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!
🍽️ 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.
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
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!
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.
Recipe FAQ
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.
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.
Related Recipes
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!
Honey Balsamic Sheet Pan Chicken with Veggies
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
- 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!)
Nutrition
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