Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4
This dish is the perfect hearty and filling weeknight dinner that you can make in less than an hour! A one-pan meal with potatoes, balsamic tomatoes, and chicken. Another worthy addition to your list of favourites and weekly rotation.
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
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 with oil, salt, and pepper. Mix well. To the prepared baking sheet, transfer the potatoes. Place in the preheated oven and roast for about 15 minutes.
Step 3: To a saucepan, bring the balsamic vinegar to a boil over medium heat. Add the brown sugar, stir, and continue to cook for 3 minutes more, stirring regularly until slightly thickened. Take away from the heat and set aside.
Step 4: using cooking spray, lightly spray the chicken breasts and sprinkle with salt and pepper. Then, put the chicken breasts over the potatoes. Brush the chicken breasts with half of the balsamic vinegar (reserving half for later). Place in the oven and bake for about 20 minutes.
Step 5: Meanwhile, mix the tomatoes, balsamic vinegar, oil, and salt until combined.
Step 6: Take the baking sheet from the oven, then brush the chicken with the reserved glaze. Around the chicken, add the tomatoes. Return to the oven and continue to bake for another 5 to 8 minutes or until the internal temperature of the chicken reached 165 degrees F.
Step 7: When done, remove from the oven and drizzle the chicken with the rest of the tbsp of the balsamic glaze. Serve garnished with basil and with mozzarella cheese. Enjoy!
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 with oil, salt, and pepper. Mix well. To the prepared baking sheet, transfer the potatoes. Place in the preheated oven and roast for about 15 minutes.
Step 3: To a saucepan, bring the balsamic vinegar to a boil over medium heat. Add the brown sugar, stir, and continue to cook for 3 minutes more, stirring regularly until slightly thickened. Take away from the heat and set aside.
Step 4: using cooking spray, lightly spray the chicken breasts and sprinkle with salt and pepper. Then, put the chicken breasts over the potatoes. Brush the chicken breasts with half of the balsamic vinegar (reserving half for later). Place in the oven and bake for about 20 minutes.
Step 5: Meanwhile, mix the tomatoes, balsamic vinegar, oil, and salt until combined.
Step 6: Take the baking sheet from the oven, then brush the chicken with the reserved glaze. Around the chicken, add the tomatoes. Return to the oven and continue to bake for another 5 to 8 minutes or until the internal temperature of the chicken reached 165 degrees F.
Step 7: When done, remove from the oven and drizzle the chicken with the rest of the tbsp of the balsamic glaze. Serve garnished with basil and with mozzarella cheese. Enjoy!
