Print

Honey Balsamic Chicken Recipe: Easy Sheet Pan Dinner with Roasted Vegetables

honey balsamic chicken - featured image
Print Recipe

Juicy chicken breasts are marinated in a sweet and tangy honey balsamic glaze, then roasted on a sheet pan alongside caramelized vegetables for a comforting, crowd-pleasing dinner. This easy recipe is perfect for busy weeknights, meal prep, or family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil (extra virgin)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 tablespoon soy sauce (optional, or tamari for gluten-free)
  • 1 teaspoon dried Italian herbs (or a mix of oregano and basil)
  • 2 cups baby potatoes, halved
  • 2 large carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (for tossing vegetables)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Crumbled feta or goat cheese (optional garnish)
  • Extra balsamic glaze (optional for drizzling)

Instructions

  1. In a medium bowl, whisk together honey, balsamic vinegar, Dijon mustard, garlic, soy sauce, and Italian herbs until smooth.
  2. Place chicken breasts in a shallow dish or zip-top bag. Pour half the marinade over the chicken, reserving the rest for basting. Turn chicken to coat evenly and marinate for at least 15 minutes (up to 2 hours in the fridge).
  3. While chicken marinates, prep potatoes, carrots, bell pepper, and onion. Toss vegetables in a large bowl with olive oil, salt, and pepper until coated.
  4. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil. Arrange vegetables in a single layer and nestle marinated chicken breasts among them. Pour any extra marinade from the chicken over the veggies.
  5. Roast in the oven for 20 minutes. Remove pan, brush chicken with reserved marinade, and stir vegetables. Return to oven and roast another 10-15 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are golden and tender.
  6. Let chicken rest for 3-5 minutes before serving. Garnish with fresh parsley, feta or goat cheese, and a drizzle of balsamic glaze if desired.

Notes

For extra juiciness, use chicken thighs and adjust cooking time. Marinate chicken overnight for deeper flavor. Swap veggies based on season or dietary needs. Use tamari for gluten-free, and skip cheese for dairy-free. Broil chicken for 2 minutes at the end for extra caramelization. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: honey balsamic chicken, sheet pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner, gluten-free, meal prep, comfort food

Find it online: https://emmayum.com/honey-balsamic-chicken-recipe-easy-sheet-pan-dinner-with-roasted-vegetables/