This Sheet Pan Honey Balsamic Chicken and Veggies is a quick, healthy weeknight dinner that’s flavorful and made entirely on one pan in under 30 minutes. It’s also ideal for Sunday meal prep and for busy weeknights when you want something simple and satisfying.
I love sheet pan dinners because they cut down on prep, cooking time, and cleanup — and this honey balsamic chicken with roasted vegetables is no exception. The idea came from a maple-balsamic herb chicken recipe I’ve made before, but this version uses a simple honey-balsamic sauce that caramelizes beautifully on both the chicken and the vegetables. It’s sweet, tangy and savory all at once.
This recipe takes about 10 minutes to prep and roughly 20–25 minutes to cook. Use whatever vegetables you prefer — bell peppers and onions are classic here, but broccoli, green beans, zucchini, or snap peas all work well. If you’re building a weekly meal-prep rotation, make a double batch: leftovers often taste even better the next day once the flavors have melded.
Why this recipe works
The honey and balsamic create a glossy glaze that adds depth to the chicken and helps the vegetables caramelize. Dijon mustard gives the sauce a gentle tang and helps emulsify the vinegar and honey for a balanced flavor. Cooking everything together on a single sheet pan lets the juices mingle and keeps the process fuss-free.
Make-ahead tip: chop the vegetables and chicken the night before, mix the sauce, and refrigerate everything separately. When you’re ready to cook, toss the ingredients together on the sheet pan and roast.
Sheet Pans I Love to Use!
For sheet pan meals, choose a sturdy, rimmed baking sheet with a slightly deeper edge so it holds juices and prevents spills. Thicker pans distribute heat more evenly, helping food roast rather than steam. If you want a nonstick option, line the pan with parchment paper or a silicone mat for easy cleanup.
Being at home with a busy schedule makes sheet pan dinners especially helpful: prep once, bake once, and you’ve got a complete meal. Keep cooked protein and pre-chopped vegetables in the fridge to assemble meals quickly during the week.
More sheet pan meal ideas
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Chicken Fajitas
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
If you make this recipe and enjoy it, consider leaving a rating or note for others — I love seeing your recreations!
Sheet Pan Honey Balsamic Chicken and Veggies
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 3 bell peppers (red, orange, yellow), cut into chunks
- 1 medium onion, cut into chunks
- 1 Tbsp fresh basil, chopped
- Salt and pepper, to taste
For the sauce:
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Make the sauce: In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard and minced garlic. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thick and bubbly. Remove from heat and set aside.
- Prepare the sheet pan: Spray a rimmed baking sheet with cooking spray or line it with parchment. Spread the chicken and chopped vegetables in a single layer, then season with salt and pepper.
- Drizzle half of the sauce over the chicken and veggies, reserving the rest. Toss everything to coat evenly.
- Bake for about 20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized. Cooking time may vary slightly depending on the size of the chicken pieces and the vegetables.
- Remove from the oven, drizzle the remaining sauce over the top, and sprinkle with fresh chopped basil. Serve warm.
Nutrition
Serving: 1 1/2 cups | Calories: 208 kcal | Carbohydrates: 20.1 g | Protein: 24.3 g | Fat: 3.3 g | Saturated Fat: 1 g | Sodium: 524.1 mg | Fiber: 2.3 g | Sugar: 15.6 g
Nutrition information is automatically calculated and should only be used as an approximation.
Tips, variations and storage
- Vegetable swaps: Use broccoli, green beans, zucchini, Brussels sprouts or a mix — adjust cooking time as needed for denser vegetables.
- For extra caramelization, broil for 1–2 minutes at the end of cooking while watching carefully to avoid burning.
- Make it gluten-free: Ensure your Dijon mustard is gluten-free and use gluten-free condiments if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven to keep the chicken juicy and the vegetables crisp.
- Meal prep: Chop ingredients and make the sauce in advance. Store components separately in the fridge and assemble on the sheet pan when ready to bake.
Simple, flavorful, and customizable, this Sheet Pan Honey Balsamic Chicken and Veggies is a reliable weeknight dinner that also shines as a meal-prep option. Enjoy!