Discover my secret ingredient—balsamic! This sheet pan chicken and veggies is tender, flavorful, and irresistibly easy. Juicy chicken breasts and caramelized veggies roast together for a one-pan dinner your family will ask for again and again.
You know those days when you want a wholesome meal but don’t have all day to make it? That’s where this one-pan wonder comes in. I was just trying to get dinner on the table without juggling three pans and a prayer, and this maple balsamic combo turned out to be pure magic. Tender chicken, caramelized veggies, and a sweet-tangy glaze that makes everyone pause for that first bite, proof that simple really can be spectacular.
Why You’ll Love This Sheet Pan Chicken
- Just one pan to wash at the end, which might be the real miracle here!
- It’s a wholesome, flavor-packed meal that comes together fast, perfect for busy nights.
- The maple balsamic marinade makes the chicken unbelievably tender and the veggies irresistibly caramelized.
This post has been updated with better tips and instructions; it was originally posted in 2021.
If you love this one-pan recipe, try my French Onion Chicken Skillet, this Chicken Potato Green Bean Bake and these amazing Oven Roasted Sweet Potatoes and Broccoli.
Simple Ingredients
Start at least 30 minutes ahead by marinating your chicken.
Balsamic Maple Chicken Marinade
- Balsamic Vinegar is 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 it with honey.
- Spices & Herbs – My perfect herb combo for this recipe is oregano, basil, and rosemary, adding a woodsy, Italian flair!
Maple Balsamic Chicken Sheet Pan Ingredients
- Chicken – I use boneless, skinless chicken breasts, but if you’re a fan of chicken 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!
Get the full recipe in the recipe card below.
How to make Balsamic Chicken Breasts
Step 1 – Make Marinade
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°F (205° C) while you get everything ready to pop in the oven.
Step 2 – Prep vegetables & bake
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°F (205° C) for about half an hour, adding the green beans for the last 10-15 minutes if you desire crisper green beans.
It’s ready to serve! Top with a little balsamic glaze.
Variations & Substitutions for Chicken Sheet Pan Dinner
- 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, 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!
- Don’t forget about bell peppers (red, green, whatever your fancy), sweet or red onion, sliced zucchini, cauliflower or broccoli florets or brussels sprouts, trimmed and sliced in half.
- In addition to substituting asparagus for your beans, try adding artichoke hearts.
- Sprinkle on some lemon zest and a squeeze of fresh lemon juice.
- Fresh herbs! Sprinkle on some fresh basil, parsley for a healthy meal.
Kathleen’s Fresh Tips: Marinating is the secret to tender, flavorful chicken. If you can, do it overnight, but even 30 minutes makes a big difference! Choose a good-quality balsamic vinegar that’s been aged at least three years for the richest flavor. And if you’re short on time, just cut your chicken into bite-sized pieces and veggies to help everything cook a little faster.
FAQs for Sheet-Pan Balsamic Chicken
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°F. You can take it out a few degrees below that. While it rests, the chicken will continue cooking, and the temperature will rise.
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; they will last 3-5 days in the fridge. I love these glass containers because I can reheat right in them. To reheat, place in an oven-safe dish or pan and put it into a 350°F (175 °C) oven for 20 minutes.
Recommended Equipment
- A sturdy, non-stick sheet pan is a must for even cooking and easy cleanup. I love my USA-made pans — durable, dependable, and made of solid steel.
- Line your pan with parchment or foil for the easiest cleanup ever.
- Get a good meat thermometer, a worthy investment. Aim for 165°F for perfectly juicy results every time.
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 complement: Beer Bread, Red Lobster Cheddar Bay Biscuits, and this easy 4-ingredient soda bread!
- Veg out and enjoy with Copycat Panera Autumn Squash Soup.
- I served this baked balsamic chicken dinner with this traditional Tiramisu and a 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!
Like this recipe?
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Equipment
Ingredients
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
Instructions
- 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.
Notes
Variations
- 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.
Nutrition
Venessa Pretorius
This is absolutely delicious and easy. Loved it
So glad you loved it Venessa! Thanks for your kind words!