Balsamic Parmesan Chicken and Veggies

Making dinner in one pan is always a win for me, and this Balsamic Parmesan Chicken and Veggies is my go to when I need to feed my family on a busy weeknight. It is packed with flavor from juicy chicken thighs, balsamic vinegar, colorful veggies, and Italian herbs. I love that it all cooks together on one sheet pan, which means easy prep and easy cleanup.

The other night I was making my one bowl buffalo crack chicken dip for game day and started thinking about what to cook the next week. We had a packed schedule with the kids and a list of errands, so I wanted something simple that would save me time. Since I was already in a chicken and veggies mood, I put together this one pan recipe that is easy to make and easy to store for later in the week.

This parmesan balsamic chicken and veggies recipe is one I like to keep close because it makes dinner easy and tasty at the same time. The prep is quick only 30 minutes, the cook time is short again only 30 minutes, and trust me, the flavor is amazing. All I need are simple ingredients like chicken, veggies, parmesan, garlic, and a few herbs, and dinner is ready before I know it. I definitely recommend giving it a try.

Why you will love this recipe

• Dinner made easy in one pan: I put the chicken and veggies on a sheet pan, add the seasonings, and let the oven take care of the rest. While it cooks, I can do little things around the house and dinner is ready before long.
• Everyday ingredients I already have: Chicken, broccoli, cauliflower, sweet potatoes, garlic, Parmesan, and balsamic vinegar are usually in my kitchen. I do not need anything else to make a meal that tastes homemade.
• Smells that fill the kitchen: The garlic and herbs roast with the chicken and veggies, and the balsamic Oh..my! It adds a warm aroma I love. By the time the parmesan melts on top, everyone is ready to eat.
• Quick to serve and clean up: As a mom, I like that dinner comes out of the oven on one pan. Cleanup is simple, and I can spend more time at the table with my family.

What you will need

• Chicken: In my opinion, large bone-in chicken thighs work best. The bone and skin help keep the meat moist and flavorful, but you can remove the skin if you want less fat.
• Vegetables: A mix of sweet potato, broccoli florets, cauliflower florets, and sliced shallots or red onion creates color and flavor.
• Seasonings and herbs: Salt, ground black pepper, dried Italian herbs, dried marjoram, and sweet paprika create a balanced seasoning blend. These spices add earthy, savory, and lightly sweet flavors.
• Flavorful ingredients I love: Minced garlic cloves, balsamic vinegar, and grated Parmesan cheese make the dish rich and aromatic.
• Oil: I use extra virgin olive oil to tie everything together and also helps the chicken and vegetables roast evenly.

How to make

Preheat the oven and coat the vegetables: I set the oven to 450 degrees F and spray a large rimmed baking sheet with non stick cooking spray. In a big bowl, I mix the broccoli, sweet potatoes, cauliflower, shallots, two tablespoons of oil, and a little salt and pepper, then spread everything onto the pan.

Make the balsamic sauce: I stir together the garlic, balsamic vinegar, marjoram, Italian herbs, sweet paprika, and the rest of the oil, salt, and black pepper in a small bowl until it is well mixed.

Coat with garlic mixture: I place the chicken on the baking pan and spoon half of the balsamic sauce over it. Then I roast it in the oven for 15 minutes.

Toss, drizzle, and serve: I toss the veggies on the pan, spoon the rest of the balsamic sauce over the chicken, and sprinkle Parmesan on top. I roast for another 10 to 15 minutes until the vegetables are tender and the chicken reaches 165 degrees F, then I season with a little more salt and pepper before serving.

Expert tip

Chop veggies the same size

The key for making this easy chicken and veggies recipe is to cut all the vegetables into even sized pieces so they roast at the same speed as the chicken. When the sweet potatoes, broccoli, cauliflower, and shallots are close in size, they cook evenly and stay tender without burning. This way, everything finishes together and the chicken juices coat the veggies perfectly. Yum!

More tips to consider:

• Always check the chicken with an instant read thermometer in the thickest part without touching the bone. It should read 165 degrees F when it is done.
• For quick cleanup, I like to line the pan with parchment paper before adding the chicken and vegetables.
• If you use boneless chicken or another cut, keep in mind that the cooking time will be different. Check it earlier so it does not dry out.
• Soaking the chicken in balsamic vinegar for 15 to 30 minutes before cooking adds even more flavor.

Recipe variations and add-ins:

• Extra veggie mix: I add 1 cup of carrots or zucchini, or a handful of Brussels sprouts to the pan. They roast nicely with the chicken and give extra color.
• Spicy chicken and veggies: I sprinkle 1 teaspoon of crushed red pepper or a small pinch of cayenne with the seasonings. It adds just the right touch of heat I love.
• Cheesy parmesan bake: I double the Parmesan to 2/3 cup or add 1/2 cup of mozzarella near the end. The cheese melts into the veggies and chicken and makes it rich like my kids like.
• Herb lovers version: I use 2 sprigs of fresh rosemary or thyme instead of dried herbs. The aroma while it roasts makes dinner even more inviting.
• Make it lemony: I squeeze the juice of 1 fresh lemon over the chicken and veggies before serving. It balances the balsamic vinegar and makes everything taste brighter.

Serving suggestions

I love drizzling barbecue sauce over the chicken and veggies for a smoky sweet touch, and of course I use my homemade barbecue sauce when I have a jar in the fridge. For a citrusy flavor, I add a little zest of lemon or orange on top, which brightens everything and makes the dish pop.

When I want to serve a heartier meal, I set the chicken and veggies over coconut rice or pasta, and my instant pot pumpkin risotto works great here too. On lighter nights, I pair it with a fresh salad like my pear salad, and if we want something sweet to finish the meal, my kids always ask for the slutty cheesecake brownie bars.

How to store leftovers:

• Store: I keep leftover chicken and veggies in an airtight container or a zip top bag in the fridge for up to 4 days.
• Freeze: I wrap the leftovers in plastic and place them in a freezer safe bag or container. They keep well for up to 3 months.
• Thaw: For the best taste and texture, I thaw the chicken and veggies overnight in the fridge before reheating.
• Reheat: I warm them in the microwave for 1 to 2 minutes until heated through.

Frequently asked questions

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