Honey Balsamic Chicken Breasts and Veggies
All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.
You guys know how I feel about one pan meals. One single sheet pan. Zero clean-up. Done and done. And then you get major bonus points when the veggies are cooked right alongside the same pan.
That’s exactly what’s happening here. With a simple honey balsamic marinade, you can toss everything right onto the sheet pan and pop it in the oven, adding in your asparagus the last 10 minutes of cooking time so they are not overcooked.
You can also easily adapt this recipe and add in more veggies to you liking (ex. green beans and carrots). After all, with this flavor-packed chicken, you just can’t go wrong with any other vegetable combination!
Honey Balsamic Chicken Breasts and Veggies
Ingredients
- 16 ounces baby red potatoes, quartered
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed
- 2 tablespoons chopped fresh parsley leaves
For the chicken
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
Instructions
- In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
- In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can you pour the marinade over the veggies before cooking?
There was silence around the dinner table as the whole family enjoyed Balsamic Chicken and Vegetables. So many compliments following the meal (not bad from a fussy tween and two teen boys). Roasted carrots and sweet potato and steamed broccoli to accompany. The marinade/jus was simple and a great balance of flavours. Not overly sweet.
The marinade is so delicious and I used vegetables I had in the house which was green peas and sliced carrots. Also added extra garlic. It was such a hit for Sunday dinner.
I meant to say that I make the honey/balsamic marinade once a week – have not made the entire recipe.
But the marinade, oh the marinade!!!
This is so so so good. I make this at least once a week. Sometimes I reduce it, sometimes I don’t. I put it on chicken, steak, mozzarella and tomato/basil – it goes with it all.
Can you marinate the veggies also and pour a little marinade on the pan?
Delicious
This was amazing. Easy to cook, easy to prepare. I loved how healthy it was without compromising taste. 10/10
Looking forward to make this for dinner tonight. It sounds delicious! My chicken is in the fridge marinating. Can I use the leftover marinade and pour it over the potatoes and veggies before baking in the oven? Or, do I need to make more to dress the potatoes and veggies? Don’t want anyone to get food poisoning!
I was wondering the same thing!
This recipe is to DIE for. Especially if you make an extra balsamic reduction to drizzle over just brings it over the top. The ONLY reason I gave it 4 instead of 5 stars is because the prep time listed is super misleading. It says 10 minute prep time but then in the second step it says to marinate the chicken for 30 minutes up to overnight. Other than that super easy and I could eat this endlessly!!
This recipe is just DIVINE!! Made it for the first time tonight for a crowd of 13 & everyone raved!!
Made this last night and it was wonderful easy and clean up was nothing. I added a bag of frozen veggies then for a little extra made a pecan balsamic vinegar spread with rosemary
Delish!! As a note to others re:cooking time—I always parboil my small potatoes for a minute or two—cut or not—before adding to any oven meal. This ensures they are clean and will be cooked through along with the meat.
Unsurprisingly, this recipe was delicioust! I added grated Parmesan to the asparagus when I added them to the pan, but otherwise followed directions and loved it!
Was looking for something different and easy to prepare before hand. Used the veggies I had – bell pepper, onion, mushroom and string beans. Served it with quinoa. Husband and kids cleaned their plates. Thank you.
THIS MARINADE!
Thank you so much for creating an elevated sheet pan meal that is wholesome and flavorful. This recipe provides a fantastic base to customize it to how your liking or keep it as is! It will definitely be a repeat!
I altered the recipe just a tad bit, but kept the instructions for the meat. This was delicious. Thank you! Will be using this again!
I love this recipe! I usually make the chicken by itself and pair with whatever sides I’m craving.
I want to make this in a slow cooker. Would I need to add more liquid if I wanted to cook the chicken in a slow cooker in the marinade? I saw the article you posted on someone else’s comment a while back but it didn’t mention anything about that.
Thank you!
OH. MY. GOODNESS. This is so good! I used the entire marinade for 1 chicken breast (I usually always double or triple marinades in all recipes I try). Used 1/2 tsp salt and 1/4 tsp pepper.
Placed canned green beans with pats of butter around the chicken and dumped the marinade on top of everything (which was a mistake). Since I used all of the marinade instead of half, my green beans came out really sweet. Chicken was perfectly seasoned and I remedied the sweetness in the green beans by just eating them with a bite of chicken. I’m adding this to my recipe binder! So good!
My chicken took longer because I did not pound down the large side (and also everyone needs to remember that cooking times can vary!)
I put it under the broiler to brown it up some, but it still wasn’t dry even though I got it over temperature by about 20 degrees. (Remember that cooking your chicken over 165 greatly increases the chances of it getting dry!)
Made this tonight and it was very good. Took advice in comments, so I soaked the cut up baby potatoes in hot water for ten minutes, drained them and then prebaked them for ten minutes before adding the other items. Then added the rest, with most of the marinade drizzled over. I used green beans as no nice asparagus was available. Chicken was at 165 after 28 minutes in my oven, and all veggies were also then perfect. Btotal bake time, including the potatoes prebake, was 38 minutes. The cherry tomatoes were a lovely touch. We will definitely make this again. Thank you for a very nice recipe.
If I want to serve a pasta dish along side this, what would you make? Thanks