This Balsamic Chicken Thighs Sheet Pan Meal is the perfect easy weeknight dinner for the whole family. It's ready in roughly 30 minutes with easy cleanup!
Sheet pan meals are the best because of easy cleanup and all you have to do is a quick prep and then throw everything in the oven. No extra work or cooking involved!
This balsamic chicken thighs sheet pan meal is perfect for busy nights or to meal prep for lunches all week. The whole family will love this easy and flavorful dish.
Ingredients
What you need for this balsamic chicken thighs sheet pan meal:
- Boneless, skinless chicken thighs
- Extra virgin olive oil
- Balsamic vinegar
- Garlic
- Seasonings: Italian seasoning, red pepper flakes, salt and black pepper
- Baby potatoes
- Zucchini
- Roma tomatoes
- Fresh basil
Equipment Needed
You only need a few kitchen tools for this recipe:
- Cutting board and chef's knife
- Sheet pan
- Measuring cups and spoons needed: 1 tablespoon, ½ tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon, and ¼ cup.
- Bowls: one medium to large size and one small
- Mixing spoon
Instructions
Let's make this balsamic chicken sheet pan meal!
Begin by marinating the chicken thighs in olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt and black pepper. Set aside while you prep the vegetables.
Preheat the oven to 425 degrees F and line a sheet pan with parchment paper. Next, cut the baby potatoes into halves or quarters and slice the zucchini into quarters lengthwise.
Place the chicken thighs and veggies on the sheet pan. Season the potatoes and zucchini with olive oil, salt and black pepper.
Then, put the sheet pan into the oven and bake for 25-30 minutes, until the chicken juices run clear and the internal temperature reaches 165 degrees F.
While the chicken and veggies bake, prep the bruschetta. Add all of the bruschetta ingredients to a small bowl and mix with a spoon to combine.
Remove the sheet pan from the oven, serve and top the chicken with about ¼ cup of the bruschetta. Enjoy!
FAQs
- Do I have to use chicken thighs? No, you can use chicken breasts or chicken breast tenderloins instead. However, chicken thighs have more flavor so I prefer them.
- Can I use storebought bruschetta? Yes, use storebought if you prefer not to make it yourself. It is very simple to make on your own, but do what is easiest for you and your family.
- How long should I marinate the chicken for? You can marinate the chicken for just 10 minutes while you prep and chop the vegetables or for a few hours to overnight. The longer it marinates for, the more flavorful it will be.
Similar Recipes
Sheet Pan Sesame Chicken and Veggies
One-Pot Coconut Curry Braised Chicken Thighs
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Recipe
Sheet Pan Balsamic Chicken and Veggies
Equipment
Ingredients
Chicken Thighs
- 1-1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- black pepper to taste
Vegetables
- 1.5 pounds baby potatoes cut in half or quarters
- 2 zucchini cut in quarters lengthwise
- 2 teaspoons extra virgin olive oil
- salt and black pepper to taste
Bruschetta*
- 4 roma tomatoes diced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh basil chopped
- salt and black pepper to taste
Instructions
- Marinate the chicken thighs in olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt and black pepper. Set aside while you prep the vegetables.
- Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
- Next, place the chicken thighs and cut veggies onto the sheet pan. Season the potatoes and zucchini with olive oil, salt and black pepper.
- Place the sheet pan into the oven and bake for 25-30 minutes, until the chicken juices run clear and the internal temperature reaches 165 degrees F.
- While the chicken and veggies bake, prep the bruschetta. Add all of the bruschetta ingredients to a small bowl and mix with a spoon to combine.
- When done, remove the sheet pan from the oven, serve and top the chicken with about ¼ cup of the bruschetta. Enjoy!
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Video
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Trish says
Love making this during the week, so easy to prepare and clean-up. Used one boneless chicken breast with the thighs, because for some reason my son is convinced he does not like thighs!
Sarah Holt says
This is also one of my favorite weeknight recipes, glad you enjoy it!
Anjali says
I love sheet pan dinners because they're so easy to make and always turn out great -- and your recipe made the perfect busy weeknight dinner for us this week!
Sarah Holt says
Glad you loved it! I love sheet pan dinners also
Marlynn says
This is such a delicious and oh so easy sheet pan meal! We love it for busy weeknights!
Sarah Holt says
Sheet pan meals are the best for busy nights!
Jamie says
This is a weeknight favorite! All the flavors come together and it's so easy to make in the sheet pan! Delicious.
Sarah Holt says
So happy you liked it Jamie!
Erica says
I'll have to pull this one out for my busy week nights. i love the all on one pan feature!
Sarah Holt says
One pan meals are the easiest 🙂
cyndy says
Perfect recipe for an easy yet nutritious and flavorful weeknight dinner. The zucchini and potatoes were so flavorful from the chicken cooking around them!
Sarah Holt says
Love baking everything on one pan!