Description
A simple and flavorful one-pan meal featuring tender chicken breasts baked with a tangy balsamic glaze, accompanied by roasted cherry tomatoes and baby potatoes. This easy-to-make recipe requires minimal cleanup and delivers a delicious, balanced dinner in under 40 minutes.
Ingredients
Scale
Chicken and Vegetables
- 4 chicken breasts
- 1 cup cherry tomatoes, halved
- 1 lb baby potatoes, halved
- Salt and pepper, to taste
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until well combined to create a flavorful glaze.
- Arrange Chicken and Veggies: Place the chicken breasts on the prepared baking sheet. Drizzle some of the balsamic glaze over the chicken breasts. Toss the halved cherry tomatoes and baby potatoes with the remaining glaze, then arrange them around the chicken on the baking sheet.
- Bake the Dish: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Serve: Remove from the oven and serve the chicken hot alongside the roasted cherry tomatoes and baby potatoes. Enjoy this easy, flavorful one-pan meal!
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Use a meat thermometer to check chicken doneness for food safety.
- Baby potatoes can be substituted with fingerling potatoes or small red potatoes.
- Feel free to add fresh herbs such as rosemary or thyme for extra aroma.
- This recipe can be doubled to serve more people, but use a larger baking sheet to avoid overcrowding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
