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Delicious Sheet Pan Balsamic Chicken with Veggies

Sheet Pan Balsamic Chicken
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Sheet Pan Balsamic Chicken and Veggies is an easy and flavorful dinner option. Juicy chicken breasts roast with cherry tomatoes and caramelized onions, all glazed with a balsamic reduction.

Ingredients

Scale
  • 3 boneless skinless chicken breasts
  • 2 cups cherry tomatoes
  • 1 large red onion, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. In a large bowl, whisk together balsamic vinegar, olive oil, honey, garlic, dried herbs, salt, and pepper.
  2. Add the chicken breasts to the bowl and coat them well with the marinade. Let sit for 20–30 minutes (or up to 2 hours).
  3. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
  4. Add cherry tomatoes and red onion slices to the pan. Drizzle with olive oil, salt, and pepper. Toss to coat.
  5. Place the marinated chicken breasts on the pan among the veggies. Pour any remaining marinade over everything.
  6. Roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.
  7. Optional: Broil for the last 2–3 minutes for a caramelized finish.
  8. Let the chicken rest for 5 minutes, then garnish with chopped fresh parsley and serve.

Notes

  • Perfect for busy weeknights.
  • Great for meal prep.
  • Minimal cleanup required.

Nutrition

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

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