Basil Balsamic Sheet Pan Chicken

4-5 servings.

Enjoy a delicious, nutritious dinner in no time. Leftovers are great for lunch meal prep.


  • 1 ¼ – 1 ½  lbs. boneless, skinless chicken thighs, cut into large, bite-size chunks

Basil Balsamic Vinaigrette

  • 3 Tbsp balsamic vinegar
  • ½ cup olive oil
  • 4 garlic cloves, minced
  • 1 tsp Dijon mustard
  • 3 Tbsp fresh basil, finely chopped*
  • ½ tsp sea salt
  • ¼ tsp coarsely ground black pepper

* 3 tsp dried basil can be substituted


  • 1 head of broccoli, cut into small florets (about 3 cups)
  • 1 red pepper, cut into bite-size pieces
  • 1 summer squash, halved lengthwise, cut into half-moons
  • 1 small red onion, cut into wedges
  • ½ cup matchstick carrots, cut in half
  • 1 cup grape tomatoes
  • ⅓ cup grated Parmesan cheese
  • 1 – 2 Tbsp chopped fresh basil*

* 1 – 2 Tbsp dried basil can be substituted


  • Preheat the oven to 400° F.
  • Combine all vinaigrette ingredients in small jar with tight-fitting lid. Shake well to combine. 
  • Place chicken into zip-lock plastic food storage bag or glass container. Pour about 1/3 of the vinaigrette over the chicken; toss chicken to coat. Marinate chicken in the refrigerator while preparing the vegetables.
  • Place all vegetables, except the tomatoes, into large bowl.
  • Pour remaining vinaigrette over the vegetables and toss well to coat.
  • Transfer the vegetables to a 12” X 17” sheet pan. Using tongs, place the marinated chicken onto the same sheet pan, moving the vegetables around as needed to make space. Discard remaining vinaigrette.
  • Bake the chicken and vegetables for 10 min. Add the tomatoes. Continue baking 5 – 10 min. or until chicken is done and juices run clear.
  • Remove from oven. Top chicken and vegetables with Parmesan cheese and chopped basil.


  • Delicious served with warm, crusty French bread. For a more substantial meal, consider serving over warm pasta or grain of choice.
  • For lunch meal prep, allow leftovers to cool. Divide chicken and vegetables, along with pasta or grain if desired, into individual containers. Refrigerate for up to 3 days. 
  • Feel free to experiment with various vegetables. Chopped asparagus, mushrooms, and sliced zucchini would work well. Be sure to cut into uniform pieces to allow even cooking.


  1. Amy, and Chris,
    Anxious to try your new recipes. Sorry to be late with reply,
    We are late getting to the lake this year.
    Many thanks.
    Angela Pohl

  2. Amy, and Chris,
    Anxious to try your new recipes, Sorry to be late with reply.
    We are late getting to the lake this year.
    Thank you,
    Angela pohl

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