Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4
This another one-pan wonder is no doubt a keeper and a must! Easily and quickly make this Baked Balsamic Chicken with potatoes and balsamic tomatoes for a healthy and scrumptious weeknight dinner for your entire family.
Ingredients
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Potatoes:
1 lb small Yukon gold potatoes, quartered
2 tbsp olive oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
Balsamic Reduction:
1/3 c. balsamic vinegar
2 tbsp brown sugar
Chicken:
4 boneless, skinless chicken breasts
3/4 tsp salt
1/2 tsp fresh ground black pepper
Tomatoes:
1 c. cherry tomatoes, halved
2 tsp balsamic vinegar
1 tsp olive oil
1/4 tsp salt
sliced fresh basil, for serving
fresh mozzarella cheese balls, for serving, optional
How to make Sheet Pan Baked Balsamic Chicken with Potatoes
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil, line a large rimmed baking sheet and lightly grease with cooking spray. Set aside.
Step 2: In a bowl, place the potatoes along with oil, salt, and pepper. Toss to coat the potatoes. Then, transfer to the prepared baking sheet. Roast in the oven for about 15 minutes.
Step 3: Meanwhile, boil the balsamic vinegar in a saucepan over medium heat. Whisk in the brown sugar and cook for about 3 minutes until the mixture has slightly thickened, stirring continuously. When done, take away from the heat and set aside.
Step 4: Using cooking spray, lightly grease the chicken breasts and sprinkle with salt and pepper. Put them over the potatoes, then brush with half of the balsamic vinegar, reserving the other half for later. Place in the preheated oven and bake for about 20 minutes.
Step 5: While the chicken and potatoes are in the oven, mix the tomatoes, balsamic vinegar, oil, and salt.
Step 6: Take the baking sheet out of the oven, then brush the chicken with the reserved glaze, and around the chicken, add the tomatoes. Return to the oven and continue to bake for another 5 to 8 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 7: When done, take away from the oven and drizzle the chicken with the rest of the balsamic vinegar. Before serving, garnish with basil. Enjoy with mozzarella cheese.
Nutrition Facts:
Calories: 339kcal | Carbohydrates: 31g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1022mg | Potassium: 1002mg | Fiber: 3g | Sugar: 11g | Vitamin A: 216IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 2mg
Ingredients
- Potatoes:
- 1 lb small Yukon gold potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- Balsamic Reduction:
- 1/3 c. balsamic vinegar
- 2 tbsp brown sugar
- Chicken:
- 4 boneless, skinless chicken breasts
- 3/4 tsp salt
- 1/2 tsp fresh ground black pepper
- Tomatoes:
- 1 c. cherry tomatoes, halved
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1/4 tsp salt
- sliced fresh basil, for serving
- fresh mozzarella cheese balls, for serving, optional
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil, line a large rimmed baking sheet and lightly grease with cooking spray. Set aside.
Step 2: In a bowl, place the potatoes along with oil, salt, and pepper. Toss to coat the potatoes. Then, transfer to the prepared baking sheet. Roast in the oven for about 15 minutes.
Step 3: Meanwhile, boil the balsamic vinegar in a saucepan over medium heat. Whisk in the brown sugar and cook for about 3 minutes until the mixture has slightly thickened, stirring continuously. When done, take away from the heat and set aside.
Step 4: Using cooking spray, lightly grease the chicken breasts and sprinkle with salt and pepper. Put them over the potatoes, then brush with half of the balsamic vinegar, reserving the other half for later. Place in the preheated oven and bake for about 20 minutes.
Step 5: While the chicken and potatoes are in the oven, mix the tomatoes, balsamic vinegar, oil, and salt.
Step 6: Take the baking sheet out of the oven, then brush the chicken with the reserved glaze, and around the chicken, add the tomatoes. Return to the oven and continue to bake for another 5 to 8 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 7: When done, take away from the oven and drizzle the chicken with the rest of the balsamic vinegar. Before serving, garnish with basil. Enjoy with mozzarella cheese.
