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Sheet Pan Balsamic Chicken & Asparagus with Plums

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Welcome spring to your dinner table with this light & fresh sheet pan balsamic chicken and asparagus with sliced plums! Tender, juicy chicken breast is marinated and then baked with chopped spring vegetables and juicy plums. This one pan balsamic chicken and asparagus recipe makes an easy meal and delicious weeknight dinner the entire family will love!

This is a blue platter of the cooked chicken & plum sheet pan.

Spring Time at Your Table

Do you ever just wander the grocery store and throw what looks vibrant and beautiful in the cart? I know I’m guilty of that! The produce section is my favorite, and my mind starts reeling with ideas of new recipes as soon as I see what fruits & veggies look the most crisp and colorful that week.

The grocery stores are full of asparagus right now. Asparagus is a wonderful veggie filled with fiber and antioxidants. It also tastes delicious roasted.

While spring is generally early for plums, my local grocery store had a selection that looked great. I love roasting plums because it brings out the sweetness and tanginess of the fruit. Plums will get soft when cooked, much like peaches, but they add incredible stand-out flavor. Plums are low-calorie and a great source of antioxidants.

Then we round out the flavors with some red onion and garlic. Sheet pan meals are an easy way to cook up some delicious protein & vegetables for a healthy weeknight meal. 

Serve this with some cooked quinoa or rice and you have yourself a complete meal!

Balsamic Chicken Sheet Pan Ingredients

This meal is made with simple ingredients.

  • Boneless skinless chicken breasts
  • Balsamic Vinegar, Extra-virgin Olive Oil, Honey, & Dijon Mustard for the marinade
  • Spices & Dried Herbs – sea salt, black pepper, dried basil, thyme, & parsley
  • Spring Veggies – fresh asparagus, red onion, & garlic cloves
  • Plums

See the FAQ section for some ingredient variations and swaps.

Cooking Instructions

Whipping this sheet pan dinner together couldn’t be easier!

This is a glass bowl of the marinade ingredients being whisked together on a dark counter.

1. Make Marinade

Combine the balsamic vinegar, olive oil, dijon mustard, honey, and dried herbs & spices in a small bowl. Take one garlic clove and grate it into the bowl, or use a garlic press. Whisk the marinade ingredients together until they’re thoroughly combined.

This is a dish with the chicken breasts marinating.

2. Marinate Chicken

Prepare your chicken breasts by trimming off any fat and cutting breasts as necessary to make them of equal size and even thickness. I cut large breasts in half. Put the chicken in a marinating container and add the marinade. Stir the chicken to evenly coat, then place a lid on the container and refrigerate for at least 30 minutes, up to 8 hours.

This is a cutting board with hands chopping the plums with the bowl of veggies off to the side.

3. Prep Veggies

About 40 minutes before you’d like to serve the meal, preheat the oven to 425°F. Prep the veggies by chopping the woody ends off the asparagus and then cutting the stalks into 1-inch pieces. Thinly slice the red onion, roughly chop the remaining garlic cloves, and core & slice the plums.

Add all of the produce to a mixing bowl and pour an additional tablespoon of olive oil over them. Sprinkle with additional salt and pepper to taste, then stir or toss veggies to coat. Arrange the produce in an even layer on a large-rimmed baking sheet covered in parchment paper.

This is an oven panel set at 425 degrees F.

4. Bake

Take the chicken out of the refrigerator and nestle the breasts into the veggie layer around the sheet pan. Place a digital meat thermometer into the thickest part of one of the chicken breasts. Bake at 425 for 20-22 minutes or until the chicken reaches an internal temperature of 165 and the veggies are nicely roasted.

Quick Tip!

Use a digital meat thermometer to help you perfect the chicken. This took me 20 minutes for the chicken breasts to reach an internal temperature of 165°F, but it may take you more or less since ovens vary, your chicken may be thicker or thinner, etc.

Serving Suggestions

If desired, drizzle some bottled tangy balsamic glaze (not balsamic vinegar–glaze is different!) on individual portions.

I recommend cooking some quinoa or a side of rice to serve with your meal.

A delicious, cirsp spring salad would be perfect! Try my Kale Crunch salad and my Turkish Red Cabbage Salad.

If you have leftover plums, slice them up and throw them in a serving bowl to serve at dinner! That’s one of my favorite hacks for getting the kids to eat fruits and veggies–the trick to that is there isn’t really any trick. You just need to serve them, and serve them often. We usually have 2-4 different sides of produce with each meal (some cooked, some simple like raw carrots or a bowl of grapes).

Nutrition Info for Roasted Plums & Chicken Sheet Pan

One thing I love about this Roasted Plums & Chicken dinner is that it makes four HUGE portions!

Your nutrition info may vary slightly depending on how much chicken you used. I used a pack that was 1.2 lbs. For 1/4 of this recipe, you get:

This is a chart showing calories, fat, carbs, and protein for this meal. These stats are listed in the paragraph below the picture for reference.
  • Calories: 362
  • Protein: 34 grams
  • Fat: 14 grams
  • Carbs: 26 grams
  • Fiber: 3.6 grams

Other Chicken Recipes

Want to try some of our other favorite chicken dinners? For another easy sheet pan meal, try my Moroccan-Inspired Chicken Sheet Pan or my Caprese Chicken & Gnocchi Bake.

Try our Healthy Ranch Chicken Poutine or the BEST Smoked Whole Chicken you’ll ever have! This easy Dutch Oven Shredded Chicken is another another quick weeknight meal.

FAQ

What can I use instead of asparagus?

I also make this recipe with quartered Brussels sprouts. It’s delicious. You can use whatever veggies you want as long as you cut the size appropriately so they cook in the same amount of time as the chicken.

Can I use chicken thighs instead of breasts?

You can use boneless chicken thighs, but they will need more time to cook. You should cook dark meat like thighs to 175°F internally for juicy, tender meat.

This is a blue platter of the cooked chicken & plum sheet pan.
Print Recipe
5 from 1 vote

Balsamic Chicken and Asparagus Sheet Pan Meal

This healthy chicken dinner is sweet and tart and the same time, with juicy tender meat and fresh seasonal flavors.
Prep Time15 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic chicken, chicken and plums sheet pan, chicken sheet pan, sheet pan chicken and asparagus, sheet pan dinners
Servings: 4
Calories: 336kcal
Author: Holly Lee

Equipment

  • Large Rimmed Baking Sheet

Ingredients

  • 1-2 lbs chicken breasts
  • 4 plums
  • 1 bunch asparagus
  • 6 garlic cloves
  • 1/2 large red onion
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt plus more to taste
  • 1/4 tsp pepper plus more to taste
  • bottled balsamic glaze drizzled to taste

Instructions

  • Pre-heat oven to 425 degrees and prepare the marinade. Add the balsamic vinegar, olive oil, dijon mustard, honey, thyme, basil, parsely, salt, and pepper to a small bowl. Grate or mince one of the garlic cloves and add to the marinade. Whisk to combine.
  • Prepare the chicken by cutting the breasts into even pieces and trimming any fat. Place the chicken in container for marinating or a ziploc bag. Pour the marinade on top. Seal and place in the refrigerator for at least 30 minutes up to 8 hours.
  • Chop the asparagus into 1-inch pieces, thinly slice the onion, roughly chop the remaining garlic cloves, and slice the plums. Add all of the produce to a mixing bowl and pour an additional tablespoon of olive oil over them. Sprinkle with additional salt and pepper to taste, then stir or toss to coat. Arrange the produce in an even layer on a large sheet pan covered in parchment paper.
  • Take the chicken out of the refrigerator and nestle the breasts into the veggie layer around the sheet pan. Place a digital meat thermometer into the thickest part of one of the chicken breasts. Bake at 425 for 20-22 minutes or until the chicken reaches an internal temp of 165 and the veggies are nicely roasted.
  • Drizzle the bottled balsamic glaze to taste on individual portions.

Video

Notes

Serve with cooked quinoa, rice, or a big green salad.

Nutrition

Calories: 336kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 472mg | Potassium: 822mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1121IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 4mg

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