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!
Do you have the nutritional facts for this? It’s in the oven now and I could’ve sworn I saw them earlier when I picked the recipe to cool!
It’s up! My apologies for the inconvenience.
Tried this today and it was a success!! I modified the recipe by using chicken thighs instead and searing them on high heat before putting them into the oven. I kept basting the chicken with the marinate. The outcome was fab and definitely a keeper! Thank you for sharing!
Just made it the for my wife and son for valentine’s day. They both enjoyed it, as did I. I did not account for marinade time however (about my 4th time attempting to cook) so I only got to marinade for 30 minutes. Still came out good, golden brown outside, moist chicken breasts, and little red potatoes cooked pretty darn good. Thanks for the help on V-day! BTW this experience made me wanna try to cook more.
I forgot to buy the mustard when I went to the store! Will the marinade still taste alright without? Should I adjust the amounts of the other ingredients to make up for it?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I added extra virgin olive oil to the marinade…I tasted the marinade made according to the recipe here and it was not good – needed olive oil. Did you maybe forget to add it to the recipe listed here??
The recipe is correct as written but you can add as much olive oil as you’d like to suit your taste preferences.
Made this tonight for dinner. It turned out great! I added radishes too and covered with foil. Cooked at 400 for 30 minutes. It was tender and very flavorful! The entire family devoured it! Thank you for the great recipe!
Does this recipe require the dish to be covered while
In the oven?
No it does not.
Omg this was amazing just finished eating it for tea tonight chicken was cook at 175 for 35 mins perfectly not over cooked.the taste was amazing in my mouth.
My family loved it they ask to make this next time
We used pretty large chicken breasts and added 10 minutes after we checked the internal temp. So juicy! I picked smaller red potatoes and cut into eigths but still wanted a tiny bit more cooktime for those.
This is a fantastic meal. I’ve even done it as a make ahead…for the chicken at least. I make a big batch of the marinade, and divide it among freezer bags with 2 chicken breasts each. Then I can just thaw as many as i need overnight in the fridge and it marinates while it thaws, to enjoy for dinner the next night.
Wonderful with green beans also.
Thanks Chungah for all of your great recipes…always easy and yes, damn delicious!
I just made the chicken part of the recipe and it turned out yummy! My husband devoured it and he doesn’t like balsamic vinegar.
This recipe is AMAZING! It came out Soooo tender and delicious!!
Made these for dinner tonight! DELICIOUS
My parents have made this recipe before or something similar to it, and I thought it was really delicious! So I googled it and came across your recipe which looks and sounds like the same thing. I was wondering though, I would really like to make this in a crock pot, so would you do anything different? Thanks!
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Okay thanks!
Mediocre. Not worth the time it took. Won’t be making again
I’m very irritated that I made this meal and everything came out dry. Dissapointed and embarrassed. Don’t know what went wrong. I reread the directions and I did everything the same, except I used green beans instead of asparagus. Blech.
I believe you need to edit your initial instructions, as many people are having uneven results. Like stated by another person, you say to place chicken atop of the vegetables in step-by-step instructions, then reply to a commenter that everything should be in a single layer (indicating chicken should be placed flat in the pan amongst the vegetables. It wouldn’t matter if they used baby reds or not, with the chicken placed on top of the vegetables, it would not cook properly. Nice adaption, I first discovered this one 5 years ago and it has always been a staple in my home.
I cut the potatoes in small cubes, the size of halved baby potatoes, but it did not cook through in 30min! Then again, I used the fire red ones and not softer yellow ones. Had to put back in oven and I used fresh green beans that also needed more than 10 minutes. I eventually covered with foil and placed back for another 25minute.
It was delicious! We used small yellow potatoes instead of small reds. Our chicken took about 45 minutes to cook but was fine as it gave time for the potatoes to get soft. We will be making it again and marinating our chicken for 24 hours for even MORE flavor!
Wondering if anybody has done a day ahead and reheated? If so, results?
I made the recipe and had enough for leftovers the next night. It was delicious heated in the microwave. (Two chicken breasts – husband away this week so on my own).