Balsamic is my secret ingredient! And I’m letting you in on it here. You’re going to love it as much as I do when you try these balsamic chicken breasts. They’re tender! They’re delicious! And they’re easy! This recipe is a one-pan chicken and veggies dish that your family will beg for again and again!
Everyone knows marinating meat gives it great flavor, but balsamic vinegar also tenderizes your meat. And the maple syrup (the good stuff, not the version made with corn syrup) makes it even better! The flavor is deep and rich, pairing well with chicken and veggies.
Who knew something so simple would make something so delicious?! This meal is great for any time of year, but if you have a farmer’s market close by, you can use fresh garden carrots and herbs in the fall for amazing results! This baked chicken dish is going to make your mouth water!
Now that you’re hooked on cooking with balsamic vinegar, give my Balsamic Flank Steak recipe a try—it goes great with potatoes. And when you want to give a nice punch to your veggies, try this Roasted Brussel Sprouts recipe for a delicious twist on dinner. If you need something new for a crowd, you won’t go wrong with this Bacon Balsamic Macaroni Salad—people go nuts for bacon!
Be sure to print out the recipe at the end of the post which has all of the measurements and detailed instructions.
Start at least 30 minutes ahead by marinating your chicken.
Balsamic Maple Chicken Marinade
- Balsamic Vinegar | the essence and tenderizer of this marinade!
- Dijon Mustard | Adds a bit of creaminess, and a tiny bite.
- Maple Syrup | use the real stuff here, adds a touch of sweetness, you may replace with honey.
- Spices & Herbs | My perfect herb combo for this recipe is oregano, basil, and rosemary, adding a woodsy, Italian flare!
Maple Balsamic Chicken Sheet Pan Ingredients
- Chicken | I use boneless, skinless chicken breasts, but if you’re a fan of thighs, they’ll work too!
- Rainbow Carrots | I love the color variety of rainbow carrots, but regular carrots and/or quartered baby red potatoes are great substitutions.
- Cherry or Grape Tomatoes | They’re sweet and delicious. Of course, any tomato will work!
- Green Beans | Freshly harvested beans are tender and sweet—and depending on the time of year, you can substitute asparagus.
- Sun-Dried Tomatoes | Have you noticed how these capture and intensify the tomato flavor? When in doubt, add more sun-dried tomatoes!
How to make Balsamic Chicken Breasts
A few quick steps for this simple baked chicken breast at 400 degrees! A fast, healthy and easy dinner.
First, prepare the Maple Balsamic marinade. Whisk together the vinegar, maple syrup, mustard, garlic, and herbs.
Marinate the chicken in a covered container or plastic baggie inside the fridge. It’s best if you let it marinate overnight, but even 30 minutes is enough for delicious results.
Next, preheat the oven to 400 degrees while you get everything ready to pop in for this one pan chicken and veggies meal.
After tossing, spread the veggies out on the baking sheet.
Lastly, add the balsamic chicken breasts between the veggies.
Bake chicken breast at 400 degrees for about half an hour, adding the green beans the last 10-15 minutes if you desire crisper green beans.
It’s ready to serve! Top with a little balsamic glaze.
- For crisp green beans, toss them separately with olive oil, and add them for the last 10-15 minutes of baking.
- I had originally intended to add baby potatoes for a delicious baked chicken and potatoes and carrots meal. Nothing warms me more than a hearty, warm, baked chicken sheet pan dinner!
- For some added flavor consider adding other root vegetables like sweet potatoes, turnips, and beets. For a fancy twist, you can even add fennel!
- In addition to substituting asparagus for your beans, try adding artichoke hearts.
TFC Pro Tips
- Pro Tip 1 | Marinating time is the key to having tender chicken. Overnight is ideal! But even 30 minutes will make a difference!
- Pro Tip 2 | Picking the right vinegar is key to having the best dish possible. You want to find one that has aged for at least 3 years for the best results.
- Pro Tip 3 | If you’re in a hurry, thinly slicing your chicken and veggies will decrease the cooking time!
Frequently Asked Questions
Only keep your uncooked balsamic chicken breasts in the fridge for 1-2 days. After that, throw it out. You can freeze your marinated chicken for up to a year.
Use a thermometer to check the internal temperature. It needs to reach 165 degrees before eating.
Yes! A little browning is perfect! Veggies brown because the natural sugar in them caramelizes from the oven’s heat, bringing out their natural sweetness.
Place any leftovers in an airtight container, will last 3-5 days in the fridge. I love these containers as I can reheat right in the container. To reheat place in oven safe dish or pan into 350 degree oven for 20 minutes.
Other than having something to marinate your chicken in, which can be as simple as a gallon sized baggie. You just need one main tool!
- Sheet Pan | To make a sheet pan dinner, you need a sturdy sheet pan. These USA sheet pans are my favorite, made here in the US, of solid steel, they have a non-stick coating and are my favorite brand of pans!
- Parchment Paper | To make clean up even easier, line the sheet pan with parchment paper or foil, it will still ooze around, but won’t get all baked on!
- Tongs | Tongs are helpful when pulling the chicken out of the marinade as well as for tossing the veggies in olive oil and salt and pepper. Be sure you have some good, sturdy tongs. I like these longer tongs for a recipe like this.
- Meat Thermometer | I don’t know how many times I second guess myself on cooking chicken through without making it into a hockey puck, purchase a simple meat thermometer and make sure the chicken hits 165 degrees.
I hope you love this one pan chicken and veggie meal! If you do, be sure to leave a comment below the printable recipe card.
Serving Suggestions for Baked Balsamic Chicken
Sure, this is a one pan meal, contained all on a sheet pan, but sometimes you still want to serve something alongside; here are some suggestions:
- If you really want some carbs, then serve with some rice pilaf, baked rice, quinoa or even angel hair pasta.
- We love bread with our dinner, and these quick breads are the perfect compliment; Beer Bread, Red Lobster Cheddar Bay Biscuits and this easy 4 ingredient soda bread!
- Veg out and enjoy with Copycat Panera Autumn Squash Soup (great for meal prep!
- I served this baked balsamic chicken dinner with this traditional Tiramisu and great make ahead dessert.
- For a delicious fall dinner party, serve with these Maple Whiskey Sours!
- And if you want something a little more fancy, try this Spinach Artichoke Stuffed Chicken from my friend MinShien!
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One Pan Balsamic Chicken Breasts and Veggies
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Balsamic Maple Marinade
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon rosemary dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 chicken breasts boneless, skinless
Sheet Pan Chicken & Veggies (see notes for veggie variations)
- 6-8 mini rainbow carrots washed, sliced into sticks
- 2 cups cherry or grape tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound green beans trimmed
- ¼ cup sun-dried tomatoes dry or in oil
- Balsamic Glaze Optional
- In a small bowl, whisk together balsamic vinegar, maple syrup, garlic, Dijon mustard, oregano, basil, rosemary and salt & pepper.
- Place chicken breasts in a lidded container or into a gallon sized baggie and pour balsamic marinade over the top. Marinate at least 30 minutes – overnight; better if longer. Turn the chicken or bag occasionally. Remove chicken from marinade.
- In a 400 degree preheated oven, lightly oil a baking sheet with nonstick spray or line with parchment paper. In a large bowl, place *green beans, carrots, tomatoes and optional sun-dried tomatoes and drizzle with olive oil seasoning with salt and pepper. Toss gently to combine. Spread vegetables evenly onto baking sheet, then place chicken breasts in between the veggies.
- Roast in oven until chicken is cooked through, internal temperature of 165 degrees and veggies are crisp tender about 25-30 minutes. Serve immediately, if desired, drizzle with a little balsamic glaze.
- *if desired to have green beans be crisper, wait and toss in a little olive oil, tossing them in during the last 15 minutes of roasting.
- Use honey instead of maple syrup
- Use baby red potatoes or new potatoes, quartered
- Replace green beans with fresh asparagus
- Regular carrots may be used as well.
- Add as many veggies as you like, but don't overcrowd your pan, if necessary use two pans and switch positions in the oven half way through roasting.