There’s something deeply satisfying about a one-pan meal that balances bold flavor with freshness.
These Balsamic Chicken Thighs are my weeknight go-to: savory, garlicky, and perfectly juicy.
Paired with crispy potatoes, tender zucchini, and a refreshing tomato bruschetta topping, this dish feels like summer on a sheet pan.
Why I Love This Recipe
It’s a full dinner made on just one pan—easy cleanup!
The marinade infuses the chicken with rich balsamic flavor.
Fresh bruschetta on warm chicken is chef’s kiss.
Customizable with seasonal vegetables.
Meal prep-friendly and great as leftovers.
What You’ll Need (Ingredient Highlights)
Boneless skinless chicken thighs – Tender, juicy, and full of flavor.
Balsamic vinegar – Brings depth and a slight sweetness.
Garlic and Italian seasoning – Classic flavors that elevate everything.
Baby potatoes – Crispy on the outside, creamy on the inside.
Zucchini – Roasts beautifully and adds freshness.
Roma tomatoes + basil – For a fresh, bright bruschetta topping.
Pro Tips Before You Start
Marinate the chicken overnight for deeper flavor.
Cut the potatoes small so they roast faster.
Don’t skip the second olive oil drizzle—it helps veggies roast beautifully.
Always check chicken temperature: 165°F for doneness.
Add the bruschetta right before serving for best texture.
How to Make Balsamic Chicken Thighs
Step 1. Marinate the Chicken
In a bowl, toss chicken thighs with olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
Let it sit while you prep the veggies—or refrigerate up to 24 hours.
Step 2. Roast the Potatoes
Preheat oven to 425°F.
Spread halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 8–10 minutes.
Step 3. Add Chicken and Zucchini
Remove the sheet from the oven.
Add marinated chicken thighs and quartered zucchini.
Drizzle zucchini with olive oil and season lightly.
Return to oven and roast for 20–25 minutes, until the chicken is cooked through.
Step 4. Prepare the Bruschetta
While everything bakes, mix diced roma tomatoes, olive oil, balsamic vinegar, chopped basil, salt, and pepper in a small bowl.
Step 5. Serve and Enjoy
Once the chicken is done, top each thigh with a scoop of bruschetta.
Serve warm alongside the roasted potatoes and zucchini.
What to Serve It With
Crusty bread or garlic toast
A light green salad with vinaigrette
Parmesan rice or couscous
Grilled corn on the cob
A chilled glass of white wine or sparkling water
Variations / Substitutions
Use chicken breasts if preferred, but reduce bake time slightly.
Swap zucchini for bell peppers, carrots, or mushrooms.
Add mozzarella or feta to the bruschetta for a cheesy twist.
Use sweet potatoes instead of baby potatoes for a different flavor.
Make it low-carb by skipping the potatoes and adding more veggies.
Storage & Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat in a 375°F oven for 10–15 minutes or microwave gently.
Keep bruschetta separate to preserve freshness.
You can double the marinade and freeze raw chicken in it for future meals.
FAQs
Can I use bone-in chicken thighs?
Yes, but increase the cooking time by 10–15 minutes and ensure the internal temperature hits 165°F.
Is the bruschetta served cold or warm?
It’s best served at room temperature for contrast with the warm chicken.
Can I grill the chicken instead of baking?
Absolutely! Grill the marinated chicken and serve with grilled veggies.
What kind of potatoes work best?
Baby potatoes are perfect, but fingerlings or Yukon Golds also roast well.
Can I prep this ahead of time?
Yes! You can marinate the chicken and chop the veggies up to a day ahead.
Do I need to peel the potatoes?
Nope—just scrub them clean. The skins get crispy and delicious!
Is this dish good for meal prep?
Definitely! It reheats beautifully and keeps well for lunches.
Final Thoughts
These Balsamic Chicken Thighs bring together everything I love in a hearty, simple meal: bold flavor, tender meat, roasted vegetables, and a bright, herby topping.
Whether you’re making dinner for family or meal prepping for the week, this recipe always delivers—and it looks beautiful on the plate, too.
Balsamic Chicken Thighs
Ingredients
Chicken Thighs
- 1 –1.5 pounds boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- Black pepper to taste
Vegetables
- 1.5 pounds baby potatoes halved or quartered
- 2 zucchini cut into quarters lengthwise
- 2 teaspoons extra virgin olive oil
- Salt and black pepper to taste
Bruschetta
- 4 roma tomatoes diced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh basil chopped
- Salt and black pepper to taste
Instructions
- In a bowl, combine chicken thighs with olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
- Let marinate while prepping vegetables or refrigerate up to 24 hours.
- Preheat oven to 425°F.
- Spread potatoes on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast for 8–10 minutes.
- Remove sheet from oven. Add marinated chicken and zucchini.
- See full steps with tips & photos → https://wimpysdiner.net/balsamic-chicken-thighs/
Notes
- You can use cherry tomatoes in place of roma for a juicier bruschetta.
- Bone-in thighs work too—just increase bake time by 10 minutes.
- Leftovers make a great salad or grain bowl!
