Some nights you want dinner to taste like you tried, without actually trying that hard. This weeknight one pan balsamic chicken is that meal: glossy, tangy-sweet, and loaded with cozy roasted veggies—all made on a single sheet pan.
It’s the kind of recipe that wins over picky eaters and busy adults alike, because the flavors are familiar (hello, balsamic + garlic) and cleanup is basically a rinse-and-done situation.
Why You’ll Love This
Everything roasts together on one pan, so the chicken gets juicy while the veggies soak up that caramelized balsamic goodness—minimal dishes, maximum “wait, this is so good” energy.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or chicken breasts; see tips)
- 1 lb baby potatoes, halved (or quartered if large)
- 2 cups broccoli florets
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- 1/3 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 3 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Optional for serving: fresh basil or parsley, grated Parmesan, cooked rice or crusty bread
How to Make It
- Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, Italian seasoning, salt, pepper, and 2 tablespoons of the olive oil. This is your quick balsamic glaze-marinade situation.
- Add the potatoes to the sheet pan. Drizzle with the remaining 1 tablespoon olive oil and toss with a pinch of salt and pepper. Spread them out in a single layer (cut-side down if you want extra browning).
- Roast the potatoes for 12 minutes first. They need a head start so everything finishes at the same time.
- While the potatoes roast, place the chicken thighs in a bowl and pour about half of the balsamic mixture over them. Toss to coat.
- Pull the pan from the oven and push the potatoes to one side. Add the chicken thighs to the pan, leaving a little space around each piece. Spoon a bit of the glaze left in the bowl over the chicken.
- Add broccoli, red onion, and cherry tomatoes to the open spaces on the pan. Drizzle or brush the remaining balsamic mixture over the veggies (especially the onions) and toss lightly right on the pan.
- Return to the oven and roast for 18–22 minutes, or until the chicken reaches 165°F in the thickest part and the potatoes are tender.
- For extra sticky vibes, switch the oven to broil for 1–2 minutes at the end. Keep an eye on it so the glaze doesn’t burn.
- Rest for 5 minutes, then sprinkle with herbs and (optional but elite) Parmesan. Serve as-is or over rice to catch all the pan juices.
Tips for the Best Results
- Use thighs for easiest success. Chicken thighs stay juicy even if you roast a minute too long. If you use breasts, see the FAQ for timing tips.
- Don’t overcrowd the pan. If everything is piled up, it steams instead of roasts. Use two pans if needed—still easy cleanup.
- Give potatoes a head start. That first roast is the secret to tender insides and browned edges.
- Watch the sugar. Honey + balsamic caramelize fast. Broil only briefly and keep the pan on the middle rack.
- Cut veggies thoughtfully. Keep broccoli florets medium-sized so they roast, not scorch. Onion wedges should be chunky so they don’t disappear.
- Use an instant-read thermometer. The fastest way to avoid dry chicken and guesswork.
Variations
- Swap the veggies: Try Brussels sprouts, green beans, bell peppers, zucchini, or carrots. (Harder veggies may need a head start like the potatoes.)
- Make it spicy: Add 1/4 to 1/2 teaspoon red pepper flakes to the balsamic mixture.
- Make it extra herby: Add fresh rosemary or thyme to the pan before roasting.
- Go Mediterranean: Finish with crumbled feta and olives instead of Parmesan and basil.
- Lower sugar: Use 1 tablespoon honey, or skip it and add an extra teaspoon of Dijon for balance (it’ll be tangier, less sticky).
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 to bring back the roasted texture, or microwave in 45–60 second bursts until warmed through (the glaze may loosen, which is totally fine).
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use medium chicken breasts and pound them to an even thickness (about 3/4 inch) so they cook evenly. Start checking at 15–18 minutes after adding them to the pan. Pull them right when they hit 165°F to keep them juicy.
My balsamic sauce burned—what happened?
Balsamic + honey caramelize quickly at high heat, especially near the broiler. Make sure your pan is on the middle rack, avoid letting excess glaze pool in one spot, and broil for only 1–2 minutes (or skip broiling entirely). If your oven runs hot, drop the temp to 415°F.
Can I prep this ahead for an easier weeknight?
Totally. Mix the balsamic 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. For best texture, wait to toss the chicken with the sauce until right before cooking.
How do I know everything will finish cooking at the same time?
The potato head start is key. If your potato pieces are larger, roast them 5 extra minutes before adding the chicken. If your broccoli is getting too dark, add it halfway through the final roast (about 10–12 minutes before the chicken is done).
What should I serve with one pan balsamic chicken?
It’s great on its own, but rice, quinoa, or orzo are perfect for soaking up the balsamic pan juices. For a lighter vibe, serve with a simple arugula salad and a squeeze of lemon. If you’re feeding extra-hungry people, warm bread on the side is always a win.