This is a winner winner chicken dinner recipe. Why? Because it’s just so freaking easy, the flavor is big, and it looks all pretty and fancy. My entire family loves it and I hope you will too.
I love the simplicity of this one pan meal while my kids love the bite sized chicken pieces and vegetables, especially the Brussel Sprouts. Don’t you love it when kids eat Brussels? Makes me heart sing with joy.
The marinade for this Balsamic Chicken Skillet is super simple and uses basic pantry staples, which means you can probably whip it up any time you want. When the delicious marinade cooks with the chicken and veggies it creates a rich glaze that coats everything in amazing flavors.
I hope you enjoy this recipes as much as we do! If you give it a whirl, I invite you to leave a comment in the section below and let me know how it goes!
25 Minute Balsamic Sheet Pan Chicken and Veggies
Ingredients:
Chicken:
- 1 family pack chicken tenderloins, cut into bite sized pieces
- 1 tbs. balsamic vinegar
- 2 1/2 tbs. extra-virgin olive oil
- 4-6 cloves crushed garlic
- 2 tbs. Italian seasoning
- Pinch of sea salt
Veggies:
- Olive oil spray
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 15 brussels sprouts, quartered
- 1 large yellow or orange bell pepper , cored and cut into 1-inch pieces
- 3 medium carrots, peeled and sliced
- 1 medium vadallia onion, cut into 1-inch pieces, layers separated
- 2 tbs. balsamic vinegar
- 1 1/2 tbs. extra-virgin olive oil
- A pinch of sea salt
- freshly ground black pepper
- 2 tsp. Italian seasoning
Directions:
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
- Season chicken with balsamic and oil ( amounts listed above) and marinate while you prep the vegetables, the longer the better.
- In a large bowl toss the vegetables with their marinade ingredients .
- Spread out onto the sheet pan.
- Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
- Serve right away.
Freezer Friendly – Sometimes I’ll make two sheets and freeze the second one. My kids often request this meal for lunch!
1. Let the cooked dish cool completely.
2. Portion it into freezer containers and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight.
4. Reheat in a 325°F oven until warmed through 20 minutes.