Balsamic Sheet Pan Chicken

5 from 12 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $21.28, $3.55 per Serving

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 nonstick cooking spray or line it with foil.
In a small bowl, whisk together the balsamic vinegar and brown sugar. Set aside.
Place the chicken on the sheet pan. Arrange the carrots and potatoes around the chicken.
Drizzle the olive oil over the chicken and vegetables. Season with the salt, pepper, garlic powder, basil, and thyme. Toss the vegetables to coat and spread everything into an even layer.
Pour the balsamic mixture into a saucepan. Bring to a boil and cook for about 5 minutes, or until reduced by half.
Spoon half of the balsamic sauce over the chicken. Sprinkle Parmesan over the potatoes.
Bake for 20–25 minutes, or until the chicken is cooked through and the carrots and potatoes are tender.
Add the asparagus to the sheet pan during the last 5 minutes of cooking.
Drizzle the remaining balsamic sauce over the chicken and vegetables. Continue cooking until the asparagus is tender.
Remove from the oven and sprinkle with Parmesan before serving.

Nutrition