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This honey balsamic chicken is coated in a sweet, tangy garlic glaze and roasted alongside colorful vegetables for an easy dinner that’s packed with flavor. The chicken turns out juicy and tender, while the honey balsamic sauce reduces into a glossy glaze that’s perfect for drizzling over every bite.
What I love most about this recipe is that it delivers big flavor with very little effort. The chicken marinates in a simple honey balsamic mixture, then everything cooks together on one sheet pan for easy cleanup. It’s the kind of reliable weeknight dinner that’s simple enough for busy days but delicious enough to put on repeat.
If you love easy chicken dinners, be sure to try my Balsamic Chicken, French Onion Chicken, and Creamy Lemon Chicken next. Looking for more family-friendly dinner ideas? Browse my full Chicken Dinner Recipes collection for even more favorites.
✨ Before You Start
✨ Marinate ahead. Give the chicken at least 6 hours (overnight is ideal) so it bakes up tender and flavorful, not bland.
✨ Use a rimmed sheet pan. The juices and glaze can bubble and run — a rimmed pan keeps everything contained and your oven clean.
✨ Cut veggies for even roasting. Keep broccoli in 1-inch florets, and slice carrots smaller than 1-inch (thin coins or sticks) so they finish in the same window as the chicken.
✨ Grab a thermometer. Chicken breasts can go from juicy to dry fast — pull right when the thickest part hits 165°F.
✨ Plan to boil the marinade. Since raw chicken sat in it, the reserved marinade must hit a full rolling boil before it becomes your glaze.
✨ Line the pan for easy cleanup. Foil (or parchment) makes this a true “one pan dinner” without scrubbing baked-on glaze.
Ingredients and Key Notes
Chicken breasts: I like boneless, skinless chicken breasts here because they stay juicy in the marinade and cook alongside the vegetables in about the same amount of time. Pound them to an even thickness so they cook evenly.
Balsamic vinegar: The star of the recipe. Use a good-quality balsamic vinegar for the best balance of sweetness and acidity.
Honey: Balances the tanginess of the balsamic vinegar and helps create that glossy glaze everyone loves.
Dijon mustard: Adds depth of flavor and helps bring the sauce together.
Garlic: Fresh garlic gives the sauce a savory backbone that keeps it from tasting overly sweet.
Italian seasoning: A simple way to add herb flavor without needing multiple dried herbs.
Broccoli, carrots, and red onion: These vegetables roast beautifully alongside the chicken and soak up the extra honey balsamic flavor. Cut them into similar-sized pieces so they cook evenly.
Fresh parsley: Adds a pop of freshness and color just before serving.
🥣 How to Make Honey Balsamic Chicken
Make the sauce and marinade: In a medium mixing bowl, whisk together the balsamic vinegar (1 cup), honey (1/4 cup), Dijon mustard (1 tablespoon), olive oil (1 tablespoon), minced garlic (4 cloves), Italian seasoning (2 teaspoons), Morton kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) until smooth and well combined.
Reserve the glaze: Measure out 3/4 cup of the honey balsamic mixture and set it aside. This will be used later as the finishing glaze.
Marinate the chicken: Place the chicken breasts (2 pounds) in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 12 hours.
Prepare the pan: Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Add the broccoli florets (16 ounces), red onion (1), and carrots (3) to the pan. Drizzle with olive oil (1 tablespoon), season lightly with salt and pepper, and toss until evenly coated.
Arrange the chicken: Remove the chicken from the marinade and discard the used marinade. Nestle the chicken among the vegetables in a single layer, making sure everything has a little room to roast.
Bake: Transfer the baking sheet to the oven and bake until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender, about 18–25 minutes depending on the thickness of the chicken.
Reduce the glaze: While the chicken bakes, pour the reserved 3/4 cup honey balsamic mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The glaze should lightly coat the back of a spoon. If it becomes too thick, whisk in 1–2 tablespoons of warm water until it reaches your desired consistency.
Finish and serve: Remove the chicken and vegetables from the oven. Drizzle generously with the honey balsamic glaze, garnish with chopped fresh parsley (2 tablespoons), and serve immediately.
⭐ Pro Tips For Perfect Honey Balsamic Chicken
⭐ Pound the chicken to an even thickness. This helps the chicken cook evenly and prevents thinner areas from drying out before the thicker portions are done.
⭐ Don’t skip reserving the glaze. Setting aside part of the sauce before marinating gives you a safe, flavorful glaze that can be drizzled over the finished chicken and vegetables.
⭐ Use a thermometer instead of the clock. Chicken breasts can vary greatly in size. Cook until the thickest part reaches 165°F (74°C) for the juiciest results.
⭐ Give the vegetables room to roast. Overcrowding the pan can cause the vegetables to steam instead of caramelize. Use a large sheet pan and spread everything into an even layer.
⭐ Watch the glaze near the end. The honey balsamic glaze can thicken quickly during the last few minutes of simmering. If it becomes too thick, whisk in a little warm water until it reaches your desired consistency.
Storing + Reheating + Freezing + Make-Ahead
Storing: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Store any extra glaze separately if possible.
Reheating: Warm leftovers in a 350°F oven until heated through, about 10–15 minutes. For quicker reheating, microwave individual portions in 30-second intervals until warm. If the glaze has thickened in the refrigerator, stir in a splash of water before serving.
Freezing: Freeze the cooked chicken in an airtight freezer container for up to 3 months. The vegetables may soften after thawing, but the flavor will still be delicious.
Make-Ahead: The honey balsamic sauce can be prepared up to 3 days in advance and stored in the refrigerator. The chicken can also be marinated up to 12 hours before cooking, making this an easy dinner to prep ahead for busy weeknights.
What to Serve with Honey Balsamic Chicken
This honey balsamic chicken already includes roasted vegetables, making it easy to turn into a complete meal. If you’d like to round out dinner, try one of these easy side dishes:
Garlic Bread — Warm, buttery garlic bread is perfect for soaking up every last drop of the sweet and tangy balsamic glaze.
Mashed Potatoes — Creamy mashed potatoes are perfect for catching every drop of the sweet and tangy honey balsamic glaze.
Buttered Noodles — Simple, buttery noodles let the bold flavors of the chicken and glaze take center stage.
Lemon Garlic Pasta — Bright lemon and garlic pair beautifully with the sweet, tangy balsamic sauce while adding a fresh burst of flavor.
House Salad — A crisp green salad with a light vinaigrette balances the richness of the chicken and rounds out the meal.
Frequently Asked Questions
◆ Can I marinate chicken overnight?
Yes. This honey balsamic chicken can be marinated for up to 12 hours. Because the marinade contains balsamic vinegar, I don’t recommend marinating longer than that, as the acidity can begin to affect the texture of the chicken.
◆ Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe and stay especially juicy. Cook until the internal temperature reaches 165°F (74°C).
◆ What vegetables work best with honey balsamic chicken?
Broccoli, carrots, and red onion are my favorite combination, but Brussels sprouts, green beans, sweet potatoes, zucchini, and bell peppers also work well. Just be sure to cut the vegetables into similar-sized pieces so they cook evenly.
◆ Can I make honey balsamic chicken ahead of time?
Yes. You can prepare the honey balsamic sauce up to 3 days ahead and marinate the chicken up to 12 hours before baking. Leftovers also reheat well, making this a great meal-prep option.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Easy Chicken Dinner Recipes
Chicken Florentine — Tender chicken in a creamy spinach sauce that’s elegant enough for guests but easy enough for weeknights.
Chicken Scarpariello — A classic Italian-American chicken dish with bold flavors, tender chicken, and a savory pan sauce.
Greek Chicken — A simple lemon, garlic, and herb marinade gives this chicken incredible flavor and keeps it juicy and tender.
Chicken Souvlaki — Greek-marinated chicken packed with lemon, garlic, and herb flavor that’s perfect for busy weeknights.
Chicken Marsala — Tender chicken simmered in a rich mushroom and Marsala wine sauce that’s surprisingly easy to make at home.
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Honey Balsamic Chicken
Ingredients
Honey Balsamic Sauce + Marinade
- 1 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 4 large cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Chicken
- 4 boneless, skinless chicken breast, pound to even thickness
Veggies
- 16 ounces broccoli florets cut into 1 inch pieces
- 1 red onion cut into 1 inch pieces
- 3 carrots cut into 1 /2 inch pieces
- 1 tablespoon olive oil
Garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Make the sauce and marinade: In a medium mixing bowl, whisk together the balsamic vinegar (1 cup), honey (1/4 cup), Dijon mustard (1 tablespoon), olive oil (1 tablespoon), minced garlic (4 cloves), Italian seasoning (2 teaspoons), Morton kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) until smooth and well combined.
- Reserve the glaze: Measure out 3/4 cup of the honey balsamic mixture and set it aside. This will be used later as the finishing glaze.
- Marinate the chicken: Place the chicken breasts (2 pounds) in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, turning to coat evenly. Cover and refrigerate for:Minimum: 30 minutesIdeal: 2–6 hoursMaximum: Overnight (8–12 hours)
- Prepare the oven and pan: Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanu
- Season the vegetables: Add the broccoli, red onion, and carrots to the prepared baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and toss until evenly coated. Spread the vegetables into an even layer around the pan.
- Arrange the chicken: Remove the chicken from the marinade, shaking off excess liquid, and discard the used marinade. Nestle the chicken breasts among the vegetables in a single layer.
- Bake: Transfer the baking sheet to the oven and bake until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender, about 18–25 minutes depending on the thickness of the chicken.
- Reduce the glaze: While the chicken bakes, pour the reserved 3/4 cup honey balsamic mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The glaze should lightly coat the back of a spoon.
- Reduce the glaze: While the chicken bakes, pour the reserved 3/4 cup honey balsamic mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The glaze should lightly coat the back of a spoon. If it gets too thick, whisk in 1–2 tablespoons of warm water to loosen it.
Fans Also Made:
Notes
- Pound the chicken to an even thickness. This helps the chicken cook evenly and prevents thinner areas from drying out before the thicker portions are done.
- Don’t skip reserving the glaze. Setting aside part of the sauce before marinating gives you a safe, flavorful glaze that can be drizzled over the finished chicken and vegetables.
- Use a thermometer instead of the clock. Chicken breasts can vary greatly in size. Cook until the thickest part reaches 165°F (74°C) for the juiciest results.
- Give the vegetables room to roast. Overcrowding the pan can cause the vegetables to steam instead of caramelize. Use a large sheet pan and spread everything into an even layer.
- Watch the glaze near the end. The honey balsamic glaze can thicken quickly during the last few minutes of simmering. If it becomes too thick, whisk in a little warm water until it reaches your desired consistency.
Nutrition
I have never used balsamic. I have had it out to eat. Can you tell me a good brand to use?
I generally buy a moderately priced brand when I’m cooking with it rather than serving it over cheese or in a dressing. Try one from Trader Joe’s or Costco.
Perfect for busy days!
This looks so tasty! 2 of my favorite things in one… honey and balsamic.
Do you think I could do the chicken sous vide, the sauce n all???
Hey Emily. Gosh, I haven’t prepared this that way. If you give it a try, I love for you to share with us <3