There’s something irresistible about the way tender chicken mingles with vibrant roasted vegetables, all kissed by the tangy sweetness of balsamic vinegar. This Balsamic Chicken and Veggies Bake Recipe is one of my all-time favorites because it’s simple, flavorful, and happens all on one sheet pan—making cleanup a breeze.
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Why You'll Love This Recipe
I genuinely enjoy making this balsamic chicken and veggie bake because it’s a no-fuss way to get a wholesome meal on the table without sacrificing flavor. It’s also perfect for those busy evenings when you want something hearty but don’t want to spend forever in the kitchen.
- One-Pan Wonder: Everything cooks together on a single sheet pan, saving time and minimizing cleanup.
- Flavor-Packed Marinade: The balsamic sauce brings a delightful balance of tangy and sweet that elevates both chicken and veggies.
- Versatile Veggies: Broccoli, carrots, mushrooms, and tomatoes roast to tender perfection, making it super colorful and nutritious.
- Customizable: You can tweak the herbs or veggies depending on what’s fresh or what you have on hand.
Ingredients & Why They Work
This recipe combines simple, fresh ingredients that shine individually but truly come alive together. The tanginess of the balsamic vinegar marries perfectly with the richness of olive oil, garlic, and fresh herbs, while the chicken and assorted veggies soak up all those vibrant flavors during roasting.
- Balsamic vinegar: Adds a sweet-tart depth that brightens every bite.
- Avocado or olive oil: These oils keep the chicken juicy and help veggies roast beautifully.
- Garlic cloves: Fresh minced garlic brings that irresistible aroma and savory punch.
- Brown or Dijon mustard (optional): A little mustard adds subtle tang and complexity to the sauce.
- Fresh basil (plus thyme if you like): Fresh herbs really lift the flavor and add a lovely, fragrant note.
- Sea salt & black pepper: Essential for seasoning and balancing flavors.
- Boneless skinless chicken breasts, tenders, or thighs: Use whatever you prefer; thighs offer richer flavor, breasts stay leaner.
- Broccoli: Chopped into bite-sized florets, perfect for roasting until tender-crisp.
- Carrots: Peeled and sliced into skinny sticks so they cook evenly and tenderly.
- Button mushrooms: Their earthy flavor deepens as they roast and absorb the balsamic glaze.
- Small red onion: Chunky pieces soften and sweeten as they bake.
- Cherry or grape tomatoes: Added toward the end to burst with juicy sweetness without turning mushy.
Make It Your Way
One of the things I love is how easy it is to personalize this balsamic chicken and veggies bake. Maybe you want it spicier or prefer swapping veggies to what’s in season—that flexibility means you get a meal that feels perfectly yours every time.
- Variation: I often swap out broccoli for Brussels sprouts or asparagus when they’re fresh—it’s amazing how much the flavor profile shifts with just one change.
- Herb swaps: If you don’t have fresh basil, thyme or rosemary work beautifully too.
- Dietary modifications: For a keto twist, add more olive oil and swap carrots for zucchini ribbons or bell pepper strips.
- Upgrade: Try adding a sprinkle of feta or parmesan cheese after baking for an extra burst of savory richness.
Step-by-Step: How I Make Balsamic Chicken and Veggies Bake Recipe
Step 1: Whip Up That Flavorful Balsamic Sauce
Start by mixing balsamic vinegar, your choice of oil, minced garlic, chopped fresh basil, a touch of mustard if you like, sea salt, and black pepper in a bowl. Whisk it all together until the sauce is smooth and fragrant—that garlicky tang with sweet balsamic is truly irresistible. This sauce is the heart of your dish.
Step 2: Marinate the Chicken for Maximum Flavor
Pop your chicken pieces into a zip-top bag or glass container, then pour in about half of the balsamic sauce. Toss to coat every piece. If you have the time, marinate it in the fridge for an hour or even overnight—your future self will thank you with juicier, tastier chicken.
Step 3: Prep the Veggies While the Chicken Marinates
Chop your broccoli into bite-size florets, peel and slim-cut the carrots, halve or quarter the mushrooms depending on size, and chunk up the red onion. Getting those carrots thin helps them cook evenly and become perfectly tender without hanging around forever in the oven.
Step 4: Toss Veggies in the Remaining Balsamic Sauce
On a parchment-lined rimmed sheet pan, spread out all the veggies except the tomatoes. Pour the rest of the balsamic sauce over the veggies and toss well. Don’t be shy about massaging the balsamic into the broccoli florets—that extra attention really boosts flavor.
Step 5: Arrange Chicken and Start Roasting
Make some space on the pan for the chicken pieces and place them on the sheet pan. Toss any leftover marinade for the chicken — don’t use it raw! Slide the pan into your preheated 400℉ oven and roast everything for 10 minutes.
Step 6: Add Tomatoes and Finish Cooking
After 10 minutes, add the tomatoes to the sheet pan and give everything a gentle toss to prevent burning. Return the pan to the oven and bake for another 5 to 10 minutes—or until the chicken is cooked through. I always check with a meat thermometer; once the thickest part of the chicken reaches 165℉, you’re good to go!
Step 7: Garnish and Serve Immediately
Right before serving, sprinkle extra chopped fresh basil over everything. I find this last pop of freshness really brightens the whole dish and makes it look as delicious as it tastes.
Top Tip
From my experience making this Balsamic Chicken and Veggies Bake Recipe several times, a few tricks help you get it just right every time. These tips come from learning the hard way that marination time and veggie cuts can make a world of difference.
- Marinate Longer: I’ve found my chicken is way juicier and more flavorful when marinated at least an hour—and even better if done overnight.
- Cut Carrots Thin: Skinny sticks cook more evenly and match the tenderness of the broccoli once roasted without longer cook times.
- Use Fresh Herbs: Fresh basil or thyme sprinkled on post-bake adds a burst of herbal brightness you just can’t get from dried herbs.
- Don’t Overcrowd the Pan: Giving everything enough space helps the chicken brown nicely and veggies roast rather than steam.
How to Serve Balsamic Chicken and Veggies Bake Recipe
Garnishes
I always love to top this dish with a fresh sprinkle of chopped basil right before serving. Sometimes I add a drizzle of extra virgin olive oil or even a handful of toasted pine nuts for a little crunch. A squeeze of lemon juice at the table can also brighten things up wonderfully.
Side Dishes
This bake is a satisfying one-pan meal, but when I want to round it out, I serve it with crusty bread to soak up the delicious balsamic juices. A light green salad dressed with lemon vinaigrette pairs beautifully, or simply a scoop of garlic mashed potatoes for something cozy.
Creative Ways to Present
For special occasions, I sometimes arrange the roasted chicken and veggies on a large wooden platter with fresh herb sprigs scattered around. Placing bowls of extra balsamic glaze on the side lets guests add more if they like. It turns a simple meal into an inviting and elegant spread.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well covered in the fridge for up to 3 days. I like to put them in an airtight container to keep the veggies from drying out. When I reheat, I place them in a baking dish and cover loosely with foil to keep the chicken moist.
Freezing
I’ve frozen this dish before with good results. Freeze in portions in freezer-safe containers or bags, then thaw overnight in the fridge before reheating. Just keep in mind that veggies like tomatoes may become softer after freezing but still taste great.
Reheating
To reheat, I either warm leftovers in a 350℉ oven for 15-20 minutes until heated through or microwave on medium power to avoid drying out the chicken. Adding a splash of water or broth keeps the veggies from getting tough.
Frequently Asked Questions:
Absolutely! Chicken thighs work wonderfully in this Balsamic Chicken and Veggies Bake Recipe because they’re juicy and flavorful. Just make sure to adjust cooking time slightly if pieces are much larger.
Overnight marinating is ideal because it really infuses the chicken with balsamic flavor and keeps it tender. However, even 30 minutes to an hour will make a delicious difference if you’re short on time.
Definitely. This recipe is very flexible. Feel free to swap in your favorites like Brussels sprouts, bell peppers, or zucchini. Just keep in mind veggies with very different cooking times may need to be added at different stages.
The best way is to use a meat thermometer. Insert it into the thickest part of the chicken; when it reads 165℉, the chicken is safe to eat and perfectly cooked.
Final Thoughts
This Balsamic Chicken and Veggies Bake Recipe holds a special spot in my recipe rotation because it’s proof you don’t need complicated steps or ingredients to make a comforting, delicious meal. I hope you find as much joy making and eating it as I do—it’s the kind of dish that’s easy enough for weeknights but impressive enough to share with loved ones any day of the week.
Print
Balsamic Chicken and Veggies Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Balsamic Chicken and Veggies recipe combines tender, marinated chicken breasts with a colorful medley of fresh vegetables, all baked together for a delicious and healthy one-pan meal. Featuring a tangy balsamic sauce infused with garlic and fresh basil, this easy-to-make dinner is perfect for busy weeknights and serves 5 hearty portions.
Ingredients
Marinade and Sauce
- 3 tablespoons balsamic vinegar
- ½ cup avocado or olive oil
- 4 garlic cloves, minced
- 1 teaspoon brown or Dijon mustard (optional)
- 3 tablespoons fresh basil, finely chopped (plus additional for topping)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Protein
- 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
Vegetables
- 3 small heads broccoli, chopped into pieces (about 4-5 cups total)
- 3-4 medium carrots, peeled and cut into skinny sticks
- 2 cups button mushrooms, halved or quartered if large
- 1 small red onion, diced into larger chunks
- 1 cup cherry or grape tomatoes
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a rimmed sheet pan with parchment paper for easy cleanup.
- Make the Balsamic Sauce: In a bowl, whisk together balsamic vinegar, avocado or olive oil, minced garlic, chopped fresh basil, optional mustard, sea salt, and black pepper to create a flavorful marinade and sauce.
- Marinate the Chicken: Place the chicken pieces into a zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken, toss to coat evenly, and refrigerate to marinate while prepping the vegetables. The chicken can marinate up to 24 hours for deeper flavor.
- Prepare the Vegetables: Chop broccoli into florets, peel and slice carrots into skinny sticks for tenderness, halve or quarter the mushrooms if large, and dice the red onion into large chunks.
- Toss Veggies with Sauce: Place all the vegetables except the tomatoes onto the prepared sheet pan. Pour the remaining balsamic sauce over them and toss thoroughly to coat all pieces. Massage the sauce well into broccoli florets to maximize flavor.
- Arrange Chicken and Veggies: Move the vegetables around on the sheet pan to create space. Place the marinated chicken pieces on the pan. Discard any remaining marinade used for the chicken.
- Bake Initial Stage: Place the sheet pan in the oven and bake for 10 minutes.
- Add Tomatoes and Toss: After 10 minutes, add the cherry or grape tomatoes to the sheet pan. Toss the vegetables gently to prevent burning and ensure even cooking. Return the pan to the oven.
- Finish Baking: Bake an additional 10 minutes or until the chicken is fully cooked. Use a meat thermometer to check the thickest part of the chicken; it should read 165℉ to confirm doneness.
- Serve: Remove the sheet pan from the oven. Sprinkle additional fresh chopped basil over the chicken and veggies before serving. Enjoy your wholesome, flavorful meal!
Notes
- This recipe is a quick and healthy one-pan meal, ready to bake in less than 20 minutes.
- Cutting carrots into skinny sticks helps them become tender during roasting.
- Marinate the chicken up to 24 hours ahead for enhanced flavor.
- Use parchment paper on the sheet pan for easier cleanup.
- Make sure to discard any leftover marinade that has touched raw chicken to avoid contamination.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 353 kcal
- Sugar: 7 g
- Sodium: 325 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 75 mg
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