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sheet pan balsamic chicken green beans tomatoes

Sheet Pan Balsamic Chicken with Green Beans and Tomatoes

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  • Author: Eden Ashley
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x
  • Diet: Low-Carb

Description

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.

Ingredients

Units Scale
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2-3 garlic cloves, minced or thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon kosher salt
  • 1/4 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)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment paper for easy clean up if desired.
  2. Make the marinade: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic, fresh thyme, rosemary, oregano, paprika, salt, and freshly ground black pepper.
  3. Bake the veggies: Add the green beans and tomatoes to the sheet pan. Drizzle about half of the marinade (around 3 tablespoons) over the veggies and toss to coat. Bake in the preheated oven for 15 minutes.
  4. 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.
  5. Add the chicken to a medium bowl, along with the remaining marinade (about 3 tablespoons). Toss to coat the chicken and let sit at room temperature while the veggies roast.
  6. Bake the chicken: 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.
  7. Serve and enjoy! Garnish with fresh chopped parsley and parmesan cheese. Sprinkle with red pepper flakes if desired. Enjoy as is, or serve with rice, orzo, quinoa, or couscous.

Notes

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

Veggies: Swap the veggies with asparagus, zucchini, bell pepper, or broccoli.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

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