sheet pan balsamic chicken
CHICKEN, SHEET PAN

Sheet Pan Balsamic Chicken with Bacon, Potatoes, and Brussels Sprouts

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Sometimes I just want to get everyone as psyched as I am on a new recipe. I seriously just want to shout from the rooftops, “Make this dinner right now! PLEASE!” Is that weird that I get so excited over a sheet pan meal? Honestly, I don’t really care, so I’ll shout anyway. MAKE THIS MEAL!

Sheet Pan Balsamic Chicken with Bacon Potatoes and Brussels Sprouts is an easy, mouthwateringly delicious sheet pan meal that looks impressive but only takes 15 minutes to prep. The chicken is marinaded in a delectable lemon and balsamic marinade and is cooked alongside golden potatoes, bacon, and sprouts for a hearty complete sheet pan meal.

Ingredients for Balsamic Chicken Sheet Pan Dinner

This sheet pan meal is a complete dinner in one pan. It has everything: protein, carbs, veggies, and tons and tons of flavor. It’s the perfect meal to make when you want something hearty and delicious, but only want to dirty a couple of dishes.

  • balsamic vinegar
  • lemon juice
  • olive oil
  • minced garlic
  • salt and pepper
  • brussels sprouts
  • chicken breast
  • raw strips of bacon
  • golden potatoes
sheet pan balsamic chicken

How to Make Sheet Pan Balsamic Chicken

This meal looks seriously impressive, but it only takes a few simple steps to prepare. The combination of bacon, brussels sprouts, and balsamic vinegar makes this sheet pan chicken dish anything but ordinary.

Make the marinade

Mix together all of the marinade ingredients in a large bowl. Place the chicken into the bowl and coat well. Set aside.

Prep the sheet pan

Line a sheet pan with parchment paper. Place the chopped potatoes, sprouts, and bacon all around the pan. Take the chicken out of the marinade and place it on the sheet pan. Pour the reserved marinade on the vegetables and coat evenly.

Bake

Bake for about half an hour, or until the chicken is cooked through and the bacon is crispy. You can check to see if the chicken is done by taking the temperature internally. Once it reaches 165 F, it’s done. Serve and enjoy!

sheet pan balsamic chicken

My Favorite Sheet Pan Chicken Dinners

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Bacon Wrapped Stuffed Chicken with Potatoes

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Sheet Pan Balsamic Chicken with Bacon, Potatoes, and Brussels Sprouts

Recipe by Julia Pacheco Course: DinnerCuisine: American, ItalianDifficulty: Easy
Servings

4-5

servings
Prep time

15

minutes
Cooking time

30

minutes

Sheet Pan Balsamic Chicken with Bacon Potatoes and Brussels Sprouts is an easy, mouthwateringly delicious and impressive sheet pan meal.

Ingredients

  • Balsamic Marinade
  • 1/3 cup 1/3 balsamic vinegar

  • 3 tbsp 3 lemon juice

  • 1 tbsp 1 olive oil

  • 1 tbsp 1 minced garlic

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 pepper

  • Sheet Pan Meal
  • 1 lb 1 brussels sprouts, halved

  • 2 lbs 2 chicken breast, cut into large chunks

  • 6 6 raw strips of bacon, cut into bite-sized pieces

  • 1 1/2 lbs 1 1/2 golden potatoes, cut into bite-size pieces

Directions

  • Preheat oven to 375โ„‰.
  • Combine all of the marinade ingredients in a large bowl and whisk well. Place the chicken breast chunks into the sauce mixture and set to the side.
  • Line a sheet pan with parchment paper. Place the potatoes, brussels sprouts, and bacon pieces all around the sheet pan. Place the chicken pieces around the vegetables. Pour the leftover marinade all over the vegetables.
  • Bake for 30-35 minutes or until the chicken is cooked through and the bacon is crispy. Enjoy!

Recipe Video

3 Comments

  1. It was okay. Took wayyy longer to cook than the 35 mins more like 60 mins and the potatoes still weren’t done and the bacon never got crispy. I would try it again and maybe up the oven temp, put potstoes and chicken in longer with the ba on and add Brussel Sprouts later in the cooking. Very flavourful tho. The marinade is spot on.

  2. This dish turned out great overall, but after a 1/2 hour at 375 degrees the veggies were a bit undercooked with lots of liquid still in the pan. Cranked the heat up to 425 for another 1/2 hour and that did the trick. Iโ€™ll likely cook this at 425 to start for 45 minutes next time and should get better results. Thanks for the recipe!

  3. Arlene Weber

    Could you use frozen brussels sprouts in this recipe??

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