Honey Balsamic Chicken

This honey balsamic chicken is coated in a sweet and tangy garlic glaze, then roasted with broccoli, carrots, and red onion for an easy sheet pan dinner. The chicken stays juicy and flavorful while the balsamic glaze adds the perfect finishing touch.

Course Chicken Dinner, Main Course

Cuisine American

Keyword Honey Balsamic Chicken Recipe, Honey Balsamic Sheet Pan Chicken, How Do I Make Honey Balsamic Chicken, How To Make Honey Balsamic Chicken

Prep Time 10

Cook Time 18

Total Time 45

Servings servings

Calories 360kcal

Author Kathleen

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

US Customary - Metric

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 minutes
Ideal: 2–6 hours
Maximum: 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.

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