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Sheet Pan Balsamic Chicken: 5-Star Flavor in One Pan

Sheet Pan Balsamic Chicken
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Sheet Pan Balsamic Chicken and Veggies is a simple and flavorful dish that combines marinated chicken and fresh vegetables, all cooked on one pan.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 1 cup sliced bell peppers (red, yellow, or green)
  • 1 cup cherry tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey or maple syrup
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper.
  3. Place chicken breasts in a large resealable bag or a shallow dish. Pour half of the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 10 minutes, or up to 2 hours in the refrigerator for more flavor.
  4. In a large bowl, combine broccoli, bell peppers, and cherry tomatoes. Drizzle with the remaining marinade and toss to coat.
  5. Place the marinated chicken breasts in the center of a large baking sheet. Arrange the vegetables around the chicken in an even layer.
  6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  7. If desired, switch the oven to broil for an additional 2-3 minutes to crisp up the chicken and caramelize the vegetables slightly.
  8. Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil before serving.

Notes

  • Marinate the chicken for longer for enhanced flavor.
  • Use seasonal vegetables for variety.

Nutrition

Find it online: https://yummywords.com/sheet-pan-balsamic-chicken/

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