Sheet Pan Balsamic Chicken

4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes is the perfect fall weeknight dinner you’ll love and won’t feel guilty eating in just 30 minutes!

We love easy chicken recipes that take just a few minutes of prep and cook unattended like our favorite Slow Cooker Brown Sugar Garlic Chicken.

Sheet Pan Balsamic Chicken Sheet Pan Balsamic Chicken

Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes takes as long as the oven heating up to prepare the sheet pan for the oven. 25 minutes later you have a delicious meal perfect for the whole family.

Sheet pan meals are easy one pot or one pan meals with EXTRA SPACE. Yes, the sheet pan allows for one pot roasted items that won’t end up soggy. These chicken breasts get crispy (look below for crispy status) and the potatoes stay crispy and untouched by the chicken liquids.

Wait, did I mention the whole recipe is 5 Ingredients? YES. 5 Ingredients including the sweet potatoes! (not salt and pepper) And its done in no time at all. Plus, I promise you will love it.

Well, if you don’t like a balsamic vinegar chicken recipe you may not, but I’m going out on a limb and saying if you like the idea of baked balsamic chicken, you’re going to love this dish! If you’re looking for a beef option definitely check out my Slow Cooker Balsamic Pot Roast.

Wondering why I’m cooking it at 425? This method is called oven frying. I use Purdue as a resource for cooking times of chicken.

Oven frying gives pretty amazing results which include crispy chicken skin and deliciously moist chicken that hasn’t stayed in the oven too long. The sweet potatoes are a firm enough vegetable to stand up to the heat and they end up perfectly soft and roasted.

Baked Balsamic Chicken

Would honey work in this recipe to make Honey Balsamic Chicken?

Yes and no. Honey may run off the chicken faster than we’d like especially with the balsamic vinegar. I’d probably avoid using honey. If I wanted to use honey, I’d add more thighs, then put them into a skillet together where the honey could have a chance to bake into the bottom half of the chicken.

Can you make Balsamic Chicken Breasts?

YES, but I wouldn’t cook them at this temperature, lower the temperature to 375.

Alternate veggies you can use to roast along side this baked balsamic chicken:

  • Yukon potatoes – diced into 2″ cubes
  • Parsnips and Turnips – diced into 2″ cubes
  • Carrots – diced into 2″ sections (the thicker the carrots the better)
  • Cauliflower – cut into larger florets
  • Brussels Sprouts – cut in half

Balsamic Chicken

Looking for more sheet pan meals?

Tools Used in the making of Sheet Pan Balsamic Chicken and Sweet Potatoes:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Balsamic Vinegar: I love cooking with balsamic vinegar as it adds a ton of flavor. I love this brand and the Trader Joe’s brand as well.

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Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes

Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes is the perfect fall weeknight dinner you'll love and won't feel guilty eating in just 30 minutes!
Yield 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 4 chicken thighs bone in and skin on
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar
  • 2 large sweet potatoes peeled and chopped into 1" cubes
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Pre-heat the oven to 425 degrees.
  • Season the chicken with salt, pepper and balsamic vinegar, rubbing it on well before adding the brown sugar on the chicken (don't mix the vinegar and brown sugar together before adding).
  • Add the oil, salt and pepper to the sweet potatoes on the sheet pan and carefully toss before baking for 25-30 minutes until browned and cooked through.


Serving: 1g | Calories: 354kcal | Carbohydrates: 11g | Protein: 18g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 383mg | Potassium: 257mg | Sugar: 10g | Vitamin A: 90IU | Calcium: 20mg | Iron: 0.9mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. made this the other day with boneless skinless chicken thighs and japanese sweet potatoes. in my opinion, the chicken could’ve used a bit more oomph in its flavor, maybe some italian herbs in the seasoning. my chicken also was exactly 165 at the 15 minute mark, so i’m glad i checked it before another 10-15 minutes passed.

  2. What adjustments would you make if the thighs were skinless and boneless? Would it still be as moist & delicious ?

  3. You say that a cast iron pan is one of the tools used for this recipe. I was unable to find how you are using it in the description.

  4. This is officially deemed my “monday Night go to” so tasty and comforting and EASY! I’m in Alaska and of course my grocery was out of sweet potatoes so I used multi colored carrots and golden potatoes and it was perfect. Thank you for this! I am such a fan of yours whenever I need a yummy recipe I know just where to go.

    1. I’m not sure but maybe your rack was too low in the oven. You can always place it under the broiler for a bit at the end but watch it because you don’t want it to burn. Hope this helps!

  5. The perfect dinner! I love sheet pan meals and I also love that this is done in like 30 minutes!

  6. So easy and the flavors all go so well together! Love how it can be ready in minutes too!