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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Do you blanch the asparagus?
Nope – there’s no need to!
Looks and sounds delicious. Have you ever tried this recipe with chicken thighs?
I actually have not.
I’d like to make this with green beans. How long do you think it would take green beans to cook in the oven?
You can add the green beans during the last 10-12 minutes of cooking time.
I made the recipe as directed, but after 25 minutes my chicken was no where near cooked. Is there some reason this could have happened?
There could actually be a few reasons for this:
1. Perhaps your oven is not calibrated properly? For reliable, consistent results with recipes, I recommend investing in a good oven thermometer. You can read more about it here.
2. Perhaps your chicken breasts are massively large? Cooking time can vary depending on the size of your chicken.
Hope that helps!
Using thin sliced boneless chicken breasts. Do you think I will need to reduce the cooking time?
Yes, cooking time may have to be adjusted accordingly.
I made this twice last week and it was so delicious! I love sheet pan suppers! Thank you for the great recipe!
What a great recipe!! The chicken was moist and rich in taste… My family just gobbled the whole thing up… Thank you!!
Family loved it! Even the very fussy eater! it’s in the rotation
I want to try this with a dinner party for 10. If I double everything would it work? Could I cook this in a large Pyrex dish?
Yes, absolutely.
This is calling my name. It sounds so easy and super tasty.
Just making sure I have this straight–the veggies go in a single layer and then the chicken goes on top of the veggies? Or is the chicken placed among the veggies, so flat on the baking pan?
It is best to have everything in a single layer to ensure even cooking throughout.
This recipe was perfect. Delicious, healthy and easy. It took me a little longer to prepare (i prepped more veggies) and also the cook time was about 15 minutes longer due to fairly large chicken breasts. I’ll prep the chicken ahead next time to speed things up. I used 2 lb red baby potatoes, some cherry tomatoes, carrots and threw on green beans for the final 15 min. Family LOVED it! Even the 1yo twins and 5yo boy. Thanks!!
This dish took much longer than the 30 mins. It wasn’t the chicken but potatoes….I’ve NEVER roasted potatoes to completeness in the amount of time posted
Megan, the potatoes should not need more than 30 minutes to cook through unless you are using abnormally large-sized potatoes. It may be best to use smaller potatoes to ensure shorter cooking time.
I just tried this and it’s amazing! I didn’t even leave it for 30 minutes to overnight because I was in a rush; however, next time I will. I also added some chili pepper. Looking forward to try more!
We are not fans of mustard…can it be left out or do you have a substitute suggestion?
Yes, please feel free to omit as needed.
If I used Brussels sprouts instead of asparagus for this recipe, would I have to have a longer cook time? Or will it all be cooked the same?
Yes, brussels sprouts will take longer to cook through – please make the adjustments accordingly.
Can I make this with bone-in/skin-on chicken thighs?
Yes, absolutely.
This recipe is Delish but takes MUCH longer than 30 mins to cook
Kate, the cooking time listed here is simply an estimate and will vary depending on the size and thickness of the chicken breasts.
Hi. Made this tonight but it definitely took a lot longer than 30 minutes and the flavor was ok. I also had to take the chicken out to continue cooking potatoes. Don’t think I’ll try it again
…glad it came out well for other’s though!
This recipe looks delicious, I want to try it right away 🙂 I only have bone-in chicken with the skin on right now though. Should I do anything differently to adapt the recipe other than cooking time? Thanks!
Other than the cooking time, you should be good to go!
This looks delicious I will try it and see what the family says.