This Sheet Pan Honey Balsamic Chicken and Veggies is an ideal weeknight dinner: healthy, flavorful, and made all on one pan in under 30 minutes. It’s also perfect for Sunday meal prep and makes terrific leftovers.
I love sheet pan meals for how simple and versatile they are, and this honey-balsamic version is no exception. Inspired by a maple-balsamic herb chicken recipe that’s a household favorite, I adapted the flavors into a quick sauce and roasted the chicken right alongside colorful bell peppers and onion. The result is sweet, tangy, and perfectly balanced — and it’s extremely easy to prepare.
This recipe takes roughly 20 minutes of active prep time, and the sauce really complements the roasted vegetables. While the recipe below uses peppers and onions, feel free to swap in broccoli, green beans, snap peas, Brussels sprouts, or whatever vegetables you have on hand. The dish is forgiving and customizable, which makes it a great addition to any weekly meal rotation.
This meal is easy to prep ahead: chop vegetables and chicken and store them separately in the refrigerator, prepare the sauce and keep it chilled, then assemble and roast when you’re ready. It’s a time-saver for busy households, new parents, or anyone who appreciates low-effort, high-flavor dinners.
Recommended Sheet Pans
Quality sheet pans make a difference. I prefer larger, heavier pans with raised edges so juices and sauces stay contained and the pan won’t warp under high heat. Look for durable, oven-safe pans that are easy to clean and deep enough to hold vegetables and protein without overcrowding.
Since becoming a parent, sheet pan meals have been a lifesaver. They let me prepare nutritious dinners quickly, and having cooked chicken and vegetables on hand makes it simple to throw together different variations throughout the week. Roast once, eat in several ways.
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
I hope you enjoy this Sheet Pan Honey Balsamic Chicken and Veggies! If you make it, please leave a rating and share a photo on social platforms using the hashtag #eatyourselfskinny — 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 the oven to 400°F (204°C).
- Make the sauce: In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic. Bring the mixture to a boil, then reduce heat and simmer, whisking occasionally, until the sauce thickens and becomes glossy. Remove from heat and set aside.
- Prepare the sheet pan: Lightly spray or oil a large baking sheet. Spread the chicken pieces and chopped vegetables in an even layer. Season with salt and pepper.
- Drizzle about half of the sauce over the chicken and veggies, reserving the rest for finishing. Toss gently to coat everything evenly.
- Bake for about 20 minutes, stirring or flipping once halfway through so the chicken cooks evenly and the vegetables soften and caramelize. Cook until the chicken reaches a safe internal temperature and the vegetables are tender to your liking.
- Remove from the oven, drizzle the remaining sauce on top, and sprinkle with chopped fresh basil. Serve hot and enjoy.
Tips and Variations
- Vegetable swaps: Use broccoli, green beans, asparagus, Brussels sprouts, or zucchini based on season and preference. Sturdier vegetables may require slightly longer roasting time.
- Meal prep: Chop the veggies and chicken in advance and store them separately in the refrigerator. Make the sauce up to 3 days ahead and reheat gently before using.
- To crisp the vegetables: Spread them out so they aren’t crowded on the pan; overcrowding creates steam instead of crisping.
- Make it gluten-free: This recipe is naturally gluten-free as written, but always check labels for processed ingredients like Dijon mustard if you’re highly sensitive.
- Serving suggestions: Serve over rice, quinoa, cauliflower rice, or alongside a simple green salad for a complete meal.
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 be used as an approximation.