This one-pan balsamic chicken is an effortless and flavorful meal featuring tender, juicy chicken coated in a tangy balsamic glaze, roasted alongside cherry tomatoes and baby potatoes. With minimal prep and cleanup, it’s the perfect dish for a quick and satisfying dinner.
Why You’ll Love This Recipe
- Made in just one pan for easy cleanup
- Balanced flavors with sweet, tangy, and savory notes
- Perfect for a healthy and satisfying meal
- Great for meal prep and weeknight dinners
- Uses simple, wholesome ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts
- Balsamic vinegar
- Olive oil
- Honey
- Dijon mustard
- Garlic, minced
- Cherry tomatoes, halved
- Baby potatoes, halved
- Salt and pepper
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
- Place the chicken breasts on the baking sheet and drizzle them with the balsamic mixture.
- Add the cherry tomatoes and baby potatoes to the pan, tossing them with the remaining balsamic sauce.
- Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve the chicken with the roasted vegetables for a flavorful and easy meal.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 350 kcal per serving
Variations
- Add More Veggies: Include bell peppers, zucchini, or asparagus for extra nutrients.
- Make It Spicy: Add a pinch of red pepper flakes to the balsamic glaze.
- Use Bone-In Chicken: Adjust the cooking time to about 40-45 minutes for bone-in chicken thighs or drumsticks.
- Swap Potatoes: Use sweet potatoes or Brussels sprouts for a different twist.
- Dairy-Free Option: This recipe is naturally dairy-free, but you can sprinkle dairy-free cheese on top for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.
- Freezing: Freeze cooked chicken and veggies in a sealed container for up to 2 months. Thaw overnight before reheating.
FAQs
Can I make this with chicken thighs?
Yes! Chicken thighs work great, but they may need an extra 5-10 minutes of cooking time.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I prep this ahead of time?
Yes! Marinate the chicken in the balsamic mixture for up to 24 hours for extra flavor.
What can I serve with this dish?
It pairs well with a fresh green salad, quinoa, or a side of crusty bread.
Can I cook this on the stovetop instead of the oven?
Yes! Sear the chicken in a skillet for 3-4 minutes per side, then add the vegetables and cook covered until tender.
What if I don’t have Dijon mustard?
You can substitute it with whole-grain mustard or a little lemon juice for acidity.
Can I use frozen chicken?
Yes, but thaw it completely before cooking for even results.
How can I make the sauce thicker?
Reduce the balsamic mixture in a saucepan over low heat until it thickens slightly.
Can I use a different type of vinegar?
Balsamic vinegar gives the best flavor, but red wine vinegar can be a substitute in a pinch.
Is this recipe good for meal prep?
Yes! Store portions in containers for easy grab-and-go lunches.
Conclusion
This one-pan balsamic chicken is a simple yet flavorful dish that’s perfect for busy nights. With juicy chicken, roasted vegetables, and a tangy balsamic glaze, it’s a meal that’s both nutritious and delicious. Plus, the easy cleanup makes it a go-to recipe for any night of the week!
Print
One-Pan Balsamic Chicken
This One-Pan Balsamic Chicken is a quick, flavorful, and healthy meal featuring juicy chicken, roasted cherry tomatoes, and baby potatoes in a tangy balsamic glaze. With minimal prep and easy cleanup, this dish is perfect for weeknight dinners, meal prep, or a wholesome family meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 4 chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 lb baby potatoes, halved
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the balsamic glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
- Prepare the chicken and veggies: Place chicken breasts on the baking sheet and drizzle with the balsamic mixture. Toss cherry tomatoes and baby potatoes with the remaining sauce and arrange around the chicken.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with the roasted vegetables and enjoy!
Notes
- Add more vegetables like bell peppers, zucchini, or asparagus for extra nutrition.
- Make it spicy by adding red pepper flakes to the balsamic glaze.
- Use bone-in chicken by adjusting the cooking time to 40-45 minutes.
- Swap potatoes with sweet potatoes or Brussels sprouts for a different twist.
- For meal prep, store in containers for easy grab-and-go lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baked
- Cuisine: American, Mediterranean
- Diet: Gluten Free
