There’s something so irresistibly cozy about this Balsamic Chicken and Veggie Sheet Pan Bake Recipe. The tangy balsamic mingles beautifully with tender chicken and roasted veggies, making it a simple, wholesome meal you’ll want on repeat.

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 Veggie Sheet Pan Bake Recipe
Top Tip
How to Serve Balsamic Chicken and Veggie Sheet Pan Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggie Sheet Pan Bake Recipe

Why You'll Love This Recipe

Honestly, I’ve made this Balsamic Chicken and Veggie Sheet Pan Bake Recipe more times than I can count because it never fails to deliver on flavor and ease. It’s one of those go-to meals where everything comes together with minimal fuss, perfect for busy weeknights or casual weekend dinners.

One-pan convenience: Tossing chicken and veggies together means less cleanup and more time enjoying your meal.
Flavor-packed marinade: The balsamic vinegar and fresh basil create a bright, tangy glaze that makes each bite pop.
Healthy and balanced: You get protein, fiber, and plenty of vitamins all on one sheet pan.
Customizable: You can easily swap veggies or tweak herbs to suit your mood or pantry staples.

Ingredients & Why They Work

This Balsamic Chicken and Veggie Sheet Pan Bake Recipe balances fresh, vibrant ingredients with a simple, well-rounded marinade. Each component plays a role—whether it’s color, texture, or flavor—and together they create a satisfying meal that's as beautiful as it is delicious.

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: The star ingredient here, it provides that rich tang and subtle sweetness that ties everything together.
Avocado or olive oil: Adds healthy fat and helps the balsamic coat the chicken and veggies evenly.
Fresh basil: Gives a bright herbal note that lifts the earthy flavors of the roasted vegetables.
Chicken breast or thighs: Lean protein that cooks nicely alongside the veggies; thighs stay juicier if you're worried about dryness.
Broccoli: Adds a crunchy, fibrous bite and roasts beautifully.
Carrots: Their natural sweetness deepens with roasting, creating a lovely contrast with the balsamic.
Mushrooms: Bring umami richness and soak up the marinade.
Red onion: Adds a bit of sharpness and softens as it bakes.
Cherry or grape tomatoes: Tossed in later to blister just right without turning to mush.
Garlic and mustard: Small additions that boost aroma and complexity.
Sea salt & black pepper: Fundamental seasonings that enhance all other flavors.

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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

I love to switch up this Balsamic Chicken and Veggie Sheet Pan Bake Recipe depending on what’s in season or in my fridge. You can make it yours in so many simple ways.

Variation: Sometimes I swap out broccoli for green beans or asparagus to mix up the textures—and it’s always a hit. If you want it spicier, add a pinch of red pepper flakes to the marinade.
Vegetarian twist: For meatless meals, replace chicken with firm tofu or chickpeas marinated in the same balsamic sauce.
Herb swap: Try a combination of thyme and rosemary along with basil for a deeper, woodsy flavor.
Different mustard: Dijon adds a nice tang, but I sometimes use whole grain mustard for texture.

Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan 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: Whisk Up That Flavorful Balsamic Marinade

Start by combining balsamic vinegar, your choice of oil, minced garlic, chopped fresh basil, the optional mustard, sea salt, and black pepper in a bowl. Whisk it all together until it becomes a smooth, fragrant sauce. This marinade is the heart of the recipe, so give it a good mix to make sure every flavor blooms.

Step 2: Marinate the Chicken

Place the chicken in a zip-top bag or glass container and pour half the marinade over it. Toss to coat, then let it chill in the fridge for at least 15 minutes — or up to 24 hours if you want to prep ahead. Marinating helps the chicken absorb all those tangy, herby flavors, making every bite juicy and delicious.

Step 3: Prepare the Veggies

While the chicken marinates, chop your broccoli into bite-size florets, peel and slice the carrots into skinny sticks for quicker roasting, halve or quarter the mushrooms depending on size, and dice the red onion into chunks. The trick is to keep vegetable pieces fairly uniform in size so they roast evenly.

Step 4: Toss Veggies with Remaining Marinade & Assemble

On a parchment-lined sheet pan, spread the broccoli, carrots, mushrooms, and onion. Pour the remaining balsamic sauce over and massage it gently into the broccoli florets and veggies with your hands. This step really helps the flavors cling and get that beautiful roasted glaze. Leave space and nestle the marinated chicken pieces on the pan—discard any leftover chicken marinade to avoid contamination.

Step 5: Roast, Add Tomatoes, Then Finish Baking

Bake everything at 400℉ for 10 minutes, then add the cherry tomatoes to the pan. Toss the veggies gently to prevent burning and give the tomatoes room to blister. Return the pan to the oven and bake for another 5 to 10 minutes until the chicken is cooked through. A meat thermometer is your best friend here—look for an internal temp of 165℉.

Step 6: Garnish and Serve

Once out of the oven, sprinkle extra fresh basil over your chicken and veggies. Not only does it add a pop of color, but the fresh herb aroma makes the dish feel next-level. Now, dig in and enjoy!

Top Tip

From my many tries making this Balsamic Chicken and Veggie Sheet Pan Bake Recipe, these tips have made all the difference between a good meal and a great one. Trust me, these small tweaks save time and boost flavor.

Marinate overnight: I like prepping the chicken the night before. This deepens the flavor and makes dinnertime a breeze.
Carrot cutting technique: Cutting carrots into skinny sticks helps them roast faster and get tender without drying out.
Don’t overcrowd the pan: Giving ingredients enough space means better caramelization and crisp edges instead of sogginess.
Use a meat thermometer: It’s the only way to be sure your chicken is perfectly juicy and safe to eat—no guessing!

How to Serve Balsamic Chicken and Veggie Sheet Pan Bake Recipe

Garnishes

I always sprinkle fresh basil on top after baking—it brightens the whole dish. Sometimes I also add a drizzle of good extra virgin olive oil or a squeeze of lemon juice for a bit of extra zing.

Side Dishes

This recipe is satisfying on its own, but if you want a little something extra, I like serving it with crusty bread to sop up the balsamic juices or a light side salad with arugula and shaved Parmesan.

Creative Ways to Present

For special dinners, I’ve plated the chicken over creamy mashed potatoes or tossed the veggies with quinoa for a colorful, nutritious bowl. Serving it family-style right off the pan is also such a cozy, inviting option.

Make Ahead and Storage

Storing Leftovers

I store leftover Balsamic Chicken and Veggie Sheet Pan Bake Recipe in airtight containers in the fridge for up to 3 days. Keeping the chicken and veggies together preserves all those flavors. Just reheat gently to avoid drying out the chicken.

Freezing

Freezing works well here! I portion leftovers into freezer-friendly containers and thaw overnight in the fridge before reheating. The texture softens a bit but the flavor holds up nicely. Just avoid freezing tomatoes separately, as they get mushy.

Reheating

To warm up, I prefer the oven or toaster oven at 350℉ for 10-15 minutes to keep the chicken juicy and the veggies crisp, but the microwave works in a pinch—just watch it closely to avoid drying.

Frequently Asked Questions:

Can I use other types of vinegar for the marinade?

While balsamic vinegar really brings the rich, sweet-tart depth this recipe relies on, you can swap in red wine vinegar for a tangier profile or apple cider vinegar for a milder flavor. Just note the taste will be different.

How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the chicken; it should read 165℉. Without one, make sure there’s no pink inside and juices run clear when sliced.

Can I prepare this recipe gluten-free?

Absolutely! This Balsamic Chicken and Veggie Sheet Pan Bake Recipe is naturally gluten-free as long as your mustard and other condiments contain no gluten. Double-check labels if you're sensitive.

What’s the best way to cut the carrots for even cooking?

Cut carrots into thin sticks rather than thick rounds. This way, they roast faster and become tender alongside the broccoli and other veggies without overcooking.

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Bake Recipe has genuinely become a staple in my home because it combines flavor, simplicity, and nutrition all in one tray—and honestly, who doesn’t want that? I hope you enjoy making it as much as I do, and that it brings a little extra warmth and ease to your kitchen. Give it a try and let those tangy, roasted flavors brighten your weeknight meals!