This Balsamic Chicken Thighs Sheet Pan Meal is the perfect easy weeknight dinner for the whole family. Juicy chicken thighs are baked with potatoes and zucchini then topped with a delicious homemade bruschetta. It's ready in roughly 30 minutes with easy cleanup!
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Sheet pan meals are the best because they are easy to clean up and everything cooks on its own in the oven. No extra work or cooking is 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.
For a different twist on chicken thighs, try these Air Fryer Teriyaki Chicken Thighs for a sweet and savory flavor boost!
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🌟Why You'll Love this Recipe
- Easy. Have I mentioned how easy this recipe is?! Just throw everything on a sheet pan and pop it in the oven. Love one pan meals? Try my chicken broccoli cheddar soup next.
- Flavorful. We are using simple ingredients in this recipe but they come together for a mouthwatering meal.
- Perfect for meal prep. Make this ahead of time to enjoy for lunch or dinner throughout the week.
🥘Ingredients and Substitutions
- Chicken. You need boneless, skinless chicken thighs. Chicken breasts will also work but they won't be as flavorful.
- Balsamic vinegar. Make sure to use balsamic vinegar, not a vinaigrette or a glaze.
- Baby potatoes. I love creamer potatoes but any baby or fingerling potatoes will work for this recipe.
- Zucchini. You can also use yellow squash, broccoli, eggplant or your favorite vegetable.
- Tomatoes. I love using Roma tomatoes for bruschetta but tomatoes on the vine will also work.
- Fresh basil. Fresh basil makes all the difference. Dried basil does not compare. However, you can use fresh parsley instead.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
Step 1: Begin by marinating the chicken thighs in olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt and black pepper..
Step 2: Preheat the oven and line a sheet pan with parchment paper. Add the potatoes to the pan and season with salt, pepper and olive oil. Bake the potatoes for 8-10 minutes while you prep the rest of the dish.
Step 3: Then, add the zucchini and chicken to the pan and bake for 20-25 minutes or until the chicken is fully cooked.
Step 4: Add all of the bruschetta ingredients to a small bowl and mix with a spoon to combine. Serve the bruschetta over the chicken and enjoy.
💭Recipe FAQs
No, you can use chicken breasts or chicken breast tenderloins instead. However, chicken thighs have more flavor so I prefer them.
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.
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, the more flavorful it will be.
👩🏻🍳Chef Tips
- Marinate the chicken ahead of time. If you have time the day before or the morning of, add the chicken to the marinade and place it in the fridge until you are ready to cook.
- Use a meat thermometer. This will help you to ensure the chicken is cooked through. It needs to be at least 165 degrees F.
- Top the chicken with pesto. For a fun twist on this recipe, top the chicken with my Nut-Free Pesto.
🥗Serving
Serve this balsamic chicken thigh recipe as-is with the potatoes and zucchini on the side and topped with bruschetta.
You can switch it up by serving a grilled zucchini salad on the side instead of roasting it or making my Italian tomato salad instead of the bruschetta.
🥣Storage & Reheating
- I recommend storing the chicken with the vegetables in an airtight container and the bruschetta in its own separate container.
- Reheat the chicken and veggies in the microwave for about 2 minutes and top with the bruschetta.
More Easy Dinners to Try
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Balsamic Chicken Thighs Sheet Pan Meal
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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. Allow it to marinate while you prep the vegetables, for a few hours or overnight.
- Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
- Add the potatoes to the pan and season with olive oil, salt and black pepper. Bake for 8-10 minutes while you finish the prep work.
- Place the zucchini and chicken on the pan and bake for 20-25 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!
Sarah's Tips
- Marinate the chicken ahead of time. If you have time the day before or the morning of, add the chicken to the marinade and place it in the fridge until you are ready to cook.
- Use a meat thermometer. This will help you to ensure the chicken is cooked through. It needs to be at least 165 degrees F.
- Top the chicken with pesto. For a fun twist on this recipe, top the chicken with my Nut-Free Pesto.
- I recommend storing the chicken with the vegetables in an airtight container and the bruschetta in its own separate container.
- Reheat the chicken and veggies in the microwave for about 2 minutes and top with the bruschetta.
jack ludema says
great taste and easy to make
Brittany says
Not only was it delicious, but easy too! A major win in my book! Thanks for the recipe!
Nancy Holt says
This was delicious… I ended up grilling the chicken and roasting the vegetables and the potatoes
ruth says
should the tomatoes be room temperature. Mine ended up in the fridge
Sarah Holt says
Hi Ruth, room temperature or in the fridge is fine. Whatever you prefer!
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!