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!

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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4.86 from 35 votes
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Sheet Pan Balsamic-Herb Chicken and Vegetables

251Cals28.5Protein13Carbs10Fats
Prep Time: 15mins
Cook Time: 10mins
Marinate Time: 15mins
Total Time: 40mins
Yield: 4servings
COURSE: Dinner
CUISINE: American
This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Ingredients

Chicken:

  • 16ouncesboneless, skinless chicken breasts, halved
  • 1tbspbalsamic vinegar
  • 1/2tbspextra-virgin olive oil
  • 2clovescrushed garlic
  • 2teaspoonschopped basil
  • 1teaspoonchopped parsley
  • 3/4teaspoonkosher salt

Balsamic Veggies:

  • olive oil spray
  • 1large red bell pepper, cored and cut into 1-inch pieces
  • 1medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1cupasparagus, cut into 1-inch pieces
  • 1medium red onion, cut into 1-inch pieces, layers separated
  • 1cupcauliflower florets
  • 2tbspbalsamic vinegar
  • 1 1/2tbspextra-virgin olive oil
  • 1teaspoonkosher salt
  • freshly ground black pepper
  • 2teaspoonschopped basil
  • 1teaspoonchopped 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
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 6
Keywords: balsamic chicken, chicken and vegetable sheet pan dinner, sheet pan chicken, sheet pan dinner