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!
Great meal! Next time I will add the marinade to the veggies to kick it up a notch. Gorgeous presentation with all the fresh colours. I tossed the potatoes in the oil and S/P and roasted them for 15 minutes alone and then added the tomatoes and chicken because I was afraid they would not cook enough. Worked beautifully.
I just prepped this meal to make tonight, only I’m using chicken breast tenderloins and potatoes, onions and baby carrots…do I need to adjust my cooking time?
Yes, cooking time may have to be adjusted accordingly.
Substitute squash for potatoes for an excellent low carb meal!
Why not add add the marinade ingredients directly to the ziploc bag instead of having a bowl to wash?
Yes, what a great idea!
I have so many sweet potatoes that need to be used. Do you think I could substitute for the baby reds or will they alter the recipe greatly?
Yes, they can definitely be used here!
Loved this! Used asparagus and some onion.
This dish was amazing I made double the marinade and poured in with the veggies, then cooking with foil over the top removing for browning the chicken was so tender and was a massive hit with my family. Thankyou 🙂
Fuch that’s delicious!@&$
This is not a recipe my family would usually try — they aren’t the flavor profiles typical of meals my parents will eat. However, I made this dish the other night, according to the recipe, without substitutions or additional ingredients, and it was delicious.
I did not use large red potatoes or large chicken breasts and I still had to cook it longer than the recipe called for, but our chicken was moist and flavorful, the asparagus was cooked absolutely perfectly and my potatoes were cooked all the way through, although I wouldn’t have minded if they kind of caramelized with the balsamic marinade.
Hats off! Great meal!
I’m a super beginner level cook, and I’m confused. You said baking pan, put veggies and put chicken on top. Bit in the comments you said everything in one layer (so don’t put the chicken on top?) Also how do you stir in the asparagus if your using a baking pan? Do you mean just add them to the pan with the rest, not really stir?
It is best to have everything in a single layer to ensure even cooking throughout. You can also stir in the asparagus using tongs or a silicone spatula.
Very delicious, made this tonight would definitely make it again and would recommend to anyone
I thought you shouldn’t use the marinade that the chicken sat in. I would make a second marinade to cook with.
You can use the marinade early in the cooking process, so putting some in the pan with the chicken before tossing it in the oven will give it enough time to cook out any bacteria. If you plan on using it later in the cooking process, then you need to boil the marinade for a few minutes to kill any bacteria.
This was so easy and so good! The chicken was tender and the potatoes were yummy! My whole family enjoyed it!
I made this recipe last night and it was delicious!
I love your one pan meals, I have tried several of them and they are delicious! But I can’t ever get everything to fit on one pan, I don’t know if I am adding too much veggies or if my pans are small, what size pan do you use?
I use a 18×26-inch sheet pan. What size are you using? You can also divide up the recipe into two sheet pans as needed.
This wasn’t that flavorful and the chicken wasn’t cooked in the time said.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. So I must ask – did you follow the recipe exactly as written without any substitutions?
Also, cooking time listed in the recipe is simply an estimation but can also vary depending on the size of the chicken.
Super easy and added green beans with the asparagus. Next time I will start the potatoes 15 minutes prio to adding the chicken. Used baby red potatoes cut in quarters and had to extend cooking time to get Hesse babies fully cooked through.
Made this for teenage boys and they loved it! Put in onions (quartered) and basted with the marinade through the cooking process. Very tasty – will be making again! Thank you!
can you make extra marinade to pour over potatoes ans tomatoes before cooking?
Yes, absolutely. That sounds amazing!
Made this last night and it is YUMMY! I will be making it again! I also will teaching my granddaughter how to make it and she is only 14…