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’ve been hooked on your blog since the siracha wings. SO GOOD! Question- should this dish be covered while cooking? Thanks so much!
Nope, no cover needed here. 🙂
I made this for lunch meal preps for my boyfriend and I. It was absolutely delcious! The chicken was so juicy and the tomatoes were perfect with the flavors. I subbed out red potatoes for sweet potatoes and the colors were beautiful! I highly suggest it. Once again an excellent dish!
will the chicken breasts actually be so beautifully browned when cooked in the oven for 25-30 min? could i put sliced sweet onions and tomatoes on the bottom and serve your lemon rosemary potatoes as a side dish?
Yes, absolutely.
Thanks for another great chicken idea. We will use oven during the winter but we used the grill last night and it came out perfect. Of course since I had zucchini, squash and green beans instead of asparagus I improvised and was so good. Thanks again. Next time I might try it with fish. I’ll let you know how that comes out.
Made this for dinner and it was a hit with the entire family! We loved it and the chicken turned out just perfect at 30 minutes. Thanks for an easy but impressive meal! Will be in regular rotation now. 🙂
Just made this! Damn delicious! Thanks for postimg such a great recipe! Definitely adding it to my weekly recipe list!
I love the concept, but it turned out quite dry for me. Did you pour the marinade over everything before baking? (I thought you weren’t supposed to do that with chicken, so I didn’t)
What a bummer! The marinade should be discarded as indicated in the recipe. Perhaps your chicken was overcooked?
My chicken exploded with juicy flavors and the potatoes had a melody of taste. Two big thumbs up!!
I poured the marinade over my chicken which was in a big Pyrex dish then covered it with a baking sheet ( out of tin foil) came out super flavorful and super moist
Mine was very dry too.
I made this tonight and found the flavor was ok, but the potatoes were undercooked and the chicken was very dry. Removed all from pan except the potatoes and continued to cook an addition 12 min. On convection, but they were still barely cooked on. I will definitely not make this again, it was blah…
Deborah, thank you for trying my recipe. It is really best to use small potatoes to ensure even cooking time and to avoid dry chicken.
Many people don’t realize that with chicken breaths you (most) often need to pound the thick side down, to make the layer equal all around. Especially with the very large breaths that you fond today. Perhaps that’s the issue with people finding their chicken dry? I flattened my breasts out and found this recipes marvelous! First time reader of this blog, but I think I’m in love! TYVM!
After placing the veggies and meat, did you pour the remainder of the marinade into the pan? It appears there is some liquid in the photos.
I did reduce the marinade and add them to the chicken for photographic purposes but it’s really just an unnecessary step – there’s already so much flavor packed right into the chicken! 🙂
I totally love the one pan meals you have been sharing! This one is especially perfect as our garden is brimming with cherry tomatoes right now. Thanks!
Just want to say how much I enjoy your blog. You present it so beautifully, it is a joy to see each and every recipe you post. Thank you.
maravillosas y sencillas estas recetas. gracias.