaining marinade. Use your hands—yes, it’s the best way!—to really massage the sauce into every nook and cranny, especially the broccoli florets.

Step 3: Get Everything on the Sheet Pan and Roast

Spread the veggies out evenly on your parchment-lined sheet pan, then nestle in your marinated chicken pieces, making sure there’s space for everything to roast properly. Discard any leftover marinade that touched raw chicken to keep things safe. Slide the pan into your preheated oven at 400℉ for 10 minutes.

Step 4: Add the Tomatoes and Finish Roasting

After 10 minutes, pull out the sheet pan (careful, it’s hot!) and toss the veggies gently to prevent burning. Scatter the cherry tomatoes over the pan—these get roasted just right when added midway through. Return the pan to the oven and let everything roast for another 5 to 10 minutes, or until the chicken reaches 165℉ at its thickest part.

Step 5: Serve with Fresh Basil and Enjoy

Once out of the oven, sprinkle extra freshly chopped basil on top for a beautiful burst of color and fresh flavor. The dish is perfect as-is, or paired with your favorite sides. Dig in while everything’s warm and aromatic!

Top Tip

After making this balsamic chicken and veggie sheet pan recipe a handful of times, I’ve learned a few tricks that really make the difference. These tips help every bite stay juicy, flavorful, and beautifully caramelized.

Marinate Longer: Whenever you can, let the chicken sit in the balsamic marinade for a few hours or overnight. It really deepens the flavor beyond just a quick toss.
Cut Veggies Uniformly: Cutting carrots into thin sticks and chopping broccoli evenly ensures everything cooks at the same pace—nobody wants burnt broccoli and crunchy carrots!
Don’t Overcrowd the Pan: Give the chicken and veggies space to roast properly. Overcrowded pans steam instead of roast, leaving you with soggy veggies.
Use a Thermometer: Check chicken’s internal temp with a meat thermometer—it takes the guesswork out and guarantees you don’t overcook and dry out your chicken.

How to Serve Balsamic Chicken and Veggie Sheet Pan Recipe

Garnishes

I always top mine with fresh chopped basil because it adds that lovely herbal brightness that lifts the rich balsamic notes. A quick sprinkle of flaky sea salt right before serving adds a tiny crunch and seals the deal. Sometimes, I toss a handful of toasted pine nuts or slivered almonds on top for extra texture, especially when I want to impress guests.

Side Dishes

This recipe works beautifully on its own, but if you want to round out your meal, I like serving it alongside creamy mashed potatoes, fluffy couscous, or even a simple quinoa salad for an extra hit of protein and texture. A crusty baguette is also perfect for soaking up any extra balsamic glaze left on the plate.

Creative Ways to Present

For special occasions, I’ve plated the chicken on a bed of herbed rice with a drizzle of extra balsamic reduction on top. Roasting colorful heirloom carrots or rainbow cherry tomatoes alongside the standard veggies also makes the dish pop visually. Serving it family-style straight from the sheet pan at the table has always been a crowd-pleaser and keeps things casual and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they last beautifully for up to 3 days. The veggies might soften a bit, but the flavors deepen, making for a tasty next-day meal. Just be sure to cool everything before sealing.

Freezing

Freezing this Balsamic Chicken and Veggie Sheet Pan Recipe is totally doable! I portion mine into freezer-safe containers and freeze up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently—this saves so much time on busy nights.

Reheating

To keep the chicken juicy and veggies tasty, I reheat leftovers in a preheated oven at 350℉ for about 10-15 minutes rather than microwaving. This way, the dish warms through evenly and regains a bit of that fresh-roasted texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs tend to stay juicier and more flavorful, especially when roasting. Just keep an eye on cook time because thighs can sometimes need a few extra minutes depending on thickness.

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes, but for best flavor, I recommend at least 2 hours and up to 24 hours in the fridge. The longer it marinates, the more tender and flavorful it becomes.

Can this recipe be made gluten-free?

Yes! This recipe is naturally gluten-free as long as you use mustard and other ingredients that don’t contain gluten additives. Just double-check labels to be safe.

Why add tomatoes later in the cooking process?

Tomatoes are more delicate and cook faster, so adding them halfway through roasting prevents them from turning mushy and helps them retain their juicy texture.

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Recipe has become a staple in my kitchen because it strikes the perfect balance between ease and elegance. It’s the kind of dish I’m happy to make on a busy weeknight, yet also proud to serve when friends drop by unexpectedly. I hope you enjoy this recipe as much as I do—once you taste those tender, balsamic-kissed chicken bites with perfectly roasted veggies, you’ll see why it’s so special. Give it a try and let it become your go-to for simple, delicious dinners!