Irresistible Sheet Pan Balsamic Chicken with Potatoes
Irresistible Sheet Pan Balsamic Chicken with Potatoes is a one-pan wonder that marries convenience and flavor perfectly. Juicy chicken breasts are marinated in a rich balsamic glaze, complemented by tender roasted baby potatoes. This dish not only delivers on taste but also transforms any meal into a memorable dining experience. Ideal for busy weeknights or family gatherings, this easy-to-make recipe will leave your taste buds dancing and your kitchen mess-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 Boneless, Skinless Chicken Breasts (about 1.5 lbs)
- 1 lb Baby Potatoes, halved
- 4 cloves Fresh Garlic, minced
- 1/2 cup Balsamic Vinegar
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Honey
- 2 tsp Fresh Thyme or Rosemary
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- While marinating, toss halved baby potatoes in olive oil, salt, pepper, and fresh herbs.
- Arrange chicken on one end of the sheet pan and scatter potatoes around them in a single layer.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Serve warm, drizzling any remaining sauce over the top.
Nutrition
- Serving Size: 1 chicken breast (200g)
- Calories: 335
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg