This Sweet & Savory One Pan Balsamic Chicken Dinner is the weeknight flex you didn’t know you needed: juicy chicken, caramel-y balsamic glaze vibes, and a whole lot of cozy roasted goodness—all made on one pan. Minimal dishes, maximum payoff.
It hits that perfect sweet-salty-tangy balance, and the veggies roast right alongside the chicken so everything gets those golden edges. If you love a dinner that tastes like you tried harder than you did, this is it.
Why You’ll Love This
It’s a true one-pan situation (hello, easy cleanup) with bold, restaurant-y flavor from a simple balsamic-honey-garlic sauce that also doubles as a glaze—so every bite is savory, slightly sweet, and perfectly tangy.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts; see tips)
- 1 lb baby potatoes, halved (or quartered if large)
- 12 oz Brussels sprouts, trimmed and halved
- 1 small red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1/4 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Optional finish: 2 tbsp crumbled feta or goat cheese, chopped parsley, lemon wedges
How to Make It
- Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Add the potatoes to the sheet pan. Drizzle with 1 1/2 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in an even layer. Roast for 12 minutes (potatoes get a head start so they’re actually tender).
- While the potatoes roast, make the sauce: in a small bowl whisk together balsamic vinegar, honey, garlic, Dijon, Italian seasoning, 1 tsp kosher salt, and black pepper.
- Pat the chicken dry (this helps it brown). Place chicken in a bowl and toss with 1 tbsp olive oil plus about 2 tbsp of the balsamic mixture. Set the remaining sauce aside for later.
- Pull the pan from the oven and add Brussels sprouts and red onion. Drizzle veggies with the remaining 1/2 tbsp olive oil and toss everything on the pan to coat.
- Nestle the chicken pieces among the veggies and potatoes (leave a little space between pieces so they roast, not steam).
- Roast for 18–22 minutes, or until chicken reaches 165°F internal temp and the veggies are browned and tender.
- Finish with a glaze moment: drizzle the remaining balsamic sauce over the hot chicken and veggies, then return the pan to the oven for 3–5 minutes to caramelize slightly. (Keep an eye on it—balsamic + honey can go from glossy to too dark fast.)
- Let everything rest for 5 minutes. Add feta/goat cheese and parsley if using, and serve with lemon wedges for a bright pop.
Tips for the Best Results
- Cut potatoes evenly: Small, similar-sized pieces roast at the same rate and don’t leave you with “some soft, some crunchy” energy.
- Dry the chicken: Patting it dry helps it brown instead of turning pale and steamy.
- Don’t overcrowd the pan: If your sheet pan is small, use two pans. Crowding = steaming = less caramelization.
- Use thighs for the juiciest result: Chicken thighs stay tender even if you go a couple minutes over.
- Save some sauce for the end: Adding the remaining balsamic mixture at the finish gives you that shiny, sticky glaze without burning it early.
- Watch the glaze closely: The last few minutes are where magic happens, but it can darken quickly.
Variations
- Swap the veggies: Broccoli florets, green beans, carrots, or bell peppers work great. Add quick-cooking veggies (like broccoli) in the last 12–15 minutes.
- Make it spicy-sweet: Add 1/4–1/2 tsp red pepper flakes to the sauce.
- Apple balsamic vibe: Add 1 apple (Honeycrisp or Gala), sliced into wedges, during the last 15 minutes for extra sweet & savory flavor.
- Protein switch: Pork tenderloin medallions work well; start checking temp around 15 minutes and cook to 145°F.
- Herby finish: Toss with fresh basil or rosemary right before serving for a more “dinner party” feel.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 375°F for about 10–12 minutes (best for keeping the veggies crisp), or microwave in short bursts until warmed through. If things look a little dry, add a small splash of water or a tiny drizzle of balsamic to wake the flavors back up.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use small-to-medium breasts or cut large ones in half lengthwise for quicker, more even cooking. Start checking temperature at around 16–18 minutes after adding them to the pan, and pull at 165°F to avoid drying out.
Will the balsamic sauce taste too strong or too sweet?
It’s balanced: tangy from the vinegar, sweet from honey, and savory from garlic and Dijon. If you prefer less sweet, reduce honey to 1 tbsp. If you prefer more tang, add an extra 1–2 tbsp balsamic vinegar and taste the sauce before using.
My Brussels sprouts turn out bitter—any fix?
Roasting at high heat helps a lot, and the honey-balsamic glaze also smooths out bitterness. Make sure sprouts are halved (more cut surface = more caramelization), and don’t overcrowd the pan so they roast instead of steam.
How do I know the potatoes will be done at the same time as the chicken?
That 12-minute head start is the key. If your potato pieces are larger than 1 inch, give them 15 minutes upfront. You can also microwave halved potatoes for 2–3 minutes before roasting if you’re in a hurry.
Can I prep this ahead for an even faster dinner?
Totally. Mix the sauce up to 3 days ahead and store it in the fridge. You can also chop the veggies and halve the potatoes the night before (keep potatoes submerged in water in the fridge so they don’t brown; drain and dry before roasting).