If you’re craving a dinner that tastes like you tried (but doesn’t require a sink full of dishes), this One Pan Balsamic Chicken with Veggies Included is your new weeknight hero. It’s sweet-tangy, garlicky, and glossy in that “restaurant vibe” way—while still being totally doable at home.
Everything cooks on one sheet pan, so the chicken stays juicy, the veggies get caramelized edges, and cleanup is basically a victory lap.
Why You’ll Love This
This is the kind of meal that checks every box: big flavor, minimal effort, balanced plate, and it’s flexible enough to use whatever veggies are hanging out in your fridge—while still delivering that bold balsamic finish you’ll want to drizzle on everything.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts; see tips)
- 2 cups baby potatoes, halved (or quartered if large)
- 2 cups broccoli florets
- 1 pint cherry tomatoes
- 1 medium red onion, cut into thick wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/3 cup balsamic vinegar
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- Optional for serving: fresh basil or parsley, grated Parmesan, lemon wedges
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, Italian seasoning, 1/2 teaspoon salt, and black pepper. Set aside.
- Add the halved potatoes to the sheet pan. Toss with 1 1/2 tablespoons olive oil and a pinch of salt. Spread them out cut-side down as much as possible.
- Roast the potatoes for 12–15 minutes, until they’re starting to soften and get a little color.
- While the potatoes roast, pat the chicken dry (this helps browning). Toss the chicken with the remaining 1 1/2 tablespoons olive oil and the remaining 1/2 teaspoon salt.
- Pull the pan out and scoot the potatoes to one side. Add the chicken, broccoli, cherry tomatoes, and red onion to the pan in an even layer.
- Drizzle about two-thirds of the balsamic mixture over everything. Use tongs to turn the chicken once so it’s coated. (Try to keep broccoli mostly in a single layer so it roasts, not steams.)
- Return to the oven and roast for 15–20 minutes, or until the chicken reaches 165°F in the thickest part and the veggies are browned and tender.
- For extra gloss and flavor, drizzle the remaining balsamic mixture over the hot pan right after it comes out. Let everything rest for 5 minutes, then top with herbs or Parmesan if you’re feeling it.
Tips for the Best Results
- Use thighs for max juiciness: Chicken thighs are more forgiving on a sheet pan and stay tender even if you roast a minute too long.
- If using chicken breasts: Pound to an even thickness or cut into cutlets so they cook at the same rate as the veggies.
- Don’t overcrowd: If your pan is packed, the veggies will steam. Use two pans if needed—still easy cleanup.
- Potatoes need a head start: That first roast is the secret to getting tender centers and crispy edges.
- Pat the chicken dry: This helps the surface roast instead of turning pale and watery.
- Watch the honey: Honey can brown fast at high heat. If your oven runs hot, add the final drizzle at the end (as written) and keep an eye on the last 5 minutes.
- Want more sauce? Double the balsamic mixture and serve some on the side for drizzling over rice or potatoes.
Variations
- Swap the veggies: Try bell peppers, zucchini, asparagus, green beans, or Brussels sprouts. Aim for similar-sized pieces so they roast evenly.
- Make it spicy-sweet: Add 1/4 to 1/2 teaspoon crushed red pepper flakes to the balsamic mixture.
- Extra savory: Add sliced mushrooms in the last 15 minutes so they roast instead of getting soggy.
- Cheesy finish: Sprinkle Parmesan over everything in the last 2 minutes of roasting.
- Herby vibe: Add fresh rosemary sprigs to the pan, or finish with chopped basil for a bright pop.
- Lower sugar: Reduce honey to 1 tablespoon and add a splash of chicken broth for a looser, less-sweet glaze.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 400°F for about 8–12 minutes for the best texture (the veggies perk back up), or microwave in 45-second bursts until warmed through. If things look a little dry, add a tiny splash of water or extra balsamic when reheating.
FAQ
Can I make One Pan Balsamic Chicken with Veggies Included ahead of time?
Yes. You can whisk the balsamic sauce up to 3 days ahead and chop the veggies (except potatoes, which can brown) 1 day ahead. For best results, cook fresh so the veggies stay roasted, not soft.
What veggies work best on the same pan as balsamic chicken?
Broccoli, cherry tomatoes, red onion, and potatoes are super reliable because they roast well at 425°F. Other great options are Brussels sprouts (halve them), green beans, bell peppers, and asparagus (add asparagus in the last 10–12 minutes so it doesn’t overcook).
How do I know when the chicken is done without drying it out?
Use an instant-read thermometer: 165°F in the thickest part. Chicken thighs can go a little beyond and still stay juicy, but breasts dry out faster—so pull them right at 165°F and let them rest 5 minutes.
My balsamic sauce tastes too sharp—how do I fix it?
Add a touch more honey (1 teaspoon at a time) or a small pinch of salt to round it out. You can also finish the pan with a squeeze of lemon or a sprinkle of Parmesan, which balances the tang in a different way.
Can I use bottled balsamic glaze instead of balsamic vinegar?
You can, but use it differently: balsamic glaze is already reduced and sweet, so it can burn at high heat. Roast the chicken and veggies with olive oil, salt, pepper, and garlic, then drizzle the glaze on after baking (or during the last 2–3 minutes).