Balsamic Sheet Pan Chicken
Sheet pan balsamic chicken is a one pan meal with everything you need for a complete dinner. Enjoy balsamic chicken and tender veggies for the best dinner.
Servings: 6
Cost: $21.28, $3.55 per Servings
Ingredients
- 6 boneless skinless chicken breasts filet and pounded to even thickness (enough chicken or 6 people
- 1 pound carrots peeled and chopped into 2-inch pieces
- 2 pounds baby gold potatoes I like to use fingerling potatoes sliced in half chopped into 1-inch pieces
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 cup balsamic vinegar
- ½ cup brown sugar
- 1 pound fresh asparagus (trimmed and then cut into 2 inch pieces)
- 4 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Spray a large sheet pan with non-stick cooking spray or line with foil for easy cleanup.
- In a small bowl, whisk together 2 cups balsamic vinegar and ½ cup brown sugar until well combined. Set aside.
- Place 6 boneless skinless chicken breasts (fileted and pounded to even thickness) on the sheet pan. Add 1 pound carrots (peeled and cut into 2-inch pieces) and 2 pounds baby gold potatoes (cut into 1-inch pieces) around the chicken.
- Drizzle 4 tablespoons olive oil over the chicken and vegetables. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, ½ teaspoon dried basil, and ½ teaspoon dried thyme. Toss the vegetables to coat and spread everything into an even layer.
- In a sauce pan bring balsamic vinegar and brown sugar to a boil. Cook for about 5 minutes until reduced by half.
- Spoon half of the balsamic sauce over the chicken. Sprinkle parmesan cheese over the potatoes. Bake for 20-25 minutes until chicken is cooked through and carrots and potatoes are tender. 5 minutes before the chicken is done - add the 1 pound of asparagus with the carrots.
- Drizzle remaining balsamic sauce (it should be slightly thickened now after cooling) over the chicken and carrots/aspragus. Cook until asparagus is tender.
- Remove from the oven and sprinkle 4 tablespoons grated parmesan cheese over the top before serving.
Nutrition
Calories: 492kcal | Carbohydrates: 59g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 662mg | Potassium: 1410mg | Fiber: 6g | Sugar: 34g | Vitamin A: 12692IU | Vitamin C: 23mg | Calcium: 153mg | Iron: 7mg
