Sheet Pan Balsamic Chicken Breasts with Sweet Potato & Broccoli

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Don’t be stuck with bland chicken when recipes like Sheet Pan Balsamic Chicken Breasts with sweet potato and broccoli exists! This 35-minute recipe is easy to prepare and tastes even better if you can marinate the chicken overnight. For a flavorful chicken dinner idea, make sure you put the ingredients for this recipe on your grocery list!

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Sheet Pan Balsamic Chicken Breasts

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

This chicken recipe is really simple and quick to prepare and you can have it on the table in around an hour (including marinading!)

However, for more depth of flavor, if you can marinade the chicken breasts for at least an hour or two, or even overnight, your taste buds will thank you!

The marinade is made with balsamic vinegar, olive oil, maple syrup, orange zest, orange juice, thyme, and sage, and would work really well over pork as well as chicken.

I love sheet pan recipes because it saves on the clearing up – you don’t need several other pans for cooking the veggies. Plus having a whole meal in one means you don’t have to worry about what sides to have with your protein.

We served up this chicken with sweet potatoes, red onions (which when roasted taste amazing!) and broccoli.

But you could use regular potatoes and other vegetables that roast well such as bell peppers, zucchini/courgettes, or asparagus to name a few.

Sweet potatoes

Ingredients & Equipment Used In This Recipe

For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Balsamic Chicken Breast served with sweet potato and broccoli on the side, on a white plate.

More Recipes Using Balsamic Vinegar

One of the hero ingredients in this recipe is balsamic vinegar, so here are some more recipes using the same:

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More Chicken Recipes

Looking for more chicken recipe inspo? Check these out next:

Sheet Pan Chicken & Veggies Recipe - cooked chicken breasts on a baking sheet with sweet potato, broccoli, and red onion.

How Do I Make Sheet Pan Balsamic Chicken Breasts?

Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Sheet Pan Balsamic Chicken Breasts Recipe

Sheet Pan Balsamic Chicken Breasts

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Don't be stuck with bland chicken when recipes like Sheet Pan Balsamic Chicken Breasts with sweet potato and broccoli exits!

Ingredients

  • ½ cup balsamic vinegar
  • ½ cup extra virgin olive oil, divided
  • 1½ Tbsp pure maple syrup
  • 2 tsp orange zest, preferably organic
  • 3 Tbsp fresh orange juice
  • 3 Tbsp fresh thyme leaves
  • 1 Tbsp fresh sage, finely minced
  • Sea salt and black pepper, to taste
  • 4 (4 oz/100g) boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 1 (12 oz/350g) bag frozen broccoli florets
  • 1 medium red onion, cut into thick slices
  • 1 tsp onion powder
  • 1 tsp garlic powder

Instructions

  1. Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
  2. Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal the bag tightly. Carefully turn the bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating for more even distribution of flavors. Alternatively, place in a non-reactive bowl with a lid.
  3. When ready to cook, preheat the oven to 200C/400F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
  4. Remove chicken from marinade, place on the prepared baking sheet, and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
  5. Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
  6. Place the baking sheet in the center of the preheated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes.
  7. Remove from oven and cool slightly before serving. Enjoy! Sheet Pan Balsamic Chicken Breasts Recipe

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 26mgSodium: 143mgCarbohydrates: 35gFiber: 4gSugar: 17gProtein: 12g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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