Tired of spending hours in the kitchen and dealing with a pile of dirty dishes? Look no further! Our Balsamic Chicken Sheet Pan Dinner is here to save the day. Just toss some succulent chicken thighs, cauliflower, and a tangy balsamic glaze onto a single sheet pan, pop it in the oven, and voilà – dinner’s served, and cleanup’s a breeze.
Table of Contents
- This recipe is…
- Five Star Reviews
- Why You’ll Love This Recipe
- Balsamic Chicken Sheet Pan Dinner Ingredients
- Recipe Variations and Modifications
- How to Make This Balsamic Chicken Sheet Pan Dinner
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Sheet Pan Recipes
- Balsamic Chicken and Cauliflower Sheet Pan Dinner Recipe
- Recipe Contributors
This recipe is…
If you’re on the lookout for a meal that’s both delicious and fuss-free, this recipe has your back. Picture this: tender, juicy chicken thighs coated in a mouthwatering balsamic glaze, surrounded by crispy, caramelized cauliflower. It’s a one-pan wonder that’s not only bursting with flavors but also a gift to your kitchen sanity – with minimal prep and cleanup, this recipe is a weeknight game-changer!
The beauty of this dish lies in its simplicity. As the chicken and veggies roast to perfection, the savory, homemade balsamic dressing infuses every bite with tangy goodness. Whether you’re a busy parent, a student on a tight schedule, or simply someone who craves a delicious meal without the kitchen chaos, our Balsamic Chicken Sheet Pan Dinner is the answer.
If you’re looking for more easy, delicious sheet pan dinners, we’ve got you. Here are a few reader favorites: Sheet Pan Chicken and Veggies, One Pan Greek Chicken and Potatoes, Sheet Pan Sticky Sweet and Sour Chicken, and The Best Sheet Pan Chicken Fajitas.
Five Star Reviews
“A favorite in our house! We have this recipe on our monthly rotation! The leftovers are delicious, but because it’s so good, you probably won’t have leftovers! 10/10!” – Melissa
“Love this recipe! Quick and easy enough for beginner cooks. Delicious!!!!!” – Michelle
“I always struggle with chicken thighs and what to do with them. Not anymore, this is my new favorite dish. This is a quick and delicious meal.” – Lisa
“I love this!! Sheet pan meals are the MVP of cooking with young children! Also a fan of the balsamic AND coconut aminos, yum!!!” – rebecca
“This was soooo good and really easy to make! I love new flavors! Will definitely make it again!!” – Lindsey
Why You’ll Love This Recipe
- It’s completely fuss-free – the oven does ALL of the work for you in this recipe. Plus, because everything cooks on one sheet pan, cleaning up the kitchen after everyone has gobbled up their dinner couldn’t be any easier.
- It’s flavorful – chicken and cauliflower may not scream “flavor” to you, but trust me when I say that the homemade balsamic dressing kicks the entire sheet pan up a notch. It’s SO tasty and completely transforms the typically humble protein and veggie pair.
Balsamic Chicken Sheet Pan Dinner Ingredients
The ingredients for this recipe are pretty minimal. You’ll need chicken and cauliflower, of course, and then a handful of ingredients for the homemade balsamic dressing. Find ingredient notes (including substitutions and swaps) below.
- Chicken thighs – we chose bone-in, skin-on chicken thighs for this recipe, but you can absolutely use boneless, skinless if you’d prefer.
- Cauliflower – feel free to chop your own florets (more cost effective, but more work on your end) or buy them already chopped and washed (more expensive, but also super convenient).
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Swap the cauliflower – if you aren’t a fan of cauliflower, feel free to swap it for broccoli, carrots, cabbage, or even potatoes. If you’re going this route, be sure to check how long your veggies will need to cook on our sheet pan dinner guide.
- Use a different cut of chicken – as mentioned above, you can absolutely swap the bone-in, skin-on chicken thighs here for boneless, skinless. You can also use chicken tenders or breasts instead of the thighs. You’ll just need to adjust the roasting time based on what cut of chicken you pick.
How to Make This Balsamic Chicken Sheet Pan Dinner
This recipe is just about as easy as it gets – you’ll whisk together the balsamic dressing, toss it with the cauliflower and chicken, then lay everything out on the sheet pan and bake to perfection. Follow along below for the full how-to.
Step 1: Preheat the oven to 400°F, and whisk together the olive oil, balsamic vinegar, coconut aminos, dijon mustard, Italian seasoning, garlic powder, and black pepper for the balsamic sauce.
Step 2: In a large bowl, toss the cauliflower with the salt and ¼ cup of the balsamic sauce.
Step 3: Place the chicken thighs in the rest of the balsamic sauce and toss to coat.
Step 4: Spread the cauliflower out on a sheet pan.
Step 5: Add the chicken thighs to the plan with the cauliflower and roast for 45 minutes until the chicken is browned and slightly crisp.
Step 6: Garnish the sheet pan with parsley. Serve and enjoy!
Recipe Tips
This recipe is incredibly flexible! Use any cut of chicken and any veggie you love for this recipe.
How to Serve
Serve your balsamic chicken and cauliflower as-is for a lower carb meal, or next to white rice or roasted potato wedges for a more balanced macronutrient meal.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, either pop the chicken and cauliflower on a plate in the microwave for 1-2 minutes or reheat on a sheet pan in a 350°F oven for 10-12 minutes.
Frequently Asked Questions
Nope! No need to poke holes in your chicken before marinating it.
While you can use frozen cauliflower, know that it won’t hold on to the balsamic dressing as well as fresh cauliflower will, and it’s also not as likely to get crispy and caramelized.
This recipe does not call for flipping the chicken or cauliflower halfway through baking – it’ll crisp to perfection without the extra step!
You can absolutely use a different cut of chicken for this recipe. You’ll need to adjust the cooking time to accommodate whichever cut you choose, but most bone-in, skin-on cuts will take the same amount of time as the chicken thighs in this recipe call for.
More Favorite Sheet Pan Recipes
If you tried this Balsamic Chicken Sheet Pan Dinner or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Balsamic Chicken and Cauliflower Sheet Pan Dinner
Ingredients
For the Balsamic Sauce
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Sheet Pan Dinner
- 3 cups cauliflower florets
- 2 pounds bone-in, skin-on chicken thighs
- Fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 400℉.
- Whisk together the olive oil, balsamic vinegar, coconut aminos, dijon mustard, Italian seasoning, garlic powder, salt, and black pepper to make the balsamic sauce.
- In a large bowl, toss the cauliflower with a ¼ cup of the balsamic sauce. Dip the chicken thighs in the remaining balsamic sauce.
- Spread the cauliflower chicken on a rimmed baking sheet. Bake for 45 minutes, until the chicken is browned and slightly crisp.
- Garnish with parsley. Serve and enjoy!
Recipe Notes
- Swap the cauliflower – if you aren’t a fan of cauliflower, feel free to swap it for broccoli, carrots, cabbage, or even potatoes. If you’re going this route, be sure to check how long your veggies will need to cook on our sheet pan dinner guide.
- Use a different cut of chicken – as mentioned above, you can absolutely swap the bone-in, skin-on chicken thighs here for boneless, skinless. You can also use chicken tenders or breasts instead of the thighs. You’ll just need to adjust the roasting time based on what cut of chicken you pick.
Nutrition
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Leave a commentRecipe Contributors
Cassy Joy Garcia
Recipe Developer and Copywriter
Jessica Gaertner
Photographer
It was so good! My husband and I both really liked the recipe. The cauliflower was so good with the balsamic sauce on it! I would’ve never thought of seasoning cauliflower that way but it was so good!
We’re so glad to hear that, Stephanie!! Thank you for sharing!
Delicious! The kids liked the chicken! The cauliflower was tasty & crispy!
Delicious! The kids liked the chicken! The cauliflower was tasty & crispy!
We’re so glad everyone enjoyed this recipe, Kristy! Thank you for taking the time to share this with us!
Yummy, simple, and easy to put together. Definitely a part of my regular rotation of meals for easy dinners. I follow the recipe as is, though I prefer to toss the cauliflower in a big bowl with all the sauce, before spooning it out on the pan. And I usually leave the chicken to marinade in the remaining sauce for a little bit before cooking.
We’re so glad you love this one, Myra! I love it too!!
So simple and delicious. These recipes are always easy to follow and have ingredients that are easy to find, or I already have at home!
That’s so great to hear, Nikki! Thank you!
I really enjoyed the flavor of the dressing and the chicken ended up being a little more browned than I like at time (I wasn’t looking at it 5 mins early to check), but the chicken ended up being really juicy. I short cut the cauliflower with buying fresh florets from Costco, which made it even easier. I made a side of steamed broccoli for those who didn’t like cauliflower.
So glad you enjoyed this one!! Thank you for sharing <3!
This recipe is one of my top favorites of Fed and Fit. I also first discovered it in Cook-Once Eat All Week cookbook and I love that it’s introduced here to use with raw chicken thighs as well for another option. It’s hubby’s favorite meal, and I have made rice as a side as well as mashed potatoes to go along with it and it turns out excellent. I have also added baby carrots along with the cauliflower as well and it pairs nicely with that.
Hi Jeanette! It’s one of my favorites too, and I also usually make rice to go along with the chicken and cauliflower. Thank you for taking the time to share this with us – it means a lot!
I first cooked this meal out of the Cook Once, Eat All Week Cookbook and I was so happy to see it again on the website! Even my cauliflower-adverse husband likes the cauliflower in this recipe! I do serve this with a gluten free dinner roll to add a starch, but other than that I cooked it exactly as written and it was scrumptious.
I love that, Emily!! We’re so glad you both enjoy this recipe so much. It’s one of my favorites, too!