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
Scale
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.
