Some nights, dinner needs to be simple, predictable, and not require a sink full of dishes afterward. Those are the nights this balsamic chicken and veggie sheet pan ends up on our table.
I used to think meals like this had to be complicated to taste good – marinades made hours in advance, a million ingredients, or separate pans for everything. But over time (and honestly, after a lot of trial and error), I realized that the best dinners are often the ones that rely on simple ingredients, smart seasoning, and letting the oven do the work.
This recipe is one of my go-to solutions when I want something that feels a little elevated but still works for real life. The chicken stays juicy, the potatoes roast up perfectly tender, and the green beans add just enough freshness to balance everything out. The balsamic vinegar ties it all together with that tangy, slightly sweet flavor that makes it taste like you tried harder than you actually did.
What I love most about this meal is how flexible it is. You can use whatever vegetables you already have, adjust the seasoning to your family’s taste, and easily double it if you’re feeding a crowd or planning for leftovers. It’s also one of those dinners that makes the house smell amazing while it’s cooking – which somehow makes everyone more excited to eat.
If you’re in a season where time, energy, and budget all matter (aren’t we always?), this is the kind of recipe that earns a permanent spot in your rotation. One pan, minimal prep, affordable ingredients, and a dinner everyone can feel good about – that’s a win in my book!
✅ Quick Tips: Make sure everything is in a single layer – overcrowding can cause steaming instead of roasting.
Balsamic Chicken & Veggie Sheet Pan
Description
This Balsamic Chicken & Veggie Sheet Pan dinner is an easy, budget-friendly meal made with juicy chicken, tender roasted potatoes, and crisp green beans, all tossed in a simple balsamic seasoning. Everything cooks together on one pan for minimal prep and easy cleanup, making it perfect for busy weeknights, meal prep, or feeding a family without spending a lot of time or money.
Ingredients
Instructions
-
Preheat your oven to 400°F.
-
In a large bowl, toss the diced potatoes and green beans with olive oil, balsamic vinegar, garlic powder, salt, and pepper.
-
Spread the vegetables evenly on a large sheet pan.
-
Place the chicken breasts on top of the veggies or off to the side of the pan.
-
Drizzle the chicken with a little extra balsamic vinegar and season with salt, pepper, and garlic powder.
-
Bake for 25–30 minutes, flipping or stirring the vegetables halfway through for even cooking.
-
Once everything is golden, tender, and the chicken is cooked through, remove from the oven and serve. Enjoy!
Note
Crispier veggies: Make sure everything is in a single layer - overcrowding can cause steaming instead of roasting.
Extra flavor: Add a sprinkle of Italian seasoning or a drizzle of honey for a sweeter balsamic finish.
Swap the veggies: Broccoli, carrots, Brussels sprouts, or asparagus all work great here.
Meal prep friendly: This reheats well and makes great leftovers for lunches.
