I make this when I want a high protein dinner that feels a little special but still comes together without a lot of work.
It's all made on one pan, which keeps cleanup simple. The balsamic marinade adds bold flavor, and you get a full meal with chicken and veggies in one go.
Things to Know Before Making Oven Baked Balsamic Chicken Breast & Veggies
- Marinate the chicken for at least an hour for deeper flavor and juicier texture
- Swap veggies based on what you have like broccoli or green beans
- Roast potatoes first so they cook through evenly
- Broil at the end for a quick golden, slightly crispy finish
I've been creating simple, high protein meals since 2018, and this is one I come back to often because it's easy and satisfying.
If you like easy chicken dinners, try my Easy Crockpot Lemon Herb Whole Chicken, Honey Garlic Chicken Cubes, or Easy Healthy Baked Chicken Breasts.
Ingredients Overview
- Chicken breast: Lean protein that cooks quickly and stays tender when marinated
- Olive oil: Helps everything roast evenly and adds richness
- Balsamic vinegar: Brings tangy, slightly sweet flavor
- Garlic powder and seasoning: Adds depth without extra prep
- Mozzarella cheese: Melts over the top for a creamy finish
- Baby potatoes: Hearty and filling, they roast up crispy
- Cherry tomatoes: Add a juicy, slightly sweet bite
- Asparagus: Light and fresh with a slight crunch
- Balsamic glaze: Adds a rich, slightly sweet finish
Full ingredient amounts are listed in the recipe card below.
How to Make Oven Baked Balsamic Chicken Breast & Veggies
Step 1: Marinate the chicken
Whisk together olive oil, balsamic vinegar, and seasonings, then coat the chicken well. Let it marinate in the fridge so it soaks up all the flavor.
Step 2: Start the potatoes
Spread the potatoes on a sheet pan, season, and roast first. This gives them a head start so they turn soft inside with slightly crisp edges.
Step 3: Add the vegetables
Add asparagus and tomatoes to the pan and toss with oil and seasoning. This keeps everything evenly coated and flavorful.
Step 4: Add the chicken
Place the marinated chicken between the veggies so everything cooks evenly. Bake until the chicken is cooked through.
Step 5: Finish with glaze and cheese
Brush with balsamic glaze and sprinkle mozzarella over the top. Return to the oven until melted, then broil briefly for extra color if desired.
Substitutions and Variations
- Swap asparagus for broccoli or zucchini
- Use chicken thighs instead of breasts for a richer option
- Make it dairy-free by skipping the cheese
- Add red pepper flakes for a little heat
What to Serve with Balsamic Chicken?
This works well on its own but you can serve it with a simple side salad, roasted green beans, or cauliflower rice.
Storage and Freezing
Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 350°F until warmed through. Freeze for up to 3 months and thaw in the fridge before reheating.
FAQs
What does balsamic do to chicken?
Balsamic vinegar helps tenderize the chicken while adding a slightly sweet, tangy flavor. It also caramelizes during cooking for extra depth.
Can I skip marinating the chicken?
Yes, but marinating adds more flavor. Even 30 minutes helps improve taste and texture.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F. It should be firm and no longer pink in the center.
Can I make this ahead of time?
Yes. You can prep the chicken and marinade earlier in the day, then cook everything when ready.
More Easy Sheet Pan Recipes
- Sheet Pan Chicken Thighs and Sweet Potatoes
- Sheet Pan Rainbow Chicken
- Sheet Pan Chicken Fajita Meal Prep
- Sheet Pan Roasted Vegetables
- 25 Healthy Sheet Pan Dinners
Recipe
Easy Balsamic Chicken Recipe (Oven Baked with Vegetables)
Ingredients
- 1 ½ pounds boneless chicken breasts cut into bite sized pieces
- 3 tablespoons olive oil divided
- ¼ cup balsamic vinegar
- ¾ teaspoon salt divided
- ¾ teaspoon black pepper divided
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1 pound baby potatoes halved
- 1 cup cherry tomatoes halved
- 1 bunch asparagus trimmed and cut into into bite sized pieces
- 3 tablespoons balsamic glaze
Instructions
- In a bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, and Italian seasoning. Add the chicken and coat well. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Spread the halved potatoes onto the baking sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt, ¼ teaspoon pepper, and remaining garlic powder. Toss to coat, then bake for 15 to 20 minutes until they begin to soften.
- Remove the pan and add the asparagus and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining salt and pepper. Toss everything together.
- Push the vegetables slightly apart and place the marinated chicken pieces onto the pan. Discard any excess marinade.
- Return the pan to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and brush the chicken with balsamic glaze. Sprinkle mozzarella cheese over the top.
- Return to the oven for 3 to 4 minutes until the cheese is melted. Broil for 30 to 60 seconds if you want a lightly golden finish.
- Brush with additional balsamic glaze if desired and serve warm.
Notes
- Marinate longer for stronger flavor
- Cut veggies evenly for consistent cooking
- Broil briefly for a golden finish
- Add extra glaze for more flavor
- Reheat covered to keep chicken from drying out
- Calories: 420
- Protein: 36g
- Carbs: 28g
- Fat: 18g
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