Go Back
+ servings
Balsamic Chicken in a baking sheet

Easy Balsamic Sheet Pan Chicken

A little bit of sweet a little bit of tang. This easy sheet pan balsamic chicken is a burst of flavors!
Servings 2
Calories 928kcal
Author Charisse Yu


  • 4 chicken breasts
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh parsley
  • 1 cup cherry tomatoes halved
  • 3 cups green beans
  • 1 cup petite potatoes sliced
  • salt & pepper to taste
  • Optional Garnish- fresh rosemary& parsley


  • Start by preheating the oven to 350 degrees F and lining a baking sheet with parchment.
  • In a mixing bowl coat the chicken breast with balsamic vinegar, 2 tablespoons of olive oil, seasoning, and fresh herbs. Set aside to marinate for 15 minutes.
  • Spread the veggies among the sheet tray and drizzle the remaining 2 tablespoons of olive oil, along with a light sprinkle of salt and pepper.
  • Next add your marinated chicken breast to the veggies on the sheet tray and top with any remaining marinade.
  • Bake for 15-18 minutes and garnish with fresh herbs! Enjoy immediately.


Can be frozen for up to two months. Defrost completely and reheat in oven at 350 degrees F until warm.


Calories: 928kcal | Carbohydrates: 37g | Protein: 102g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 556mg | Potassium: 2612mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1672IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 6mg