Sheet Pan Balsamic Glazed Chicken and Veggies is a meal in just one pan. Juicy chicken, tender veggies, and a tangy sweet glaze make this recipe easy, quick, and so delicious!
As I sit down to write this post it is the weather outside my office window is alternating between dark, cloudy skies, sheets of cold rain, and bursts of bright sun. It must be spring in Oregon.
I’m trying to make the best out of the unpredictable weather by wrapping my hands around a mug of hot tea and dreaming up as many spring and summer inspired recipes as possible. And, since I don’t yet have any sheet pan recipes on the blog yet, a chicken/asparagus/carrot combo seemed like just the place to start, checking both the “sheet pan” and “dreamy spring recipe” boxes.
The concept of a sheet pan recipe is simple: toss everything together on a sheet pan, add some flavor, then roast away. Perfectly simple and a breeze to clean up, plus super flavorful and satisfying. Sounds good, right?
I’ve long referenced this glazed balsamic chicken recipe from Weelicious as a favorite of our family’s, though I adapted it years ago to omit the soy sauce and to add heaps of veggies. Because veggies are kind of my thing.
The method is simple for making this version: whisk together a quick marinade, place the chicken on a pan, drizzle with the marinade, add the veggies and more marinade, then bake until everything is golden and cooked through. The simplicity is truly beautiful.
Thin, tender stocks of asparagus and spring carrots are my veggie of choice here because they roast up so nicely alongside the chicken and add sweetness and tons of flavor. If you can’t find asparagus or it’s out of season or too pricey, broccoli florets work well in its place. You can also double the marinade and serve it alongside for drizzling or dipping.
This one really is a meal in itself, but feel free to add mashed potatoes, rice, or bread if you want something a little more substantial. Any way you go, I hope you enjoy this simple spring recipe (no matter what time of year). Now, let’s make some sheet pan chicken and veggies!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Use boneless, skinless chicken thighs in place of the chicken breast. You may want to reduce the initial cooking time to 15 minutes to avoid overcooking.
2 | If you can’t find or don’t like asparagus, swap in broccoli or cauliflower florets.
3 | Double the marinade and serve it alongside for drizzling or dipping.
THIS RECIPE IS . . .
Dairy-Free, Gluten-Free, Grain-Free, and Paleo Friendly
Sheet Pan Balsamic Glazed Chicken and Veggies
- 4 boneless skinless chicken breasts
For the Glaze
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 garlic cloves minced
- ½ teaspoon kosher salt
For the Veggies
- 1 bunch asparagus about 1 pound, trimmed and cut into 1-inch pieces
- 1 bunch carrots about 1 pound, scrubbed and cut into 1-inch pieces
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- Preheat oven to 375F.
- In a small bowl, whisk together the vinegar, honey, garlic, and salt until well combined and the honey is completely dissolved.
- Place the chicken breasts on a foil or silpat lined sheet pan, drizzle with 2-3 tablespoons of the balsamic mixture, and turn to coat.
- Space the chicken breasts evenly on the pan and bake for 20 minutes,
- Remove from the oven, flip the chicken, and drizzle with 2-3 tablespoons of the balsamic mixture. Move the chicken breasts to the center of the pan and add the veggies around the edges of the pan. Drizzle the veggies with the olive oil and ⅛ teaspoon salt, tossing to coat.
- Put the pan back in the oven and bake for an additional 15-20 minutes, or until the chicken is juicy and cooked through and the vegetables are slightly browned and tender. Serve with any remaining marinade.