Sheet Pan Balsamic Chicken

Looking for an easy, weeknight meal? This Balsamic Parmesan Chicken dinner is roasted on a sheet pan with broccoli, red peppers, and shallots for a simple, healthy meal with little effort. Balsamic vinegar and grated parmesan cheese add incredible flavour to the juicy chicken and tender-crisp vegetables.

A sheet pan dinner with chicken and vegetables, flavoured with balsamic vinegar and parmesan.

This meal is delicious just as is with the chicken and vegetables, but you could also serve it with roasted potatoes, or a delicious risotto would be lovely.

A close up view of balsamic chicken on a sheet pan, with bell peppers and broccoli.

Let’s talk about the ingredients for Sheet Pan Balsamic Parmesan Chicken

Chicken – I like to use chicken thighs for this recipe, because they can be cooked for a longer time without drying out, and stay tender. You can use chicken breast meat cut into strips if you prefer.

Vegetables – The veg for this meal are broccoli and red peppers. You could also use green beans, asparagus, sweet potatoes, or baby potatoes – all would be delicious options!

Seasonings – Garlic, marjoram, salt & pepper are the main seasonings for this dinner. Can’t find marjoram? You could use rosemary instead.

Balsamic vinegar – The sweetness and fruitiness of balsamic vinegar goes perfectly with the parmesan cheese, veggies, and juicy chicken.

Parmesan – I have suggested ½ cup of grated parmesan cheese, but you can use more! I like to serve this dinner with extra parmesan cheese at the table. You could also use grated asiago, gruyere, or pecorino romano.

A plate with knife and fork along with a serving from a sheet pan dinner with chicken and vegetables, flavoured with balsamic vinegar and parmesan.

Perfect for Meal Prep!

This is a great recipe for meal prep. Simply divide the chicken and vegetables into four separate containers. Refrigerate until cool, then freeze for up to 3 months.

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Sheet Pan Balsamic & Parmesan Chicken with Roasted Vegetables

Looking for an easy, weeknight meal? This Balsamic Parmesan Chicken dinner is roasted on a sheet pan with broccoli, red peppers, and shallots for a simple, healthy meal with little effort. Balsamic vinegar and grated parmesan cheese add incredible flavour to the juicy chicken and tender-crisp vegetables.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: Balsamic Vinegar, Chicken, Parmesan, Sheet Pan
Servings: 4

Equipment

  • 1 Sheet pan
  • bowl

Ingredients

  • 1 head broccoli cut into bite-sized florets
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 2 shallots sliced
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper
  • 2 garlic cloves crushed
  • 1 teaspoon dried marjoram
  • 8 chicken thighs boneless, skinless
  • 3 tablespoons balsamic vinegar
  • ½ cup parmesan cheese grated
  • 1 tablespoon fresh flat-leaf parsley chopped (optional)
  • Non-stick cooking spray

Instructions

  • Preheat oven to 450°F.
  • Add chopped broccoli, red peppers, and shallots to a bowl with 2 tablespoons of olive oil, salt & pepper. Toss to coat the vegetables completely and add to a sheet pan sprayed with non-stick cooking spray.
  • In the same bowl, add remaining tablespoon of olive oil, marjoram, crushed garlic, and salt & pepper. Add chicken thighs and toss to coat completely in the mixture. Place on the baking sheet with the vegetables.
  • Roast for 15 minutes, then remove from the oven. Drizzle balsamic vinegar over the chicken and vegetables, then sprinkle with parmesan cheese.
  • Roast for another 10 minutes or until chicken is completely cooked (internal temperature 165°F).
  • Turn the oven to broil, and broil the chicken & vegetables for 5 minutes or until golden brown.
  • To serve, sprinkle with more parmesan cheese and chopped flat-leaf parsley.

Notes

Did you make Sheet Pan Balsamic Parmesan Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.

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