Sheet Pan Balsamic Chicken So Easy and Healthy!
**Introduction**
Sheet Pan Balsamic Chicken is the epitome of a healthy, effortless, and utterly delicious weeknight dinner. This dish features tender chicken and vibrant roasted vegetables, all glazed in a rich, tangy, and slightly sweet balsamic reduction. The high-heat roasting caramelizes the vegetables and the glaze, creating a symphony of deep, savory flavors with a perfect touch of acidity. It is a hearty and nourishing meal that feels both gourmet and incredibly simple. This recipe is perfect for busy evenings when you need to get a wholesome dinner on the table with minimal effort and even less cleanup. It’s a foolproof way to enjoy a balanced, flavorful meal that will quickly become a family favorite.
**Perfect for:**
Busy weeknight dinners
Meal prep for healthy lunches
Simple dinner party main course
Healthy and balanced eating
Quick clean-up nights
**Why You’ll Love This Sheet Pan Balsamic Chicken Recipe**
**Incredible Flavor with Minimal Effort:** The balsamic glaze reduces in the oven to create a sticky, caramelized coating on the chicken and vegetables, delivering a complex, restaurant-quality taste from a single mixture.
**True One-Pan Wonder:** Everything cooks together on one sheet pan. This means maximum flavor with minimal cleanup, making it the ultimate convenient dinner solution.
**Nourishing and Balanced:** This single dish provides lean protein from the chicken and a full serving of vegetables, creating a complete, health-conscious meal that satisfies without weighing you down.
**Effortless Elegance:** Despite its simplicity, the caramelized balsamic and colorful roasted vegetables make this dish look impressive and gourmet, perfect for serving to guests with zero stress.
**Preparation and Cooking Time**
Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 servings
Calories per serving: Approximately 350-400 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 350-400 kcal
**Protein:** 30g
**Carbohydrates:** 25g
**Fat:** 14g
**Fiber:** 4g
**Sugar:** 15g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Balsamic Glaze and Chicken:**
* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
* 1/3 cup balsamic vinegar
* 3 tablespoons olive oil
* 2 tablespoons honey or maple syrup
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**For the Vegetables:**
* 1 large red bell pepper, cut into 1-inch pieces
* 1 medium red onion, cut into 1-inch wedges
* 1 medium zucchini, halved lengthwise and sliced
* 2 cups cherry tomatoes
* 1 tablespoon olive oil
* Salt and pepper, to taste
* Fresh chopped parsley or basil for garnish (optional)
**Step-by-Step Instructions**
1. **Preheat Oven and Prepare Pan:** Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. **Make the Balsamic Glaze:** In a small bowl, whisk together the balsamic vinegar, 3 tablespoons of olive oil, honey, minced garlic, Dijon mustard, Italian seasoning, salt, and pepper until well combined.
3. **Combine Chicken and Glaze:** Place the cubed chicken in a medium bowl. Pour about two-thirds of the balsamic glaze over the chicken, reserving the remaining glaze. Toss to coat the chicken evenly.
4. **Prepare the Vegetables:** On the prepared sheet pan, combine the bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
5. **Arrange on the Pan:** Spread the vegetables into a single layer on the sheet pan. Arrange the marinated chicken pieces evenly on top of the vegetables, ensuring everything is in one layer for even cooking.
6. **Roast:** Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized at the edges.
7. **Glaze and Finish:** Remove the pan from the oven. Drizzle the reserved balsamic glaze over the chicken and vegetables. Return the pan to the oven for 2-3 more minutes to allow the glaze to set.
8. **Garnish and Serve:** Garnish with fresh chopped parsley or basil if desired, and serve immediately.
**How to Serve Sheet Pan Balsamic Chicken**
As a complete, stand-alone meal straight from the pan.
Served over a bed of fluffy quinoa, couscous, or rice to soak up the delicious juices.
Alongside a simple arugula salad with a light lemon vinaigrette.
Topped with a sprinkle of crumbled feta or goat cheese for extra creaminess and tang.
**Additional Tips for Sheet Pan Balsamic Chicken**
Cut the chicken and vegetables into uniform sizes to ensure everything cooks evenly at the same rate.
Do not overcrowd the pan. If the pan is too full, the ingredients will steam instead of roast. Use two pans if necessary.
For a deeper flavor, you can marinate the chicken in the glaze for up to 30 minutes in the refrigerator before cooking.
For extra caramelization, place the sheet pan under the broiler for the last 1-2 minutes of cooking, watching closely to prevent burning.
**Recipe Variations of Sheet Pan Balsamic Chicken**
**Pork Tenderloin Version:** Substitute the chicken with one pound of pork tenderloin, cut into 1-inch medallions. Cooking time may need to be adjusted slightly.
**Root Vegetable Version:** Replace the summer vegetables with hearty root vegetables like chopped sweet potato, carrots, and parsnips. They may need 5-10 extra minutes of roasting time.
**Creamy Version:** After roasting, drizzle the finished dish with a tablespoon of high-quality balsamic glaze (reduction) and serve with a dollop of creamy ricotta or burrata cheese.
**Freezing and Storage for Sheet Pan Balsamic Chicken**
**Storage:** Allow the dish to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a skillet over medium heat.
**Freezing:** While the vegetables may become slightly softer upon thawing, this dish can be frozen for up to 2 months. Store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
**FAQ Section about Sheet Pan Balsamic Chicken**
**Can I use chicken breasts instead of thighs?**
Yes, chicken breasts work perfectly. Just be careful not to overcook them, as they can dry out faster than thighs. Check for doneness at the 20-minute mark.
**My glaze is burning. What should I do?**
Oven temperatures can vary. If the glaze is darkening too quickly, tent the pan loosely with foil for the final 10 minutes of cooking to prevent burning while the chicken finishes.
**Can I make the glaze ahead of time?**
Absolutely. The balsamic glaze can be whisked together and stored in an airtight container in the refrigerator for up to 5 days. Give it a good shake or stir before using.
**Conclusion of Sheet Pan Balsamic Chicken Recipe**
Sheet Pan Balsamic Chicken is more than just a recipe; it’s a reliable strategy for a stress-free, healthy, and delicious dinner. The magic of transforming a handful of simple ingredients into a meal with such depth of flavor is undeniable. From the tangy-sweet glaze to the perfectly roasted chicken and vegetables, every element comes together with incredible ease. This dish is a testament to the fact that you don’t need complicated techniques or a sink full of dishes to create a memorable meal. Make this recipe once, and it will undoubtedly earn a permanent spot in your weekly dinner rotation.