Sheet Pan Balsamic-Herb Chicken and Vegetables

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Sheet Pan Balsamic-Herb Chicken and Vegetables is an easy, one pot chicken dinner!

am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!
Sheet Pan Balsamic-Herb Chicken and Vegetables

Am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!

am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!

I’m so excited to announce that Skinnytaste meal kits are available for the first time EVER only on Home Chef for a limited time through May and June! Get delicious, dietitian-approved recipes with every ingredient you need delivered right to your door. Just look for my Skinnytaste badge on the menu. This recipe is the first meal that will ship the week of May 1. Use Promo Code: SKINNYTASTE for $90 Off!

This is my favorite clean-out-the-refrigerator dish. I make this with what ever combination of vegetables I have on hand. You can easily marinate this ahead of time and keep it refrigerator, then dump it on the sheet pan when you’re ready to eat.

How to Freeze

  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes or in the microwave in 30 second increments.


am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!
Print WW Personal Points
4.85 from 39 votes
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Sheet Pan Balsamic-Herb Chicken and Vegetables

251 Cals 28.5 Protein 13 Carbs 10 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Marinate Time: 15 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.



  • 16 ounces boneless, skinless chicken breasts, halved
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 3/4 teaspoon kosher salt

Balsamic Veggies:

  • olive oil spray
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley


  • Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  • Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
  • Marinate while you prep the vegetables, the longer the better.
  • In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  • Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
  • Serve right away.


Freezer Friendly
  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes.


Serving: 1piece chicken, 1 cup veggies, Calories: 251kcal, Carbohydrates: 13g, Protein: 28.5g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 83mg, Sodium: 557.5mg, Fiber: 4g, Sugar: 1g
WW Points Plus: 6
Keywords: balsamic chicken, chicken and vegetable sheet pan dinner, sheet pan chicken, sheet pan dinner

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  1. Tasty. Easy. Served over brown rice.

  2. I was pleasantly surprised by this dish. Really easy to put together, but loaded with flavor. I chopped up the chicken, mixed it with the roasted vegetables and served it in bowls over pilaf. A really easy flavor packed weeknight dinner. Balsamic vinegar is the winner here! My husband is on a low sodium diet, so even with reducing the amount of added salt, it was fabulous.

  3. I was apprehensive about this at first. I am not a huge lover of chicken, and sometimes the smell of vinegar is just soo much for me.
    But this? THIS, is amazing. I make it with green peppers and broccoli (picky eater in the house) and it tastes amazing. 10 stars from every member of the house, including the head chef cat. Disappers off the pan every time.

  4. This is one of my family’s all time favorite recipes, along with your other sheet pan recipes as well. I have a neighbor who recently has become ill and have to have a very low sodium diet. This recipe was very easy to modify to fit those needs. I decided to make her enough to freeze for quite a few meals so she can just have something to heat up that is nutritious and not a frozen dinner.

  5. Wow this recipe is incredible! It’s my first sheet pan meal and I loved it. I didn’t pay much attention to the pictures so I ended up halving my chicken the long way oops but it still tasted delicious. The recipe said marinate longer the better for the chicken so I marinated for one day. I added mushrooms cause I had some in my fridge but also used all the vegetables Gina listed. This recipe is really versatile. You can add or omit any vegetables based on your likings. I really like this recipe but I’ve always enjoyed all the recipes on this website. It’s a really good meal. 

  6. I have made this recipe mor times than I can count. Slap yo mama good!!!! 

  7. This has become a family favorite that my kids often ask for. Tonight’s version included broccoli instead of cauliflower and no zuccini, but lots of mushrooms. So easy and so good!

  8. This was quite good!  Even my eight and nine year old sons loved it.  I will definitely make it again.

  9. I made this recipe tonight for my husband and me. I have been on Weight Watchers since October 4th and been slowly losing! This recipe was excellent! My hubby gave it high praise. Not everything that I fix that is WW approved gets his praise:) He is the meat and potatoes kind of guy, so I knew I had found a winner when he kept talking about how good this recipe was. This one will definitely be in the rotation around here. I followed the recipe with the exception of using fresh green beans and sliced baby carrots in place of the asparagus and cauliflower. I did marinate the chicken all day, which gave it really good flavor.

  10. Had this tonight for dinner. Delish!! It will become a staple recipe in my household.

  11. Could you also do this in an air fryer? I’m trying not to turn on the oven, since it is getting hot here.

  12. Excellent! I use cubed russet potatoes and fresh green beans instead of the vegetables called for and white basalmic vinegar (which was all I had on hand). I can see why you could have many variations on this recipe and it would be delicious every time.

  13. How many purple points in this recipe.

  14. Excellent! I used broccoli instead of cauliflower.. this was awesome even for my picky eater kids! First sheet pan dinner I ever tried. Can’t wait to do more 🙂

  15. This was absolutely delicious! I used red onion, potatoes, yellow squash, and zucchini. This will be on regular rotation now.

  16. Easy to make and so flavorful. I had any extra veggies/clean out fridge. I especially love the broc and cauli.

  17. My family and I loved it. It was easy to make and my boys ask for it for dinner. I make extra for leftovers for lunches. 

  18. What size sheet pan did you use for this recipe?

  19. SO GOOD. Seriously. Take the time to marinate. The marinade is so good it’s so worth it. The chicken is insanely moist and swapping out vegetables keeps this exciting! Easy to clean out the fridge! 

  20. Are the herbs fresh or dried ? 

  21. Made this chicken for our family last night. Everyone ate it! My husband said it was moist and delicious. We didn’t have basil so I used rosemary. Marinating it was key! Thanks for the tips. It will go on the menu again!

  22. Delicious!! SO easy to prepare. My new go-to recipe.

  23. Amazing!! I used boneless skinless chicken thighs and added mushrooms and it was so flavorful! I’ll definitely make this again!! 5 freestyle points for the thigh version. 

  24. Goodness gracious that’s delicious. I doubled the recipe and added some more garlic. Everything was bursting with flavor and the chicken was moooooist. I zapped my portioned leftovers in the microwave  for 1:30 covered in a damp paper towel and it was perfect! ????????????

  25. Made this yummy recipe last night and it was excellent!!!

  26. I created a meal kit from recipe for a friend facing a hard time – I marinated some chicken tenders in a zip top bag, separate from the prepped and seasoned veggies. Gave her a recipe card and a foil sheet pan so she didn’t have to clean up. Added a simple salad and fruit and cheese for dessert. She told me she felt like she’d been hugged and she loved the flavors. Thanks for helping me help a friend 🙂

  27. Was disappointed with this , it was lacking a bit in flavour despite marinating the chicken for about 5 hrs . I also find that chicken cooked at a temperature that high is not great 

  28. Made this last night and it was delicious! Served it with spiced up Quinoa. My husband loved it too! I will be making this again!

  29. Do you need to flip the chicken ! 

  30. It is so quick easy and delicious !

  31. Absolutely delicious!

  32. Awesome meal!

  33. The other day for lunch I ate leftovers from this recipe served cold in a whole wheat tortilla wrap, with a spread of Fage 0% plain Greek yogurt mixed with Hidden Valley Ranch Greek Yogurt Dips mix (0 Freestyle Points). For tortillas, I prefer Ole Exterme Wellness High Fiber Tortilla Wrap (1 Freestyle Point).  It was AMAZING!!  I make this recipe frequently and this is my favorite new way to enjoy it for lunch the next day!  Thanks Gina for all your fabulous recipes!  Your recipes make it so much easier for my family to enjoy eating healthy!  

  34. Heavens part, angels sing! Wow. So easy and so delicious!!!!!! I will make this over and over and over and over x infinity!  Thanks for the recipe. 

    Making it for the first time? Few things to note: Garlic is in the ingredients list but not the instructions. Add it to the chicken marinade. Chopped basil and parsley means dried stuff. I think. No need to buy olive oil spray. I bought it and…not in the instructions. 


  35. So good and so much flavor!!! Will be a regular!

  36. 3 words: FAST, EASY, DELICIOUS! Followed this recipe for lunch today. Used Gina’s tip and bought “Gourmet Garden” parsley and basil herbs (serious time saver). Coated the chicken with marinade this morning, cut the veggies and stored in the fridge until lunch. While the oven was heating, mixed together the veggie marinade. Baked for 20 minutes and lunch was ready. Hubby liked it too and he’s not big on veggies. This is a keeper in our house. (Busy searching Gina’s recipes for parsley/basil recipes although the herbs last 4 weeks! When I buy fresh herbs I never use the whole bunch before they wilt.)

  37. Chicken is now a zero point food on Weight Watchers so 1/4 of this recipe is ONE POINT!! Happy day!!

  38. Gina, definitely not alone on the sheet pan “love list”. So much so, that I bought 2 new professional grade
    sheets and got rid of my sorry-50 year old pans. Gave them to my husband for use in the garage…lol.

  39. This was indeed fast, easy, colorful and tasty. I didn’t change anything except to not use cauliflower since my husband doesn’t care for it. Asparagus is in season now so it is really fresh and inexpensive. I just served it with some fresh fennel and Persian cucumber strips as a side and a seeded baguette. Perfect.

  40. What makes this sheet pan dinner non keto friendly?

  41. Fantastic! My family loved it and my son kept making puppy dog eyes at the rest of us to leave enough for leftovers. I used about 6 cups of veggies and I think there would be enough dressing to use even more next time.

    I had the points to spare so I also added potatoes.

  42. This recipe sounds delicious! If I made this on a Sunday and wanted to use each of the 4 servings over the course of 4 days, is it safe to simply refrigerate the servings and not freeze them? Thanks!

  43. So much potential and yet so disappointing. Bland, could have done the same thing with a bottle of salad dressing and saved time. Bummer because other ST recipes have been good. 

  44. Me and my husband loved this! The chicken thighs and seasoning make it extra tasty. Could experiment with different veggies. 

  45. Would sweet potatoes cook in 20 minutes?  I don’t want them hard

  46. Delicious! Very flavorful and incredibly easy to prepare. 

  47. Super easy recipe, super delicious to eat. So very happy that you included freezer instructions, as probably half of the recipe will spend some time in the freezer.
    Thank you for such an amazing web site and your many recipes!!!

  48. Absolutely fabulous and so easy!  Entire family loves this one!!

  49. Gina,
    LOVE this recipe. When I put it in WWs Recipe Builder I got 1 Freestyle Smart Point. What am I doing wrong? Thanks!

  50. I made this tonight. I wasn’t sure we would like it but it looked so good. It was wonderful. Plan to make this again soon and double the recipe to share with friends. I love so many of your recipes. Thanks

  51. This was incredibly delicious! My 18 year old son asked,”Mom ,is this hard to make because you need to make this everyday. ” This will be a go to. And so easy! Thank you!

  52. We enjoyed this for dinner tonight.  So easy and very tasty.  Thanks for another keeper recipe.

  53. When it lists serving size as 1 piece of chicken breast, does this mean 1 piece of chicken breast before it was cut in half or 1 of the half pieces?

  54. Wow, just wow! Made this tonight and it was quite the hit. I cut and marinated everything last night so when I got home work work it was as easy as dumping onto a pan and throwing in the oven. Thank you for another delicious recipe! 

  55. This is an easy and delicious meal that my whole family enjoyed. Hardest part was cutting up the veggies. My son even said it smelled so good as it cooked. 

  56. Loved this recipe, so moist and delicious. I didn’t have asparagus, so I substituted green beans. Any vegetables would work.

  57. this may be my new favorite chicken recipe! i went with a rainbow of veggies – red and orange peppers, yellow squash, asparagus and broccoli, and red onion. beautiful, healthy, and super flavorful! thanks gina!

  58. This was amazing. I was afraid my 15 year old, who does not like balsamic dressings, would not like it, but I think the sugar and the roasting process mellowed it out. All three of my kids (and my husband and I) loved it. I especially loved the variety of veggies because the one who loves mushrooms and not red peppers was happy and one ones who love red peppers but not mushrooms were happy. Thanks!

  59. Delicious and easy to make.  My entire family enjoyed this meal!

  60. Wondering if you can tell me what brand sheet pa is in your pictures? It is beautiful! I’m planning on this recipe for tonight!!

  61. Wondering if roma tomatoes would work with this. Has anyone tried including them.

  62. This recipe looks yummy but one recipe won’t be enough for my family of six. Is it possible to roast two pans at once rotating half way through the time or do I need to roast them one at a time?

  63. Just made this for dinner and it was delicious. I also loved this recipe as it got my husband to come into the kitchen and help me out by cutting up vegetables for me. A double winner for me. 

  64. Is this recipe in one of your cookbooks?! 

  65. In the oven now !!! Smells and looks delish! 

  66. I don’t like to cook. But, since I’m trying to do Weight Watchers (lost 30# so far!), I’m branching out and trying to do new things. I made a variation of this meal tonight, and it was wonderful! It’s just me and my husband at home, so I doubled the recipe and have enough for three generous lunches this week – lots of chicken and lots of veggies! Thanks, Gina, for simple recipes that non-cookers like me can follow!

  67. Hi Gina,

    What sheet pan do you use for roasting? My pans keep warping. Love your site!

    • I used to have that problem with the sheet pans I bought at the grocery store. I bought new ones at the restaurant supply store and they work so much better! No warping! Check to see if you have a restaurant supply store in your area.

  68. Garlic is on the list of ingredients, but I don’t see where this is added under the directions?
    Did you use dried herbs for the chicken and fresh herbs for the vegetables – it is a bit confusing.
    I want to make this tomorrow night so just want to be clear.

    • Step #2, and they are dried herbs from Gourmet Garden throughout, though of course you could use fresh herbs if you prefer. 🙂

  69. This was AWESOME!! I prepped everything the night before, so it marinated over night, and I doubled it. Sooo, so good!!
    I’ve been using your recipes for a while now, and I’m never disappointed. I decided to do the Whole30 for the month of April, but wasn’t into THEIR recipes. So glad I checked your site! You always create recipes to food I wanna EAT!! I’ve already meal planned for the rest of the month, and doubling everything so I have enough for lunches! Thank you so much for all your recipes!! AND labeling them with the different diet types! You make me feel like staying committed won’t be that challenging.

  70. Made this tonight and wow! It was soo good and soo easy. Can’t wait to make it again!

  71. I am eating this right now. I thought I would put it on a bed of brown rice. It is really quite filling. I am seriously unable to eat the whole thing. Next time, I’m going to throw in some tomatoes and mushrooms, because I think they would be a nice addition. I’m happy to add this to my recipe rotation.

  72. Are the herbs used in this recipe meant to be dried or fresh? In the ingredient list it says “chopped” which leads me to believe fresh but then in the instructions for marinating the chicken it says “dried”. It doesn’t say dried for the herbs used for the veggies. Does that mean to use fresh?

  73. Loved the recipe! However, because the chicken released some liquids in the oven, the vegetables on that pan steamed instead of roasting. I would suggest just putting the chicken and veggies on different pans.

  74. I have a problem with the time….I was in the kitchen prepping for 30 minutes, which you say is the total time. Have not yet put it in the oven but am sure it is going to be delicious.. I just had not planned on such a late dinner!!! Lots of chefs/bloggers underestimate the time, which I find…..annoying. I am always looking for quick recipes.

    Also, I have a large sheet/jellyroll pan and had far too many veggies to fit around the chicken. Your older version of this recipe said the veggies should not touch the chicken or the chicken would steam-cook. Even touching the chicken, the veggies did not fit. I just will use another pan to roast the excess.

  75. Would love to make this for guests. Can you double the recipe and cook in one full sheet pan, or will it be too crowded?

    • You can double it, but use two sheet pans.

      • Thank you, I did double this with two sheet pans and it was a huge success! Even the kids yummed it up. This is such a winner for hosting guests — super quick (prep ahead) and absolutely delicious! First dinner in a long time where I was able to enjoy time with my guests instead of rushing around the kitchen. Thanks for another wonderful recipe, and the introduction to the Gourmet Garden herbs.

  76. Hi there! This recipe is so delicious and super easy to prepare. My family gobbled it up! And the veggies kept up for leftovers at lunch the next day! Winner winner, chicken dinner!

  77. I am a big believer in reviews and have loved every one of Ginas recipes.  This recipe, however, was bursting with flavor and the chicken had only been marinated for the time it took me to cut the veggies and stir up with the marinade.  The chicken was so juicy and tender.  We will definitely be making this meal a staple!  Highly recommend. 

  78. Gina, how would I go about substituting dry herbs? I’m awful at conversions like that. Thanks!

  79. I prepped in the morning and cooked in the evening. Unfortunately for me the chicken came out very bland. Not sure what went wrong!

  80. This is so easy to prep in the morning the toss in the oven for dinner! It was great with sweet potatoes as well.

  81. I am loving those herbs too! They make it so easy to cook meals without tons of planning! This looks great and I am going to try it next week!

  82. I made this tonight for my husband, my mom and. Myself.  It was delicious.  Thanks for the great recipe.

  83. Hi Gina, Congrats on your new home and James Beard nominations. I am delighted to see your hard work and generosity in sharing the consistently great results of your efforts resulting in good things for you.

    I too got dropped from your email subscription list during the same time frame as a previous poster, so I mention it to see if you might have a systemic issue? Thank you.

  84. I made it with boneless chicken thighs tonight and it came out great.  

  85. Hi Gina,
    For several years I was a subscriber to Then, several months ago, I mysteriously stopped receiving your recipe blog in my email. I have tried to sign-up again, but I have had no luck. The prompt  I get informs me that my email address is not in a valid format.  Huh?

    My email address has always been the same.

  86. Any thoughts on how long to bake if you use boneless skinless breasts?

    • Hi, the opening of the recipe specifies boneless, skinless chicken breasts and the baking time is noted as 20 minutes until chicken is cooked through. That temp is set for the breasts to be halved.

  87. Gina,what a great idea! Thank you for the ‘find’ of the gourmet garden dried herbs…they have a really nice website. This recipe is in my ‘mix’ for next wk. Thanks a lot.

  88. Just wondering…would it hurt to make this ahead? Looking for something to prepare the night before so I can just dump it on a pan and bake it the next day. Would I just leave everything marinating in the fridge? Sorry I’m new at this! 

  89. Delicious!    I made it with zucchini, green beans, mushrooms, red onion, red bell pepper!

  90. Hi, Gina!  I, too, am in love with sheet pan dinners. They are absolutely the best for delicious and easy dinners. Your recipes are always delicious and I have saved many of them! Hopefully, you’ll keep posting new options for the sheet pan. Best wishes on your new home!

  91. I calculated this in the Weight Watchers recipe builder as 4 SP., You list it as 7 SP, did I miss something?

  92. What do you do with the mozzarella?