Balsamic Chicken and Veggie Sheet Pan Dinner

There’s something about a busy weeknight that makes me crave a meal that’s both satisfying and uncomplicated. That’s where my Balsamic Chicken and Veggie Sheet Pan Dinner comes in. I remember the first time I made it; the aroma of roasting vegetables mixed with the tangy balsamic vinegar filled my kitchen, and it felt like a cozy hug. It’s become a staple in my home, a go-to dish that not only pleases the family but also gives me a sense of accomplishment. The best part? Everything cooks together on one pan, which means less cleanup and more time to enjoy the meal with loved ones. Whether you’re coming home from a long day or hosting friends, this dish is a showstopper that never fails to impress.

Why do I love this recipe? Well, it’s not just about the flavors, though the combination of roasted chicken and vibrant vegetables is hard to beat. It’s also about the versatility; you can easily swap out veggies based on what’s in season or what you have on hand. Plus, the balsamic glaze adds a depth of flavor that elevates the whole dish. I appreciate how it’s a healthy option without sacrificing taste, making it perfect for any night of the week. And let’s not forget how visually appealing it is when served! A colorful array of veggies and juicy chicken will have everyone at the table eager to dig in.

Balsamic Chicken and Veggie Sheet Pan Dinner Ingredients

The ingredients for the Balsamic Chicken and Veggie Sheet Pan Dinner are not just essential; they are the heart of this meal. Each component plays a vital role in achieving that harmonious balance of flavors. The combination of fresh vegetables, tender chicken, and a flavorful marinade creates a dish that’s both healthy and satisfying.

• 1/3 cup balsamic vinegar: Adds a rich, tangy sweetness.
• 1/4 cup olive oil: Provides richness and helps cook the chicken evenly.
• 1 tablespoon honey: Balances the acidity of the vinegar.
• 4 cloves garlic, minced: Brings a robust flavor to the dish.
• 1 small (7 oz) zucchini, stemmed and diced into 1/2-inch thick half moons: Offers a tender texture.
• 1 small (7 oz) yellow squash, stemmed and diced into 1/2-inch thick half moons: Adds color and sweetness.
• 1 (10 oz) broccoli crown, cut into small florets: Provides crunch and nutrients.
• 1 orange bell pepper, stemmed, seeded and chopped into 1-inch pieces: Adds sweetness and vibrant color.
• 1/2 medium red onion, diced into chunks: Contributes a bit of spice and sweetness.
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces: The main protein source, juicy and tender.
• 2 teaspoons Italian seasoning: Adds a blend of herbs for depth.
• Salt and freshly ground black pepper: To taste, enhances all the flavors.
• 1 1/2 cups grape tomatoes or cherry tomatoes (halve them if large or if adding at the end): Provides a burst of sweetness.
• 3 tablespoons chopped fresh parsley: For garnish and freshness.

Step by Step Instructions for Balsamic Chicken and Veggie Sheet Pan Dinner

Cooking the Balsamic Chicken and Veggie Sheet Pan Dinner is simple and rewarding. Let me guide you through the steps. You’ll see how easy it is to bring this delicious meal to your table.

1. Preheat your oven to 400 degrees. This is essential for achieving that perfect roasted flavor. The hot oven will help caramelize the vegetables and crisp up the chicken.

2. In a large bowl, whisk together balsamic vinegar, olive oil, honey, and garlic. This mixture will serve as your marinade. Make sure it’s well combined; the flavors need to meld.

3. Next, add the zucchini, yellow squash, broccoli, bell pepper, and red onion to a rimmed sheet pan. This colorful mix will not only taste great but also look beautiful!

4. Top the vegetables with the diced chicken. Pour the balsamic mixture over everything, and toss to ensure all ingredients are well coated.

5. Sprinkle with Italian seasoning, salt, and pepper. Toss again to distribute the seasonings. You want every bite to be flavorful.

6. Spread the chicken and veggies into an even layer on the sheet pan. Take care not to overcrowd the pan; this allows everything to roast evenly.

7. Roast in your preheated oven for 10 minutes. This initial roasting will start to develop great flavors.

8. After 10 minutes, remove the pan from the oven and add the tomatoes. If you prefer your tomatoes fresh, wait to add them until the end.

9. Toss everything with a spatula, then spread it back into an even layer. This ensures even cooking and flavor distribution.

10. Return the pan to the oven and roast for an additional 6 to 10 minutes. Check the thickest pieces of chicken to ensure they reach an internal temperature of 165 degrees.

11. Once done, remove from the oven, sprinkle with parsley, and season with more salt if desired. Serve immediately for a delightful meal.

Customization Ideas

This dish is wonderfully versatile, allowing you to adapt it to your liking. Here are some tips for customizing your Balsamic Chicken and Veggie Sheet Pan Dinner.

• Add More Veggies: Feel free to include your favorites like asparagus, carrots, or snap peas.
• Spice It Up: Add some red pepper flakes for a bit of heat.
• Cheese Lovers: A sprinkle of feta or mozzarella can add a delicious creaminess.
• Herb Variations: Experiment with different herbs such as rosemary or thyme for a unique flavor.
• Meal Prep: Make a bigger batch for leftovers. It tastes even better the next day!
• Grain Base: Serve over cooked quinoa or rice for a heartier meal.
• Family Friendly: Let kids help toss the ingredients together for some fun.

Great Combinations for Balsamic Chicken and Veggie Sheet Pan Dinner

Serving the Balsamic Chicken and Veggie Sheet Pan Dinner is all about pairing it with the right sides and drinks. Here are some ideas:

• Garlic Bread: A slice of warm garlic bread is a perfect accompaniment.
• Salad: A fresh garden salad with a simple vinaigrette pairs beautifully.
• Rice or Quinoa: Serving it over rice or quinoa makes it a more filling meal.
• Wine Pairing: A light white wine like Sauvignon Blanc complements the dish well.
• Occasions: This is great for a weekday family dinner or a dinner party with friends.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze leftovers for a quick meal later on.

FAQ

Conclusion

The Balsamic Chicken and Veggie Sheet Pan Dinner is a delightful combination of flavor, convenience, and health. Its easy preparation and minimal cleanup make it perfect for busy nights, while the vibrant ingredients bring joy to the table. I encourage you to try this recipe; it might just become a beloved favorite in your home. Enjoy every bite, and don’t be surprised if you find yourself making it again and again!

Balsamic Chicken and Veggie Sheet Pan Dinner

The ultimate comfort food that’s healthy and easy! This Balsamic Chicken and Veggie Sheet Pan Dinner combines juicy chicken with vibrant vegetables, all roasted to perfection. Perfect for a weeknight meal, it’s as delicious as it is simple to make. Try it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Whisk
• Frying Pan
• Oven
• Cutting Board

Ingredients

  

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 4 cloves garlic minced
• 1 small (7 oz) zucchini stemmed, diced into 1/2-inch thick half moons
• 1 small (7 oz) yellow squash stemmed, diced into 1/2-inch thick half moons
• 1 (10 oz) broccoli crown cut into small florets
• 1 orange bell pepper stemmed, seeded and chopped into 1-inch pieces
• 1/2 medium red onion diced into chunks
• 1 1/2 lbs boneless skinless chicken breasts diced into 1 1/4-inch pieces
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper to taste
• 1 1/2 cups grape tomatoes or cherry tomatoes (halve them if large or if adding at the end)
• 3 tablespoons chopped fresh parsley

Instructions

 

• Preheat your oven to 400 degrees.
• In a large bowl, whisk together balsamic vinegar, olive oil, honey, and garlic.
• Add the zucchini, yellow squash, broccoli, bell pepper, and red onion to a rimmed sheet pan.
• Top the vegetables with the diced chicken. Pour the balsamic mixture over everything, and toss to ensure all ingredients are well coated.
• Sprinkle with Italian seasoning, salt, and pepper. Toss again to distribute the seasonings.
• Spread the chicken and veggies into an even layer on the sheet pan.
• Roast in your preheated oven for 10 minutes.
• Add the tomatoes, toss everything, and spread into an even layer again.
• Return the pan to the oven and roast for an additional 6 to 10 minutes.
• Once done, remove from the oven, sprinkle with parsley, and serve immediately.

Notes

• Tip 1: Cut the chicken pieces to the same size so they cook evenly.

Keyword balsamic chicken recipe, Easy Weeknight Meal, healthy chicken dinner, Sheet Pan Dinner

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.