I’ve been loving sheet pan dinners this winter. They’re a great way to take flavors you’d normally grill in summer and enjoy them year-round with minimal fuss. Sheet pan meals make dinner straightforward and cleanup simple, which is why I’m excited to share this Sheet Pan Balsamic Chicken with Veggies.
This recipe relies on just a few main ingredients—chicken breast, green beans, and Brussels sprouts—plus a handful of pantry staples to create a complete, balanced meal. It takes about 40 minutes from start to finish and comes together in one pan, making it perfect for busy weeknights or easy meal prep. The balsamic glaze gives the chicken and vegetables a bright, slightly sweet tang that caramelizes nicely in the oven.
To prepare, preheat the oven to 400º F. Trim the green beans and halve the Brussels sprouts. In a small bowl whisk together olive oil, balsamic vinegar, ground mustard, thyme, oregano, and salt. Place the green beans, halved Brussels sprouts, and chicken breasts on a large sheet pan. Drizzle the balsamic mixture over everything and toss gently to coat. Arrange the vegetables and chicken in a single layer, creating small “nests” of veggies for the chicken to sit in so heat circulates and everything roasts evenly. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165º F and the vegetables are tender and caramelized. Serve immediately.
Sheet Pan Balsamic Chicken with Veggies works wonderfully for meal prep. Make a batch on Sunday evening and portion it into airtight containers for lunches or quick dinners during the week. The flavors hold up well in the refrigerator for several days, and reheating in the oven or a hot skillet helps revive the roasted texture.
Here are a few practical tips to get the best results:
- If your chicken breasts are very thick, consider pounding them to an even thickness or slicing them horizontally so they cook evenly in the same time as the vegetables.
- For more caramelization, arrange the chicken skin-side up if using skin-on pieces, and leave a bit of space between pieces so air can circulate.
- Swap or add vegetables based on what you have: small new potatoes, carrots, or bell peppers roast well with this balsamic mixture. Cut root vegetables into smaller pieces so they cook in the same time frame.
- Adjust seasoning to taste—add a pinch of red pepper flakes for heat or a teaspoon of honey if you prefer a sweeter glaze.
- To keep things gluten-free, check that your ground mustard and any additional condiments are certified gluten-free, though the basic ingredients here are naturally gluten-free.
Storage and reheating: Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat gently in a 350º F oven for best texture, or warm in a skillet over medium heat if you’re short on time. Avoid microwaving for long periods, as it can make the chicken dry.
Serving suggestions: This dish is satisfying on its own, but you can round out the meal with a simple grain like quinoa, brown rice, or couscous, or a crisp side salad for extra freshness. A sprinkle of chopped fresh parsley or a squeeze of lemon before serving brightens the flavors.
This recipe is designed to be approachable and flexible. With a short ingredient list, minimal prep, and only one pan to wash, it’s a reliable weeknight favorite that still feels fresh and flavorful. Bon appétit!
Sheet Pan Balsamic Chicken with Veggies
Chicken breasts, green beans, and Brussels sprouts tossed in a homemade balsamic glaze and roasted until caramelized.
10 minutes
30 minutes
40 minutes
Ingredients
- 6 (6–8 oz) chicken breasts (about 3 lbs)
- 1 lb green beans, trimmed
- 1 lb Brussels sprouts, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground mustard
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400º F.
- In a small bowl, whisk together the olive oil, balsamic vinegar, ground mustard, thyme, oregano, and salt.
- Place the green beans, halved Brussels sprouts, and chicken breasts on a large sheet pan. Drizzle the balsamic mixture over everything and toss gently to coat evenly.
- Arrange the vegetables and chicken in a single layer, making little “nests” of veggies for the chicken to sit in so everything roasts evenly.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165º F and the vegetables are roasted through and slightly browned. Serve immediately.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 299
Total Fat: 10g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 102mg
Sodium: 283mg
Carbohydrates: 13g
Fiber: 5g
Sugar: 5g
Protein: 41g
Nutritional data is automated; final nutrition will depend on ingredients used and any changes made.
Did you make this recipe?
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Peace & Love
Lauren, The Schmidty Wife
P.S. If you enjoy sheet pan meals, try adapting this glaze and cooking method to other vegetables or proteins for simple, delicious dinners.
Please note that any affiliate relationships are disclosed where applicable; recommendations are based on personal use and preference.