Description
A delicious and easy-to-make Sheet Pan Balsamic Chicken with Potatoes and Carrots recipe. This one-pan meal features tender, flavorful boneless skinless chicken breasts paired with roasted baby potatoes and sweet carrots, all glazed with a tangy and slightly sweet balsamic honey reduction. Perfect for a quick and wholesome weeknight dinner with minimal cleanup.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (pounded to even thickness)
Vegetables
- 1 pound carrots (peeled and chopped into 2-inch pieces)
- 2 pounds baby red and/or gold potatoes (chopped into 1-inch pieces)
Seasonings & Oils
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
Sauce
- 1 cup balsamic vinegar
- ⅓ cup honey
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat and Arrange Vegetables and Chicken: Preheat your oven to 400°F (200°C). Grease a sheet pan and arrange the chopped potatoes in a single layer on one third of the pan, place the pounded chicken breasts on another third, and spread the chopped carrots on the remaining third.
- Make Balsamic Honey Reduction: In a medium saucepan, bring the balsamic vinegar and honey to a boil over medium heat. Let it cook for about 5 minutes until it reduces by half and thickens slightly. Remove from heat and pour the sauce into a heat-safe bowl to cool.
- Season and Coat: Drizzle olive oil over the potatoes, chicken, and carrots. Use your fingertips to rub the oil thoroughly over the chicken breasts. Season all the vegetables and chicken evenly with salt, pepper, garlic powder, dried basil, and dried thyme.
- Add Sauce and Parmesan: Spoon half of the cooled balsamic reduction over the chicken breasts. Sprinkle the grated Parmesan cheese evenly over the potatoes.
- Bake: Place the sheet pan in the oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the potatoes and carrots are tender when pierced with a fork.
- Serve: Remove from oven and drizzle the remaining balsamic reduction, which should have thickened after cooling, over the chicken and carrots. Serve hot and enjoy your flavorful one-pan meal.
Notes
- To ensure even cooking, pound chicken breasts to the same thickness before baking.
- If you prefer, use a mix of baby red and gold potatoes for varied texture and flavor.
- You can add fresh herbs like rosemary or thyme for extra aroma.
- Make sure the balsamic reduction doesn’t burn while boiling; watch carefully and stir occasionally.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
