This Sheet Pan Balsamic Chicken is an elegant yet easy one-pan meal perfect for any night. The sweet-tangy balsamic marinade doubles as a glaze, creating beautifully caramelized, juicy chicken and tender roasted vegetables. It’s a complete, flavorful dinner with minimal cleanup.
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Why You’ll Love This Sheet Pan Balsamic Chicken
- One-pan ease: Protein and veggies roast together for minimal dishes.
- Restaurant-worthy flavor: Sticky balsamic glaze delivers sweet-tangy caramelization.
- Versatile & forgiving: Swap veggies based on what you have.
- Meal prep friendly: Leftovers taste even better the next day.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1/3 cup (80 ml) good-quality balsamic vinegar
- 3 tbsp olive oil, divided
- 2 tbsp honey or maple syrup
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large red onion, sliced
- 1 pint (300 g) cherry tomatoes
- Kosher salt and freshly ground black pepper
- Fresh basil or parsley, for garnish (optional)
Tools: A large rimmed sheet pan, a small bowl for the marinade, and a pair of tongs.
Notes: Use a decent, moderately priced balsamic vinegar for best flavor. Honey balances acidity and promotes a glossy glaze.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast thickness matters. If your chicken breasts are very thick or uneven, pound them to an even ¾-inch thickness. This ensures they cook at the same rate as the vegetables, preventing dry chicken or undercooked veggies.
- Don’t skip the preheating step for the pan. Placing the sheet pan in the oven as it preheats gives the vegetables a head start on caramelization and helps everything cook more evenly. You’ll get a better sear and more flavor.
- Give your veggies some space. It’s tempting to pile everything on, but for the best results, you need a single layer. If the pan is too crowded, the vegetables will steam instead of roast. If necessary, use two pans.
- Taste your balsamic vinegar. Before you make the marinade, give your vinegar a quick taste. If it’s particularly sharp, you might want to add an extra teaspoon of honey. If it’s already quite sweet, you can reduce the honey slightly. This little check ensures a perfectly balanced sauce.
How to Make Sheet Pan Balsamic Chicken
Step 1: First, preheat your oven to 425°F (220°C). Place your empty sheet pan inside the oven to heat up along with it. This is a little pro trick that gives you a great head start on roasting the vegetables, helping them get a nice char instead of just steaming.
Step 2: While the oven heats, make your marinade. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, honey, minced garlic, oregano, thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. You’ll notice the mixture will look separated at first, but just keep whisking—it will emulsify into a lovely, dark, fragrant liquid.
Step 3: Pat the chicken breasts completely dry with paper towels—this is key for getting a good sear. Place them in a shallow dish or a large zip-top bag and pour about two-thirds of the marinade over them, reserving the rest for later. Toss the chicken to coat it evenly and let it sit while you prep the veggies, about 10-15 minutes.
Step 4: Now for the vegetables. In a large bowl, combine the sliced bell peppers, red onion, and cherry tomatoes. Drizzle them with the remaining 1 tablespoon of olive oil and season generously with a pinch more salt and pepper. Toss everything with your hands to make sure every piece is lightly coated in oil.
Step 5: Carefully remove the hot sheet pan from the oven. Spread the seasoned vegetables out in a single layer on the hot pan. They should sizzle immediately—that’s exactly what you want! Arrange the marinated chicken breasts on top of the bed of vegetables, leaving a little space between each piece.
Step 6: Roast in the preheated oven for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender and have some beautifully browned, slightly charred edges. The tomatoes will have started to burst, releasing their juicy sweetness.
Step 7: For a final flavor boost, brush the reserved marinade over the cooked chicken breasts during the last 5 minutes of cooking. This gives them an extra layer of that sticky, glossy glaze. Just be sure to use the reserved marinade, not the raw one the chicken was sitting in.
Step 8: Once out of the oven, let the pan rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring every bite is moist. Garnish with fresh chopped basil or parsley if you like, and serve everything directly from the pan for a truly rustic, inviting presentation.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven until warm, or microwave briefly.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, creamy texture is a dream with the tangy balsamic glaze and juicy chicken. It soaks up all the delicious pan juices beautifully.
- Garlic Mashed Potatoes — For the ultimate comfort food pairing, you can’t go wrong. The rich, buttery potatoes balance the acidity of the sauce perfectly.
- Crusty Bread — A warm, rustic loaf is essential for mopping up every last bit of the savory, reduced balsamic and tomato juices left on the pan. No flavor left behind!
Drinks
- A Light-Bodied Red Wine — A Pinot Noir or a Chianti complements the sweet and tangy notes without overpowering the dish. The bright fruitiness is a lovely match.
- Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and a squeeze of lemon or orange help cut through the richness and cleanse the palate between bites.
Something Sweet
- Lemon Sorbet — The bright, clean, and zesty finish is incredibly refreshing after the savory, umami-rich chicken. It feels light and palate-cleansing.
- Dark Chocolate & Almond Biscotti — A little nuttiness and a hint of bitterness from the dark chocolate provide a sophisticated, not-too-sweet ending that pairs wonderfully with the meal’s flavors.
Top Mistakes to Avoid
- Mistake: Using a cold pan. If you don’t preheat your sheet pan, the vegetables will release their moisture and steam instead of roasting. You’ll miss out on that deep, caramelized flavor and slightly crispy texture that makes this dish so good.
- Mistake: Overcrowding the pan. I’ve messed this up before too… when you pack everything in too tightly, the heat can’t circulate properly. The result is steamed, soggy vegetables and chicken that doesn’t brown. Give everything some breathing room!
- Mistake: Skipping the rest time. Slicing into the chicken the second it comes out of the oven will cause all the precious juices to run out onto the cutting board, leaving you with drier meat. A brief 5-minute rest makes all the difference.
- Mistake: Brushing with raw marinade at the end. Always reserve a portion of the marinade before adding the raw chicken. Using the contaminated marinade as a final glaze is a food safety no-no. Set some aside in a separate bowl right at the beginning.
Expert Tips
- Tip: Use chicken thighs for even more flavor. If you’re a dark meat fan, boneless, skinless chicken thighs work wonderfully here. They’re more forgiving and stay incredibly juicy, and their richer flavor stands up beautifully to the bold balsamic glaze.
- Tip: Add a splash of Dijon mustard to the marinade. For an extra layer of complexity, whisk in a teaspoon of Dijon mustard. It adds a subtle sharpness and helps emulsify the marinade, making it cling to the chicken even better.
- Tip: Broil for the last minute for extra caramelization. If your chicken and veggies aren’t as dark and glossy as you’d like, switch the oven to broil for the final 60-90 seconds. Watch it closely—it can burn quickly, but it creates a fantastic, restaurant-quality finish.
- Tip: Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, preventing the outside from being overdone before the inside is cooked through.
FAQs
Can I make this Sheet Pan Balsamic Chicken ahead of time?
Absolutely, it’s a great meal prep candidate! You can marinate the chicken and chop the vegetables up to 24 hours in advance. Store them separately in airtight containers in the fridge. When you’re ready to cook, just let the chicken sit out for 20 minutes to take the chill off, then proceed with the recipe. The assembled dish also reheats very well in the oven or microwave.
My balsamic glaze burned. What happened?
This usually happens if the honey content is very high or the oven temperature is too hot. Balsamic vinegar and honey can burn because of their sugar content. To prevent this, make sure your oven is calibrated correctly. If you notice it getting too dark too quickly, you can tent the pan with foil for the last 10 minutes of cooking to protect it while the chicken finishes.
What other vegetables can I use?
This recipe is very flexible! Zucchini, yellow squash, broccoli florets, and sliced mushrooms all work beautifully. Just keep in mind that denser vegetables like potatoes or carrots will need to be parboiled or cut very small to cook in the same amount of time as the chicken and softer veggies.
Is there a substitute for honey?
Yes, you can use an equal amount of pure maple syrup for a similar effect. For a sugar-free option, a liquid sweetener like monk fruit syrup will work, though the glaze may not become quite as thick and sticky. Agave nectar is another good alternative.
How can I tell when the chicken is perfectly cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the breast—it should read 165°F (74°C). If you don’t have a thermometer, make a small cut in the thickest part; the juices should run clear, and there should be no pink color left in the meat.
Sheet Pan Balsamic Chicken
Make this easy Sheet Pan Balsamic Chicken for a complete one-pan dinner with minimal cleanup. Get the recipe for juicy chicken & roasted veggies now!
Ingredients
For the marinade:
-
1/3 cup good-quality balsamic vinegar (80 ml)
-
3 tbsp olive oil (divided)
-
2 tbsp honey or maple syrup
-
4 cloves garlic (minced)
-
1 tsp dried oregano
-
1/2 tsp dried thyme
-
1 tsp Kosher salt
-
1/2 tsp freshly ground black pepper
For the chicken and vegetables:
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 large red bell pepper (sliced into strips)
-
1 large yellow bell pepper (sliced into strips)
-
1 large red onion (sliced)
-
1 pint cherry tomatoes (300 g)
-
Kosher salt and freshly ground black pepper
-
Fresh basil or parsley (for garnish (optional))
Instructions
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First, preheat your oven to 425°F (220°C). Place your empty sheet pan inside the oven to heat up along with it.01
-
While the oven heats, make your marinade. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, honey, minced garlic, oregano, thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper.02
-
Pat the chicken breasts completely dry with paper towels. Place them in a shallow dish or a large zip-top bag and pour about two-thirds of the marinade over them, reserving the rest for later. Toss the chicken to coat it evenly and let it sit while you prep the veggies, about 10-15 minutes.03
-
In a large bowl, combine the sliced bell peppers, red onion, and cherry tomatoes. Drizzle them with the remaining 1 tablespoon of olive oil and season generously with a pinch more salt and pepper. Toss everything with your hands to make sure every piece is lightly coated in oil.04
-
Carefully remove the hot sheet pan from the oven. Spread the seasoned vegetables out in a single layer on the hot pan. Arrange the marinated chicken breasts on top of the bed of vegetables, leaving a little space between each piece.05
-
Roast in the preheated oven for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender and have some beautifully browned, slightly charred edges.06
-
For a final flavor boost, brush the reserved marinade over the cooked chicken breasts during the last 5 minutes of cooking.07
-
Once out of the oven, let the pan rest for about 5 minutes. Garnish with fresh chopped basil or parsley if you like, and serve everything directly from the pan.08
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