Balsamic Reduction:
1/3 c. balsamic vinegar
2 tbsp brown sugar
Chicken:
4 boneless, skinless chicken breasts
3/4 tsp salt
1/2 tsp fresh ground black pepper
Tomatoes:
1 c. cherry tomatoes, halved
2 tsp balsamic vinegar
1 tsp olive oil
1/4 tsp salt
sliced fresh basil, for serving
fresh mozzarella cheese balls, for serving, optional
How to make Sheet Pan Baked Balsamic Chicken with Potatoes
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using oil, line a large rimmed baking sheet and lightly grease with cooking spray. Set aside.
Step 2: In a bowl, place the potatoes, oil, salt, and pepper. Toss to combine, then transfer the potatoes to the prepared baking sheet. Place in the oven and roast for about 15 minutes.
Step 3: Meanwhile, to a saucepan, add the balsamic vinegar. Bring to a boil over medium heat before stirring in the brown sugar. Cook while stirring continuously for about 3 minutes until the mixture has slightly thickened. Set aside when done.
Step 4: Using cooking spray, lightly oil the chicken breasts and sprinkle with salt and pepper. Place the breasts over the potatoes, then brush with half of the balsamic vinegar. Make sure to reserve a tbsp balsamic vinegar for later. Return the baking sheet to the oven and resume baking for approximately 20 minutes.
Step 5: While baking the chicken, mix the tomatoes with balsamic vinegar, oil, and salt.
Step 6: Take the baking sheet out of the oven, brush the chicken with the rest of the glaze, and add around the chicken the tomatoes. Continue to bake for another 5 to 8 minutes until the internal temperature of the chicken reached 165˚F.
Step 7: Before serving, drizzle with the reserved balsamic vinegar and garnish with basil. Enjoy with mozzarella cheese.
Nutrition Facts:
Calories: 339kcal | Carbohydrates: 31g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1022mg | Potassium: 1002mg | Fiber: 3g | Sugar: 11g | Vitamin A: 216IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 2mg
