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Honey Balsamic Chicken with broccoli, carrots, and onions on a plate
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Honey Balsamic Chicken

Honey Balsamic Chicken and veggies cook together on one pan while the marinade reduces to a tangy, sweet sauce. Prep ahead of time for a quick midweek meal!
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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 360kcal
Author Kathleen

Ingredients

For The Chicken:

  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 4 chicken breast boneless and skinless

For The Veggies:

  • 16 ounces broccoli florets cut into 1 inch pieces
  • 1 red onion cut into 1 inch pieces
  • 3 carrots cut into 1 inch pieces
  • 1 tablespoon olive oil

Garnish:

  • 2 tablespoons fresh parsley chopped

Instructions

  • In a medium mixing bowl, whisk together the balsamic vinegar, honey, dijon, garlic, Italian seasoning, and black pepper until smooth and well combined.
  • Add chicken breasts to a 1-gallon resealable plastic bag. Pour balsamic mixture into the bag, over chicken. Seal the bag, removing as much air as possible.
  • Place bag on a rimmed baking sheet and place in the fridge 6 hours minimum or overnight.
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  • Add the broccoli, red onion, and carrots to the baking sheet and drizzle with olive oil then sprinkle with salt and black pepper. Use your hands to toss the vegetables in the oil and coat evenly.
  • Arrange the vegetables in a single layer around the edges of the prepared baking sheet. Remove the chicken breast from the marinade (Reserve marinade! Don't throw it out) and nestle the chicken breasts in vegetables in a single layer, and drizzle a little olive oil on top of each breast. 
  • Place the baking sheet in the preheated oven and cook until the chicken is cooked through, and a digital thermometer registers 165 degrees when inserted into the thickest part of the chicken breast, about 18-20 minutes.
  • Meanwhile, while the chicken is cooking, pour marinade into a small saucepan and bring to a full boil. Adjust heat to maintain a boil (lighter boil) and cook, stirring occasionally, until the mixture becomes thick and coats the back of a spoon, about 20 minutes.
  • When chicken is cooked, remove from oven and drizzle with glaze. Garnish with fresh parsley and serve.

Nutrition

Serving: 1/4 of the recipe | Calories: 360kcal | Carbohydrates: 45g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 261mg | Potassium: 1084mg | Fiber: 5g | Sugar: 32g | Vitamin A: 8573IU | Vitamin C: 111mg | Calcium: 126mg | Iron: 3mg