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?
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I just made the chicken. It was super easy and really delish! I will make this again for sure.
Trying this tonight but want to know if I can put the chicken in the insta pot instead
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I used 5 chicken breasts which was approximately 3.5lbs~ and amped up the ingredients by 1.5x of what was recommended. Sliced the breasts into thinner slices and marinaded the chicken for 2hours. I used around 3/4 tsp of salt and pepper. Baked at 400 degrees for 15minutes. Came out really juicy and tender. I am loving it and excited for lunch tomorrow! Great recipe!
Easy and delicious!! My entire family loved it.
Amazing, Jessica! We love hearing that! 🙂
Love this recipe! So easy to make, so easy to clean up, so good! I did pour the marinade over the chicken and vegetables and basted the chicken a couple times with it but, other than that, I didn’t change a thing. I don’t understand all the negative comments about the timing being off. When my chicken was done, my potatoes, tomatoes and asparagus were perfect! I would say, just as a warning, if you’re asparagus isn’t pretty thick, ten minutes may be too long.
This dish was delicious. It was very tasty, and easy to make. I usually do not eat asparagus, but cooked according to this recipe, it was quite good. This recipe will become one of my regulars. I would recommend making twice the amount of marinade, so that it can be reduced and used for dipping.
Simple, delicious ingredients and very quick easy to make. It was really tasty and I will defiantly make it again.
Great recipe. I usually “up” the ingredients in the marinade for more flavor (ie. more honey, mustard and a little garlic salt). I also make extra marinade for the veggies and potatoes. I’ve found my family prefers chunked sweet potatoes over the red potatoes. Their sweetness with the honey and balsamic is delicious. We never have leftovers when I make this meal.
Tasty recipe, but the cooking time is significantly longer than noted for the potatoes. I recommend cooking the potatoes/tomatoes for 20 minutes before adding the chicken, otherwise the chicken is overcooked and/or potatoes undercooked.
I was looking for a lighter version of another Balsamic Glazed chicken recipe (without butter), and I came across this recipe. It turned out amazing! I used chicken thighs, and poured the leftover marinade over the chicken before baking (to baste with during cooking). Served with brown rice and a tomato cucumber salad 🙂 I will be using this recipe from now on!
I’ve made the his many times, I think the mustard really helps break down and make the chicken tender and juicy. Sometimes I make Sligjt adjustments (add a little more honey) but definitely a go to recipe for chicken. I don’t make the rest of the recipe and just grill the chicken!
Great recipe, I added olive oil only because i love the taste and it seemed strange to have a marinade without fat 🙂 Loved the flavors, i actually made twice the marinade and separately marinated the veggies and added them plus the spare sauce to the pan at the end. Didnt use potatoes because i tossed the whole shebang with garlic basil linguine from TJs. That being said, if you make a recipe with balsamic vinegar as the base for a marinade and come back to the author complaining it didnt have flavor, the problem is with YOU my friend. No amount of professional kitchen gadgetry is going to correct user error.
Thanks for posting, the rest of the blog is great as well.
I only made the chicken and served with spaghetti squash and broccoli. Marinated the chicken in the fridge for 3 hours and then baked at 400 for 30 minutes uncovered, let stand for 5 minutes and served. Was delicious! Entire family loved it. Thanks(:
I followed many of the comments here to great success – I started the potatoes first for 10 minutes, then I added cherry tomatoes, chicken tenders/halves instead of breasts, and later, some green beans. It was absolutely delicious. Thank you!
I cannot have balsamic vinegar, or any vinegar due to migraines. Can it be replaced with something along the lines of an Italian dressing ?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I thought this was great and very easy. I used green beans since asparagus is out of season & green beans were at the farmer’s market. I think next time I’d reserve some of the marinade to dress the veggies while baking, but otherwise, this is a great and easy addition to my repertoire. I’ll be checking out more of your recipes!
Tried it but something went wrong. The balsamic dressing stuck horribly to the pan and had to throw it out! Not the food the pan. The dinner was good but there was no sauce to baste or pour afterwards. Also most of the tomatoes got burnt. I’ll have to do some tweaking next time.
Made this tonight for a quick dinner. Fabulous! Used zucchini along with the original veges. Nothing was left.
That’s great! Glad it turned out so well.
This was the worst recipe I have ever found online. it took an hour longer to cook, and it was bland as could be. I am an experienced home cook, and this recipe was terrible. Flavorless, despite me following the recipe and seasoning as I went along. It was a complete waste of time and food. It was such a disappointment.
Anne Marie, I am sorry you had such a terrible outcome but if you are an experienced cook, dinner should not be taking this long. Perhaps your veggies were cut very largely? Perhaps your chicken was larger than normal?
Cooking time in recipes is simply an ESTIMATION. There are other factors to consider here. Boneless, skinless chicken breasts should also NEVER take 45 minutes to cook through.
I have a professional range, and the small red potatoes were quartered. That being said, it still lacked flavor.
Nothing is ever your fault, is it Annie? Maybe you’re just a terrible cook. Or you are incapable of following directions. It worked out beautifully for myself and everyone else.
The timing of this was all wrong. i have a professional range, and the chicken was cooked well before the potatoes which I cut into a small chop. That being said, I had to cook the chicken much longer than 30 minutes. It was more like 45. I had to remove the chicken, and continue to cook the vegetables. Even the tomatoes had not burst. I cooked the meal initially for 45 minutes and it still was not done. I have the veggies back in for another 10 minutes. I will update my review after the meal is finally done.
i’m having the same issue with my chicken. at first i thought it was my thermometer because it isn’t an instant-read one, but the temp went up after 6 min. so i’m thinking maybe my chicken breasts were just a lot bigger, as they were bought from costco. it’s been baking for another 7 min, and i hope it’s done by then.