There’s something so satisfying about a meal that practically makes itself—and this Balsamic Chicken and Veggie Sheet Pan Bake Recipe is exactly that. With its tangy balsamic glaze, tender chicken, and perfectly roasted veggies, it’s a go-to when you want dinner to be simple but full of flavor.

A white plate holds a roasted piece of chicken in the center, topped with a dark balsamic glaze and small green basil leaves scattered on and around it. Surrounding the chicken are roasted vegetables: bright green broccoli florets, sliced red onions, quartered cherry tomatoes, orange carrot sticks, and small mushroom pieces, all with a slight char. Two gold utensils—a fork and a knife—rest on the side of the plate. The background is a white marbled surface with a white and gray striped cloth partially visible on the right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan Bake Recipe
Top Tip
How to Serve Balsamic Chicken and Veggie Sheet Pan Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggie Sheet Pan Bake Recipe

Why You'll Love This Recipe

I can’t tell you how many times I've turned to this Balsamic Chicken and Veggie Sheet Pan Bake Recipe after a busy day. It’s easy, healthy, and everything comes together on just one pan—which means minimal cleanup and more time enjoying your meal.

One-pan magic: Prep, roast, and serve all on one sheet pan—simple and mess-free.
Balsamic glaze: The tangy-sweet sauce adds depth without being overpowering.
Veggie-packed: Broccoli, carrots, mushrooms, and tomatoes deliver color, nutrition, and texture.
Customizable: You can easily swap veggies or adjust seasonings to match what you love.

Ingredients & Why They Work

This recipe shines because of the balance between succulent chicken and fresh vegetables drenched in a flavorful balsamic marinade. The ingredients are straightforward but thoughtfully chosen for taste and nutrition.

Flat lay of fresh boneless, skinless chicken breasts, three small broccoli heads chopped into florets, a few medium peeled carrots cut into skinny sticks, white button mushrooms halved, one small red onion diced into large chunks, a handful of red cherry tomatoes, three garlic cloves whole, a small bunch of fresh basil with some leaves finely chopped, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with smooth brown mustard, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl with ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Balsamic vinegar: The star ingredient, it brings a rich tanginess that caramelizes beautifully in the oven.
Avocado or olive oil: Adds healthy fats and helps everything brown and crisp instead of drying out.
Garlic cloves: Freshly minced garlic offers aromatic punch and depth.
Brown or Dijon mustard: Optional but recommended—it adds a subtle sharpness that complements the balsamic.
Fresh basil (or thyme and basil): Herbs brighten the dish and add that fresh garden flavor.
Sea salt and black pepper: Essential for seasoning and balancing the flavors.
Boneless, skinless chicken (breast, tenders, or thighs): Thighs give more juicy results, but breasts work great if you prefer leaner meat.
Broccoli: Chopped into bite-sized florets so they roast evenly.
Carrots: Cut into skinny sticks for quicker roasting and tender bites.
Button mushrooms: Their earthy flavor adds a wonderful contrast to the sweet balsamic.
Red onion: Chunky pieces add sweetness and texture as they roast.
Cherry or grape tomatoes: Added near the end to keep them juicy without turning mushy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Balsamic Chicken and Veggie Sheet Pan Bake Recipe is how flexible it is. You can easily swap out veggies or amp up the flavor based on what you have on hand or what you’re craving.

Variation: I once tried swapping chicken thighs for turkey tenderloins—different texture but same easy prep and delicious result.
Dietary tweak: Use coconut aminos instead of balsamic for a gluten-free, soy-free option.
Seasonal switch: Swap mushrooms and broccoli for asparagus or zucchini in spring and summer.
Spice it up: Add a pinch of red pepper flakes to the marinade for a subtle kick.

Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan Bake Recipe

The image shows raw chicken pieces inside a clear plastic zipper bag, filled with herbs and seasonings. The chicken is light pink with dark green leafy herbs scattered on top and mixed around. There are visible black pepper specks and bits of what looks like minced garlic or another spice. The bag is slightly open at the top, showing the shiny, moist texture of the chicken coated in the herbs and seasonings. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Magic Marinade

Start by preheating your oven to 400℉ and lining a rimmed baking sheet with parchment paper—it saves on cleanup! Next, mix balsamic vinegar, your oil of choice, minced garlic, chopped basil, mustard, salt, and pepper in a bowl until everything’s well combined. This marinade is what brings the whole dish to life, so take a moment to enjoy the aroma as you whisk.

Step 2: Marinate the Chicken

Place your chicken in a zip-top bag or container, then pour about half the marinade over it. Toss to ensure every piece is coated, then pop it in the fridge. I like to toss mine around a couple times if I'm marinating for longer, but even 15 minutes helps build flavor. This step also tenderizes the chicken wonderfully.

Step 3: Prep and Toss the Veggies

While your chicken is soaking up that balsamic goodness, chop your broccoli into florets, peel and slice carrots into skinny sticks (this helps them cook through more evenly), quarter mushrooms if large, and dice the red onion into big chunks. Toss these veggies—aside from tomatoes—in the remaining marinade. I like to use my hands here—it helps massage the sauce into the broccoli and mushrooms for better flavor absorption.

Step 4: Arrange and Bake

Spread out the veggies on your sheet pan and give them a bit of space. Move them around to create room, then nestle the marinated chicken pieces alongside. Make sure you discard any leftover marinade that touched raw chicken for safety. Pop the pan into your preheated oven for 10 minutes.

Step 5: Add Tomatoes and Finish Roasting

After 10 minutes, pull the pan out and scatter the tomatoes over the veggies. Give everything a gentle toss—this keeps veggies from burning and helps the tomatoes soften just right. Slide the pan back in and roast for another 5 to 10 minutes, depending on the thickness of your chicken. A meat thermometer is your best friend here—once the internal temperature hits 165℉, you’re good to go!

Step 6: Finish with Fresh Basil and Serve

Once out of the oven, sprinkle extra fresh chopped basil over the dish for a bright, herbal finish. Serve straight from the pan and watch everyone dig in—quick, easy, and endlessly satisfying.

Top Tip

I’ve made this Balsamic Chicken and Veggie Sheet Pan Bake Recipe dozens of times, and a few little tricks really make a difference. Here’s what I’ve found helps me get it just right every time.

Marinate ahead: Even 30 minutes helps, but if you can marinate the chicken up to 24 hours in advance, it deepens the flavor and tenderness.
Cut carrots thin: Skinny sticks roast faster, so your veggies all finish cooking at the same time—no one wants crunchy carrots with tender chicken!
Use a meat thermometer: It’s the best way to avoid overcooking chicken and drying it out—165℉ is your magic number.
Hand-toss veggies: Rubbing the marinade into the broccoli and mushrooms with your hands ensures every bite is flavorful.

How to Serve Balsamic Chicken and Veggie Sheet Pan Bake Recipe

Garnishes

I always add a scattering of fresh chopped basil right before serving—it lifts the dish with its fresh, bright flavor. Sometimes, I also sprinkle a little parmesan cheese for a touch of savory creaminess that pairs beautifully with the balsamic.

Side Dishes

While this sheet pan recipe can stand on its own, I like to serve it with a simple side like garlic bread or a light mixed green salad dressed in lemon vinaigrette. Alternatively, some fluffy quinoa or steamed rice soaks up the balsamic juices perfectly.

Creative Ways to Present

For special occasions, I’ve arranged the chicken and veggies on a large platter, drizzled with a bit more balsamic reduction, and topped with microgreens. It makes a beautiful centerpiece and guests love the colorful presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and refrigerate. They stay fresh for up to 3-4 days, making for an easy lunch or dinner the next day.

Freezing

This recipe freezes well! Just portion out leftovers into freezer-safe containers or bags. When ready, thaw overnight in the fridge, then reheat gently in the oven or microwave. Keep in mind veggies might be softer after freezing but the flavors hold up nicely.

Reheating

I prefer reheating in a 350℉ oven on a foil-lined pan to keep the chicken juicy and veggies crisp-ish, especially for leftovers from this Balsamic Chicken and Veggie Sheet Pan Bake Recipe. Microwaving works too, but watch the texture.

Frequently Asked Questions:

Can I use other types of chicken for this recipe?

Absolutely! While boneless, skinless chicken breasts or thighs work best for even cooking, you can use chicken tenders or even bone-in pieces if you adjust cooking time accordingly. Just make sure to cook until the internal temperature reaches 165℉.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead and keep it refrigerated. You can even chop the veggies in advance to save time on the day you want to cook.

What if I don’t have fresh basil?

No worries! Fresh basil adds a lovely bright note, but if you don’t have it, dried basil or other herbs like thyme or oregano work fine. Just adjust quantities since dried herbs are more concentrated.

Can I make this recipe vegetarian?

Definitely! You can skip the chicken and roast the veggies in the balsamic marinade longer, or add plant-based proteins like tofu or chickpeas to keep it hearty and satisfying. Adjust cooking times based on what you use.

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Bake Recipe has become one of my favorite weeknight staples, mostly because it’s fast, flavorful, and forgiving. Whether you’re cooking for yourself, family, or friends, it delivers that cozy home-cooked feel without the fuss. Give it a try—you might just find yourself making it on repeat like I do!