Sheet Pan Balsamic Chicken and Veggies

This Sheet Pan Balsamic Chicken and Veggies is proof that eating well doesn’t have to be complicated. This easy dinner is packed with nourishing ingredients like roasted broccoli, cherry tomatoes, chickpeas and juicy balsamic chicken thighs. It all comes together on one baking sheet for minimal effort & less clean-up. Plus, it’s gluten free, dairy free, high in protein & fiber, and a great budget-friendly meal option.

Y’all asked for more sheet pan meals in 2025 and I’m here to deliver that! This sheet pan balsamic chicken and veggies is an easy dinner, but feels a bit more elevated and unique than your usual weeknight meal. It’s also a part of my new series, “10 days of $10 meals” where I’m sharing affordable but super delicious dinners that you can whip up for less than $10 total. So really, what’s not to love about this one!?

If you love italian food, caprese, bruschetta, or anything along those lines…this balsamic baked chicken and veggies is definitely going to be up your alley. Picture juicy chicken thighs that are quickly marinated in an herby balsamic mixture, then roasted on a sheet pan along with some broccoli florets, cherry tomatoes and chickpeas. The tomatoes burst in the oven, while the veggies get nice and tender and the end result is a heavenly (and healthy) dish!

Not to mention, this recipe is fully gluten free and dairy free so everybody can enjoy it! Plus, each serving packs in 40g of protein and 11g of fiber for the ultimate filling and blood-sugar-balancing meal. I’ll stop yapping now and let you make this! Can’t wait to hear what you think 🙂

Why You’ll Love this Sheet Pan Balsamic Chicken and Veggies

• It’s an easy, one-pan dinner that’s ready in under 40 minutes!
• This recipe is gluten free, dairy free and high in protein and fiber.
• It’s full of tangy, sweet balsamic flavor!
• This meal is made with simple ingredients, most of which you probably already have on hand.
• It’s a great one for meal prep or to enjoy as leftovers!
• This is a budget-friendly dinner that’s only $3.59 per serving.

What You Need to Make this Balsamic Sheet Pan Chicken and Veggies

For the Balsamic Chicken:

• Boneless, Skinless Chicken Thighs: The main protein source here is chicken thighs which are one of the most affordable meats you can buy. They also stay super moist and juicy unlike chicken breast.
• Balsamic Vinegar: The chicken thighs will get marinated briefly in a mixture that features plenty of balsamic vinegar…the star of the show here!
• Olive Oil: For marinating. Feel free to substitute avocado oil, or whatever neutral oil you have on hand.
• Honey or Maple Syrup: This is optional, but does sweeten things up and balance out the acidity of the balsamic.
• Fresh Garlic: 2 cloves of fresh minced garlic.
• Italian Seasoning, Kosher Salt & Black Pepper: Simple seasonings that I bet you already have!

For the Sheet Pan Veggies:

• Chickpeas: To bulk up this sheet pan meal with more protein and fiber, we’re adding in a can of chickpeas (AKA garbanzo beans).
• Broccoli: You’ll need about 12oz of broccoli florets (buy the bagged kind for convenience). Be sure to cut any large florets down into smaller pieces. so that they cook within 20 minutes.
• Cherry Tomatoes: Or grape tomatoes. These will burst when roasted in the oven and add so much delicious tang!
• Olive Oil: Coat the veggies in a bit of olive oil or avocado oil before roasting.
• Kosher Salt & Black Pepper: Season to taste.

For Topping:

• Fresh Basil: Optional, but if you want to to take this sheet pan chicken and veggies to the next level, garnish it with some fresh chopped basil!
• Balsamic Glaze: This is a pantry staple for me and servers as the perfect finishing touch to add even more sweet, tangy flavor.

How To Make this Balsamic Baked Chicken and Veggies

Marinate Balsamic Chicken:

First, preheat your oven to 400F. Then, in a medium bowl, whisk together the balsamic, oil, honey, garlic and seasonings. Add in chicken thighs and toss to coat. Allow the chicken to marinate at room temperature while you prepare the rest of the ingredients, preferably at least 15 minutes.

Prepare Veggies:

Next, add chickpeas, broccoli and tomatoes to a baking sheet. Drizzle with olive oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet.

Roast Chicken and Veggies:

Nestle the balsamic chicken thighs into the open areas on the baking sheet. Pour any remaining marinade over the top of the chicken and veggies. Transfer baking sheet to the oven and cook for about 20 minutes. Optionally, switch to broil for an additional 2-3 minutes at the end.

Garnish & Enjoy:

Finally, garnish with a generous drizzle of balsamic glaze and some chopped basil. Enjoy!

Can I use Chicken Breast In this Sheet Pan Balsamic Chicken and Veggies?

I always prefer to use chicken thighs for my sheet pan meals because they are thinner so they cook quicker while still remaining moist and juicy! And since this sheet pan balsamic chicken and veggies is part of my budget-friendly series, chicken thighs are also more affordable than chicken breast.

With that said, this recipe should work with chicken breast instead, but you may have to increase the cook time to about 25 minutes to make sure that they’re cooked through. Alternatively, you could butterfly the chicken breasts so that they’re thinner and cook quicker. Let me know how it goes if you try it!

Cost Breakdown for this Budget-Friendly Meal:

This Sheet Pan Balsamic Chicken and Veggies is the third recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.

TOTAL PRICE = $10.76 ($3.59 per serving)

How Should I Store Leftover Sheet Pan Balsamic Chicken and Veggies?

This sheet pan balsamic chicken and veggies is a great one for meal prep! Allow the leftovers to cool down and then transfer them to an airtight container and store in the fridge for up to 4 days. I’d recommend waiting to add the fresh basil until after you’ve re-heated the leftovers, so that it doesn’t get wilty. And an extra drizzle of balsamic glaze is always a good idea 😉

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Sheet Pan Dinners?

• Sheet Pan Harissa Chicken Meatballs with Cauliflower & Chickpeas
• Harvest Sheet Pan Sausage & Gnocchi with Apple Cider Glaze
• Fall Sheet Pan Dinner with Maple Tahini Dressing
• Spanish Chicken & Chorizo Sheet Pan Dinner
• Healthy Kung Pao Chicken & Cauliflower Sheet Pan Meal

5 from 3 votes

Sheet Pan Balsamic Chicken and Veggies

This Sheet Pan Balsamic Chicken and Veggies is proof that eating well doesn't have to be complicated. This easy dinner is packed with nourishing ingredients like roasted broccoli, cherry tomatoes, chickpeas and juicy balsamic chicken thighs. It all comes together on one baking sheet for minimal effort & less clean-up. Plus, it's gluten free, dairy free, high in protein & fiber, and a great budget-friendly meal option.

Servings 3 people

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Equipment

• cutting board
• knife
• colander
• medium bowl
• whisk
• baking sheet

Ingredients

For the Balsamic Chicken:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil or avocado oil
• 1 tsp honey or maple syrup (optional)
• 2 garlic cloves minced
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper

For the Sheet Pan Veggies:

• 1 can chickpeas drained & rinsed (15oz)
• 12 oz broccoli florets (cut large ones down into smaller florets)
• 8 oz cherry or grape tomatoes
• 1 tbsp olive oil or avocado oil
• kosher salt & black pepper to taste

Optional Toppings:

• 10 large basil leaves chiffonaded
• balsamic glaze

Instructions

• First, preheat your oven to 400F. Then, in a medium bowl, whisk together the balsamic, oil, honey, garlic and seasonings. Add in chicken thighs and toss to coat. Allow the chicken to marinate at room temperature while you prepare the rest of the ingredients, preferably at least 15 minutes.
  1 lb boneless, skinless chicken thighs, 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp honey or maple syrup, 2 garlic cloves, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp black pepper
• Add chickpeas, broccoli and tomatoes to a baking sheet. Drizzle with olive oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet.
  1 can chickpeas, 12 oz broccoli florets, 8 oz cherry or grape tomatoes, kosher salt & black pepper, 1 tbsp olive oil
• Nestle the balsamic chicken thighs into the open areas on the baking sheet. Pour any remaining marinade over the top of the chicken and veggies. Transfer baking sheet to the oven and cook for about 20 minutes. Optionally, switch to broil for an additional 2-3 minutes at the end.
• Garnish with a generous drizzle of balsamic glaze and some chopped basil. Enjoy!
  10 large basil leaves, balsamic glaze

Video

Notes

NUTRITION INFO: The nutrition info listed below is per serving and does not account for balsamic glaze drizzled on top.

Calories: 461kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free, Dairy Free

Keyword: $10 Meal, Balsamic, Broccoli, Chicken Thighs, Chickpeas, Easy Dinner, High Fiber, High Protein, One Pan, Sheet Pan Meal, Tomatoes

Nutrition

Calories: 461kcal | Carbohydrates: 35g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1348mg | Potassium: 1146mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1407IU | Vitamin C: 112mg | Calcium: 143mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.