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Balsamic Glazed Sheet Pan Chicken

Prep Time:

15 Minutes

Cook Time:

35 Minutes


4 Servings


Rolling into summer, I've been craving meals that are light, savory, healthy and easy-prep meals that I can just throw all together in pan and call it a night. There's something sweet about the summer nights and enjoying dinner outdoors with your loved ones! I have been wanting something with balsamic and rosemary and found the perfect combo that can really go well with any season. With the quick and easy prep, I then throw it all into the oven and then dinner is served! With some of my favorite summer veggies, the brussels sprouts and sweet potatoes make the dish hearty and flavorful, while the rosemary and balsamic give it the perfect blend of zest and savory, making this an easy go-to staple for those busier days. Since we love clean eating, this meal is a winner for our family, as even our boys love eating the veggies mixed in! If you're craving something fresh and light, but hearty and flavorful, try this delicious one pan balsamic glazed chicken! I promise it will become a family favorite!

  • 20 oz. sweet potatoes, peeled and diced into 3/4-inch cubes

  • 16 oz. brussels sprouts, bottoms trimmed and halved

  • 2 Tbsp olive oil

  • Salt and freshly ground black pepper

  • 1 1/2 lbs. boneless, skinless chicken breasts, diced into 1 1/4-inch cubes*

  • 1/2 medium white onion, diced into chunks

  • 3 garlic cloves, minced

  • 1 Tbsp minced fresh rosemary

  • 2 Tbsp minced fresh parsley (optional)

For the Balsamic Glazee

  • 1/2 cup balsamic vinegar

  • 1 Tbsp honey

  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

  2. Place sweet potatoes and brussels sprouts on baking sheet. Drizzle with olive oil then to toss to coat evenly then roast in preheated oven for 15 minutes.

  3. Remove from oven. Add chicken, onions, garlic and rosemary then season everything with salt and pepper and toss to evenly coat. Spread into an even layer (don't overlap chicken pieces).

  4. Return to oven and roast until chicken has cooked through (center of thickest pieces should register 165) about 17 - 20 minutes longer. Drizzle everything (or each serving) with balsamic glaze, sprinkle with parsley and enjoy!

**For homemade balsamic glaze: In a small saucepan, whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 - 13 minutes. Let cool (it will thicken more as it cools).

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