If you’re anything like me, dinner time often sneaks up out of nowhere. One minute, you’re sipping your late-afternoon coffee, and the next, the kids (or your husband!) are circling the kitchen like hungry hawks. That’s why this Sheet-Pan Balsamic Chicken has become a true lifesaver in my home. It’s fast, fuss-free, and packed with flavor—exactly the kind of recipe that makes busy weeknights feel a little less overwhelming.
And here’s the best part: you only need one sheet pan. Translation? Minimal cleanup. That alone is enough to win me over after a long day of errands, market runs, or just wrangling life.
Table of Contents
Why You’ll Love This Sheet-Pan Balsamic Chicken
- Fast: Dinner in about 30 minutes, start to finish.
- Healthy: Lean protein, fresh veggies, and a light balsamic dressing.
- Family-friendly: Even picky eaters find something they like here.
- Low cleanup: One pan, one happy cook.
What Does Sheet-Pan Balsamic Chicken Taste Like?
Imagine juicy, tender chicken kissed with tangy balsamic and surrounded by vegetables that roast until they’re slightly caramelized. The zucchini softens just enough, the bell peppers bring their natural sweetness, and the eggplant soaks up all those savory juices. It’s hearty, light, and downright cozy.
Ingredients You’ll Need for Sheet-Pan Balsamic Chicken
One of the things I love about Sheet-Pan Balsamic Chicken is how simple the ingredient list is. You don’t need a pantry full of spices or fancy sauces—just a few everyday staples and some fresh veggies. Yet, when they come together on the pan, the flavor payoff is downright amazing.
Here’s what you’ll need:
- Chicken breasts – Two boneless, skinless chicken breast cutlets (about 4 ounces each). Chicken breast keeps this recipe light and high in protein, but if you prefer darker meat, chicken thighs work beautifully too—you’ll just need to add a few extra minutes of roasting time. If you’re a fan of chicken recipes, you might also enjoy my Slow Cooker Honey Garlic Chicken and Veggies for another wholesome dinner idea.
- Salt and black pepper – Just the basics here, but they make all the difference. Seasoning the chicken before roasting helps lock in flavor and tenderness.
- Fresh vegetables – This is where the magic happens. We’re using:
- Eggplant (2 cups, chopped): Mild and sponge-like, eggplant soaks up the balsamic dressing beautifully, giving it a rich, roasted flavor.
- Red bell pepper (1 cup, chopped): Adds a natural sweetness and a pop of color to your sheet pan.
- Zucchini (1 cup, chopped): Softens while roasting, balancing the other veggies with a gentle, earthy note.
- Garlic powder & onion powder – Each just ½ teaspoon, but don’t underestimate these little powerhouses. They bring a warm, savory base to the dish without overpowering the balsamic glaze.
- Light balsamic vinaigrette – About ¼ cup drizzled over the chicken and vegetables. This is the star flavor in Sheet-Pan Balsamic Chicken—sweet, tangy, and slightly sharp. You can use store-bought, but if you’ve got time to whisk up a homemade vinaigrette, even better.
- Optional fresh basil – Adding fresh basil right before serving is like the final brushstroke on a painting. It brightens up the entire dish with a fresh, herbal kick.
The beauty of this ingredient list is flexibility. If you’re missing one veggie, swap it for what’s in your fridge. Mushrooms, broccoli, or even cherry tomatoes can step in and still keep the heart of Sheet-Pan Balsamic Chicken intact.
How to Make Sheet-Pan Balsamic Chicken (Step by Step)
Making Sheet-Pan Balsamic Chicken is about as stress-free as dinner can get. With just a little prep and one trusty sheet pan, you’ll have a meal that’s both wholesome and comforting. Here’s exactly how to do it:
Step 1: Preheat Your Oven
Set your oven to 400°F. A hot oven is key for roasting—the vegetables caramelize while the chicken cooks evenly. If you skip this step, the pan won’t be hot enough, and you’ll miss out on those golden, slightly crisp edges that make this dish so irresistible.
Step 2: Prep the Pan
Line a baking sheet with parchment paper or spray it lightly with nonstick spray. Parchment not only makes cleanup easier (because nobody wants to scrub pans at 9 p.m.), but it also helps prevent sticking.
Step 3: Season the Chicken
Place your chicken breast cutlets right in the middle of the sheet pan. Sprinkle each one with salt and black pepper. This simple seasoning might seem minimal, but it sets the foundation for flavor and balances the tangy balsamic dressing later.
Step 4: Add the Vegetables
Now it’s time to surround the chicken with your colorful trio of vegetables: chopped eggplant, red bell pepper, and zucchini. Keep them in a single layer for the best roasting results. If they’re piled too high, they’ll steam instead of roast, and you won’t get those browned edges.
Step 5: Layer on the Flavor
Sprinkle garlic powder and onion powder over both the chicken and veggies. Then drizzle everything with ¼ cup of light balsamic vinaigrette. Don’t worry if the vinaigrette looks a little uneven—it will spread and coat beautifully while roasting.
(If you love these fuss-free “dump and go” recipes, you might also want to try my Dump & Go Crockpot Marry Me Chicken, which uses the same easy flavor-boosting technique but in a slow cooker.)
Step 6: Roast, Flip, and Roast Again
Place the sheet pan in the oven and bake for 10 minutes. Then pull it out, flip the chicken to the other side, and give the veggies a quick toss with a spatula to keep them roasting evenly. Return the pan to the oven and bake for another 10 minutes, or until the chicken reaches 165°F internally and the vegetables are soft and slightly browned.
Step 7: Garnish and Serve
Remove the pan from the oven, and if you’re feeling a little fancy, sprinkle fresh basil leaves over the top. Serve your Sheet-Pan Balsamic Chicken hot, straight from the pan. The beauty of this recipe is that it’s truly a complete meal—no need for extra sides unless you’re in the mood for something like crusty bread or Creamy Garlic Sauce Baby Potatoes.
Tips and Tricks for Perfect Sheet-Pan Balsamic Chicken
- Cut even pieces: Chop your veggies roughly the same size so they roast evenly.
- Swap veggies: Don’t have eggplant? Try mushrooms or broccoli.
- Check doneness: Use a meat thermometer for perfect chicken every time.
- Double it up: Cooking for a crowd? Just use two sheet pans.
- Leftover magic: Slice leftovers and toss them into a salad or wrap for lunch tomorrow.
Storage
Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in the oven for best flavor (though the microwave works in a pinch).
FAQs
Can I make this ahead of time?
Yes! Chop the veggies and marinate the chicken in balsamic vinaigrette the night before. Just assemble and bake when ready.
Can I use chicken thighs instead of breasts?
Absolutely—just add a few more minutes to the cooking time.
What can I serve with Sheet-Pan Balsamic Chicken?
It’s a complete meal as-is, but garlic bread or Creamy Garlic Sauce Baby Potatoes make a perfect side.
Conclusion
There you have it—Sheet-Pan Balsamic Chicken that’s quick, healthy, and guaranteed to make your kitchen smell like heaven on a busy weeknight. Try it once, and I bet it’ll make its way into your weekly dinner rotation.
If you give it a go, I’d love to hear how it turned out for you. Share your results in the comments or tag me on social—I’ll be cheering you on from my New York kitchen!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Sheet-Pan Balsamic Chicken: Quick, Healthy Dinner in 30 Minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This healthy Sheet-Pan Balsamic Chicken is a quick and easy weeknight dinner. Juicy chicken breast and colorful veggies roast together with balsamic vinaigrette for a flavorful, nutritious meal made in under 30 minutes.
Ingredients
Two 4-oz boneless, skinless chicken breast cutlets
1/4 tsp salt
1/8 tsp black pepper
2 cups chopped eggplant
1 cup chopped red bell pepper
1 cup chopped zucchini
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup light balsamic vinaigrette
Optional: fresh basil for topping
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with nonstick spray.
2. Place chicken breasts on the baking sheet and season with salt and black pepper.
3. Add eggplant, bell pepper, and zucchini around the chicken.
4. Sprinkle garlic powder and onion powder evenly over the chicken and vegetables.
5. Drizzle with balsamic vinaigrette.
6. Bake for 10 minutes.
7. Flip chicken and stir vegetables to ensure even cooking.
8. Bake for another 10 minutes, or until chicken is fully cooked through and vegetables are tender and lightly browned.
9. Remove from the oven and top with fresh basil, if desired.
10. Serve immediately.
Notes
This recipe makes 2 servings, each with about 242 calories.
For meal prep, double the recipe and roast on a larger sheet pan.
Try swapping in other vegetables like broccoli, mushrooms, or cherry tomatoes.
Top with extra balsamic drizzle or Parmesan cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + 1 cup vegetables
- Calories: 242
- Sugar: 11g
- Sodium: 628mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15.5g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Sheet-Pan Balsamic Chicken, balsamic chicken, healthy dinner, sheet pan meal, easy chicken
