ONE PAN BALSAMIC CHICKEN AND VEGGIES (EASY 30-MINUTE SHEET PAN DINNER)
This One Pan Balsamic Chicken and Veggies is a quick, healthy, and flavorful sheet pan dinner made with juicy chicken and roasted vegetables tossed in a sweet and tangy balsamic glaze. Perfect for busy weeknights.
Equipment
- Large sheet pan
- Mixing bowls
- Oven
- Whisk
Ingredients
Chicken:
- 1.5 lbs chicken breasts cut into chunks
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables:
- 2 cups broccoli florets
- 2 zucchini sliced
- 2 bell peppers chopped
- 1 red onion sliced
Balsamic Glaze:
- ⅓ cup balsamic vinegar
- 2 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
Instructions
Prep:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Season Chicken & Veggies:
- In a bowl, toss chicken with olive oil, salt, and pepper. In another bowl, toss vegetables lightly with olive oil and seasoning.
Make Glaze:
- Whisk together balsamic vinegar, honey, garlic, and Dijon mustard until smooth.
Assemble:
- Spread chicken and vegetables evenly on the sheet pan. Drizzle with balsamic glaze.
Bake:
- Bake for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
Serve:
- Serve warm as is or over rice or quinoa.
Notes
- Cut vegetables evenly for even cooking.
- Add potatoes for a heartier meal.
- Drizzle extra glaze before serving for more flavor.