Sheet Pan Balsamic Herb Chicken and Vegetables

When I think about comfort food that’s both delicious and easy to prepare, the Sheet Pan Balsamic Herb Chicken and Vegetables springs to mind. There’s something incredibly satisfying about placing everything on one sheet pan and letting the oven do the work for you. I remember the first time I made this dish; it was a busy weeknight, and I was exhausted from work. The aroma of the roasting chicken and vegetables filled my kitchen, dancing in the air and promising a delightful meal. As I pulled the pan out of the oven, I couldn’t help but smile, knowing that dinner was not only effortless but also a colorful and nutritious feast.

This recipe has become a family favorite and has made its way into our regular dinner rotation. It’s perfect for busy evenings or when you simply want to enjoy a wholesome meal without spending hours in the kitchen. The combination of tender chicken paired with vibrant vegetables brings together the flavors of the season, making it an ideal dish for spring. Plus, you can easily swap in your favorite vegetables based on what you have on hand!

Whether you’re cooking for one or feeding a crowd, the Sheet Pan Balsamic Herb Chicken and Vegetables delivers satisfying flavors that everyone loves. I often make this dish when I’m hosting friends for dinner, and it never fails to impress. It’s colorful, healthy, and most importantly, it allows me to spend more time with my guests instead of being stuck in the kitchen.

So, if you’re looking for an easy yet delicious recipe to brighten your week, look no further than this delightful sheet pan wonder!

Ingredients You’ll Need for Sheet Pan Balsamic Herb Chicken and Vegetables

Cooking should be a joyful experience, and the right ingredients can elevate any dish. In this recipe, we’ll be using fresh, vibrant produce alongside succulent chicken to create a balanced meal. The key players here are the balsamic vinegar and herbs, which bring depth to the dish and enhance the natural flavors of each ingredient.

• 16 ounces boneless, skinless chicken breasts, halved – These are the stars of the dish, providing a hearty protein base.
• 1 tablespoon balsamic vinegar – Adds tanginess and depth of flavor to the chicken.
• 1/2 tablespoon extra-virgin olive oil – This healthy fat helps to keep the chicken moist and tender.
• 2 cloves crushed garlic – Garlic enhances the dish with its aromatic qualities.
• 2 teaspoons chopped basil – Fresh herbs brighten the flavors and add a touch of summer.
• 1 teaspoon chopped parsley – Another layer of freshness complements the other ingredients.
• 3/4 teaspoon kosher salt – Essential for bringing out the flavors.
• olive oil spray – Used to lightly coat the pan and veggies for roasting.
• 1 large red bell pepper, cored and cut into 1-inch pieces – Adds sweetness and color to the dish.
• 1 medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes – A tender, nutritious vegetable that cooks beautifully.
• 1 cup asparagus, cut into 1-inch pieces – Provides a delightful crunch and vibrant color.
• 1 medium red onion, cut into 1-inch pieces, layers separated – Sweet and savory, onions deepen the flavor profile.
• 1 cup cauliflower florets – Adds texture and absorbs the balsamic flavor.
• 2 tablespoons balsamic vinegar – An additional splash for the veggies to enhance flavors.
• 1 1/2 tablespoons extra-virgin olive oil – Again, ensuring the veggies roast beautifully.
• 1 teaspoon kosher salt – To season the vegetables to perfection.
• freshly ground black pepper – Adds a touch of spice and depth.
• 2 teaspoons chopped basil – More fresh herbs for a flavor boost.
• 1 teaspoon chopped parsley – Again, for freshness.

How to Prepare Sheet Pan Balsamic Herb Chicken and Vegetables

Making the Sheet Pan Balsamic Herb Chicken and Vegetables is straightforward and enjoyable. With just a few steps, you’ll have a wholesome meal ready for your family. Let’s get started!

1. Preheat your oven to 450 degrees F. This temperature is perfect for roasting and helps the chicken develop a lovely golden crust.

2. Line a large sheet pan with parchment paper if desired. This makes for easy cleanup and prevents sticking.

3. Season the chicken with balsamic vinegar, extra-virgin olive oil, garlic, basil, parsley, and kosher salt. Make sure to coat the chicken evenly and let it marinate while you prep the vegetables.

4. In a large bowl, toss the remaining vegetables: red bell pepper, zucchini, asparagus, red onion, and cauliflower florets with balsamic vinegar, olive oil, kosher salt, black pepper, basil, and parsley. Ensure everything is well-coated.

5. Spread the seasoned vegetables out onto the sheet pan. Make sure they’re in a single layer to allow for even roasting.

6. Nestle the marinated chicken among the vegetables. This allows the flavors to meld together beautifully while cooking.

7. Roast in the lower rack of the oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165 degrees F.

8. Keep an eye on the dish as it cooks. You want the vegetables to be slightly charred yet tender and the chicken to have a golden brown exterior.

9. Once done, remove the pan from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute within the chicken, keeping it moist.

10. Serve the Sheet Pan Balsamic Herb Chicken and Vegetables right away while hot. It’s a meal that’s perfect for sharing!

How to Switch It Up

If you’re looking to customize your Sheet Pan Balsamic Herb Chicken and Vegetables, I’ve got a few delightful suggestions. These tips will help you make the recipe your own while keeping it just as delicious!

• Storage: To store leftovers, let the dish cool completely before placing it in an airtight container. It will stay fresh in the fridge for about three days.
• Freezing: You can freeze this dish! Portion it into freezer-safe containers and it will last up to three months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with a side of quinoa or a fresh salad to complement the dish’s flavors. It’s a great way to round out the meal.
• Herb Variations: Experiment with different herbs like thyme or oregano for a unique twist. Each herb adds its own flavor profile!
• Vegetable Choices: Feel free to substitute vegetables based on what’s in season or what you have on hand. Broccoli, carrots, or sweet potatoes would work beautifully.

What to Serve Alongside Sheet Pan Balsamic Herb Chicken and Vegetables

When it comes to serving the Sheet Pan Balsamic Herb Chicken and Vegetables, you have plenty of options to create a complete meal. Here are some ideas to inspire you:

• Fresh Salad: A crisp green salad with a light vinaigrette makes for a refreshing accompaniment.
• Quinoa or Rice: Serve this dish over a bed of fluffy quinoa or rice. The grains soak up the delicious juices from the chicken and vegetables.
• Garlic Bread: Toasted garlic bread is perfect for soaking up any extra balsamic glaze from the pan.
• Roasted Potatoes: If you’re in the mood for something hearty, roasted potatoes seasoned with herbs make a great side.
• Seasonal Vegetables: Pair with a selection of seasonal veggies, such as roasted Brussels sprouts or sautéed spinach for extra nutrition.
• Occasions: This dish is perfect for family dinners, potlucks, or meal prep on busy weeks. It’s versatile enough for any occasion!

FAQ

Conclusion

The Sheet Pan Balsamic Herb Chicken and Vegetables is a standout dish that combines simplicity with incredible flavors. It’s perfect for any night of the week and is sure to impress your family and friends. I encourage you to give this recipe a try and enjoy the ease of cooking with minimal cleanup. You’ll love the vibrant colors and tastes that come together in one pan. Happy cooking!

Sheet Pan Balsamic Herb Chicken and Vegetables

The ultimate comfort food! The Sheet Pan Balsamic Herb Chicken and Vegetables is an easy weeknight dinner that's full of flavor. Juicy chicken meets vibrant veggies drizzled in balsamic, making it a dish you'll crave. Perfect for busy nights, it’s a wholesome meal ready in no time!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces boneless, skinless chicken breasts halved
• 1 tablespoon balsamic vinegar
• 0.5 tablespoon extra-virgin olive oil
• 2 cloves crushed garlic
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley
• 0.75 teaspoon kosher salt
• 1 spray olive oil spray
• 1 large red bell pepper cored and cut into 1-inch pieces
• 1 medium zucchini quartered lengthwise and cut into 1-inch cubes
• 1 cup asparagus cut into 1-inch pieces
• 1 medium red onion cut into 1-inch pieces, layers separated
• 1 cup cauliflower florets
• 2 tablespoons balsamic vinegar
• 1.5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley

Equipment

• Chef's Knife
• Oven
• Baking Sheet
• Frying Pan

Method

 

1. Preheat your oven to 450 degrees F. This temperature is perfect for roasting and helps the chicken develop a lovely golden crust.
2. Line a large sheet pan with parchment paper if desired. This makes for easy cleanup and prevents sticking.
3. Season the chicken with balsamic vinegar, extra-virgin olive oil, garlic, basil, parsley, and kosher salt. Make sure to coat the chicken evenly and let it marinate while you prep the vegetables.
4. In a large bowl, toss the remaining vegetables: red bell pepper, zucchini, asparagus, red onion, and cauliflower florets with balsamic vinegar, olive oil, kosher salt, black pepper, basil, and parsley. Ensure everything is well-coated.
5. Spread the seasoned vegetables out onto the sheet pan. Make sure they’re in a single layer to allow for even roasting.
6. Nestle the marinated chicken among the vegetables. This allows the flavors to meld together beautifully while cooking.
7. Roast in the lower rack of the oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165 degrees F.
8. Keep an eye on the dish as it cooks. You want the vegetables to be slightly charred yet tender and the chicken to have a golden brown exterior.
9. Once done, remove the pan from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute within the chicken, keeping it moist.
10. Serve the Sheet Pan Balsamic Herb Chicken and Vegetables right away while hot. It’s a meal that’s perfect for sharing!

Notes

• Tip 1: Let the cooked dish cool completely before portioning it into freezer containers. It will last up to three months in the freezer.
• Tip 2: Thaw in the refrigerator overnight before reheating.
• Tip 3: Reheat in a 325°F oven until warmed through for about 20 minutes.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.