Name: Sheet Pan Balsamic Chicken with Green Beans and Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 2-3 garlic cloves, minced or thinly sliced; 1 tablespoon fresh thyme leaves; ½ teaspoon dried rosemary; ½ teaspoon dried oregano; ½ teaspoon sweet paprika; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 pint cherry or grape tomatoes (about 2 cups); 8 ounces (225g) fresh green beans, ends trimmed; 2 large boneless, skinless chicken breasts (about 8 ounces each); 2-4 tablespoons freshly grated parmesan cheese; 2 tablespoons fresh chopped parsley, for garnish; Red pepper flakes (optional for serving)

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This Sheet Pan Balsamic Chicken with Green Beans and Tomatoes is a quick and easy weeknight dinner that feels fancy without much effort. Juicy, tender chicken is coated with a sweet and tangy balsamic marinade with fresh thyme and garlic, then roasted alongside cherry tomatoes and crisp green beans. Serve with a side of rice, orzo, quinoa, couscous, or crusty bread.

sheet pan balsamic chicken green beans tomatoes

This is a wholesome dinner that everyone in my family looks forward to. In fact, every time I’ve made this recipe, my husband says, “WOW! This is really good!”

The chicken and veggies cook together on one pan, which makes cleaning up a breeze. It’s perfect for busy weeknights when you want something that taste delicious without much fuss.

Table of Contents

Why You’ll Love This Sheet Pan Balsamic Chicken Recipe

Simple, one-pan meal. Juicy balsamic chicken, crisp green beans, and sweet cherry tomatoes all roast together on one pan, creating a delicious and flavorful dinner.

Easy to customize. You can swap the green beans for broccoli or zucchini and use bell pepper instead of tomatoes.

A delicious way to eat more veggies. The balsamic vinegar and fresh thyme create a tasty marinade that has the perfect balance of sweet and savory flavors.

Quick weeknight dinner. With minimal prep, this sheet pan chicken dinner is perfect for busy weeknights when you want a wholesome and delicious meal.

Sheet Pan Balsamic Chicken Ingredients

Chicken: I use boneless, skinless chicken breasts for this recipe. They cook quickly and are lean and high in protein.

Extra virgin olive oil: This helps the seasoning stick to the chicken and locks in moisture.

Balsamic vinegar: This creates a tangy and sweet glaze on the chicken.

Garlic: This gives the chicken and vegetables good flavor.

Seasoning: I use a mix of fresh thyme leaves, dried rosemary, oregano, paprika, salt, and freshly ground black pepper.

Fresh thyme adds a brighter flavor than using dried thyme, but you can use 1 teaspoon of dried thyme leaves if you don’t have fresh herbs available.

Cherry or grape tomatoes: Roasting the tomatoes helps concentrate their natural flavors and sweetness.

Green beans: The tender-crisp green beans pair well with the sweet, juicy cherry tomatoes. They go perfectly with the balsamic chicken.

Parmesan cheese: Sprinkling a little freshly grated parmesan cheese on the chicken and vegetables immediately after roasting gently melts the cheese, which creates a delicious savory garnish.

Parsley: I like to garnish this sheet pan chicken and veggies with fresh chopped parsley, which adds a pop of color to the dish.

How to Make Sheet Pan Balsamic Chicken with Green Beans and Tomatoes

Preheat the oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment paper for easy clean up if desired.

Make the marinade: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic, thyme, rosemary, oregano, paprika, salt, and freshly ground black pepper.

Add the green beans and tomatoes to the sheet pan. Drizzle 3 tablespoons of the marinade over the veggies and toss to coat. Bake in the preheated oven for 15 minutes.

Meanwhile, lightly pound the chicken to flatten the large bump at one end to make it even thickness. This will help the chicken cook more evenly.

Add the chicken to a medium bowl, along with the rest of the marinade (about 3 tablespoons). Toss to coat the chicken and let sit at room temperature while the veggies roast.

Remove the sheet pan from the oven and add the chicken to the pan. It’s okay if the chicken is nestled on top of the veggies. Bake for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.

Garnish with fresh chopped parsley and parmesan cheese. Enjoy as is, or serve with rice, orzo, quinoa, or couscous.

What to Serve with Balsamic Chicken and Vegetables

You can enjoy this chicken and veggie dish as a meal on its own, or you can serve with a starch or fresh salad to make it a complete meal. Below are some suggestions:

Potatoes: Lemon parmesan roasted potatoes, Italian roasted baby potatoes, or creamy mashed potatoes.

Rice: A simple rice pilaf or Greek lemon rice is an easy side dish that goes well with chicken and veggies.

Orzo: Lemon feta orzo or a Mediterranean orzo salad.

Bread: Garlic bread, Italian loaf, focaccia, bread sticks, or crusty sourdough bread.

Green salad: Garden salad, a simple green salad, or arugula lemon salad.

Can You Make Sheet Pan Balsamic Chicken Ahead of Time?

Yes, you can prep this meal ahead of time, so you have everything ready to go straight into the oven when you’re ready to cook.

Simply wash and trim the green beans and keep them stored in an airtight container in the fridge. You can make the marinade up to 1 day in advance and keep it in an airtight container in the fridge.

When you’re ready to make dinner, toss the tomatoes and green beans with half of the marinade and roast in the oven while you marinate the chicken.

Then add the chicken to the sheet pan and let bake for 18 to 20 minutes. While the chicken is cooking, grate the parmesan cheese and chop the fresh parsley.

You can fully bake the entire sheet pan meal ahead of time and store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and veggies in the oven until warmed through.

How to Store and Reheat Leftover Balsamic Chicken

If you have leftovers, let everything cool slightly before storing in an airtight container in the fridge for up to 3 days.

For the best taste, I recommend reheating the chicken and veggies on a sheet pan in the oven at 350°F for 10 to 20 minutes, or until warmed through.

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Please let me know how you like this Sheet Pan Balsamic Chicken with Green Beans and Tomatoes recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this sheet pan chicken and veggies as much as I do.