This recipe was originally posted on March 5, 2020; Updated August 20, 2021.
Want More Chicken and Veg Recipes? Here’s the last One You’ll Need!
A sheet pan, a cutting board, and a knife. That’s all you need to make this always-good, always-loved easy dinner tonight! As busy moms and registered dietitians, we love healthy meals that are quick, easy, and that everyone will eat and enjoy! Our Sheet-Pan Balsamic Chicken and Veggies is proof that eating healthy can be easy and delicious. You can have everything prepped and ready for roasting in less than 20 minutes. And, for an even easier weeknight meal, you can prep the ingredients up to the point of cooking by pre-chopping the veggies and making the marinade ahead of time. These two quick steps can be done up to 3 days in advance.
Sheet Pan Balsamic Chicken is Big on flavor, but short on ingredients
Our mission is to provide you with healthy recipes and mealtime solutions that are big on flavor while being short on ingredients. That way, you can spend less time in the kitchen and more time doing the things you love. Here’s all you need to make this Balsamic Chicken and Veggies on a Sheet Pan tonight.
ingredients to make sheet pan chicken and veggies
Boneless, skinless chicken breast, tenders or thighsFresh broccoli – or use zucchini, cauliflower, or Brussels sproutsCarrots – or sub in parsnips, winter squash, or beetsButton mushrooms – you can use any type of fresh mushroomsRed onion – or use a yellow onion, sweet onion, or shallotCherry or grape tomatoesBalsamic vinegarAvocado oil or olive oil GarlicFresh basil – or sub in Italian parsley or fresh thyme, or a combination of fresh herbsBrown or Dijon mustardSea salt and black pepper
You Get a Balance of healthy proteins, fats and carbs in this Balsamic Baked Chicken and veggies!
You can count on the variety of vegetables in this recipe for providing essential vitamins, fiber, and phytonutrients. We included a variety of colorful vegetables, making this Sheet Pan Chicken and Veggies as beautiful as it is delicious. The chicken in this sheet pan recipe is a healthy source of quality protein that you can count on providing you with lean, lasting energy and nutrients like amino acids, niacin, selenium, and vitamin B6. Curious how to select the best chicken for you. Read this post for detail info on what to look for on poultry labels. Because we love to create recipe solutions that everyone can love, we’ve made this baked chicken and veg recipe to be Whole30-friendly, grain-free, gluten-free, and dairy-free.
you can make Sheet pan chicken and Vegetables bake with balsamic ahead of time
In addition to it being a perfect weeknight meal, this baked chicken and veggies recipe is also great for weekend meal preps. We like to pre-portion out this pre-made recipe into five glass containers. By doing that you will have healthy options and easy, reheat-and-eat meals throughout the week. Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes more than 300 recipes from The Real Food Dietitians.
how to make Sheet pan Balsamic chicken with vegetables
The first step is to marinate the chicken. Stir together balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Use half of this sauce to marinate the chicken. Next, chop the broccoli, carrots, mushrooms, and onion. Spread the veggies on the sheet pan and pour the remaining balsamic sauce over the veggies, tossing to incorporate the sauce and really get those veggies coated. Use your hands to massage the sauce into the broccoli florets.Add the chicken to the sheet pan, nestled among the veggies. Bake for 10 minutes.Add the tomatoes to the pan, then toss everything around, and return to the oven until the chicken is cooked through, another 5 to 10 minutes.
A Baked Chicken and Vegetables Recipe that Works Every time!
The key to sheet pan recipes that work is to use a combination of ingredients that taste good together, and also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Below are a few pointers on to make that happen with this recipe.
Want super tender carrots? Cut them into skinny sticks. Of all the veggies in this veggie-packed recipe, the carrots will take the longest to cook. If you prefer your cooked carrots to be very tender, you should cut them into skinny sticks. If you prefer your cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.Wait for it: Add the tomatoes after 10 minutes of baking. Grape tomatoes have a quick cook time. By adding the tomatoes after the other ingredients have baked for awhile will help you get perfectly done tomatoes and not overcooked, mushy tomatoes.
More healthy Sheet Pan Recipes to Try:
Sheet Pan Mini Meatloaves with VegetablesSheet Pan Parmesan Steak and PotatoesOne-Pan Roasted Chicken and VegetablesSheet Pan Mediterranean Chicken and VeggiesSheet Pan Kielbasa Cabbage and PotatoesOne-Pan Honey Mustard Pork Chops and VeggiesSheet Pan Chicken Shawarma BowlsOne-Pan Shrimp Fajita Bowls
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
