Introduction:

This easy one-pan meal combines tender balsamic-glazed chicken breasts with crispy roasted potatoes and fresh green beans. The tangy-sweet marinade infuses everything with delicious flavor while the sheet pan cooking method means minimal cleanup. Perfect for busy weeknights when you need a complete, nutritious dinner without the fuss!

Ingredients:

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 pound green beans, trimmed
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper.
Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes.
While the chicken is marinating, place the halved baby potatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast the potatoes in the preheated oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the marinated chicken breasts to the other side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 20 minutes.
After 20 minutes, add the green beans to the baking sheet, tossing them with the juices from the chicken and potatoes.
Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Variation

Mediterranean Style: Add 1/2 cup halved cherry tomatoes, 1/4 cup sliced black olives, and 1/2 cup crumbled feta cheese during the last 5 minutes of cooking. Sprinkle with fresh basil instead of parsley.
Honey Mustard Twist: Replace the balsamic vinegar with white wine vinegar and add 2 tablespoons of Dijon mustard to the marinade for a tangy honey mustard flavor.
Spicy Version: Add 1/2 teaspoon of red pepper flakes to the marinade and substitute sweet potatoes for the baby potatoes for a spicy-sweet combination.

Cooking Notes

For best results, make sure all potatoes are cut to a similar size to ensure even cooking.
If your chicken breasts are particularly thick, consider pounding them to an even thickness before marinating to help them cook more evenly.
Line your baking sheet with parchment paper or aluminum foil for easier cleanup and to prevent sticking.

Serving Suggestions

Serve with a side of crusty bread to soak up the delicious pan juices.
Pair with a light green salad dressed with a simple vinaigrette for a complete meal.
For a heartier option, serve over cooked quinoa or brown rice to absorb the flavorful sauce.

Tips

Time-saving prep: Trim green beans and halve potatoes up to a day in advance and store in the refrigerator.
For more intense flavor, marinate the chicken for up to 4 hours in the refrigerator.
Make sure not to overcrowd the baking sheet – this ensures proper roasting rather than steaming the ingredients.

Prep Time:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus 15 minutes marinating time)

Nutritional Information (Per Serving)

Calories: 350 kcal
Protein: 35g
Sodium: 320mg

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts? Yes, boneless skinless chicken thighs work well in this recipe. They may require slightly less cooking time (check for doneness at around 35-40 minutes total cooking time).
How do I know when the chicken is fully cooked? The most reliable way is to use a meat thermometer – chicken is safe to eat when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken – it should be completely white with no pink areas.
Can I make this recipe ahead of time? You can prepare the marinade and trim vegetables up to 24 hours in advance. For best results, cook just before serving. Leftovers reheat well in the microwave or oven (covered with foil).
Can I substitute the green beans with other vegetables? Absolutely! Asparagus, broccoli, or bell pepper strips work well. Just adjust the cooking time based on the vegetable – harder vegetables need more time, while softer ones should be added later in the cooking process.

Conclusion

This One-Pan Balsamic Chicken with Green Beans and Potatoes is the perfect solution for busy weeknights when you want a nutritious, flavorful meal without spending hours in the kitchen. The tangy-sweet balsamic glaze caramelizes beautifully on the chicken, while the vegetables absorb all those wonderful flavors. Best of all, with just one pan to clean up afterward, you can enjoy more time with family and less time doing dishes. This versatile recipe can be easily customized to your taste preferences or what’s available in your pantry, making it a reliable go-to meal for any occasion.

One-Pan Balsamic Chicken with Green Beans and Potatoes

Author: Avery
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x

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Description

Ingredients

Scale

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 pound green beans, trimmed
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper.
Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes.
While the chicken is marinating, place the halved baby potatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast the potatoes in the preheated oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the marinated chicken breasts to the other side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 20 minutes.
After 20 minutes, add the green beans to the baking sheet, tossing them with the juices from the chicken and potatoes.
Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Notes

For extra flavor, add 1 teaspoon of Dijon mustard to the marinade.
You can substitute chicken thighs for breasts, but cooking time may need to be adjusted.
If you like your green beans more crisp, add them to the pan during the last 8-10 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roast/Bake
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with 1/4 of vegetables
Calories: 350 kcal
Sugar: 12g
Sodium: 320mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg

Keywords: one-pan chicken, sheet pan dinner, balsamic chicken, easy weeknight dinner, healthy dinner