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!

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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!
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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.

Ingredients

Chicken:

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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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133 comments

  1. I’ve jumped on the sheet pan bandwagon. Love the shrimp and andouille sausage one! For this balsamic chicken and veggies recipe, do you use fresh herbs or dried? The ingredients sound like fresh (chopped parsley, etc.) but the directions say dried. It would make a difference in the amounts used. Thank you, Gina, for all the great recipes!

  2. Can you marinate the veggies too?

  3. Tasty. Easy. Served over brown rice.

  4. 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.

  5. 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.

  6. 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.

  7. 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. 

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

  9. 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!

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

  11. 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.

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

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

  14. 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.