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Oven Baked Balsamic Chicken Breast & Veggies

Easy Balsamic Chicken Recipe (Oven Baked with Vegetables)

Jenni Cole
This oven baked balsamic chicken breast with veggies is an easy, high protein sheet pan dinner made with juicy marinated chicken, roasted vegetables, and a rich balsamic glaze. It’s a simple, healthy meal that comes together in one pan with minimal cleanup.
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Dinner, Main Course
Servings 4
Calories 420 kcal

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

  • Cut chicken evenly for consistent cooking
  • Swap asparagus for green beans if needed
  • Roast potatoes first to ensure tenderness
  • Broil briefly for a golden cheese finish
  • Store and reheat with extra balsamic glaze

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 22gProtein: 38gFat: 20g
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