One Pan Chicken and Veggies with Balsamic Glaze
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Dinner doesn’t get much better than this One Pan Chicken and Veggies with Balsamic Glaze! Balsamic-marinated chicken roasts right on the sheet pan with potatoes, asparagus, and cherry tomatoes, then gets topped with melty mozzarella and a sweet balsamic glaze. And the best part? Almost no dishes!
Why I love it (and you will too!)
I started making this dinner back when I was in college. I was never a big fan of campus food. Mostly because there weren’t many fresh options, and the one salad bar even closed down! My husband would come home after work while I was busy with classes, and we still wanted something homemade on the table. This recipe was perfect for nights like that and ended up becoming part of our regular dinner rotation, right along with my 30 Minute Sheet Pan Steak Fajitas.
I’m definitely a sweet and savory person, and somehow I almost always had a little balsamic glaze sitting in the fridge leftover from my favorite bagel. I decided to use it on chicken with some veggies on a sheet pan (cause how could that go wrong?), and that’s pretty much how this recipe became one I needed to share with you!
I’m also really picky about chicken. Dry chicken is just not it for me, which is why letting it sit in that balsamic marinade first takes it over the top. It keeps the chicken tender, and once that sweet balsamic glaze goes on at the end, that’s when it really gets good!
Honestly, one of the best parts is pulling one pan out of the oven and knowing dinner is done. Veggies and all!
Ingredients you will need
You only need a handful of fresh ingredients to make this whole dinner on one pan:
- Chicken breasts – I like cutting them into bite-sized pieces so they cook evenly. Chicken thighs work too, just read my FAQs and Tips section first.
- Olive oil – An important part in helping everything roast nicely.
- Balsamic vinegar – It brings that sweet-tangy flavor to the marinade. I’ve been using Whole Foods balsamic vinegar, and I’ll definitely be buying it again!
- Salt & pepper – What’s a recipe without salt and pepper? They bring all the flavors together!
- Garlic powder & Italian seasoning – I always have these on hand to give the chicken and veggies that flavor they’d be missing without them.
- Mozzarella cheese – I melt it right on top of the chicken for that gooey finish everyone loves. I only use freshly shredded because it melts so much better, and I honestly couldn’t live without my stainless steel cheese grater!
- Baby potatoes – They add heartiness and soak up leftover balsamic flavor from the chicken.
- Cherry tomatoes – They add a juicy burst and a little sweetness that helps balance the savory flavors.
- Asparagus – (The best veggie, right?) It adds a little crunch that goes perfectly with the roasted potatoes and chicken!
- Balsamic glaze – The sweet finish that you can’t go without! You can make your own like I do, or grab this organic one from Whole Foods.
Tools you Will Need
Just a few everyday kitchen tools and you’re good to go:
- 9×13-inch (or larger) baking sheet – This is what everything cooks on, so make sure it’s large enough to spread the chicken and veggies out in an even layer. This is the one I use for most of my sheet pan dinners.
- Parchment paper – I like lining the pan with parchment paper to keep anything from sticking and to make cleanup a whole lot easier.
- Mixing bowl – You’ll need a bowl to whisk together the marinade and coat the chicken.
- Whisk or fork – Either works great for mixing up the balsamic marinade.
- Tongs or a spatula – Helpful for tossing the vegetables and placing the chicken onto the sheet pan.
- Basting brush – I like using a brush to coat the chicken with the balsamic glaze right at the end. I’ve had this silicone basting brush for years and reach for it all the time!
How To Make The Best sheet pan dinner
This one-pan recipe is super simple to throw together! Let me show you how:
- Marinate the chicken
Start by whisking together the balsamic marinade and tossing the chicken pieces in it so they’re well coated. Pop it in the fridge for at least an hour so the flavor really soaks in. This step is what keeps the chicken juicy, so don’t skip it!
- Give the potatoes a head start
While the oven preheats, spread the halved baby potatoes on your sheet pan with a little olive oil and seasoning. Let them roast for a bit first so they can start getting tender and those golden edges.
- Add everything else to the pan
Pull the pan out and add the asparagus and cherry tomatoes right in with the potatoes. Make a little space and place the marinated chicken pieces around the veggies. Everything cooks together from here.
- Finish with cheese and glaze
Once the chicken is cooked through, brush it with that sweet balsamic glaze and sprinkle the mozzarella over the top. Slide the pan back into the oven for a few minutes until the cheese melts. Dinner is ready, all on one pan!
FAQs and Tips
Totally! Thighs are a little juicier and stay tender, but they may need a couple extra minutes in the oven to cook through. Make sure they reach an internal temperature of 165°F so they’re fully cooked.
Yes! You can mix in broccoli, bell peppers, or zucchini. Just make sure everything is cut to a similar size so it cooks evenly.
You don’t have to, but I think it’s an important step that shouldn’t be skipped! Even 30 minutes in the balsamic marinade makes a HUGE flavor difference.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F oven and brush on a little extra balsamic glaze to keep the chicken juicy.
variations
Prep Ahead of Time
Marinate the chicken and chop the veggies a few hours (or even the night) before. When you’re ready to cook, let the potatoes bake first, then toss in the chicken and remaining veggies. Dinner comes together quickly, which makes it perfect for busy weeknights! If you’re getting into planning dinners ahead, my Meal Planning for Beginners guide is a great place to start.
Swap the Protein
Salmon fillets work here too!
Let the veggies bake a bit first, then add the salmon and reduce the cook time so it stays flaky and tender. And if you love salmon, you’ve got to try my Maple Dijon Salmon with Veggies (another easy one-pan dinner)!
For a plant-based version…
Try tofu or tempeh and swap the mozzarella for a plant-based option.
Change Up the Veggies
Broccoli, bell peppers, zucchini, or green beans all work really well. Just chop everything to about the same size so it all cooks evenly.
related Recipes
If you’re loving this one pan balsamic chicken and veggies, you’re going to want to check out a few more of my favorite simple sheet pan and one-pot dinners:
- Craving something cheesy? You’ll love my Ground Beef Enchilada Casserole! All the flavor of enchiladas in one easy casserole dish.
- Another chicken dinner that’s simple but overflowing with flavor is my Crockpot Butter Chicken! Creamy, rich, and perfect for busy nights.
- My Easy One-Pan Maple Dijon Salmon with Veggies is another weeknight favorite that’s sweet, tangy, and so simple to toss together!
One Pan Chicken and Veggies with Balsamic Glaze
One pan, fresh ingredients, and a little balsamic sweetness. Chicken, potatoes, and veggies roast together, then get topped with mozzarella and sweet glaze. Dinner is done, and cleanup couldn’t be easier!
Ingredients
- 1½ lbs boneless chicken breasts, cut into bite-size pieces
- 3 tbsp olive oil , divided
- ¼ cup balsamic vinegar
- ¾ tsp salt , divided
- ¾ tsp black pepper , divided
- 1½ tsp garlic powder, divided
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1 lb baby potatoes, cut in half
- 1 cup cherry tomatoes, cut in half
- 1 bunch asparagus , trimmed and cut into bite-size pieces
- 3 tbsp balsamic glaze
Instructions
- In a mixing bowl, mix together 1 tbsp olive oil, the balsamic vinegar, ¼ tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and the Italian seasoning. Add the chicken and toss it around so everything is well coated. Cover and refrigerate for at least 1 hour, or up to 8 hours if you’re prepping ahead.
- When you're ready to cook, heat the oven to 400°F and line a large sheet pan with parchment paper.
- Add the halved potatoes to the pan. Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp salt, ¼ tsp pepper, and the remaining ½ tsp garlic powder. Toss them right on the pan so they’re coated and spread them out so they roast evenly.
- Roast the potatoes for 15–20 minutes, just until they start to soften.
- Pull the pan out of the oven and add the asparagus and cherry tomatoes. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining salt and pepper. Give everything a quick toss.
- Make a little space on the pan and add the marinated chicken pieces in between the veggies. Leave the extra marinade behind.
- Slide the pan back into the oven and bake for another 15–18 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Take the pan out and brush the chicken with balsamic glaze. Sprinkle the mozzarella over the top and return it to the oven for a few minutes until the cheese melts. If you want it a little golden, broil it briefly at the end.
- Finish with another drizzle of balsamic glaze and a little fresh basil if you like. Serve warm and enjoy!
Notes
- Leftovers (if there are any!): Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Brush with a little extra balsamic glaze before serving!
- Even roasting: Try to spread everything out in a single layer on the sheet pan. This helps the veggies roast instead of steam.
- Make sure it’s done: The chicken should reach 165°F in the center before serving.
Nutrition Information:
Serving Size: 1/4 of the sheet panAmount Per Serving: Calories: 490
Nutrition information isn't always accurate.
This was so yummy! My boys loved it!
That makes me so happy to hear! When the kids love it too, you know it’s a keeper!
One pan meals are fabulous! They are easy, but always pack an amazing flavor. I love the vegetables you used with this meal. They all complement each other well, especially with the balsamic glaze!
I’m right there with you. One pan meals are such lifesavers! The veggies and sweet glaze pair perfectly, right?