Sheet Pan Honey Balsamic Chicken and Veggies
When it comes to easy weeknight dinners that don’t sacrifice flavor, Sheet Pan Honey Balsamic Chicken and Veggies is a shining star. This dish is not only delicious but also incredibly simple to prepare, making it perfect for busy families or anyone looking to enjoy a hearty meal without spending hours in the kitchen. With juicy chicken, vibrant bell peppers, and a rich balsamic glaze, this recipe brings together wholesome ingredients and mouthwatering taste all on one pan.
Why This Recipe is a Keeper
One of the best things about Sheet Pan Honey Balsamic Chicken and Veggies is its versatility. You can easily swap out vegetables based on what you have on hand or what’s in season. The combination of tender chicken and colorful veggies, all coated in a sweet and tangy balsamic glaze, makes this dish a crowd-pleaser. Plus, cleanup is a breeze since everything cooks on a single sheet pan!
What Goes Into Sheet Pan Honey Balsamic Chicken and Veggies
To make this delightful dish, you’ll need the following 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
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
With these vibrant ingredients, you can create a dish that’s not only healthy but also bursting with flavor.
What’s in the Gear List
Before you dive into cooking, gather these kitchen essentials:
- Sheet Pan: A large baking sheet is perfect for roasting everything evenly.
- Mixing Bowl: For combining the marinade ingredients and chicken.
- Cutting Board and Knife: Essential for chopping your veggies and chicken.
- Measuring Cups and Spoons: To ensure you get the ratios just right.
- Spatula or Tongs: Useful for tossing the ingredients together and serving.
Having the right gear makes the cooking process smooth and enjoyable.
Sheet Pan Honey Balsamic Chicken and Veggies: How It’s Done
Ready to get cooking? Follow these simple steps to create your Sheet Pan Honey Balsamic Chicken and Veggies masterpiece.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This will ensure the chicken cooks evenly and the veggies get that nice caramelization.
Step 2: Prepare the Marinade
In a mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic. This sweet and tangy marinade will infuse the chicken with flavor.
Step 3: Marinate the Chicken
Add the cut chicken pieces to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes. If you have time, marinating for a few hours in the fridge will deepen the flavors.
Step 4: Arrange the Veggies
On your sheet pan, arrange the chunks of bell peppers and onion. Drizzle with olive oil and sprinkle with salt, pepper, and chopped fresh basil. Toss the veggies to coat them evenly.
Step 5: Add the Chicken
Once the chicken is marinated, add it to the sheet pan with the veggies. Pour any remaining marinade over the top for added flavor.
Step 6: Roast in the Oven
Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.
Step 7: Serve and Enjoy
Once out of the oven, let the dish rest for a few minutes. Serve it warm, garnished with additional fresh basil if desired. This Sheet Pan Honey Balsamic Chicken and Veggies is perfect on its own or served with a side of grains like rice or quinoa.
Better-for-You Options
If you’re looking to lighten up or customize your Sheet Pan Honey Balsamic Chicken and Veggies, consider these options:
- Low-Sugar Honey Alternative: Use a sugar-free honey substitute if you’re watching your sugar intake.
- Extra Veggies: Toss in additional vegetables like zucchini, broccoli, or asparagus for even more nutrition.
- Whole Grain Mustard: Swap the Dijon for whole grain mustard for a different flavor profile.
- Quinoa or Brown Rice: Serve it over quinoa or brown rice for a healthier carbohydrate option.
Feel free to adapt the recipe to suit your health goals!
Don’t Do This
To ensure your Sheet Pan Honey Balsamic Chicken and Veggies turns out perfectly, avoid these common pitfalls:
- Don’t overcrowd the sheet pan. Give the chicken and veggies enough space to roast rather than steam.
- Don’t skip the marination step. Allowing the chicken to soak in the marinade enhances the flavors significantly.
- Don’t ignore the veggies. Cut them to similar sizes for even cooking, and toss them well with oil and seasonings.
- Don’t rush the resting time after baking. Letting the dish rest allows the juices to redistribute, making for a juicier chicken.
By avoiding these missteps, you’ll guarantee a delicious outcome!
Make Ahead Like a Pro
If you’re meal prepping or want to save time, here are some tips for making Sheet Pan Honey Balsamic Chicken and Veggies ahead of time:
You can marinate the chicken the night before. Store it in an airtight container in the refrigerator until you’re ready to cook.
Chop the veggies in advance and store them in a separate container. Just toss them with oil and seasonings when you’re ready to bake.
If you’re really pressed for time, you can assemble everything on the sheet pan and cover it with plastic wrap. Store it in the fridge for up to 24 hours. Just remove the wrap before baking.
Troubleshooting Q&A
What if my chicken is dry after baking?
Ensure you do not overcook the chicken. Use a meat thermometer to check for doneness; it should reach an internal temperature of 165°F (74°C). Also, letting the chicken rest after baking helps retain its juiciness.
Can I use frozen chicken for this recipe?
While it’s best to use fresh chicken for even cooking, you can use thawed frozen chicken. Just ensure it’s completely defrosted before marinating.
What if I don’t have balsamic vinegar?
If you’re out of balsamic vinegar, you can use red wine vinegar mixed with a little bit of sugar or honey to mimic the sweetness of balsamic.
Can I substitute the vegetables?
Absolutely! Feel free to use any vegetables you have on hand, such as carrots, broccoli, or sweet potatoes. Just remember to adjust cooking times if using denser vegetables.
Final Bite
In the world of weeknight dinners, Sheet Pan Honey Balsamic Chicken and Veggies stands out for its simplicity, flavor, and healthy ingredients. With just a few steps and minimal cleanup, you can create a satisfying meal that the whole family will love. Whether you’re a busy parent or someone just looking to enjoy a delicious home-cooked meal, this recipe is sure to become a staple in your kitchen.
The combination of sweet honey, tangy balsamic, and the vibrant crunch of fresh veggies makes this dish not only pleasing to the palate but also visually stunning. So next time you’re in need of an easy and enjoyable dinner idea, reach for this recipe. You won’t be disappointed!
Sheet Pan Honey Balsamic Chicken and Veggies
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 400°F (200°C) to ensure the chicken cooks evenly and the veggies get nice caramelization.
- Step 2: Prepare the Marinade - In a mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic.
- Step 3: Marinate the Chicken - Add the cut chicken pieces to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
- Step 4: Arrange the Veggies - On your sheet pan, arrange the chunks of bell peppers and onion. Drizzle with olive oil and sprinkle with salt, pepper, and chopped fresh basil.
- Step 5: Add the Chicken - Once the chicken is marinated, add it to the sheet pan with the veggies and pour any remaining marinade over the top.
- Step 6: Roast in the Oven - Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Step 7: Serve and Enjoy - Let the dish rest for a few minutes before serving warm, garnished with additional fresh basil if desired.
Notes
- Marinate the chicken overnight for deeper flavor.
- Feel free to add more veggies like zucchini or broccoli.
- Let the dish rest after baking for juicier chicken.
