Sheet Pan Balsamic Chicken: Quick, Delicious Meal

Sheet pan balsamic chicken has become my absolute go-to for a quick and incredibly satisfying weeknight meal. I remember the first time I tried this easy sheet pan balsamic chicken; the aroma of savory chicken and roasted vegetables filling my kitchen was just divine. The chicken comes out so tender, coated in that tangy, slightly sweet glaze, while the veggies get perfectly caramelized. It’s truly a lifesaver when you’re short on time but still want something delicious and healthy. Let’s get cooking!

Why You’ll Love This Sheet Pan Balsamic Chicken

• It’s incredibly easy to make, perfect for busy weeknights.
• Minimal cleanup thanks to the one-pan method.
• Healthy and balanced meal with protein and vegetables.
• The balsamic glaze is both tangy and slightly sweet, a crowd-pleaser.
• This balsamic chicken sheet pan recipe is versatile – swap veggies as you like!
• It’s a quick sheet pan balsamic chicken that cooks in under 30 minutes.
• The chicken thighs stay wonderfully moist and flavorful.
• A fantastic option for meal prepping lunches or dinners.

Ingredients for Sheet Pan Balsamic Chicken

Gather these simple ingredients for a delicious one-pan meal. This sheet pan chicken and vegetables balsamic recipe comes together in minutes, making it perfect for any night of the week. The key to its fantastic flavor is the homemade balsamic marinade.

• 1.5 lbs boneless, skinless chicken thighs or breasts – Thighs stay extra moist, but breasts work wonderfully too for a healthier option.
• 1 lb broccoli florets – Cut into bite-sized pieces for even roasting.
• 1 red bell pepper, chopped – Adds a sweet crunch and vibrant color.
• 1 red onion, cut into wedges – Roasts beautifully, offering a lovely sweetness.
• 3 cloves garlic, minced – Essential for that savory depth in the marinade.
• 1/2 cup balsamic vinegar – The star of our glaze, providing that signature tangy flavor.
• 1/4 cup olive oil – Helps create a beautiful roast on the chicken and veggies.
• 2 tablespoons soy sauce – Adds umami and helps tenderize the chicken.
• 1 tablespoon honey or maple syrup – Balances the acidity of the balsamic for a perfect glaze.
• 1 teaspoon dried oregano – A classic herb that complements chicken and vegetables.
• Salt and black pepper to taste – Always important for seasoning!

How to Make Sheet Pan Balsamic Chicken

1. Step 1: Preheat your oven to 400°F (200°C). Grab a big baking sheet – you want everything to have a little room to roast, not steam.
2. Step 2: In a small bowl, whisk together the 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 3 cloves minced garlic, 1 teaspoon dried oregano, and a good pinch of salt and black pepper. This makes our amazing balsamic marinade.
3. Step 3: Place about 1.5 lbs of chicken thighs or breasts in a large bowl. Pour half of that glorious balsamic marinade over the chicken and toss until everything is coated. Let it sit and soak up all that goodness for at least 15 minutes – this is key for flavor.
4. Step 4: While the chicken is marinating, get your veggies ready! Toss the 1 lb broccoli florets, 1 chopped red bell pepper, and 1 red onion cut into wedges onto the same baking sheet. Drizzle them with the remaining balsamic marinade and give them a good toss right on the pan.
5. Step 5: Arrange the marinated chicken pieces among the vegetables on the baking sheet. Make sure everything is in a single layer; this ensures your sheet pan balsamic chicken dinner cooks evenly and gets beautifully caramelized.
6. Step 6: Bake for 20-25 minutes. You’ll know it’s ready when the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender with lovely browned edges. The kitchen will smell amazing!
7. Step 7: For an extra touch of glossy perfection on your sheet pan chicken with balsamic glaze, you can pop it under the broiler for the last 1-2 minutes. Just watch it closely so it doesn’t burn!
8. Step 8: Serve your delicious sheet pan balsamic chicken and vegetables immediately. It’s a complete, flavorful meal right off the pan!

Pro Tips for the Best Sheet Pan Balsamic Chicken

I’ve learned a few tricks over the years to make this balsamic chicken sheet pan recipe absolutely perfect every time. Follow these tips for a truly fantastic meal!

• Don’t overcrowd the pan! Give everything space to get that delicious roasted texture.
• Pat your chicken dry before marinating to help the glaze adhere better.
• Consider adding heartier vegetables like potatoes or carrots, but give them a head start in the oven for 10-15 minutes before adding the chicken and quicker-cooking veggies.
• Taste your marinade before adding the chicken and veggies; adjust salt, pepper, or sweetness as needed.

What’s the secret to perfect sheet pan balsamic chicken?

The real secret to a perfect sheet pan balsamic chicken dinner lies in the balance of the glaze and proper oven heat. Ensure your balsamic vinegar is good quality, and don’t skip the honey or maple syrup to offset the tang. Roasting at a good temperature (400°F) is key for caramelization. For more flavorful chicken dishes, check out these garlic honey lime chicken recipes.

Can I make sheet pan balsamic chicken ahead of time?

Yes, you can prep components ahead! You can marinate the chicken up to 24 hours in advance and store it in the fridge. You can also chop your vegetables and store them separately, then toss with the marinade right before baking for the freshest flavor in your quick sheet pan balsamic chicken.

How do I avoid common mistakes with sheet pan balsamic chicken?

A common pitfall is overcrowding the pan, which leads to steamed, not roasted, food. Another mistake is not cooking the chicken thoroughly – always check for an internal temperature of 165°F. Lastly, don’t overcook the vegetables; they should be tender-crisp, not mushy. Learning about proper cooking temperatures is crucial for many recipes, including honey lime chicken.

Best Ways to Serve Sheet Pan Balsamic Chicken

This flavorful sheet pan balsamic chicken dinner is fantastic on its own, but I love serving it with a few simple sides to make it a complete feast. It’s hearty enough for a main course, but adding a complementary side takes it to the next level. For a lighter meal, enjoy it just as it is, letting the chicken and roasted vegetables shine.

• Serve it over a bed of fluffy quinoa or brown rice to soak up any extra balsamic glaze.
• Pair it with a simple side salad tossed with a light vinaigrette for a fresh contrast.
• Enjoy it with crusty bread for dipping into that delicious glaze – it’s perfect for mopping up every last bit!

Nutrition Facts for Sheet Pan Balsamic Chicken

Per serving, this healthy sheet pan balsamic chicken is packed with flavor and nutrients. It’s a great option for a balanced meal.

• Calories: 450
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 15g
• Protein: 30g
• Sodium: 600mg
• Cholesterol: 120mg

Nutritional values are estimates and may vary based on specific ingredients used in your balsamic chicken sheet pan recipe.

How to Store and Reheat Sheet Pan Balsamic Chicken

Leftovers of this delicious easy sheet pan balsamic chicken are fantastic and reheat beautifully, making it perfect for meal prep. Once your sheet pan balsamic chicken and vegetables have cooled completely, transfer them to an airtight container. You can store them in the refrigerator for about 3 to 4 days. For longer storage, consider freezing portions of your sheet pan balsamic chicken dinner. Wrap individual servings tightly in plastic wrap, then aluminum foil, and they should keep well in the freezer for up to 3 months.

When you’re ready to enjoy your stored sheet pan chicken balsamic marinade creation, reheating is simple. To reheat in the oven, place the food in a baking dish and warm at 350°F (175°C) for about 10-15 minutes, or until heated through. For a quicker method, you can reheat it in the microwave on a microwave-safe plate, usually for 1-2 minutes, stirring halfway through. Both methods work great for reviving that wonderful balsamic flavor! If you enjoy flavorful chicken, you might also like this spicy ginger chicken recipe.

Frequently Asked Questions About Sheet Pan Balsamic Chicken

What are the best vegetables to use for sheet pan balsamic chicken?

You can use a variety of vegetables with your sheet pan balsamic chicken! Broccoli and bell peppers are classics, but I also love adding red onion wedges, zucchini, cherry tomatoes, asparagus, or even Brussels sprouts. Just make sure to cut them into similar sizes for even cooking. For heartier veggies like potatoes or sweet potatoes, give them a 10-15 minute head start in the oven before adding the chicken and other vegetables. For more ideas on vegetable pairings, consider these jerk chicken side dishes.

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Chicken breasts work wonderfully in this balsamic chicken sheet pan recipe. They tend to be a bit leaner. Just be mindful that they might cook a little faster than thighs, so keep an eye on them to prevent them from drying out. Check the internal temperature to ensure they reach 165°F (74°C).

How do I get a really good glaze on my sheet pan balsamic chicken?

To get a fantastic glaze, make sure you don’t dilute the marinade too much. You can also achieve a thicker, more concentrated glaze by broiling the chicken and vegetables for the last 1-2 minutes of cooking. Keep a very close eye on it during this step, as the sugars in the balsamic can burn quickly. A little extra drizzle of balsamic glaze after cooking also adds a lovely touch to your easy sheet pan balsamic chicken. For other glaze ideas, explore homemade sweet chili sauce.

Is this a healthy sheet pan balsamic chicken recipe?

Yes, this is definitely a healthy sheet pan balsamic chicken option! It’s packed with lean protein from the chicken and nutrient-rich vegetables. The marinade uses healthy fats from olive oil and natural sweeteners like honey or maple syrup, avoiding excessive processed ingredients. It’s a complete meal that’s both delicious and good for you.

Variations of Sheet Pan Balsamic Chicken You Can Try

Once you master this basic sheet pan balsamic chicken, feel free to get creative! This versatile recipe offers so many ways to switch things up for different flavors and dietary needs. I love experimenting with it, and you’ll find these variations are just as delicious.

• Spicy Kick: Add a pinch of red pepper flakes to the balsamic marinade for a hint of heat in your one pan balsamic chicken.
• Lemon Herb Chicken: Swap the balsamic vinegar for lemon juice and add fresh rosemary or thyme for a bright, herbaceous flavor.
• Teriyaki Glazed Chicken: Use teriyaki sauce as your base marinade instead of balsamic for an Asian-inspired twist on your sheet pan chicken balsamic.
• Vegetarian Delight: Replace the chicken with firm tofu or hearty vegetables like sweet potatoes and cauliflower for a delicious meatless sheet pan balsamic chicken dinner.

Sheet Pan Balsamic Chicken: Quick, Delicious Meal

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• Author: basmer1517
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This easy sheet pan balsamic chicken and veggies recipe offers a simple, flavorful, and healthy one-pan dinner solution. It’s a quick sheet pan balsamic chicken perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 lb broccoli florets
• 1 red bell pepper, chopped
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon dried oregano
• Salt and black pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey or maple syrup, minced garlic, oregano, salt, and pepper to create the balsamic marinade.
3. Place the chicken pieces in a large bowl. Pour half of the balsamic marinade over the chicken and toss to coat. Let it marinate for at least 15 minutes.
4. While the chicken marinates, place the broccoli florets, chopped red bell pepper, and red onion wedges on a large baking sheet. Drizzle with the remaining balsamic marinade and toss to coat the vegetables.
5. Arrange the marinated chicken pieces among the vegetables on the baking sheet. Ensure everything is in a single layer for even cooking.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
7. For an extra glaze, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
8. Serve your delicious sheet pan balsamic chicken and vegetables immediately.

Notes

• You can substitute chicken thighs with chicken breasts, adjusting the cooking time as needed.
• Feel free to add other vegetables like zucchini, cherry tomatoes, or asparagus to your sheet pan balsamic chicken.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Ensure your sheet pan is large enough to prevent overcrowding, which can lead to steaming instead of roasting.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 120mg

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