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Honey Balsamic Chicken Breasts and Veggies
4.9 from 90 votes

Honey Balsamic Chicken Breasts and Veggies

Honey Balsamic Chicken Breasts and Veggies is a sheet-pan meal featuring marinated chicken breasts roasted alongside baby red potatoes, cherry tomatoes, and asparagus. The marinade combines balsamic vinegar, honey, Dijon mustard, garlic, and herbs, creating a balanced glaze for the chicken and vegetables.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 16 ounces red potatoes quartered, baby
  • 2 cups cherry tomato
  • 2 tablespoons olive oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 pound asparagus trimmed
  • 2 tablespoons parsley chopped fresh leaves
For the chicken
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 boneless skinless chicken breasts

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
  2. 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.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. 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.
  5. 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.
  6. Serve immediately, garnished with parsley, if desired.

Notes

  • Marinate chicken for at least 30 minutes or up to overnight for deeper flavor.
  • Adjust cooking time based on the size and thickness of potatoes to ensure they are tender.
  • Add asparagus in the last 10 minutes of roasting to prevent overcooking.
  • Check chicken internal temperature reaches 165°F before serving.