The wonderful aroma of garlic and balsamic vinegar mingling together while roasting makes this dish truly irresistible. The **Balsamic Chicken and Veggies Bake Recipe** is one of those simple yet impressively flavorful meals that you’ll find yourself coming back to again and again.

A white plate holds a round piece of cooked chicken in the center, topped with dark glaze and small green basil leaves scattered on it. Surrounding the chicken are chunky layers of roasted vegetables: bright green broccoli, orange carrot sticks, halved red cherry tomatoes, sliced light brown mushrooms, and thick wedges of purple-red onion. The vegetables form a colorful, textured circle around the chicken. A gold fork and spoon are placed on the top left of the plate, both resting on a white marbled surface with green basil leaves scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Balsamic Chicken and Veggies Bake Recipe
Top Tip
How to Serve Balsamic Chicken and Veggies Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Chicken and Veggies Bake Recipe

Why You'll Love This Recipe

What I love most about this Balsamic Chicken and Veggies Bake Recipe is how effortlessly it combines wholesome ingredients into a vibrant, nourishing meal. The tangy balsamic glaze brings out the best in both chicken and veggies without fuss or fancy steps.

Simplified Cooking: Everything cooks on one sheet pan, meaning minimal cleanup but maximum flavor.
Fresh Herb Boost: Fresh basil in the marinade adds a bright, herbal note that elevates the whole dish.
Customizable Veggies: You can swap or add your favorite vegetables easily without changing much.
Time-Saving: From prep to oven-ready in under 20 minutes—perfect for busy nights or weekend dinners.

Ingredients & Why They Work

This recipe is a harmonious blend of fresh veggies, tender chicken, and a tangy balsamic marinade that ties everything together. Choosing quality ingredients makes a difference, and I’ll share tips so your bake turns out perfect every time.

Flat lay of fresh boneless, skinless chicken breasts, three small heads of bright green broccoli florets, several peeled orange carrot sticks, halved white and brown button mushrooms, a small diced red onion, a handful of shiny red cherry tomatoes, a few sprigs of fresh green basil, four whole uncracked garlic cloves, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with smooth brown Dijon mustard, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Balsamic Vinegar: Its rich tang cuts through the chicken’s richness and sweetens the roasted vegetables.
Avocado or Olive Oil: A good-quality oil helps the balsamic coat everything for caramelization and keeps the chicken juicy.
Garlic Cloves: Minced fresh garlic infuses that warm, aromatic flavor you want in every bite.
Brown or Dijon Mustard (optional): Adds a subtle depth and slight zing to the marinade.
Fresh Basil: Fresh herbs brighten the dish; basil’s sweet and peppery flavor pairs beautifully with balsamic.
Sea Salt and Black Pepper: Essential for seasoning, they enhance and balance the natural flavors.
Chicken Breast, Tenders, or Thighs: I’ve tried all three; thighs add moisture, but breasts work great when not overcooked.
Broccoli: Roasts up tender yet crisp, absorbing all that tangy marinade.
Carrots: Cutting them into skinny sticks helps them cook evenly alongside the other veggies.
Button Mushrooms: Their earthiness contrasts nicely with the sweet balsamic notes.
Red Onion: Adds a sweet sharpness when roasted.
Cherry or Grape Tomatoes: Added later in the roast to keep their juicy burst and prevent mushiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Balsamic Chicken and Veggies Bake Recipe is how you can personalize it to your taste. I enjoy swapping herbs or adding different vegetables depending on the season or what’s in my fridge.

Variation: I sometimes swap basil for a mix of fresh thyme and rosemary for a more earthy vibe—it's a little twist that’s surprisingly wonderful.
Spice it Up: Adding a pinch of crushed red pepper flakes to the marinade gives the dish a nice, mild kick that wakes up my palate.
Make it Vegan: Swap chicken for tofu or cauliflower florets, and you've got a plant-based version that's just as tasty and easy.
Seasonal Veggies: Roasted Brussels sprouts or sweet potatoes can replace some of the vegetables when you want a seasonal twist.

Step-by-Step: How I Make Balsamic Chicken and Veggies Bake Recipe

A clear resealable plastic bag filled with raw chicken pieces marinated in a mix of dark green herbs, black pepper, and small bits of garlic, all coated in a light brown liquid. The chicken pieces are pale pink with seasoning scattered all over, partially folded and crowded inside the bag. The bag sits open on a white marbled surface, showing the different textures and colors inside clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Marinate for Maximum Flavor

First, preheat your oven to 400℉ and line a rimmed baking sheet with parchment paper for easy cleanup. I whisk together the balsamic vinegar, oil, minced garlic, fresh basil, brown mustard, salt, and pepper to make that delicious marinade. Toss the chicken in half this sauce and pop it in the fridge to marinate while you prep the vegetables. I like to give it at least 15 minutes, but overnight marinating definitely amps up the flavor if you have the time.

Step 2: Chop and Coat Your Veggies

Chop broccoli into bite-sized florets, slice carrots into skinnier sticks for tenderness, halve or quarter mushrooms, and chunk the red onion. Toss all these veggies (except tomatoes—they go on later!) with the remaining balsamic sauce in a bowl or right on your sheet pan. I like to use my hands to massage the sauce into the broccoli florets to make sure every bite is packed with flavor.

Step 3: Arrange and Roast Your Sheet Pan Dinner

Spread the marinated veggies evenly on the pan, leaving space to nestle your chicken pieces. Discard any leftover marinade used for the chicken to avoid cross-contamination. Pop the whole pan in the oven for about 10 minutes, then add the cherry tomatoes and give everything a gentle toss. Continue roasting for another 5 to 10 minutes, making sure your chicken reaches an internal temperature of 165℉. This step ensures your chicken is juicy and cooked perfectly without drying out.

Step 4: Finish with Fresh Basil and Serve

When everything is cooked through and your kitchen smells amazing, pull the pan from the oven. I top it with extra chopped fresh basil for a burst of color and fresh flavor that really makes the dish pop. Now, dig in and enjoy!

Top Tip

Over the years, roasting chicken and veggies together has gotten me to cherish a few tricks that really transform this simple dish into something special. These tips have saved me from dry chicken and uneven veggies more times than I can count—and now I’m passing them on to you!

Marinate Longer: Even 15 minutes helps, but overnight marinating infuses deeper flavor and tenderness.
Carrot Cutting: Cutting carrots thinly is key for them to cook evenly alongside broccoli and mushrooms—thicker pieces won’t soften well.
Use a Meat Thermometer: To avoid overcooked chicken, check the internal temperature. 165℉ is your magic number.
Fresh Herbs on Top: Adding fresh basil after baking keeps its flavor vibrant and gives a lovely fresh aroma you won’t want to miss.

How to Serve Balsamic Chicken and Veggies Bake Recipe

Garnishes

I always top my bake with extra fresh basil leaves—they add that bright pop of color and an herby freshness that complements the caramelized balsamic glaze perfectly. Sometimes I sprinkle a little freshly grated Parmesan or a pinch of red pepper flakes for added flavor dimension.

Side Dishes

This dish is pretty complete on its own, but if you want to round it out, I love serving it alongside a simple quinoa salad or garlic mashed potatoes. A crisp green salad with lemon vinaigrette also pairs beautifully, balancing the warmth of the bake with fresh crunchy greens.

Creative Ways to Present

For special occasions, I sometimes serve this dish family-style right on a large wooden board with crusty bread on the side. Adding a small bowl of extra balsamic glaze for drizzling makes it feel even more elegant. You could also plate each serving with a sprig of basil and a wedge of lemon for a bright finishing touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for 3-4 days. Just reheat gently in the oven or microwave, and the flavors remain vibrant without drying out.

Freezing

Freshly cooked balsamic chicken and veggies freeze nicely. I portion leftovers into freezer-safe containers and thaw overnight in the fridge before reheating. Just be aware the texture of some veggies like tomatoes may soften after freezing, so I prefer to add fresh tomatoes when reheating.

Reheating

For reheating, I like to spread leftovers on a baking sheet and warm in a preheated oven at 350℉ for about 10-15 minutes. This method helps keep chicken tender and veggies crisp rather than soggy.

Frequently Asked Questions:

Can I use bone-in chicken for this recipe?

You can, but bone-in pieces will take longer to cook. Make sure to increase the baking time and check the internal temperature carefully to ensure the chicken is cooked through. The sheet pan might also need a little extra space for larger pieces.

What other vegetables work well in this bake?

Besides broccoli, carrots, mushrooms, and onions, veggies like Brussels sprouts, bell peppers, zucchini, or sweet potatoes can all be great additions or swaps. Just adjust the cut sizes so everything cooks evenly.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours ahead and keep the veggies chopped and ready in the fridge. When you’re ready, simply assemble and bake as directed—it saves you time on busy days.

How do I know when the chicken is perfectly cooked?

The best way is to use a meat thermometer inserted into the thickest part of the chicken. It should read 165℉ to ensure the chicken is safe to eat but still juicy and tender.

Final Thoughts

This Balsamic Chicken and Veggies Bake Recipe has become a reliable go-to for me whenever I want a meal that feels special but doesn’t demand hours in the kitchen. It’s proof that simple ingredients, fresh herbs, and a little bit of love can make weeknight dinners delightful. I hope you enjoy making and eating it as much as I do—it’s one you’ll want in your regular rotation!