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Maple Balsamic Chicken Breasts and Veggies

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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!

If you love this one pan recipe, you will love my French Onion Chicken Skillet, and these amazing Oven Roasted Sweet Potatoes and Broccoli.

Balsamic Maple Chicken and Veggie Sheet Pan dinner, close up with green beans, carrots and tomatoes.

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! 

Primary Ingredients

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!
Balsamic Maple Chicken marinade ingredients on wooden board.

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!
Ingredients for the vegetable portion of the balsamic chicken sheet pan and veggies, showing salt and pepper, green beans, olive oil, rainbow carrots and grape 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.

Use a baking sheet coated with nonstick spray or parchment paper. Drizzle olive oil over all your vegetables, including the sun-dried tomatoes if you’re using them.

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.

Easy Balsamic Maple Chicken Sheet pan dinner with carrots and green beans and a balsamic glaze drizzle.


  • 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!
Horizontal image of baked chicken and veggies on sheet pan with balsamic glaze and marinade.

Frequently Asked Questions

How long can I keep marinated chicken in the fridge?

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.

How do I know when the chicken is done cooking?

Use a thermometer to check the internal temperature. It needs to reach 165 degrees before eating.

Should my veggies get brown?

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.

Storing leftovers

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.

Square image for balsamic maple sheet pan chicken and veggies.

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:

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Square image for balsamic maple sheet pan chicken and veggies.

One Pan Balsamic Chicken Breasts and Veggies

Author: Kathleen • The Fresh Cooky © 2021
5 from 3 votes
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!
Prep Time 15 minutes
Cook Time 30 minutes
Marinade Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 -6 servings
Calories 260 kcal


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.

✱ Kathleen’s Tips


  • 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.
Recipe easily doubles, or split your chicken breasts in half.


Serving: 1 Calories: 260 kcal Carbohydrates: 20 g Protein: 28 g Fat: 8 g Saturated Fat: 2 g Polyunsaturated Fat: 6 g Cholesterol: 68 mg Sodium: 317 mg Fiber: 5 g Sugar: 12 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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