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…
- 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
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.
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
- 1½ pounds bone-in, skin-on chicken thighs
- Fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 400℉.
- Whisk together the ingredients for 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
I got all the ingredients to make this tonight. I am nervous about cooking chicken thighs for 45 minutes? I normally cook breasts and they are much quicker. The cauliflower doesn’t get overcooked? When I roast broccoli, I do it at 350deg for about 15 minutes. Is cauliflower way tougher somehow that it needs 400deg for 45min?
This has become our go to dinner! Regular ingredients we always seem to have! And quick and tasty! We make it in our little convection oven and it is wonderful!!
That is amazing, Amy! We are so happy you love it!
YUMMY-O. I loved this recipe. Only downside was my grocery pick up came with a super small cauliflower so I had a lot of extra sauce. My daughter gobbled this down. Thank you Fed & Fit Team! More sheet pan please, please!
We are so so happy y’all loved it, Lynzy! Don’t worry! We’ll keep em’ coming!
The cauliflower was amazing! The chicken didn’t have a lot of flavor. I did marinate it in the balsamic sauce for about three hours, but I feel it would taste much better if allowed to marinate longer or overnight. Also, I cooked the chicken for about 15 minutes before adding the cauliflower, and it came out perfectly! I feel cooking the cauliflower for 45 minutes would have been too long. The sauce is yummy and has a lot of flavor!
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.
Totally get that! We are so happy you found a new favorite, 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!!!
AGREED! So so happy you loved it, Rebecca!
This was soooo good and really easy to make! I love new flavors! Will definitely make it again!!