Name: Balsamic Chicken and Veggies Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons balsamic vinegar; 1/2 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; 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half); 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

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.

A white plate holds a roasted piece of chicken in the center, topped with a dark balsamic glaze and small green basil leaves scattered on and around it. Surrounding the chicken are roasted vegetables: bright green broccoli florets, sliced red onions, quartered cherry tomatoes, orange carrot sticks, and small mushroom pieces, all with a slight char. Two gold utensils—a fork and a knife—rest on the side of the plate. The background is a white marbled surface with a white and gray striped cloth partially visible on the right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Balsamic Chicken and Veggies Bake Recipe
Top Tip
How to Serve Balsamic Chicken and Veggies Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggies Bake Recipe

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.

Flat lay of fresh boneless, skinless chicken breasts, three small broccoli heads chopped into florets, a few medium peeled carrots cut into skinny sticks, white button mushrooms halved, one small red onion diced into large chunks, a handful of red cherry tomatoes, three garlic cloves whole, a small bunch of fresh basil with some leaves finely chopped, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with smooth brown mustard, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl with ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows raw chicken pieces inside a clear plastic zipper bag, filled with herbs and seasonings. The chicken is light pink with dark green leafy herbs scattered on top and mixed around. There are visible black pepper specks and bits of what looks like minced garlic or another spice. The bag is slightly open at the top, showing the shiny, moist texture of the chicken coated in the herbs and seasonings. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts?

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.

Do I need to marinate the chicken overnight?

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.

Can I add other vegetables to the bake?

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.

How do I know when the chicken is fully cooked?

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.