Balsamic Chicken with Potatoes and Tomatoes – Get ready for a mouthwatering adventure with our Sheet Pan Baked Balsamic Chicken with Potatoes! This recipe is the epitome of savory satisfaction and will undoubtedly become a family favorite. Juicy, tender chicken breasts, perfectly roasted Yukon gold potatoes, and tangy cherry tomatoes all come together in a symphony of flavors, drizzled with a delightful balsamic reduction. The best part? It’s all cooked on a single sheet pan, making clean-up a breeze. Trust us; you won’t be able to resist trying this irresistible dish!
Oh, let me tell you a little story about this incredible recipe! It all started when my husband and I were trying to come up with a dish that the whole family would love. We experimented with different flavors and combinations until we hit the jackpot with this Sheet Pan Baked Balsamic Chicken with Potatoes. The first time we made it, the aroma that filled our kitchen was simply intoxicating! As soon as our little one took a bite, their eyes lit up with joy, and they eagerly asked for more.
Since then, this recipe has become a staple in our household. It’s perfect for busy weeknights when we need a quick and delicious meal that satisfies everyone’s taste buds. And the best part is that we get to spend more quality time together because the cleanup is so effortless with just one pan! I can confidently say that this dish has brought us closer as a family, and I can’t wait for you to experience the same joy it brings to your home.
Why This Balsamic Chicken Recipe Shines?
- Flavor Fusion: The marriage of balsamic vinegar, brown sugar, and fresh basil creates an enchanting symphony of flavors that will make your taste buds dance with delight!
- Sheet Pan Simplicity: With everything cooked on a single sheet pan, you’ll spend less time in the kitchen and more time savoring the delicious results.
- Family-Friendly: This recipe is a surefire hit with both kids and adults, making it a perfect choice for family dinners or gatherings.
- Versatile: Customize the dish by adding optional fresh mozzarella cheese balls for a creamy touch that takes it to a whole new level of yum!
Ingredients:
For the Potatoes:
- 450g small Yukon gold potatoes, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Balsamic Reduction:
- 80ml balsamic vinegar
- 2 tablespoons brown sugar
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Tomatoes:
- 150g cherry tomatoes, halved
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Serving:
- Fresh basil, sliced (for serving)
- Fresh mozzarella cheese balls (optional, for serving)
Directions:
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil and lightly spray it with cooking spray. Set it aside.
In a bowl, toss the quartered Yukon gold potatoes with olive oil, salt, and freshly ground black pepper until well combined.
Transfer the seasoned potatoes to the prepared baking sheet and roast them for 15 minutes.
While the potatoes are roasting, take a saucepan and bring the balsamic vinegar to a boil over medium heat. Stir in the brown sugar and continue to cook for about 3 minutes, stirring constantly until the mixture slightly thickens. Remove it from the heat and set it aside.
Lightly spray the chicken breasts with cooking spray, then season them with salt and freshly ground black pepper.
Place the seasoned chicken breasts on top of the roasted potatoes on the baking sheet.
Save a tablespoon of the balsamic vinegar for later use. Brush HALF of the remaining balsamic reduction over the chicken breasts.
Bake the chicken and potatoes for 20 minutes.
While the chicken is baking, combine the halved cherry tomatoes with balsamic vinegar, olive oil, and salt.
After 20 minutes of baking, remove the baking sheet from the oven. Brush the remaining half of the balsamic reduction over the chicken, and add the balsamic-coated tomatoes around the chicken.
Continue to cook for an additional 5 to 8 minutes, or until the internal temperature of the chicken registers at 165°F (74°C).
Once done, remove the sheet pan from the oven and drizzle the entire dish with the reserved tablespoon of balsamic glaze.
Garnish with freshly sliced basil and, if desired, serve with fresh mozzarella cheese balls for an extra creamy touch.
Notes:
- For an extra burst of freshness, you can add a handful of baby spinach or arugula to the dish just before serving.
- This recipe is fantastic with boneless, skinless chicken thighs if you prefer a darker meat option.
- To make it a complete meal, serve the balsamic chicken with a side of fresh salad or your favorite steamed veggies.
In conclusion, our Sheet Pan Baked Balsamic Chicken with Potatoes is more than just a recipe; it’s a culinary journey that brings together the finest flavors to create an unforgettable dining experience. With its tender, succulent chicken breasts, perfectly roasted Yukon gold potatoes, and tangy balsamic-glazed tomatoes, each mouthful is a symphony of taste sensations that will leave you wanting more.
This dish has quickly become a beloved staple in our household, cherished not just for its deliciousness but also for the cherished memories it has created. The delightful aroma that fills the kitchen as it bakes, the joy on our little one’s face as they take their first bite, and the precious moments spent savoring the meal together—these are the reasons why this recipe holds a special place in our hearts.
And it’s not just about the flavors; the convenience of cooking everything on a single sheet pan means less time in the kitchen and more time bonding with family and loved ones. The versatility of this dish allows you to customize it to your liking, making it a crowd-pleaser for everyone at the table.
Whether you’re a seasoned home chef or a culinary novice, this recipe is foolproof and will make you feel like a gourmet chef in no time. The delightful blend of balsamic vinegar, brown sugar, and fresh basil elevates the dish to a level of sophistication that will impress even the most discerning palates.
So why wait? Embark on your own culinary adventure and bring the magic of our Sheet Pan Baked Balsamic Chicken with Potatoes to your table. Whether it’s a cozy family dinner or a gathering with friends, this recipe is sure to steal the spotlight and become a cherished favorite in your home, just as it has in ours. Happy cooking and bon appétit!
Frequently Asked Questions
Can I use a different type of vinegar instead of balsamic vinegar?
While balsamic vinegar adds a unique flavor, you can experiment with other vinegars like apple cider vinegar or red wine vinegar for a different twist.
Can I make this recipe ahead of time?
While it’s best enjoyed fresh from the oven, you can prepare the balsamic reduction and marinate the chicken in advance to save time on the day of cooking.
Can I use sweet potatoes instead of Yukon gold potatoes?
Absolutely! Sweet potatoes work wonderfully in this recipe and add a delightful touch of sweetness to complement the balsamic flavors.
Is this recipe suitable for meal prep?
Yes! This dish is a great option for meal prepping, as it reheats well and remains just as delicious throughout the week.
Balsamic Chicken with Potatoes and Tomatoes
Ingredients
For the Potatoes:
- 450 g small Yukon gold potatoes quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For Balsamic Reduction:
- 80 ml balsamic vinegar
- 2 tablespoons brown sugar
For the Chicken:
- 4 boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Tomatoes:
- 150 g cherry tomatoes halved
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Serving:
- Fresh basil sliced (for serving)
- Fresh mozzarella cheese balls optional, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil and lightly spray it with cooking spray. Set it aside.
- In a bowl, toss the quartered Yukon gold potatoes with olive oil, salt, and freshly ground black pepper until well combined.
- Transfer the seasoned potatoes to the prepared baking sheet and roast them for 15 minutes.
- While the potatoes are roasting, take a saucepan and bring the balsamic vinegar to a boil over medium heat. Stir in the brown sugar and continue to cook for about 3 minutes, stirring constantly until the mixture slightly thickens. Remove it from the heat and set it aside.
- Lightly spray the chicken breasts with cooking spray, then season them with salt and freshly ground black pepper.
- Place the seasoned chicken breasts on top of the roasted potatoes on the baking sheet.
- Save a tablespoon of the balsamic vinegar for later use. Brush HALF of the remaining balsamic reduction over the chicken breasts.
- Bake the chicken and potatoes for 20 minutes.
- While the chicken is baking, combine the halved cherry tomatoes with balsamic vinegar, olive oil, and salt.
- After 20 minutes of baking, remove the baking sheet from the oven. Brush the remaining half of the balsamic reduction over the chicken, and add the balsamic-coated tomatoes around the chicken.
- Continue to cook for an additional 5 to 8 minutes, or until the internal temperature of the chicken registers at 165°F (74°C).
- Once done, remove the sheet pan from the oven and drizzle the entire dish with the reserved tablespoon of balsamic glaze.
- Garnish with freshly sliced basil and, if desired, serve with fresh mozzarella cheese balls for an extra creamy touch.
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