Juicy chicken, blistered cherry tomatoes, and tender asparagus roasted on one pan, then finished with a quick balsamic glaze that turns into the best kind of sauce.

A spoon scoops up chunks of cooked chicken, cherry tomatoes, and green beans, all roasted together and coated in seasoning.

I’m adding another sheet pan meal to the rotation. This Sheet Pan Balsamic Chicken is a play off an old recipe favorite, my Honey Balsamic Chicken with Cherry Tomatoes. It’s a great recipe, I actually used to teach it in cooking classes, but these days as a busy home cook, I need something a bit more streamlined.

Everything goes on one sheet pan. The chicken roasts alongside the veggies, the tomatoes burst and get jammy, and the whole thing gets tossed in a tangy balsamic glaze the second it comes out of the oven. Spoon it over rice and you have a full meal with one pan to wash.

A green plate with white rice, grilled chicken pieces, cherry tomatoes, and green beans. A fork rests on the side of the plate. The meal looks fresh and colorful.

Ingredient notes

Most of these ingredients are pantry staples and very straightforward.

  • Chicken breasts – cut into uniform size pieces so they all cook evenly.
  • Balsamic and rice vinegar – I do think both are necessary to get that perfect balance of flavors.
  • Honey and Dijon – Another dynamic duo to round of the flavors next to the vinegars
Top-down view of bowls with raw chicken cubes, cherry tomatoes, chopped asparagus, olive oil, seasonings, soy sauce, mustard, and seasoning powders arranged on a light surface.

How to make sheet pan balsamic chicken

A baking tray filled with raw diced chicken, cherry tomatoes, and chopped asparagus, all seasoned and ready to be cooked.
Add chicken and veggies to the pan with oil and spices.
A metal whisk rests in a white bowl filled with a dark, speckled sauce, likely a marinade or dressing, on a light textured surface.
Whisk together the marinade.
Sheet pan with chunks of cooked chicken, whole cherry tomatoes, and cut green beans, all seasoned and roasted, arranged evenly on a baking tray.
Roast until chicken is cooked through.
Baked chicken pieces, cherry tomatoes, and green beans on a sheet pan with a serving spoon, placed on a table next to a blue striped towel, two forks, and a bowl of white rice.
Toss with marinade.

Tips for the best results

Cut your chicken into even pieces so everything cooks at the same rate. If some chunks are much bigger than others, the small ones dry out while the big ones catch up.

Keep everything in a single layer to get better browning. If everything is piled together it steams instead of roasts, and you lose the color and the caramelized edges. Use a second pan if you need to.

Add the glaze at the very end, off the heat. Balsamic can turn bitter if it roasts too long, so tossing it in after the pan comes out keeps it bright and glossy.

A sheet pan filled with cooked chunks of chicken, bright red cherry tomatoes, and green beans, all seasoned and roasted, with a serving spoon resting on the pan.

What to serve it with

Rice is my go-to because it soaks up every bit of the sauce, but this is just as good over orzo, couscous, or a pile of greens. If you want to round it out, a hunk of crusty bread for the juices is always the move.

Storing and reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a warm oven. The chicken also makes a great cold lunch tossed into a grain bowl or salad the next day.

A plate of white rice topped with cooked chicken chunks, cherry tomatoes, and green beans, served with a fork on the side.
Print
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A spoon scoops up chunks of cooked chicken, cherry tomatoes, and green beans, all roasted together and coated in seasoning.

Sheet Pan Balsamic Chicken and Tomatoes

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  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American
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Description

Juicy chicken, blistered cherry tomatoes, and tender asparagus roasted on one pan, then finished with a quick balsamic glaze that turns into the best kind of sauce.

Ingredients

Scale
  • 3 boneless skinless chicken breasts, cut into 1 inch chunks 
  • 1 pint cherry tomatoes
  • 1 bunch asparagus, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 tablespoon rice vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 teaspoons dijon mustard

Instructions

  1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and add the chicken, tomatoes and asparagus. Drizzle the olive oil and sprinkle the salt, pepper, garlic powder and paprika. Toss everything together directly on the pan until evenly coated. Spread into an even layer.
  2. Bake for 18–22 minutes, or until the chicken is cooked through and lightly golden.
  3. While the chicken roasts, whisk together the rice vinegar, balsamic vinegar, honey, and Dijon mustard in a small bowl.
  4. Remove the sheet pan from the oven and immediately drizzle the balsamic glaze over everything. Toss gently to coat. If you want a little more color you can pop it back in the oven under the broiler for 2-3 minutes. Spoon over rice to soak up all the juices.

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