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Balsamic Chicken Sheet Pan Recipe

Balsamic Chicken Sheet Pan Recipe

This Balsamic Chicken Sheet Pan Recipe is an easy, flavorful dinner that combines tender chicken breasts or thighs with roasted vegetables, all coated in a tangy-sweet balsamic glaze. Minimal prep, one-pan cooking, and maximum flavor make it perfect for busy weeknights, meal prep, or family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken & Vegetables
  • 4 boneless skinless chicken breasts or thighs
  • 2 cups baby potatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • For the Balsamic Glaze
  • ¼ cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 2 cloves garlic minced
  • 1 tsp dried thyme or rosemary

Equipment

  • Large sheet pan
  • Parchment paper or foil
  • Mixing bowl
  • Whisk
  • Knife & cutting board
  • Tongs or spatula

Method
 

  1. Preheat Oven
  2. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  3. Prepare the Glaze
  4. In a small bowl, whisk together balsamic vinegar, honey, garlic, and thyme.
  5. Toss Chicken & Veggies
  6. Place chicken and vegetables on the sheet pan. Drizzle with olive oil, season with salt and pepper, and pour half of the balsamic glaze over the chicken and vegetables. Toss lightly to coat.
  7. Bake
  8. Roast for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  9. Glaze & Broil (Optional)
  10. Brush remaining glaze over chicken and vegetables. For extra caramelization, broil for 2–3 minutes while watching carefully.
  11. Serve
  12. Remove from oven and let rest for 5 minutes. Serve warm, optionally garnished with fresh parsley.

Notes

Use chicken thighs for juicier meat and more flavor.
Swap in your favorite vegetables, such as zucchini or carrots.
Make extra glaze for drizzling over rice or pasta on the side.
Can be prepped ahead and stored in the fridge for up to 2 days.