Sheet Pan Balsamic Chicken and Potatoes

Name: Sheet Pan Balsamic Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 pound baby potatoes, halved; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 tablespoons honey; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 tablespoon olive oil, for potatoes; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Author: Clara Hastings

Published: January 25, 2026

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Introduction to Sheet Pan Balsamic Chicken and Potatoes

Are you looking for an easy, delicious meal that can accommodate a busy family schedule? Let me introduce you to my go-to dish: Sheet Pan Balsamic Chicken and Potatoes. This recipe is a lifesaver, perfect for those hectic evenings when time is short, but you still want to impress your loved ones. The beauty of a sheet pan meal is that everything cooks together, allowing flavors to mingle beautifully. Plus, cleanup is a breeze! So, tie on your apron, and let’s dive into this delightful cooking adventure!

Why You’ll Love This Sheet Pan Balsamic Chicken and Potatoes

This dish has it all—speed, simplicity, and stunning flavor! With just a few ingredients, you’ll create a mouthwatering meal in about 45 minutes. Not only do the balsamic marinade and roasted baby potatoes create a harmonious blend of taste, but they also satisfy even the pickiest eaters. It’s an effortless way to bring the family together around the dinner table, making memories and enjoying good food.

Ingredients for Sheet Pan Balsamic Chicken and Potatoes

Let’s gather everything we need to whip up this delicious meal! Below is a list of ingredients that will transform your weeknight dinner into something truly special. I’ve also included some tips for substitutions if you need them.

Boneless, skinless chicken breasts: The star of the show! They’re tender and cook quickly, perfect for busy evenings.
Baby potatoes: These little gems are creamy and flavorful. You can swap them for larger potatoes, but just cut them into similar-sized pieces for even cooking.
Balsamic vinegar: This adds a tangy sweetness that beautifully complements the chicken. If you don’t have balsamic, red wine vinegar can work, but the taste will differ.
Olive oil: A staple in my kitchen! It helps the marinade cling to the chicken and potatoes while adding rich flavor. You could use avocado oil if that’s what you have.
Honey: This brings a touch of sweetness to balance the acidity of the vinegar. Maple syrup could be a lovely alternative if you prefer.
Garlic: Freshly minced garlic elevates the dish with its lovely aroma. You can use garlic powder as a backup, but fresh is always best!
Dried oregano and thyme: These herbs provide depth and a warm, comforting flavor. Feel free to mix in some Italian seasoning if that’s what’s on hand.
Salt and black pepper: Essential for enhancing all the flavors! You can adjust according to taste.
Fresh parsley: For garnish, it adds a pop of color and freshness. If parsley is out of reach, basil or even green onions would work nicely.

Don’t worry about the exact measurements just yet! You’ll find those at the bottom of the article, available for printing. Let’s make this scrumptious meal together!

How to Make Sheet Pan Balsamic Chicken and Potatoes

Preheat the Oven

First things first, let’s get that oven preheating to 400°F (200°C). This is essential for cooking the chicken and potatoes evenly. While that’s heating up, line your baking sheet with parchment paper. This little step ensures easy cleanup, and trust me, you’ll thank yourself later when it’s time to tidy up!

Prepare the Marinade

Now comes the exciting part—creating your marinade! In a large bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, thyme, salt, and pepper. Each ingredient dances together to create a flavor explosion. The balsamic vinegar will add tanginess, while the honey gives a sweet counterpoint. This marinade isn’t just for flavor—it also helps keep the chicken moist and tender as it bakes!

Marinate the Chicken

Take those chicken breasts and toss them in the marinade, making sure each piece is well-coated. Letting them marinate for at least 15 minutes makes a noticeable difference, but if you can plan ahead and refrigerate them for up to 8 hours, even better! The longer they soak, the more flavorful they become.

Prepare the Potatoes

While the chicken is soaking up those flavors, it’s time to prepare the baby potatoes. Halve them and place them in a bowl. Drizzle with a bit of olive oil and season with salt and pepper. This helps them roast beautifully, getting that lovely golden-brown crisp on the outside. Toss everything together for even seasoning.

Combine Chicken and Potatoes

Now it’s time to bring everything together on the baking sheet! Arrange the marinated chicken breasts among the halved potatoes. Be sure to drizzle any remaining marinade over both the chicken and potatoes for extra flavor. This way, every bite is bursting with that delicious balsamic goodness!

Baking Time

Place your sheet pan in the preheated oven and bake for 25 to 30 minutes. Keep an eye on the chicken; it needs to reach an internal temperature of 165°F (74°C) to be safe to eat. The potatoes should be tender and golden. A great tip is to poke a potato with a fork to check if it’s done—if it slides off easily, you’re all set!

Finishing Touches

Once everything is cooked to perfection, pull the sheet pan from the oven and let the chicken rest for about 5 minutes. This helps maintain the juiciness. Finally, sprinkle freshly chopped parsley on top for a vibrant finish. Your Sheet Pan Balsamic Chicken and Potatoes are now ready to impress!

Tips for Success

Marinate the chicken longer for deeper flavor—overnight is best!
Cut potatoes into even sizes for consistent cooking.
Experiment with seasonal veggies—add bell peppers or zucchini for color and nutrition.
For extra crispiness, broil for the last 2-3 minutes.
Always check that the chicken’s internal temperature hits 165°F for safety.

Equipment Needed

Baking sheet: A standard large rimmed sheet pan works best; you can use a casserole dish in a pinch.
Parchment paper: Ideal for lining the pan; aluminum foil may be a substitute but won’t provide the same ease of cleanup.
Mixing bowl: A large bowl for combining ingredients; any bowl will suffice.
Whisk: For mixing the marinade; forks can do the job too, in a hurry.
Meat thermometer: To check the chicken’s doneness; if unavailable, a knife can work to cut into the meat and check if it’s no longer pink.

Variations for Sheet Pan Balsamic Chicken and Potatoes

Herb variations: Swap the dried oregano and thyme for fresh herbs like rosemary or basil for a fragrant twist.
Vegetable mix: Toss in colorful veggies like bell peppers, zucchini, or cherry tomatoes alongside the chicken and potatoes for added nutrition and flavor.
Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce to the marinade for a zesty kick!
Cheesy goodness: Sprinkle shredded mozzarella or parmesan over the chicken and potatoes during the last five minutes of baking for a cheesy topping.
Protein swap: Try using salmon fillets or pork chops instead of chicken for a different protein option, adjusting cooking times as needed.

Serving Suggestions

Pair the dish with a fresh garden salad drizzled with a light vinaigrette for a refreshing contrast.
A side of steamed green beans or roasted Brussels sprouts adds a pop of color and nutrition.
Serve with a glass of chilled white wine, like Pinot Grigio, for a delightful pairing.
For presentation, sprinkle extra parsley or lemon zest over the dish before serving for an elegant touch.

FAQs about Sheet Pan Balsamic Chicken and Potatoes

Can I use frozen chicken for this recipe?

While it’s best to use fresh chicken breasts for optimal flavor and texture, you can use frozen ones. Just be sure to thaw them thoroughly before marinating! Cooking time may need adjustment, so ensure they reach that safe temperature of 165°F.

What can I substitute for balsamic vinegar?

If balsamic vinegar isn’t available, you might try red wine vinegar for a slightly different flavor. Apple cider vinegar can work, too; just keep in mind it will impart a different taste. A little sugar can balance the acidity.

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken the night before and keep it in the fridge. Once you’re ready to eat, just toss those marinated chicken breasts and potatoes together on the sheet pan and bake! It saves time and is perfect for meal prepping.

How do I know when the potatoes are done?

A simple test is to poke a potato with a fork. If it slides off easily, they’re ready! You should also see a lovely golden-brown exterior, which is a sign of perfect roasting.

Can I add more vegetables to the sheet pan?

Yes, feel free to get creative! Veggies like bell peppers, zucchini, or even asparagus can be added. Just ensure they’re cut to similar sizes for even cooking. It’s a fantastic way to enhance nutrition and flavor!

Final Thoughts

Cooking should be a joy, not a chore, and my Sheet Pan Balsamic Chicken and Potatoes encapsulates that sentiment beautifully. It’s a meal that brings family together, and every bite bursts with flavors that tell a story. The simplicity of this dish means you can spend less time in the kitchen and more time making memories with loved ones. Plus, with minimal cleanup, you’ll feel like a culinary hero at the end of the night. So, why not give it a try? I promise it’ll soon become a cherished part of your weeknight dinner routine!