Lemon Herb Balsamic Chicken and Veggies

On a chilly weekday evening a few months ago, I came home exhausted, hungry, and not at all in the mood to spend an hour in the kitchen. I opened the fridge and found a few stray veggies, a pack of chicken tenderloins, and a bottle of balsamic vinegar. With minimal energy and even less patience, I threw everything on a pan with a quick sauce—and to my surprise, it became one of the most delicious meals I had made all month.

That accidental success became my go-to “easy sheet pan dinner” that I now swear by for weeknights. This lemon herb chicken recipe is beginner-friendly, incredibly flavorful, and balanced with nutrition and convenience. You’ll only need one pan, a handful of wholesome ingredients, and 30 minutes of your evening. It’s a quick and healthy meal that doesn’t skimp on satisfaction.

Why This Recipe is Special

What makes this recipe a standout for beginner cooks isn’t just the ease—it’s the triple-purpose marinade. The balsamic and zesty Italian blend acts as a marinade, a roasting sauce, and a finishing drizzle. That means fewer steps, fewer dishes, and a whole lot of flavor packed into one pan.

On top of that, the vegetables are flexible based on what’s in your fridge. Toss in anything you need to use up—this is the ultimate “clean-out-the-fridge” recipe. You’ll learn how to balance cook times between chicken and veggies, and with my step-by-step guide, you’ll get it right even on your first try.

Ingredients and Preparation

• Chicken tenderloins or breasts: The protein star of the dish, they cook quickly and absorb marinade well. Breasts work too—just slice thinly.
• Balsamic vinegar: Brings a rich, tangy depth that balances sweet and savory flavors.
• Zesty Italian dressing: Adds herby brightness and acts as a flavor booster with built-in seasoning.
• Broccoli: Adds crunch, fiber, and essential nutrients like vitamin C.
• Baby carrots: Slightly sweet and hearty, they roast well and balance the acidity of the balsamic.
• Cherry tomatoes: These soften beautifully in the oven, adding a juicy, sweet pop to each bite.
• Olive oil: Helps the veggies roast evenly while enhancing richness.
• Italian seasoning and garlic powder: Build layers of aromatic, earthy flavor.
• Fresh parsley (optional): For a fresh finish and color contrast.
• Salt and pepper: Essential to bring out the full range of flavors.

Substitutions & Swaps:

• Swap broccoli for zucchini or cauliflower.
• Use chicken thighs if preferred—just adjust cooking time.
• No Italian dressing? Combine olive oil, lemon juice, garlic, dried herbs, and a pinch of sugar for a DIY version.

Step-by-Step Instructions

Step 1
Preheat your oven to 400°F and prepare a large sheet pan by spraying it with nonstick cooking spray. If your pan isn’t nonstick, line it with parchment paper to prevent sticking from the glaze.

Step 2
Whisk together balsamic vinegar and zesty Italian dressing in a bowl. This will serve as your marinade and later as a finishing sauce.

Step 3
Trim any excess fat from your chicken tenderloins or slice chicken breasts into thin strips. Place the chicken in a zip-top bag with about one-third of the marinade, seal, and refrigerate for at least 30 minutes or up to 6 hours.

Step 4
While the chicken marinates, chop broccoli into bite-sized florets and slice baby carrots in half lengthwise. Add the veggies and whole cherry tomatoes to the sheet pan.

Step 5
Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything to coat evenly.

Step 6
Roast the veggies in the oven for 10–15 minutes first—this gives the carrots a head start on softening and the broccoli time to crisp up.

Step 7
Take the pan out, move the veggies to the sides, and lay the marinated chicken in the center (discarding used marinade). Brush another third of the marinade on top of the chicken.

Step 8
Return the pan to the oven and roast for another 7–14 minutes, depending on the size of the chicken. Check for doneness using a meat thermometer (165°F) or slice to ensure no pink remains.

Step 9
Drizzle the remaining unused marinade over the cooked chicken and veggies before serving. Garnish with chopped parsley if desired.

Beginner Tips and Notes

• Chicken Size Matters: Thinner slices cook faster. If you’re unsure, start checking at 7 minutes and use a thermometer for accuracy.
• Veggie Timing Tip: Don’t like mushy tomatoes? Add them partway through roasting—about 10 minutes after the broccoli and carrots.
• Sheet Pan Prep: Use a large pan to avoid overcrowding, which can steam instead of roast your veggies.
• No Thermometer? Slice into the thickest piece of chicken—it should be opaque and juices should run clear.

Serving Suggestions

This sheet pan balsamic chicken and veggies is perfect over a bed of fluffy quinoa or jasmine rice for a filling, balanced meal. Want to jazz it up? Add a side of crusty garlic bread or a simple lemon-dressed green salad.

For leftovers, store everything in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, and drizzle with extra balsamic if it feels dry.

Conclusion

This easy sheet pan dinner is exactly the kind of recipe that turns beginner cooks into confident home chefs. With its minimal prep, big flavor, and forgiving method, you’ll be amazed at what you can create in just 30 minutes. If you give this lemon herb chicken recipe a try, drop a comment below—I’d love to hear how it went and any personal twists you added. Let’s keep making quick and healthy meals together.

FAQ About Lemon Herb Balsamic Chicken and Veggies

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