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Home » Recipes » Main Dishes

Honey Balsamic Sheet Pan Chicken and Veggies

Published: Feb 9, 2021 · Modified: Mar 10, 2023 by Ginny · This post may contain affiliate links.

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Honey Balsamic Sheet Pan Chicken and Veggies is not only a lifesaver meal on weeknights, it is a gorgeous meal to prepare when you are having a couple of friends over on Saturday night. The taste is delicious and the presentation is gorgeous!

sheet pan with roasted potatoes and chicken.
Honey and Balsamic Vinegar Sheet Pan Chicken for Dinner Tonight!
Contents hide
1 🍽️ Why This Recipe Works
2 🐔 Ingredients
3 🍽️ Instructions
4 🍲 Substitutions
5 🥄 Meal Prep
6 ❗ Expert Tips
7 Recipe FAQ
8 Honey Balsamic Sheet Pan Chicken with Veggies
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🍽️ Why This Recipe Works

It’s All on One Pan – I can’t resist a “one pan” meal. There are no extra dishes to wash and everything is guaranteed to be done at the same time. Meals like this are staples for busy households that need to eat healthy with a time crunch.

Easy to Meal Prep – I’ve got you covered on ways to meal prep this so you can simply turn this into a version of a “dump and go” recipe when you don’t have an extra minute to offer the menu right now. Get this one prepped on Sunday for a meal your family will love during the week. If you need guidance on prepping, start with Meal Prep 101 to help navigate your way to a successful start.

Versatile – Change up the veggies, use more veggies, use chicken thighs instead of breasts, change up the seasoning. Use this recipe as a foundation and jump off from there. Use the same chicken and veggies and change the recipe simply by using the sauce from the Honey Balsamic Carrots or the Honey Mustard Sauce in the Salmon recipe. Just make sure you make enough to be equivalent to what you have in the recipe card below.

🐔 Ingredients

ingredients on a sheet pan including labels.
Simple, Clean and Fresh Ingredients

You will be patting yourself on the back when you sink your teeth into this meal. It’s a meal in one, so the cleanup is a breeze too! Let’s discuss the main ingredients:

Chicken Breasts: It’s best to use boneless skinless chicken. The result will be extra tender and juicy meat. I tend to use pretty large chicken breasts, and we divide them up to have four servings.

Veggies: The veggies are where you will get lots of yummy nutrients. Add red potatoes, carrots, and red onions. You can swap them out for other vegetables if you wish.

Lemons & Limes: Using fresh, sliced lemons and limes will add a fun, zesty flavor to the chicken dish. Plus, they are vibrant and colorful too.

🍽️ Instructions 

This is so easy to throw together! I love sheet pan recipes for that reason! 

process photos showing adding everything to the sheet pan, putting it in the oven, slicing and serving.
Super Easy One Pan Chicken Meal

Step One: Make the honey balsamic sauce and set aside. 

Step Two: Drizzle the olive oil on the sheet pan. 

Step Three: Cut up red potatoes and place on the center of the sheet pan with two chicken breasts. Chop the red onions in half and spread on a sheet pan. Spread the green beans around and sprinkle with seasonings. 

Step Four: Slice the lemons and place on top of the chicken and vegetables. Place small pads of butter on the chicken and veggies. Pour the sauce on top of the chicken and vegetables and cook at 350 degrees for 45 minutes or until juices run clear. Allow the chicken to rest for five minutes before slicing the chicken. 

🍲 Substitutions

This is a great time to use what you have! You know how that is…we all have those times where we have one potato, two onions, 52 carrots and a half of a head of broccoli left over from other recipes! This is the time to use all those up! Permission granted! 😀 Just try to use hearty vegetables. Some of the more delicate veggies like zucchini squash will cook faster and become mush in this recipe. 

🥄 Meal Prep

This is a great meal to prepare ahead of time and be able to toss in the oven in minutes when you are ready!

  • Measure everything out ahead of time or completely combine the honey balsamic sauce and refrigerate. If you do, put it in a microwave safe container so you can zap it in the microwave for 5-10 seconds to soften the honey before pouring on the chicken and veggies. 
  • Cut up all the vegetables so they are ready to toss on the sheet pan. 
  • Lay out the sheet pan and any utensils you might night. (I prep all little things like this so I can have meals like this in the oven in 5-7 minutes!) 

❗ Expert Tips

When choosing vegetables for this one, make sure you have veggies that will cook at the same rate/time. For instance, don’t try to cook zucchini with a carrot. They don’t cook at the same pace. Same concept of if you choose to use thinner/smaller breasts, that is great but you may need to quarter the potatoes or make the carrots a bit smaller so everything is cooked at the same time.

Use the Honey Balsamic Sauce on a standard sheet pan of veggies alone to jazz up the flavor of boring veggies. Use this when you have company and you need to do “something” to those veggies so they impress.

Don’t skip the meal prepping. It is a crucial time saver to keep your family eating healthy through the week.

sliced chicken on a sheet pan after being roasted in the oven.
Delicious and Simple Healthy Dinner

Recipe FAQ

Can I substitute honey?

Yep! One of my favorites is to mix in maple syrup for the honey. You will change up the flavor quite a bit but it will still be delicious. 

What if my chicken breasts are really thick?

You can pound them down a little bit or you can cook everything and remove the veggies early while the chicken finishes off cooking in the oven.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Sliced chicken and veggies on the sheet pan after roasting in the oven.

Honey Balsamic Sheet Pan Chicken with Veggies

This is an easy and delicious way to make an elegant and wonderful meal.  Not only is it delicious, it's really healthy with all the roasted vegetables, and the presentation when served is just stunning.  There won't be any trouble getting everyone to eat their veggies with this meal. 
3.67 from 3 votes
Print Pin Rate
Course: dinner, Main, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 servings
Calories: 261kcal
Author: Ginny

Ingredients

Sauce

  • ½ cup Lemon Juice
  • ½ cup Lime Juice
  • 1 cup Honey
  • ⅓ cup Balsamic Vinegar

Chicken Vegetable

  • 2 Chicken Breasts large
  • 12 small Red Potatoes washed and cut in half
  • 4 Carrots peeled
  • 2 Red Onions outside skin removed and cut in half
  • 2 Limes washed and sliced
  • 2 Lemons washed sliced
  • 3 tbsp Olive Oil
  • 4 tbsp Butter sliced
  • Salt and Pepper to taste

Instructions

Sauce

  • In a large measuring cup (with a pour spout) add the lemon and lime juice, honey, and balsamic vinegar, and whisk together until completely blended.

Chicken and Vegetables

  • Drizzle olive oil over the bottom of a non-stick sheet pan, and spread with a small brush. 
  • Place the two chicken breasts in the center.
  • Slice the red potatoes in half, and place on the sheet pan.  
  • Peel the carrots, and place on the sheet pan.
  • Cut the red onions in half, and place them around the sheet pan. 
  • Place the green beans on the sheet pan, and sprinkle the chicken and vegetables with the garlic salt, seasoned salt, and seasoned pepper. 
  • Cut the lemons and limes in slices, and place around the sheet pan.
  • Place small slices of butter around the sheet pan on top of the vegetables and chicken.   
  • Drizzle the sauce over the chicken and vegetables, and place the sheet pan in the oven at 350 degrees for about 45 minutes until the chicken is golden brown and completely done. 
  • When the juices from the chicken run clear, remove the sheet pan from the oven, and let sit for 5 – 7 minutes.  Slice the chicken breasts in 1 inch slices, and serve with portions of all the vegetables and juices in the pan.

Notes

Meal Prep Lunches: This is a great recipe to use for meal prep lunches. Take them to work using the 10 Best Meal Prep Containers option. 
Substitutions: This is a great time to use what you have! You know how that is…we all have those times where we have one potato, two onions, 52 carrots and a half of a head of broccoli left over from other recipes! This is the time to use all those up! Permission granted! Just try to use hearty vegetables. Some of the more delicate veggies like zucchini squash will cook faster and become mush in this recipe. 
Meal Prep Options:
  • Either measure everything out ahead of time or completely combine the honey balsamic sauce and refrigerate. If you do, put it in a microwave safe container so you can zap it in the microwave for 5-10 seconds to soften the honey before pouring on the chicken and veggies. 
  • Cut up all the vegetables so they are ready to toss on the sheet pan. 
  • Lay out the sheet pan and any utensils you might night. (I prep all little things like this so I can have meals like this in the oven in 5-7 minutes!)
Storage: Store leftovers in the refrigerator for up to 4 days. 
Freezer Friendly: Store leftovers in the freezer in sealed containers for up to 3 months. 
Substitute Sauce: You can use the same chicken and veggies and change the recipe simply by using the sauce from the Honey Balsamic Carrots or the Honey Mustard Sauce in the Salmon recipe. Just make sure you make enough to be equivalent to what you have in the recipe card above.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 179g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 380mg | Potassium: 3257mg | Fiber: 14g | Sugar: 88g | Vitamin A: 10647IU | Vitamin C: 113mg | Calcium: 133mg | Iron: 6mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

savorandsavvy.com/about-me/
Honey Balsamic Sheet Pan Chicken and Veggies
« Instant Pot Orange Marmalade
Easy Slow Cooker Vegetarian Taco Soup – 10-Minute Prep »

About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 10:35 am

    5 stars
    Every part of this recipe is perfect!

    Reply
  2. Andrea says

    April 27, 2023 at 9:32 pm

    Hi Ginny- how much of the green beans? I don’t see that ingredient in the ingredients list? Also- the garlic salt, seasoned salt, and seasoned pepper are not kn the ingredient list (all are listed in step 6). Mine is in the oven right now, I’m looking forward to trying it!

    Reply
  3. Kathleen says

    November 06, 2022 at 12:30 pm

    1 star
    It would be nice if all ingredients were listed in the recipe rather than finding them in the cooking directions.

    Reply
    • Ginny says

      January 10, 2023 at 3:25 pm

      Kathleen, all of my ingredients are listed in the recipe card ABOVE the instructions. I just looked and the ingredients are all there. Did I miss something else? I would love to help fix it, if I did. Thanks for chiming in! Ginny

      Reply
3.67 from 3 votes (1 rating without comment)

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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