1-Pan Balsamic Chicken with Potatoes & Veggies

1-Pan Balsamic Chicken with Potatoes & Veggies

Course Main Course
Servings 4 servings


  • 4 boneless skinless chicken breasts pounded thin
  • 1 lb 450 g carrots, chopped into 2-inch (5 cm) pieces
  • 2 lb 900 g baby potatoes, chopped into 1-inch (2.5 cm) pieces
  • 3 Tbsp olive oil
  • tsp Italian seasoning
  • 1 tsp garlic powder optional
  • salt & pepper to taste
  • 1 cup 240 ml balsamic vinegar
  • 3 Tbsp honey
  • 2 Tbsp grated Parmesan cheese optional


  • Preheat your oven to 400ºF/200ºC.
  • Line a rimmed sheet pan with parchment paper. Place the potatoes in a single layer on ⅓ of the pan, the chicken on ⅓ of the pan, and the carrots on the remaining third.
  • Drizzle the oil over the potatoes, chicken, and carrots, coating evenly. Season with the Italian seasoning, optional garlic powder, and a sprinkle of salt and pepper. Set aside.
  • Prepare your glaze: in a medium saucepan over medium-high heat, bring the balsamic vinegar and honey to a boil and let simmer for 5 minutes or until it’s reduced by half. Remove from the heat and carefully pour it into a heat-safe bowl.
  • Spoon half of the glaze over the chicken. If you’re using the cheese, sprinkle it over the potatoes.
  • Place the sheet pan in the oven and bake for 25 minutes, or until the chicken is cooked and the carrots and potato are tender. Remove from the oven and drizzle the rest of the glaze over the chicken and carrots.
  • Serve and enjoy!
Keyword Real Food


Related Articles


Your email address will not be published. Required fields are marked *