There’s something so satisfying about a meal that smells like summer and feels like an effortless hug on a plate—that’s exactly what the Balsamic Chicken and Veggie Sheet Pan Recipe brings to your table. It’s vibrant, packed with flavor, and best of all, it’s all done on one tray, making cleanup a breeze.

A white plate holds a round piece of cooked chicken in the center, topped with dark glaze and small green basil leaves scattered on it. Surrounding the chicken are chunky layers of roasted vegetables: bright green broccoli, orange carrot sticks, halved red cherry tomatoes, sliced light brown mushrooms, and thick wedges of purple-red onion. The vegetables form a colorful, textured circle around the chicken. A gold fork and spoon are placed on the top left of the plate, both resting on a white marbled surface with green basil leaves scattered nearby. 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 Recipe
Top Tip
How to Serve Balsamic Chicken and Veggie Sheet Pan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggie Sheet Pan Recipe

Why You'll Love This Recipe

This sheet pan dinner quickly became one of my go-tos when I want something healthy, flavorful, and low fuss. The magic lies in how the balsamic glaze transforms simple chicken and everyday veggies into a mouthwatering meal that feels anything but ordinary.

Simple Prep: Toss everything together in under 20 minutes and let the oven do the work—perfect for busy weeknights.
Rich Flavor: The balsamic marinade gives a lovely tangy sweetness that caramelizes beautifully as it roasts.
Nutritious and Colorful: Broccoli, carrots, mushrooms, and tomatoes add nutrients and vibrant color your plate—and your mood—will love.
Minimal Cleanup: One sheet pan means fewer dishes, so more time enjoying your meal and less time scrubbing.

Ingredients & Why They Work

Every ingredient in this recipe plays a part in balancing texture and flavor. The mix of fresh herbs, tangy balsamic vinegar, and savory garlic keeps the chicken juicy and the veggies perfectly roasted. Here’s the scoop on why I pick these ingredients and some tips on choosing the best ones:

Flat lay of fresh boneless, skinless chicken breasts, three small heads of bright green broccoli florets, several peeled orange carrot sticks, halved white and brown button mushrooms, a small diced red onion, a handful of shiny red cherry tomatoes, a few sprigs of fresh green basil, four whole uncracked garlic cloves, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with smooth brown Dijon mustard, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black pepper, all arranged symmetrically 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: Adds a sweet-tart depth that caramelizes slightly when roasted—look for a good quality but affordable brand for the best results.
Avocado or olive oil: Helps everything cook evenly and adds richness without overpowering the balsamic glaze.
Garlic cloves: Fresh minced garlic brings an irresistible aroma and savory punch that's essential here.
Brown or Dijon mustard (optional): Adds a gentle tang and helps emulsify the marinade for better coating.
Fresh basil (and thyme if you like): Herbs elevate the dish with fresh, herbal notes—don’t skip them!
Sea salt and black pepper: Simple seasoning that enhances flavors, but be mindful not to over-salt since balsamic vinegar has its own sharpness.
Chicken breast, tenders, or thighs: I usually use breasts for lean protein, but thighs add extra juiciness if that’s your jam.
Broccoli florets: Provide crunch and vibrant color—fresh is best, but frozen can work in a pinch.
Carrots: Skinny sticks roast quicker and give a tender bite without losing their bite.
Button mushrooms: Soak up the marinade, adding an umami boost and meaty texture.
Red onion: Adds sweetness and a slight zing as it caramelizes—cut into larger chunks so they don’t burn.
Cherry or grape tomatoes: Added late in roasting for pop and juiciness 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

This Balsamic Chicken and Veggie Sheet Pan Recipe is like a blank canvas that I love tweaking depending on what’s fresh at the market or what’s in my fridge. Here are some ways I personalize the dish—feel free to get creative yourself!

Variation: Sometimes I swap in sweet potatoes for carrots, which adds a satisfying sweetness and heartiness—especially delicious in cooler months.
Herb Switch-Up: If I’m out of basil, I’ll use rosemary or oregano instead, giving the dish a completely different but equally lovely flavor profile.
Spicy Kick: For a little heat, I add a pinch of red pepper flakes to the marinade—just enough to warm the palate.
Protein Swap: Try thighs if you want more juicy, tender meat, or even use bone-in pieces (adjust cooking time accordingly).

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

A clear resealable plastic bag filled with raw chicken pieces marinated in a mix of dark green herbs, black pepper, and small bits of garlic, all coated in a light brown liquid. The chicken pieces are pale pink with seasoning scattered all over, partially folded and crowded inside the bag. The bag sits open on a white marbled surface, showing the different textures and colors inside clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

After whisking together balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper, I pour about half of the marinade into a zip-top bag along with the chicken pieces. Tossing everything in the fridge lets those flavors really soak in—if I have time, I’ll marinate for a few hours or even overnight. This little step makes a huge difference in tenderness and flavor.

Step 2: Prep the Veggies

While the chicken marinates, I chop the broccoli into bite-size florets, peel and slice the carrots into thin sticks (the skinnier the better for tenderness), halve or quarter mushrooms, and cut the onion into substantial chunks so they roast evenly without burning. Then, I toss these veggies with the remaining balsamic sauce, making sure each piece is well coated—you really want to massage the sauce into the broccoli for maximum flavor.

Step 3: Arrange on the Sheet Pan and Start Roasting

I spread the veggies on a parchment-lined rimmed baking sheet, leaving some space to add the marinated chicken. Once the chicken goes on the pan, the whole thing goes into a 400℉ oven. I bake it for 10 minutes before adding the tomatoes. The tomatoes roast fast, so adding them halfway ensures they soften but don’t burst into mush.

Step 4: Finish Cooking and Serve

After tossing the veggies gently with the tomatoes, I pop the pan back in for another 5-10 minutes. It’s important to check the chicken with a meat thermometer—not just eyeballing it—and make sure it reaches 165℉ for perfect, juicy results. When done, I love sprinkling fresh chopped basil on top for a beautiful burst of fresh flavor before serving.

Top Tip

I’ve made this sheet pan recipe countless times, and these tips always elevate the outcome to something spectacular instead of just ‘good enough.’ Trust me, small tweaks make a big difference!

Marinate for Maximum Flavor: Even 30 minutes makes a difference, but if you can, prep the chicken the night before to let the flavors really penetrate.
Cut Veggies Uniformly: Keeping the broccoli, carrots, and mushrooms evenly sized helps everything cook at the same rate, avoiding burnt edges or underdone centers.
Add Tomatoes Late: Adding the tomatoes halfway through baking preserves their shape and gives you little juicy bursts throughout the dish.
Use a Meat Thermometer: Don’t just guess—the chicken is perfectly done when it hits 165℉ in the thickest part. This keeps it juicy every time.

How to Serve Balsamic Chicken and Veggie Sheet Pan Recipe

Garnishes

I’m a huge fan of topping this dish with freshly chopped basil right before serving—it brightens every bite with its peppery freshness. Sometimes, I sprinkle a little flaky sea salt on top for texture or add a squeeze of lemon juice to amp up the brightness.

Side Dishes

This recipe is a one-pan wonder, but I like pairing it with a light grain like quinoa or couscous to soak up the balsamic goodness. A simple green salad or garlic bread can round out the meal beautifully if you want to make it feel more special.

Creative Ways to Present

For holidays or dinner guests, I’ve plated this on a large wooden board with extra fresh herbs scattered around and small bowls of dipping sauce on the side. It looks rustic and inviting and sparks conversation while everyone helps themselves.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. It reheats well and the veggies still hold their flavor and texture if you don’t overcook them the first time around.

Freezing

If you want to freeze, I recommend portioning into meal-sized containers before freezing. While the texture of some vegetables might soften after thawing, the flavors stay fantastic. Just thaw in the fridge overnight before reheating.

Reheating

To keep the chicken juicy on reheating, I heat it gently in the oven at 350℉ covered in foil, or in the microwave with a damp paper towel over the top to trap moisture. Avoid overheating to prevent drying out.

Frequently Asked Questions:

Can I use bone-in chicken instead of boneless?

You can absolutely use bone-in chicken pieces, but you'll need to increase the cooking time and possibly cover the pan with foil to ensure the chicken cooks through without drying out the veggies. A meat thermometer is essential here to check for an internal temperature of 165℉.

What’s the best way to prevent soggy veggies?

Cut the vegetables into uniform sizes and avoid overcrowding your sheet pan. Spreading them out allows hot air to circulate, which helps them roast to a nice crisp rather than steam and become soggy.

Can I meal prep this balsamic chicken and veggie sheet pan recipe?

Definitely! This recipe is perfect for meal prep since it stores and reheats well. Just portion it out into containers after cooking, and your lunches or dinners will be ready to go for several days.

What if I don’t have fresh basil on hand?

You can use dried basil or a mix of other fresh herbs like thyme or oregano. If you only have dried herbs, add them to the marinade and let the chicken marinate longer to boost flavor. Fresh herbs at the end still make the biggest difference though!

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Recipe has earned a permanent spot in my dinner rotation. It’s approachable, forgiving, and somehow feels like a fancy home-cooked meal without all the fuss. Cooking and sharing it reminds me how simple ingredients with a little love can turn mundane weeknights into moments worth savoring. I hope you enjoy making it just as much as I do!