Name: Balsamic Chicken and Veggie Sheet Pan 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; 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 of 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 so satisfying about tossing all your ingredients on one pan and popping it into the oven. This Balsamic Chicken and Veggie Sheet Pan Bake Recipe is exactly that—packed with flavor, super simple, and leaves your kitchen smelling incredible. You’ll love how effortlessly it comes together for a wholesome weeknight dinner.

A white plate holds a round piece of cooked chicken in the center, topped with dark glaze and small green basil leaves scattered on it. Surrounding the chicken are chunky layers of roasted vegetables: bright green broccoli, orange carrot sticks, halved red cherry tomatoes, sliced light brown mushrooms, and thick wedges of purple-red onion. The vegetables form a colorful, textured circle around the chicken. A gold fork and spoon are placed on the top left of the plate, both resting on a white marbled surface with green basil leaves scattered nearby. 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 make this Balsamic Chicken and Veggie Sheet Pan Bake Recipe more often than I care to admit—because it’s just that good. I mean, who doesn’t appreciate a meal that’s healthy, vibrant, and hands-off while it cooks? Plus, the balsamic gives everything this tangy-sweet depth you just can’t get from plain roasted chicken.

All-in-one convenience: You prep the chicken and veggies, toss them with a flavorful balsamic sauce, and bake everything together—minimal cleanup required.
Bright, fresh flavors: The fresh basil and garlic in the marinade brighten up the entire dish in a way that makes weeknight dinners feel special.
Flexible ingredients: You can swap veggies based on season or preference, making this recipe highly adaptable.
Healthy and filling: Balanced with protein and fiber-rich veggies, it’s a complete meal that fuels you without weighing you down.

Ingredients & Why They Work

The beauty of this Balsamic Chicken and Veggie Sheet Pan Bake Recipe lies in the harmony of its fresh, bright ingredients. The balsamic vinegar provides a perfect tangy backbone, while olive or avocado oil smooths it out for roasting. Plus, the mix of broccoli, mushrooms, carrots, and tomatoes offers a great balance of textures and flavors.

Flat lay of fresh boneless, skinless chicken breasts, three small heads of bright green broccoli florets, several peeled orange carrot sticks, halved white and brown button mushrooms, a small diced red onion, a handful of shiny red cherry tomatoes, a few sprigs of fresh green basil, four whole uncracked garlic cloves, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with smooth brown Dijon mustard, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black pepper, all arranged symmetrically 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 deep, tangy richness that caramelizes beautifully in the oven.
Olive or avocado oil: You want a good quality oil here for flavor and to help everything roast evenly without sticking.
Garlic cloves: Freshly minced for punchy, aromatic flavor — garlic powder just won’t do here.
Brown or Dijon mustard (optional): This little addition amps up the tanginess and complexity of the marinade.
Fresh basil: Gives a fresh herbal hit that pairs perfectly with balsamic — I like to toss some on at the end too.
Sea salt and black pepper: Essential to season and balance out all the flavors.
Chicken breast, tenders, or thighs: Boneless and skinless for even cooking; thighs add more juiciness if you prefer.
Broccoli: Adds crunch and vibrant color — chopping it into bite-sizes helps it cook evenly.
Carrots: Cut into skinny sticks so they roast tender but still have a little bite.
Button mushrooms: They soak up the balsamic drizzle and add earthy flavor.
Red onion: Chopped larger for sweetness without turning to mush.
Cherry or grape tomatoes: Added later in baking for bursts of juicy sweetness.

📝

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 reasons I revisit this Balsamic Chicken and Veggie Sheet Pan Bake Recipe is because you can really make it your own. Whether you prefer a little zing, a sweet twist, or want to swap veggies for what’s in season, this is a flexible foundation you can tweak without stress.

Variation: I sometimes swap out broccoli for Brussels sprouts or add sweet potatoes for a heartier vibe—roast times adjust slightly, but totally worth it.
Dietary tweaks: Feel free to use cauliflower instead of mushrooms, or keep it vegetarian by swapping chickpeas for chicken and roasting a bit longer.
Heat lovers: Toss a pinch of red chili flakes into the balsamic marinade if you like a little warmth.

Step-by-Step: How I Make Balsamic Chicken and Veggie Sheet Pan Bake Recipe

A clear resealable plastic bag filled with raw chicken pieces marinated in a mix of dark green herbs, black pepper, and small bits of garlic, all coated in a light brown liquid. The chicken pieces are pale pink with seasoning scattered all over, partially folded and crowded inside the bag. The bag sits open on a white marbled surface, showing the different textures and colors inside clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Marinade

Start by mixing balsamic vinegar, your choice of oil, minced garlic, fresh basil, mustard, salt, and pepper in a bowl until it’s smooth and aromatic. This sauce is the heart of the dish, so take a moment to enjoy how these simple ingredients come alive together.

Step 2: Marinate the Chicken

Pop the chicken pieces into a zip-top bag or container and pour over about half the balsamic marinade. Give it a good toss to make sure every piece is coated. Trust me, marinating it even 20 minutes makes a difference, but if you can prep this the night before, the flavors will really soak in.

Step 3: Chop the Veggies

While the chicken marinates, chop your broccoli into florets, peel and slice the carrots into skinny sticks, halve or quarter the mushrooms, and dice the onion into big chunks. This chopping style makes sure each veggie cooks evenly and comes out with a perfect texture.

Step 4: Toss Veggies with Marinade and Arrange on Pan

Lay out the veggies (except tomatoes) on your parchment-lined baking sheet. Drizzle with the remaining balsamic sauce and toss with your hands—massage that sauce right into the broccoli florets for extra flavor infusion.

Step 5: Add Chicken and Bake

Make room on the pan and nestle the marinated chicken pieces among the veggies. Discard any leftover marinade. Pop everything into the oven at 400℉. After 10 minutes, scatter the tomatoes on the pan and give the veggies a quick toss to keep them from burning.

Step 6: Finish Baking and Serve

Let the chicken and veggies bake another 5-10 minutes until the chicken reaches an internal temperature of 165℉ and veggies are tender. Sprinkle with extra fresh basil just before serving for a bright finish. Then dig in—you’ll be glad you made this!

Top Tip

I’ve found a few small tweaks that make this Balsamic Chicken and Veggie Sheet Pan Bake Recipe truly shine. These have saved me from soggy veggies and overcooked chicken more than once.

Marinate longer: When I remember, I let the chicken sit in the balsamic mixture for a few hours or overnight—flavors get deeper, and the meat stays juicy.
Cut carrots skinny: Thin carrots cook faster and blend nicely with the softer mushrooms and broccoli, preventing undercooked bites.
Tomatoes added later: Adding them midway through baking keeps them from turning into mush and provides those juicy bursts in every bite.
Use a meat thermometer: I always check chicken doneness with a thermometer to avoid dry chicken—once it hits 165℉, you’re golden.

How to Serve Balsamic Chicken and Veggie Sheet Pan Bake Recipe

Garnishes

Fresh basil is my go-to garnish—it adds a lovely pop of green and fresh flavor right before serving. Sometimes I toss a sprinkle of toasted pine nuts or shaved Parmesan on top when I’m feeling fancy, which adds beautiful texture and richness.

Side Dishes

I usually enjoy this sheet pan bake on its own because of the hearty veggies, but a light side of fluffy quinoa or garlic mashed potatoes pairs beautifully if you want some extra carbs. A simple green salad with a lemon vinaigrette also cuts through the balsamic’s richness nicely.

Creative Ways to Present

For special occasions, I’ve arranged the chicken and veggies over a bed of creamy polenta or alongside some crusty artisan bread to soak up the juices. Another favorite is plating it family-style on a large wooden board garnished with fresh herbs for a rustic, inviting look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they generally keep well for up to 3 days. I find that letting the dish come to room temperature before covering helps preserve the veggies’ texture better.

Freezing

You can freeze leftovers by packing cooled portions into freezer-safe containers or bags. Just thaw overnight in the fridge before reheating to preserve moisture. Keep in mind, some veggies like tomatoes might soften more after freezing, but flavors stay delicious.

Reheating

I prefer reheating leftovers in the oven at 350℉ for about 15 minutes to keep the chicken juicy and veggies just right. Microwaving works if you’re in a hurry—just cover the dish loosely to trap steam and stir halfway through to heat evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs add more juiciness and flavor. Just keep in mind they might take slightly longer to cook—use a meat thermometer to ensure they reach 165℉.

Is it necessary to marinate the chicken?

While you can skip marinating in a pinch, letting the chicken soak in the balsamic marinade for at least 20 minutes really enhances flavor and tenderness. If you have time, marinate for a few hours or overnight for best results.

Can I swap the vegetables for others?

Definitely! This recipe is very flexible. You can use veggies like Brussels sprouts, cauliflower, sweet potatoes, or bell peppers. Just be mindful of cooking times—denser veggies might need to be cut smaller or start cooking earlier.

How do I prevent the veggies from getting soggy?

To keep veggies from getting soggy, cut them into uniform sizes and toss them well in the oil and balsamic mixture. Adding tomatoes halfway through baking also helps prevent them from turning mushy. Additionally, roasting at 400℉ keeps them crisp-tender.

Final Thoughts

This Balsamic Chicken and Veggie Sheet Pan Bake Recipe has become my go-to for when I want something simple, healthy, and bursting with flavor without fussing over multiple pots or pans. It’s the kind of dish that feels like a hug on a plate—comforting, vibrant, and satisfying. Give it a try, tweak it to fit your taste, and enjoy every delicious bite like I do whenever I make it. You won’t regret having this one in your recipe rotation!