If you’re craving a flavorful dinner that’s both incredibly easy and impressively delicious, the One-Pan Balsamic Chicken Recipe is an absolute game-changer. Imagine juicy chicken breasts roasted alongside sweet baby potatoes and vibrant cherry tomatoes, all glazed with a tangy-sweet balsamic sauce that caramelizes perfectly in your oven. This dish checks all the boxes for comfort food with a gourmet twist, making it perfect for busy weeknights or casual weekend dinners with friends. The best part? Cleanup is a breeze since everything cooks together on just one pan, letting the flavors meld beautifully while you relax.
Ingredients You’ll Need
This One-Pan Balsamic Chicken Recipe shines because it sticks to simple, fresh ingredients that come together effortlessly. Each ingredient plays its part—whether it’s the balsamic vinegar adding brightness, the honey lending sweetness, or the baby potatoes offering a comforting heartiness. Together, they create a dish that’s balanced, colorful, and deeply satisfying.
- 4 chicken breasts: Choose boneless, skinless for quick cooking and easy serving.
- 1/4 cup balsamic vinegar: This brings a rich tang and slight sweetness that’s the backbone of the glaze.
- 2 tbsp olive oil: Helps keep the chicken moist and adds a silky texture to the glaze.
- 1 tbsp honey: Sweetens the dish naturally and helps caramelize the chicken and veggies.
- 1 tbsp Dijon mustard: Adds a subtle kick and depth to the balsamic glaze.
- 2 cloves garlic, minced: Giving a warm, aromatic boost that infuses every bite.
- 1 cup cherry tomatoes, halved: These burst with juicy sweetness as they roast, balancing the savory flavors.
- 1 lb baby potatoes, halved: Their creamy texture and golden crust make them the perfect hearty side.
- Salt and pepper, to taste: Essential to enhance and bring all the flavors together perfectly.
How to Make One-Pan Balsamic Chicken Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures your chicken and veggies cook evenly and the clean-up remains effortless. The parchment also helps achieve that perfect caramelization on the chicken and potatoes.
Step 2: Whisk the Balsamic Glaze
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. This simple sauce will infuse the chicken and vegetables with layers of tang, sweetness, and a little savory punch that makes this recipe unforgettable.
Step 3: Arrange Chicken and Veggies
Place the chicken breasts on your prepared baking sheet and generously drizzle them with the balsamic glaze. Then, toss the halved cherry tomatoes and baby potatoes in the remaining sauce and arrange them around the chicken. This way, every element soaks up those lovely flavors while roasting.
Step 4: Bake to Perfection
Bake everything together for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). During this time, the chicken becomes tender and juicy, the potatoes get crispy edges, and the tomatoes soften and sweeten, creating a beautiful medley of textures on your plate.
Step 5: Serve and Enjoy
Once your chicken and veggies are perfectly roasted, serve while hot straight from the pan. The combination of tangy glaze, tender chicken, and roasted accompaniments makes for an unbelievably satisfying dinner that’s sure to become a staple in your recipe rotation.
How to Serve One-Pan Balsamic Chicken Recipe
Garnishes
To elevate your dish even further, a sprinkle of freshly chopped parsley or basil adds a fresh herbal note and vibrant green color. You could also add a few shavings of Parmesan cheese on top for a savory twist, or a squeeze of lemon juice to brighten up the balsamic’s richness.
Side Dishes
This recipe is pretty self-contained and filling, but if you want to round it out, a simple arugula salad with a lemon vinaigrette or some steamed green beans would add nice refreshing contrasts. Crusty bread also pairs wonderfully, perfect for soaking up any extra balsamic glaze left on the plate.
Creative Ways to Present
For a charming presentation, arrange the chicken and veggies on a rustic wooden board or a white platter to really make the colors pop. You can also serve the dish family-style in the baking tray itself at the table, letting everyone help themselves to the jewel-toned tomatoes and golden potatoes alongside the perfectly glazed chicken.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Balsamic Chicken Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier when reheated!
Freezing
You can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Just make sure to cool everything completely before freezing to maintain the best texture and flavor.
Reheating
When reheating, do so gently in the oven at about 350°F (175°C) for 10–15 minutes or until warmed through. This method helps refresh the crispiness of the potatoes and prevents the chicken from drying out. Microwaving works too, but keep an eye to avoid overcooking.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Bone-in, skin-on thighs can add extra juiciness and flavor. Just adjust the cooking time upward slightly, and check for doneness accordingly.
Is this recipe gluten-free?
Yes, it naturally is gluten-free as none of the ingredients contain gluten. Just be sure your Dijon mustard is labeled gluten-free if this is a concern.
How spicy is the One-Pan Balsamic Chicken Recipe?
This dish isn’t spicy at all; the Dijon mustard adds mild tanginess but no heat. You can add red pepper flakes if you want a little kick!
Can I prepare this recipe ahead of time?
You can definitely mix the balsamic glaze and marinate the chicken in advance for a few hours to deepen the flavors before baking. However, it’s best to bake right before serving for optimal texture.
What can I substitute for baby potatoes?
Small red potatoes or fingerling potatoes work great, or even sweet potatoes for a slightly sweeter note. Just be sure to cut them into equal-sized pieces so they cook evenly.
Final Thoughts
If you’re looking for a dinner that’s effortless yet spectacular, the One-Pan Balsamic Chicken Recipe is your new best friend. It’s bursting with flavor, satisfying, and requires minimal fuss with a maximum wow factor. Give it a try—you’ll wonder why you didn’t make it sooner!
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One-Pan Balsamic Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One-Pan Balsamic Chicken recipe is a simple, flavorful dish combining tender chicken breasts with a tangy balsamic glaze, roasted cherry tomatoes, and baby potatoes. Perfect for an easy weeknight meal, it uses minimal cleanup and delivers a delicious balance of sweet, savory, and umami flavors.
Ingredients
Chicken and Vegetables
- 4 chicken breasts
- 1 cup cherry tomatoes, halved
- 1 lb baby potatoes, halved
- Salt and pepper, to taste
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the balsamic glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until well combined. This will create a flavorful glaze for the chicken and vegetables.
- Prepare chicken and veggies: Place the chicken breasts on the prepared baking sheet. Drizzle the balsamic glaze over the chicken. In a separate bowl, toss the halved cherry tomatoes and baby potatoes with the remaining balsamic mixture. Arrange the vegetables evenly around the chicken on the baking sheet.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Serve: Remove from the oven and serve the chicken hot alongside the roasted cherry tomatoes and potatoes. Enjoy your flavorful one-pan meal!
Notes
- Ensure chicken is cooked through by using a meat thermometer to reach 165°F (74°C).
- You can substitute baby potatoes with fingerlings or small red potatoes if preferred.
- For a spicier kick, add a pinch of crushed red pepper flakes to the balsamic glaze.
- Make sure to halve the cherry tomatoes and potatoes uniformly for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
