One-pan baking sheet meals are perfect for busy weeknights. This delicious Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli will be on repeat. The whole family loves the great flavor.
The simple balsamic marinade made in a gallon zip lock bag, makes the clean-up so easy too!
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Prep time: 10 minutes (+ time to marinate)*
Cooking time: 20-25 minutes
Serves: 4
*Allow 30 minutes or overnight for the chicken to marinate. See below for further details.
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Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli Recipe Ingredients
- ½ c. Balsamic vinegar
- ½ c. extra virgin olive oil, divided
- 1½ T. pure maple syrup
- 2 t. orange zest
- 3 T. fresh orange juice
- 3 T. fresh thyme leaves
- 1 T. fresh sage, finely minced
- Sea salt and black pepper, to taste
- 4 4-oz. boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1 12-oz. bag frozen broccoli florets
- 1 medium red onion, cut into thick slices
- 1 t. onion powder
- 1 t. garlic powder
How To Make Balsamic Chicken Breasts
#1. Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
#2. Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal the bag tightly. Carefully turn the bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn the bag occasionally while marinating for a more even distribution of flavors.
#3. To prepare, place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
#4. Remove chicken from marinade place on a prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard the bag and any remaining marinade.
#5. Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
#6. Place the baking sheet in the preheated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving. Enjoy!
What temperature is the chicken done?
The best way to ensure the chicken is cooked is to use a meat thermometer. The safe cooking temperature for all poultry products is 165 ºF.
More Recipes to Try Next Time
- Easy Chicken Recipes
- Chicken Wing Recipes
- 15 Crockpot Chicken Recipes
- Sheet Pan Recipes for Easy Weeknights
- Meal Ideas for Leftover Rotisserie Chicken
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Balsamic Chicken Breasts Recipe: Made in a Sheet Pan and So Easy!
Ingredients
- 1/2 c. Balsamic vinegar
- 1/2 c. extra virgin olive oil , divided
- 1 1/2 T. pure maple syrup
- 2 t. orange zest (see my notes for how to zest an orange)
- 3 T. fresh orange juice
- 3 T. fresh thyme leaves
- 1 T. fresh sage , finely minced
- Sea salt and black pepper (to taste)
- 4 4- oz. boneless skinless chicken breasts
- 2 large sweet potatoes , peeled and cubed
- 1 12- oz. bag frozen broccoli florets
- 1 medium red onion , cut into thick slices
- 1 t. onion powder
- 1 t. garlic powder
Instructions
- Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
- Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal bag tightly. Carefully turn bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating for more even distribution of flavors.
- To prepare, place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
- Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
- Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
- Place the baking sheet in the preheated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving.
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