This post was originally published on October 22, 2018 and was updated on February 22, 2021. Honey Balsamic Chicken is a great weeknight dinner recipe! Tender, juicy chicken is served with a sweet and simple balsamic glaze and perfectly roasted vegetables for a dinner that is as easy as it is impressive!
This is one of those recipes that has such a big payoff for such a small amount of effort. There’s a marinade that doubles as a glaze, perfectly cooked chicken, and a ton of vegetables. All on one pan?! What more could you want?
Ingredients for this recipe
- Chicken (I used thighs, but breasts or legs would work too)
- Balsamic Vinegar
- Brown Sugar
- Stone Ground Mustard
- Salt and Pepper
- Your favorite veggies! (I used yellow potatoes, carrots, Brussels sprouts, and shallots)
This recipe really highlights the flavor of balsamic vinegar without being overpowering. It’s sweet and tangy and pairs perfectly with juicy chicken. The earthy vegetables really tie everything together, too!
Instructions for this recipe
- Make the marinade. I like to place a gallon zip-top bag in a large measuring cup, pour the ingredients for the honey balsamic marinade into it and whisk it up.
- Marinate the chicken. By putting all the chicken pieces into the bag of marinade you just made. Seal and refrigerate for at least 1 hour, or overnight! I like to prep my marinade and chicken in the morning and then come back to it at dinner time.
- Prep the veggies. Cut them into bite-sized pieces and toss with a bit of olive oil, salt, and pepper. These will go into the oven a little sooner than the chicken will.
- Sear the chicken. In a large pan. This is where we start making lots of flavor!
- Bake the chicken and vegetables. On a large, rimmed baking sheet.
- Make the balsamic glaze. In the same pan you seared the chicken in. I like to do this while the chicken and vegetables are cooking in the oven so everything is done at the same time.
- Serve the chicken. With a drizzle of glaze over the top and a big pile of veggies on the side.
Why you’ll love this
- It’s fast! The meal is ready in less than an hour. (Not counting marinating time.)
- Minimal cleanup! There’s only one skillet and one baking sheet!
- It’s good for you! There’s lean protein from the chicken, natural sweetness from honey, and loads of nutrients from the vegetables.
Can I use other cuts of chicken? Absolutely! Chicken breasts will work, so will chicken legs. If you want to use boneless, skinless chicken breasts or thighs, the cook time in the oven will be shorter.
What if I don’t have honey or brown sugar? That’s ok! Use an equal amount of the opposite (for example, if you don’t have brown sugar, use all honey) and it will still be delicious!
What other vegetables can I use? Broccoli or cauliflower would be delicious in this dish. Or even peeled and chopped sweet potatoes or rutabagas.
What to do with extra honey balsamic glaze? I love to serve any extra glaze over sliced chicken breast and creamy pasta. Drizzled on top of bruschetta is also delish!
Other Great Chicken Recipes
- Dry Rubbed BBQ Baked Chicken Wings
- Chicken Fajita Salad
- Shredded BBQ Crockpot Chicken
- The Best Chicken Veggie Stir Fry
Honey Balsamic Chicken
- Large, rimmed baking sheet
- Shallow Dutch oven or enameled skillet
- Gallon-sized zip-top bag
- 1 cup balsamic vinegar
- ½ cup honey
- ⅓ cup brown sugar
- 1 TBSP stone ground mustard
- 2 garlic cloves minced
- 2 tsp. kosher salt
- Dash of freshly cracked pepper
- 8 chicken thighs
- 2 pounds golden potatoes cut into 1-inch chunks
- 1 pound Brussels sprouts halved
- 1 pound carrots peeled and cut into 1-inch chunks
- 2 large shallots peeled and sliced
- 2 TBSP olive oil
- Kosher salt to taste
- In a large zip-top bag combine the balsamic, honey, sugar, mustard, garlic, salt and pepper. Place chicken in bag and smoosh it around for a bit to coat the chicken. Allow to marinate for at least 1 hour, if not overnight.
- After marinating: preheat oven to 375 degrees. Place a large, rimmed baking sheet in the oven while it preheats. Toss the potatoes, Brussels sprouts, shallots, and carrots with the olive oil and sprinkle with kosher salt to taste. Pour onto heated pan and listen to that sizzle! Place tray in oven to bake for 20 minutes.
- While the veggies bake: heat a large, enameled skillet over medium-high heat. Place chicken thighs in pan, skin side down, and cook for 3 – 4 minutes, before turning over and cooking for another 3 – 4 minutes.
- Toss vegetables on baking sheet before placing seared chicken thighs on top. Bake for another 15 – 20 minutes, or until chicken is cooked through.
- While chicken and veggies cook in the oven, use the pan on the stove to reduce the marinade into a lovely sauce. Reduce the heat to medium-low and cook marinade until it is reduced by half and syrupy. Spoon over the top of the chicken before serving.