One Pan Balsamic Chicken and Veggies is a quick and flavorful one pan meal. I LOVE a good one pan meal. Why? Because as much as I love to cook, I really don’t like spending forever in the kitchen after the meal to clean up. The fewer dishes the better! You can also throw everything onto the same pan, throw it in the oven, and do a few other things around the house while it cooks. No need to stand over the stove.

I love Italian flavors, especially balsamic vinegar. It’s sweet and tangy, and caramelizes in the oven to make a delicious glaze. Balsamic vinegar, olive oil, and a few spices come together quickly to make a marinade. You can finish this dish off with a store bought balsamic glaze, because everything is better with balsamic glaze!

One Pan Balsamic Chicken and Veggies is versatile too! Use whatever veggies you have on hand – broccoli, cauliflower, zucchini, carrots…it will all work! You can also omit the sweet potatoes, and serve the chicken and veggies over rice or noodles (but that would be an extra pan, if you’re into that kind of thing).

Interested in more sheet pan meal ideas? Check out our One Pan Asparagus and Chicken or 1 Pan Spaghetti and Meatballs!

Did you know that we don’t only create and prepare our recipes, we also take photos of them to help inspire you to prepare these quick and easy meals that are tasty too!

One Pan Balsamic Chicken and Veggies

Balsamic vinegar is so yummy and a great marinade, salad dressing, drink...Okay not the best idea to drink it, but it is a dietitian favorite!
Course: Main Dish
Cuisine: Italian
Keyword: Easy, Lean protein, Make ahead, Meal prep, Quick
Cooking Method: Sheet Pan Meals
Condition: Cancer, Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings: 4 servings


  • 2 chicken breast, boneless, skinless, about 1 lb total
  • 3 Tbsp olive oil divided
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Brussels sprouts halved
  • 2 sweet potato medium
  • salt and pepper


  • Preheat the oven to 375°F.
  • Add chicken to gallon size Ziploc bag along with oil, vinegar, garlic, salt, and pepper. Seal bag and massage so chicken is evenly coated. Use a flat sided mallet to flatten chicken breasts so they are about the same thickness. Set bag in fridge to marinate while you prep the veggies.
  • Halve the Brussels sprouts and arrange so they cover about 1/3 of the pan. Don't be afraid to pack them in as they shrink during cooking. Dice the sweet potatoes into even-sized cubes and arrange on the pan covering about another 1/3 of the pan. Drizzle vegetables with 1 Tbsp olive oil, add salt and pepper to taste, and toss gently to coat. Flip Brussels sprouts so they are flat side up.
  • Remove chicken from Ziploc and place on the remaining 1/3 of the pan. Bake for 25-30 minutes in the oven, or until Brussels sprouts begin to caramelize around the edges and chicken reaches an internal temperature of 165°F.
  • Slice the chicken breasts in half and serve each half with vegetables. Optional: drizzle chicken and brussel sprouts with 1 tsp balsamic glaze (like Bertolli or Alessi) after plating.


Recipe and Photo by Nutrition Intern, Kristin Jenkins


Carbohydrates: 24g | Protein: 29g | Fat: 14g | Sodium: 488mg | Potassium: 1080mg | Fiber: 6g

Please note:

Nutrition info is an estimate and may contain errors.

Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.