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4.9 from 90 votes

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.

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

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

    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

  • *Cooking time will vary depending on the size and thickness of the potatoes.