Sheet Pan Balsamic Chicken and Vegetables is a healthy chicken recipe perfect for busy weeknights. This simple dish delivers delicious flavor with minimal cleanup, making it a fantastic choice for a nutritious meal. You’ll love how easy it is to prepare this satisfying dinner.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Vegetables: Bell peppers (any color), zucchini, red onion, broccoli florets, or Brussels sprouts work well.
- Balsamic Glaze: Store-bought balsamic glaze for convenience, or you can reduce balsamic vinegar yourself.
- Herbs: Fresh rosemary or thyme are excellent, dried herbs work too.
Ingredients:
For the Chicken and Vegetables:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium zucchini, chopped
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar (or store-bought balsamic glaze)
- 1 tablespoon maple syrup (optional, for sweetness)
Spices & Herbs:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (depending on exact ingredients)
- Tools Needed: Large baking sheet, parchment paper, mixing bowls, whisk.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes washing up a breeze.
2. Chop Your Chicken and Vegetables
Cut the chicken breasts into uniform 1-inch cubes. Chop all your chosen vegetables into similar-sized pieces so they cook evenly. This ensures everything finishes at the same time.
3. Season the Chicken and Vegetables
In a large bowl, combine the chopped chicken and vegetables. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything until it’s well coated.
4. Arrange on the Baking Sheet
Spread the seasoned chicken and vegetables in a single layer on your prepared baking sheet. Avoid overcrowding the pan; use two sheets if necessary to ensure even roasting and browning. This helps everything get nicely caramelized.
5. Roast Until Cooked
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Flip the ingredients halfway through cooking to promote even browning. A meat thermometer should read 165°F (74°C) for cooked chicken.
6. Prepare the Balsamic Glaze (if making from scratch)
While the chicken and vegetables are roasting, if you are making your own glaze, combine balsamic vinegar and optional maple syrup in a small saucepan. Bring to a simmer over medium heat and cook until reduced and thickened, about 5-8 minutes. It should coat the back of a spoon.
7. Drizzle and Serve
Once the chicken and vegetables are out of the oven, drizzle generously with the balsamic glaze. Garnish with fresh parsley if desired. Serve immediately for a flavorful and healthy chicken recipe.
Variation Ideas:
- Add a squeeze of fresh lemon juice over the finished dish for extra brightness.
- Sprinkle with red pepper flakes for a touch of heat.
- Try different spice blends like smoked paprika or herbs de Provence.
- Swap maple syrup for a touch of honey in the glaze.
Storage Instructions:
Store any leftover Sheet Pan Balsamic Chicken and Vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in a skillet on the stovetop until heated through. You can also reheat in the oven at 350°F (175°C) until warm.
Frequently Asked Questions (FAQ):
- Can I use frozen vegetables? Yes, you can use frozen vegetables. Just be aware they might release more water, so ensure your pan isn’t overcrowded.
- What if I don’t have balsamic glaze? You can make your own by reducing balsamic vinegar, or simply skip it and enjoy the seasoned chicken and vegetables.
- Is this recipe good for meal prep? Absolutely! It’s a fantastic healthy chicken recipe for meal prepping lunches or dinners throughout the week.
- How do I know the chicken is cooked? The easiest way is to use a meat thermometer; chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
- Can I add other proteins? While this recipe is for chicken, you could adapt it for firm fish or plant-based proteins, though cooking times would vary.
- Can I make it spicier? Yes, add a pinch of red pepper flakes with the other seasonings or a dash of your favorite hot sauce after cooking.