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top view of balsamic baked chicken breasts topped with fresh basil, tomatoes, and mozzarella cheese balls
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5 from 6 votes

Sheet Pan Baked Balsamic Chicken with Potatoes

This Baked Balsamic Chicken Recipe is easy to make with potatoes and balsamic tomatoes! It's a hearty & delicious weeknight dinner that cooks in just one pan.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: baked chicken and potatoes, balsamic chicken, balsamic chicken recipe, chicken and potatoes, chicken and potatoes recipe, chicken dinner recipe, sheet pan chicken
Servings: 4
Calories: 339kcal
Author: Katerina


  • Oven
  • Stove


For the Potatoes

  • 1 pound small yukon gold potatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

For Balsamic Reduction

  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

For the Tomatoes

  • 1 cup cherry tomatoes, halved
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • sliced fresh basil, for serving
  • fresh mozzarella cheese balls, for serving, optional


  • Preheat oven to 425˚F. Line a large rimmed baking sheet with foil; lightly spray with cooking spray and set aside.
  • Place potatoes in a bowl; add oil, salt & pepper and mix to combine.
  • Transfer potatoes to prepared baking sheet and roast for 15 minutes.
  • In the meantime, add balsamic vinegar to a saucepan and bring to a boil over medium heat. Stir in brown sugar and cook for 3 minutes, stirring constantly, until mixture is slightly thickened. Remove from heat and set aside.
  • Lightly spray chicken breasts with cooking spray and season with salt and pepper. Place chicken breasts on top of potatoes
  • Reserve a tablespoon of the balsamic vinegar for later. Brush HALF of the remaining balsamic vinegar over the chicken breasts.
  • Bake for 20 minutes.
  • In the meantime, combine tomatoes with balsamic vinegar, oil and salt.
  • Remove baking sheet from oven; brush chicken with remaining half of the glaze, add tomatoes around the chicken, and continue to cook for 5 to 8 more minutes, or until internal temperature of chicken registers at 165˚F.
  • Remove from oven and drizzle with remaining tablespoon of balsamic glaze. Garnish with basil and serve with mozzarella cheese.


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