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homemade Sheet Pan Honey Balsamic Chicken and Veggies photo

Sheet Pan Honey Balsamic Chicken and Veggies

A simple one-pan meal of honey-balsamic chicken and colorful roasted peppers and onion.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Small saucepan
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 3 bell peppers red, orange, and yellow, cut into chunks
  • 1 medium onion cut into chunks
  • 1 tbsp fresh basil chopped
  • salt to taste
  • black pepper to taste
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Make the sauce: combine 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 minced garlic cloves in a small saucepan over medium heat.
  • Bring the sauce to a boil, then reduce heat and simmer, whisking occasionally, until thickened and bubbly; remove from heat and set aside.
  • Arrange the 1 lb chicken pieces and chopped peppers and 1 medium onion on a prepared baking sheet (lightly sprayed or lined) and season with salt and pepper.
  • Drizzle half of the prepared sauce over the chicken and vegetables and toss on the sheet pan to coat evenly.
  • Bake for about 20 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender; total bake time may be about 20–25 minutes.
  • Remove the pan from the oven, drizzle the remaining sauce over the chicken and vegetables, and sprinkle with 1 tablespoon chopped fresh basil before serving.

Notes

  • Cut chicken into uniform pieces for even cooking.
  • Toss halfway through baking for more even browning.
  • Use a rimmed baking sheet to catch any sauce drips.