Sheet Pan Balsamic Chicken and Veggies Recipe

Sheet Pan Balsamic Chicken and Veggies is the weeknight dinner of dreams—juicy chicken thighs marinated in tangy balsamic, roasted alongside vibrant veggies and savory chickpeas, all finished with a sweet, syrupy glaze. It’s hearty, healthy, and comes together on a single pan, meaning less fuss and fewer dishes without sacrificing one bit of flavor!

this Recipe

Ingredients You’ll Need

All you need are a handful of real, wholesome ingredients to create this restaurant-quality meal at home. Each component is thoughtfully chosen—every ingredient brings essential flavor, texture, or color, making Sheet Pan Balsamic Chicken and Veggies the total package.

• Boneless, Skinless Chicken Thighs: The thighs stay moist, juicy, and soak up the balsamic marinade beautifully—just the right cut for roasting.
• Balsamic Vinegar: Adds trademark tang and a whisper of sweetness; opt for a good, syrupy balsamic for the best flavor infusion.
• Olive Oil or Avocado Oil: Either oil works to carry flavors and helps everything roast up with a gorgeous sheen.
• Honey or Maple Syrup (optional): This gentle touch of sweetness beautifully balances the acidity of the balsamic and rounds everything out.
• Garlic: Freshly minced garlic brings warmth and depth—don’t skip it!
• Italian Seasoning: This blend introduces herbal complexity (think oregano, basil, and thyme) that pairs so well with the chicken and veggies.
• Kosher Salt & Black Pepper: Essential for seasoning both chicken and vegetables; adjust to your taste as you go.
• Chickpeas: Canned chickpeas get perfectly crispy in the oven—an unexpected but craveable addition for hearty texture and fiber.
• Broccoli Florets: Roasting brings out broccoli’s nutty sweetness; cut big florets into bite-size pieces for even cooking.
• Cherry or Grape Tomatoes: Their burst of juiciness brightens the whole dish and gets deliciously jammy in the heat.
• Basil Leaves (optional): Fresh basil for garnish adds color and an intoxicating aroma at serving time.
• Balsamic Glaze (optional): Drizzled on at the end for extra rich, sticky flavor—totally worth it.

Variations

Sheet Pan Balsamic Chicken and Veggies is your canvas—don’t hesitate to get creative! Whether you’re working with what’s on hand or catering to dietary needs, there are endless ways to adapt this recipe while keeping things just as delicious.

• Swap the Protein: Boneless chicken breasts, tofu, or even salmon fillets all work beautifully with the balsamic marinade—just watch the cooking times.
• Veggie Switch-Up: Try red bell peppers, zucchini, red onion, or asparagus in place of (or alongside) the broccoli and tomatoes for color and variety.
• Make It Vegan: Use maple syrup instead of honey and swap chicken for additional chickpeas or cubed tofu—still hearty and packed with flavor.
• Spice It Up: Add a pinch of crushed red pepper flakes or smoked paprika to the marinade for an extra little kick.

How to Make Sheet Pan Balsamic Chicken and Veggies

Step 1: Marinate the Chicken

Start by preheating your oven to 400°F. While the oven heats, whisk together balsamic vinegar, olive oil, honey or maple syrup, minced garlic, Italian seasoning, kosher salt, and pepper in a medium bowl. Toss in the chicken thighs, ensuring they’re well coated, and let them marinate at room temperature for at least 15 minutes. This gives the chicken just enough time to soak up that gorgeous, tangy-sweet flavor.

Step 2: Prep the Veggies and Chickpeas

On a large sheet pan, combine the drained chickpeas, broccoli florets, and cherry tomatoes. Drizzle with olive or avocado oil, season with more salt and pepper, and gently toss everything to coat. Spread the veggies and chickpeas in a single, even layer for the best caramelization and crispy edges.

Step 3: Arrange and Roast

Carefully nestle the marinated chicken thighs into open spots on the sheet pan among the veggies. Pour any extra marinade over the chicken and veggies for bonus flavor. Slide the pan into your hot oven and roast for about 20 minutes, until the chicken is cooked through and the veggies are golden and caramelized. For that signature toasty finish, broil everything for another 2–3 minutes at the end if you like.

Step 4: Garnish and Serve

Once out of the oven, let your Sheet Pan Balsamic Chicken and Veggies cool for just a minute, then scatter on chiffonaded basil leaves and finish with a liberal drizzle of balsamic glaze. These two final touches take the whole dish from tasty to show-stopping!

How to Serve Sheet Pan Balsamic Chicken and Veggies

Garnishes

A scatter of fresh, chiffonaded basil and a generous drizzle of glossy balsamic glaze really elevate this dish, making it look and taste like it came from your favorite bistro. If you’re feeling fancy, add some shavings of Parmesan or a sprinkle of toasted pine nuts for extra flair.

Side Dishes

Sheet Pan Balsamic Chicken and Veggies is satisfying on its own, but it pairs beautifully with a fluffy side of lemony couscous, a hunk of crusty sourdough, or creamy polenta. If you want to go light, try a simple arugula salad on the side!

Creative Ways to Present

For meal prep, portion into colorful bowls for instant grab-and-go lunches. Entertaining? Serve right from the sheet pan for a rustic, family-style look, or arrange the chicken and veggies on a pre-warmed platter, fanned out and finished with fresh basil leaves and that glossy glaze.

Make Ahead and Storage

Storing Leftovers

Cool your Sheet Pan Balsamic Chicken and Veggies completely and store in airtight containers in the fridge for up to 4 days. It makes a fantastic lunch the next day, and the flavors only deepen as it sits!

Freezing

Let everything cool, then freeze portions (without the fresh basil or extra glaze) for up to 2 months. Thaw overnight in the fridge for best texture—the broccoli will be softer after freezing, but the dish is still delicious!

Reheating

For the best results, reheat leftovers in a 350°F oven until warmed through—about 10 minutes. The microwave works for speed, but a quick oven blast restores roasted textures. Wait to add fresh basil or balsamic glaze until after reheating.

FAQs

Final Thoughts

If you’re looking for a cozy, crowd-pleasing, and colorful dinner that’s genuinely easy to make, Sheet Pan Balsamic Chicken and Veggies is your answer. Give it a try—your future self (and your hungry crew) will be so glad you did!

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