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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For the majority of the recipe I am following to the T, but since I’m not an asparagus fan I opted for the long green bean and carrots to add a sweetness to go with balsamic tartness. Got my daughter to help out with cutting the green beans and potatoes since she likes helping me. Plus learning how to cook is a good skill to learn at a young age. I’m looking forward to the results. I will post accordingly.
Yes, please let us know!
I think turning the temp down and letting it cook longer will help keep the chicken more moist. My chicken was on the thinner side so it ended up finishing before the veggies!
Good point Alicia, sometimes you have to improvise a little with the ingredients on hand.
Can I use this on a pork tenderloin
Made this last night and it was great! Easy clean up since only a sheet pan!
Used 2 chicken breasts that I halved and then pounded out a little.
We subbed carrots for the asparagus and it was awesome (put them in the oven with everything else in the beginning). Thank you!
This sounds delicious! I’m thinking about making this for dinner next week.
Could you tell me what balsamic vinegar you used?
I used 365 Balsamic Vinegar.
I made this for the first time tonight, and it’s going in a regular rotation. I marinated 6 chicken breasts all day in one ziploc bag. I quartered baby red potatoes, sliced some thin carrot sticks, and chopped some red onion. I added all those to another ziploc bag with olive oil, salt and pepper. When I came home form work, all I had to do is add chicken to one pan and veggies to another and bake. 30 minutes was perfect for the veggies. I sliced my chicken breasts thin, and they were fine, but I probably could have taken them out at 25 minutes. Wonderful, healthy meal. Thank you!
This was super tasty! My only concern is that we had so many more veggies compared to chicken breasts, might halve the potatoes next times since the tomatoes are small anyway. We already halved the green beans since my roomie isn’t fond of them. But this was super tasty and simple and I would definitely make it again!
Made this recipe tonight. My husband and I both like it. Will definitely bake this again!
I just cooked this wonderful meal today. I wish to thank you for your blog, your excellent recipes.
I have also referred your page to a friend of mine. She will visit your page shortly if not already done.
Thanks again.
So Good!! I made this for my husband and I and now we make it all the time!
I reduced the marinade and poured it over the chicken and it was delicious!
my boys loved this! i used green beans instead
I also used green beans.
People obviously aren’t using red potatoes which do cook faster than other potatoes. Great recipe! Thank you!
Sooo yummy! I baked the mini potatoes alone for 15 min and 400 degrees. Then address our chicken thighs as I prefer. And turned heat down to 350. Baked 45 min. Then added the asparagus and the rest of the marinade poured all over and baked 15 more minutes for the asparagus! Our chicken was moist and so delicious. The veggies were fantastic. So, baking time 1 hour and 15 min.
My ten year old son has made this several times now. Cooked with green beans it comes out a treat. I freeze the leftovers in small lunch packs for work, my co-workers get jealous. Thanks heaps.
I made your recipe for dinner last night. The finished dish looked like a photo in a cookbook. I was amazed at how juicy the chicken was! I used small red & gold potatoes, halved & quartered, depending on size. Everything was evenly layered on 1 dark sheet pan.
Prepping the asparagus caused my cook time to run about 10 mins longer. Internal chicken temp was 175 at 40 mins total. OMG … why does this combination of flavors in the marinade make my mouth so happy? I’ve cooked chicken a million different ways but never have I seen the cooked meat stay so moist! I was skeptical about the asparagus getting done in 10 minutes but that’s all it needed for the perfect soft crunch. Thank you, thank you, thank you … for this delicious one pan meal. I’ve bookmarked your recipe and will definitely fix this again.
Uh yeah. Theres no way this takes half hour to cook. I’ve made this recipe about a dozen times already with different sized chicken breasts and different sized veggies and it’s always taken at least 45 min @ 400 to cook. These instructions need to be adjusted.
Amanda, cooking time in recipes are simply an estimation. I have also made this a countless number of times and I have never had any issues outside the cooking times listed here. However, please note that larger sized chicken breasts will require more time.
Also, if your oven is not regularly calibrated, chances are your oven’s temperature is not accurate. You may set it to 400 degrees, and it may tell you it’s at 400 degrees, but your oven might be off by just a little, maybe 10 degrees or maybe even as much as 100 degrees. I recommend investing in an oven thermometer to see what is really going on in your oven.
Awesome recipe! This one will make the regular rotation. I chopped the potatoes a little smaller than quarters so they would cook quicker. Juicy chicken – I am thinking about seconds. 🙂
OMG your recipes and blog is INCREDIBLE – excuse me while I fangirl over your blog, its layout and your beautiful photos and DELICIOUS recipes. -ANYWAY – I have Celiac Disease, am lactose intolerant and have severe IBS, so I follow a: gluten free, dairy free, low fat, low fodmap diet so FINDING new recipes/foods my fiance likes and agrees with my intestines is tough – BUT YOU MADE IT HAPPEN WITH THIS MEAL 🙂 HANDS DOWN SO DELICIOUS!!!!!
Let me say first I will make this again but I spent an evening being really frustrated and I would vary this recipe quite a bit in cooking time. My potatoes were cut into VERY small cubes and I used carrots too. The veggies cannot get done that fast , it’s just not possible. I had to take the chicken out and keep it warm while the veggies got done. Next time I will put the potatoes and carrots into the oven for at least 20-30 min and then add the marinated chicken. The taste was delicious and my whole family agreed that it was a great dinner. I just think you are way underestimating how long those little potatoes take to get soft.
I was worried when I went to make this recipe because of all the negative comments saying cooking times were off. I poured the liquid over the chicken and potatoes (due to people saying chicken was dry) and cooked everything in a Pyrex. Cooking time was accurate (mine took a couple minutes longer since my chicken breasts were thicker). I subbed out asparagus for green beans and didn’t use tomatoes because the family doesn’t like them. Delish! Don’t know why you wouldn’t pour the sauce all over… that’s the best part!
Just checking – the oven will be quite hot? 400F translates to about 200C, which is what I am using.
This is a little warmer than I would normal cook chicken at. First time I am trying one of your recipes and don’t want to mess it up!