Honey Balsamic Chicken Breasts and Veggies — Damn Delicious

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Honey Balsamic Chicken Breasts and Veggies

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

You guys know how I feel about one pan meals. One single sheet pan. Zero clean-up. Done and done. And then you get major bonus points when the veggies are cooked right alongside the same pan.

That’s exactly what’s happening here. With a simple honey balsamic marinade, you can toss everything right onto the sheet pan and pop it in the oven, adding in your asparagus the last 10 minutes of cooking time so they are not overcooked.

You can also easily adapt this recipe and add in more veggies to you liking (ex. green beans and carrots). After all, with this flavor-packed chicken, you just can’t go wrong with any other vegetable combination!

Honey Balsamic Chicken Breasts and Veggies

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.


  • 16 ounces baby red potatoes, quartered
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the chicken

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts


  1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
  6. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

Did you Make This Recipe?

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maravillosas y sencillas estas recetas. gracias.

Just want to say how much I enjoy your blog. You present it so beautifully, it is a joy to see each and every recipe you post. Thank you.

I totally love the one pan meals you have been sharing! This one is especially perfect as our garden is brimming with cherry tomatoes right now. Thanks!

After placing the veggies and meat, did you pour the remainder of the marinade into the pan? It appears there is some liquid in the photos.

I did reduce the marinade and add them to the chicken for photographic purposes but it’s really just an unnecessary step – there’s already so much flavor packed right into the chicken! 🙂

I love the concept, but it turned out quite dry for me. Did you pour the marinade over everything before baking? (I thought you weren’t supposed to do that with chicken, so I didn’t)

What a bummer! The marinade should be discarded as indicated in the recipe. Perhaps your chicken was overcooked?

My chicken exploded with juicy flavors and the potatoes had a melody of taste. Two big thumbs up!!

I poured the marinade over my chicken which was in a big Pyrex dish then covered it with a baking sheet ( out of tin foil) came out super flavorful and super moist

Mine was very dry too.

I made this tonight and found the flavor was ok, but the potatoes were undercooked and the chicken was very dry. Removed all from pan except the potatoes and continued to cook an addition 12 min. On convection, but they were still barely cooked on. I will definitely not make this again, it was blah…

Deborah, thank you for trying my recipe. It is really best to use small potatoes to ensure even cooking time and to avoid dry chicken.

Many people don’t realize that with chicken breaths you (most) often need to pound the thick side down, to make the layer equal all around. Especially with the very large breaths that you fond today. Perhaps that’s the issue with people finding their chicken dry? I flattened my breasts out and found this recipes marvelous! First time reader of this blog, but I think I’m in love! TYVM!

Just made this! Damn delicious! Thanks for postimg such a great recipe! Definitely adding it to my weekly recipe list!

Made this for dinner and it was a hit with the entire family! We loved it and the chicken turned out just perfect at 30 minutes. Thanks for an easy but impressive meal! Will be in regular rotation now. 🙂

Thanks for another great chicken idea. We will use oven during the winter but we used the grill last night and it came out perfect. Of course since I had zucchini, squash and green beans instead of asparagus I improvised and was so good. Thanks again. Next time I might try it with fish. I’ll let you know how that comes out.

will the chicken breasts actually be so beautifully browned when cooked in the oven for 25-30 min? could i put sliced sweet onions and tomatoes on the bottom and serve your lemon rosemary potatoes as a side dish?

I made this for lunch meal preps for my boyfriend and I. It was absolutely delcious! The chicken was so juicy and the tomatoes were perfect with the flavors. I subbed out red potatoes for sweet potatoes and the colors were beautiful! I highly suggest it. Once again an excellent dish!

I’ve been hooked on your blog since the siracha wings. SO GOOD! Question- should this dish be covered while cooking? Thanks so much!

Nope, no cover needed here. 🙂

This looks delicious I will try it and see what the family says.

This recipe looks delicious, I want to try it right away 🙂 I only have bone-in chicken with the skin on right now though. Should I do anything differently to adapt the recipe other than cooking time? Thanks!

Other than the cooking time, you should be good to go!

This recipe is Delish but takes MUCH longer than 30 mins to cook

Kate, the cooking time listed here is simply an estimate and will vary depending on the size and thickness of the chicken breasts.

Hi. Made this tonight but it definitely took a lot longer than 30 minutes and the flavor was ok. I also had to take the chicken out to continue cooking potatoes. Don’t think I’ll try it again
…glad it came out well for other’s though!

Can I make this with bone-in/skin-on chicken thighs?

If I used Brussels sprouts instead of asparagus for this recipe, would I have to have a longer cook time? Or will it all be cooked the same?

Yes, brussels sprouts will take longer to cook through – please make the adjustments accordingly.

We are not fans of mustard…can it be left out or do you have a substitute suggestion?

Yes, please feel free to omit as needed.

I just tried this and it’s amazing! I didn’t even leave it for 30 minutes to overnight because I was in a rush; however, next time I will. I also added some chili pepper. Looking forward to try more!

This dish took much longer than the 30 mins. It wasn’t the chicken but potatoes….I’ve NEVER roasted potatoes to completeness in the amount of time posted

Megan, the potatoes should not need more than 30 minutes to cook through unless you are using abnormally large-sized potatoes. It may be best to use smaller potatoes to ensure shorter cooking time.

This recipe was perfect. Delicious, healthy and easy. It took me a little longer to prepare (i prepped more veggies) and also the cook time was about 15 minutes longer due to fairly large chicken breasts. I’ll prep the chicken ahead next time to speed things up. I used 2 lb red baby potatoes, some cherry tomatoes, carrots and threw on green beans for the final 15 min. Family LOVED it! Even the 1yo twins and 5yo boy. Thanks!!

Just making sure I have this straight–the veggies go in a single layer and then the chicken goes on top of the veggies? Or is the chicken placed among the veggies, so flat on the baking pan?

It is best to have everything in a single layer to ensure even cooking throughout.

This is calling my name. It sounds so easy and super tasty.

I want to try this with a dinner party for 10. If I double everything would it work? Could I cook this in a large Pyrex dish?

Family loved it! Even the very fussy eater! it’s in the rotation

What a great recipe!! The chicken was moist and rich in taste… My family just gobbled the whole thing up… Thank you!!

I made this twice last week and it was so delicious! I love sheet pan suppers! Thank you for the great recipe!

Using thin sliced boneless chicken breasts. Do you think I will need to reduce the cooking time?

Yes, cooking time may have to be adjusted accordingly.

I made the recipe as directed, but after 25 minutes my chicken was no where near cooked. Is there some reason this could have happened?

There could actually be a few reasons for this:

1. Perhaps your oven is not calibrated properly? For reliable, consistent results with recipes, I recommend investing in a good oven thermometer. You can read more about it here.
2. Perhaps your chicken breasts are massively large? Cooking time can vary depending on the size of your chicken.

Hope that helps!

I’d like to make this with green beans. How long do you think it would take green beans to cook in the oven?

You can add the green beans during the last 10-12 minutes of cooking time.

Looks and sounds delicious. Have you ever tried this recipe with chicken thighs?

I actually have not.

Do you blanch the asparagus?

Nope – there’s no need to!

Made this last night and it is YUMMY! I will be making it again! I also will teaching my granddaughter how to make it and she is only 14…

can you make extra marinade to pour over potatoes ans tomatoes before cooking?

Yes, absolutely. That sounds amazing!

Made this for teenage boys and they loved it! Put in onions (quartered) and basted with the marinade through the cooking process. Very tasty – will be making again! Thank you!

Super easy and added green beans with the asparagus. Next time I will start the potatoes 15 minutes prio to adding the chicken. Used baby red potatoes cut in quarters and had to extend cooking time to get Hesse babies fully cooked through.

This wasn’t that flavorful and the chicken wasn’t cooked in the time said.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. So I must ask – did you follow the recipe exactly as written without any substitutions?

Also, cooking time listed in the recipe is simply an estimation but can also vary depending on the size of the chicken.

I love your one pan meals, I have tried several of them and they are delicious! But I can’t ever get everything to fit on one pan, I don’t know if I am adding too much veggies or if my pans are small, what size pan do you use?

I use a 18×26-inch sheet pan. What size are you using? You can also divide up the recipe into two sheet pans as needed.

I made this recipe last night and it was delicious!

This was so easy and so good! The chicken was tender and the potatoes were yummy! My whole family enjoyed it!

I thought you shouldn’t use the marinade that the chicken sat in. I would make a second marinade to cook with.

Very delicious, made this tonight would definitely make it again and would recommend to anyone

I’m a super beginner level cook, and I’m confused. You said baking pan, put veggies and put chicken on top. Bit in the comments you said everything in one layer (so don’t put the chicken on top?) Also how do you stir in the asparagus if your using a baking pan? Do you mean just add them to the pan with the rest, not really stir?

It is best to have everything in a single layer to ensure even cooking throughout. You can also stir in the asparagus using tongs or a silicone spatula.

This is not a recipe my family would usually try — they aren’t the flavor profiles typical of meals my parents will eat. However, I made this dish the other night, according to the recipe, without substitutions or additional ingredients, and it was delicious.

I did not use large red potatoes or large chicken breasts and I still had to cook it longer than the recipe called for, but our chicken was moist and flavorful, the asparagus was cooked absolutely perfectly and my potatoes were cooked all the way through, although I wouldn’t have minded if they kind of caramelized with the balsamic marinade.

Hats off! Great meal!

This dish was amazing I made double the marinade and poured in with the veggies, then cooking with foil over the top removing for browning the chicken was so tender and was a massive hit with my family. Thankyou 🙂

Loved this! Used asparagus and some onion.

I have so many sweet potatoes that need to be used. Do you think I could substitute for the baby reds or will they alter the recipe greatly?

Yes, they can definitely be used here!

Why not add add the marinade ingredients directly to the ziploc bag instead of having a bowl to wash?

Yes, what a great idea!

Substitute squash for potatoes for an excellent low carb meal!

I just prepped this meal to make tonight, only I’m using chicken breast tenderloins and potatoes, onions and baby carrots…do I need to adjust my cooking time?

Yes, cooking time may have to be adjusted accordingly.

Great meal! Next time I will add the marinade to the veggies to kick it up a notch. Gorgeous presentation with all the fresh colours. I tossed the potatoes in the oil and S/P and roasted them for 15 minutes alone and then added the tomatoes and chicken because I was afraid they would not cook enough. Worked beautifully.

Wondering if anybody has done a day ahead and reheated? If so, results?

I made the recipe and had enough for leftovers the next night. It was delicious heated in the microwave. (Two chicken breasts – husband away this week so on my own).

It was delicious! We used small yellow potatoes instead of small reds. Our chicken took about 45 minutes to cook but was fine as it gave time for the potatoes to get soft. We will be making it again and marinating our chicken for 24 hours for even MORE flavor!

I cut the potatoes in small cubes, the size of halved baby potatoes, but it did not cook through in 30min! Then again, I used the fire red ones and not softer yellow ones. Had to put back in oven and I used fresh green beans that also needed more than 10 minutes. I eventually covered with foil and placed back for another 25minute.

I believe you need to edit your initial instructions, as many people are having uneven results. Like stated by another person, you say to place chicken atop of the vegetables in step-by-step instructions, then reply to a commenter that everything should be in a single layer (indicating chicken should be placed flat in the pan amongst the vegetables. It wouldn’t matter if they used baby reds or not, with the chicken placed on top of the vegetables, it would not cook properly. Nice adaption, I first discovered this one 5 years ago and it has always been a staple in my home.

I’m very irritated that I made this meal and everything came out dry. Dissapointed and embarrassed. Don’t know what went wrong. I reread the directions and I did everything the same, except I used green beans instead of asparagus. Blech.

Mediocre. Not worth the time it took. Won’t be making again

My parents have made this recipe before or something similar to it, and I thought it was really delicious! So I googled it and came across your recipe which looks and sounds like the same thing. I was wondering though, I would really like to make this in a crock pot, so would you do anything different? Thanks!

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

Made these for dinner tonight! DELICIOUS

This recipe is AMAZING! It came out Soooo tender and delicious!!

I just made the chicken part of the recipe and it turned out yummy! My husband devoured it and he doesn’t like balsamic vinegar.

This is a fantastic meal. I’ve even done it as a make ahead…for the chicken at least. I make a big batch of the marinade, and divide it among freezer bags with 2 chicken breasts each. Then I can just thaw as many as i need overnight in the fridge and it marinates while it thaws, to enjoy for dinner the next night.
Wonderful with green beans also.
Thanks Chungah for all of your great recipes…always easy and yes, damn delicious!

We used pretty large chicken breasts and added 10 minutes after we checked the internal temp. So juicy! I picked smaller red potatoes and cut into eigths but still wanted a tiny bit more cooktime for those.

Omg this was amazing just finished eating it for tea tonight chicken was cook at 175 for 35 mins perfectly not over cooked.the taste was amazing in my mouth.
My family loved it they ask to make this next time

Does this recipe require the dish to be covered while
In the oven?

Made this tonight for dinner. It turned out great! I added radishes too and covered with foil. Cooked at 400 for 30 minutes. It was tender and very flavorful! The entire family devoured it! Thank you for the great recipe!

I added extra virgin olive oil to the marinade…I tasted the marinade made according to the recipe here and it was not good – needed olive oil. Did you maybe forget to add it to the recipe listed here??

The recipe is correct as written but you can add as much olive oil as you’d like to suit your taste preferences.

I forgot to buy the mustard when I went to the store! Will the marinade still taste alright without? Should I adjust the amounts of the other ingredients to make up for it?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Just made it the for my wife and son for valentine’s day. They both enjoyed it, as did I. I did not account for marinade time however (about my 4th time attempting to cook) so I only got to marinade for 30 minutes. Still came out good, golden brown outside, moist chicken breasts, and little red potatoes cooked pretty darn good. Thanks for the help on V-day! BTW this experience made me wanna try to cook more.

Tried this today and it was a success!! I modified the recipe by using chicken thighs instead and searing them on high heat before putting them into the oven. I kept basting the chicken with the marinate. The outcome was fab and definitely a keeper! Thank you for sharing!

Do you have the nutritional facts for this? It’s in the oven now and I could’ve sworn I saw them earlier when I picked the recipe to cool!

It’s up! My apologies for the inconvenience.

Just checking – the oven will be quite hot? 400F translates to about 200C, which is what I am using.

This is a little warmer than I would normal cook chicken at. First time I am trying one of your recipes and don’t want to mess it up!

I was worried when I went to make this recipe because of all the negative comments saying cooking times were off. I poured the liquid over the chicken and potatoes (due to people saying chicken was dry) and cooked everything in a Pyrex. Cooking time was accurate (mine took a couple minutes longer since my chicken breasts were thicker). I subbed out asparagus for green beans and didn’t use tomatoes because the family doesn’t like them. Delish! Don’t know why you wouldn’t pour the sauce all over… that’s the best part!

Let me say first I will make this again but I spent an evening being really frustrated and I would vary this recipe quite a bit in cooking time. My potatoes were cut into VERY small cubes and I used carrots too. The veggies cannot get done that fast , it’s just not possible. I had to take the chicken out and keep it warm while the veggies got done. Next time I will put the potatoes and carrots into the oven for at least 20-30 min and then add the marinated chicken. The taste was delicious and my whole family agreed that it was a great dinner. I just think you are way underestimating how long those little potatoes take to get soft.

OMG your recipes and blog is INCREDIBLE – excuse me while I fangirl over your blog, its layout and your beautiful photos and DELICIOUS recipes. -ANYWAY – I have Celiac Disease, am lactose intolerant and have severe IBS, so I follow a: gluten free, dairy free, low fat, low fodmap diet so FINDING new recipes/foods my fiance likes and agrees with my intestines is tough – BUT YOU MADE IT HAPPEN WITH THIS MEAL 🙂 HANDS DOWN SO DELICIOUS.

Awesome recipe! This one will make the regular rotation. I chopped the potatoes a little smaller than quarters so they would cook quicker. Juicy chicken – I am thinking about seconds. 🙂

Uh yeah. Theres no way this takes half hour to cook. I’ve made this recipe about a dozen times already with different sized chicken breasts and different sized veggies and it’s always taken at least 45 min @ 400 to cook. These instructions need to be adjusted.

Amanda, cooking time in recipes are simply an estimation. I have also made this a countless number of times and I have never had any issues outside the cooking times listed here. However, please note that larger sized chicken breasts will require more time.

Also, if your oven is not regularly calibrated, chances are your oven’s temperature is not accurate. You may set it to 400 degrees, and it may tell you it’s at 400 degrees, but your oven might be off by just a little, maybe 10 degrees or maybe even as much as 100 degrees. I recommend investing in an oven thermometer to see what is really going on in your oven.

I made your recipe for dinner last night. The finished dish looked like a photo in a cookbook. I was amazed at how juicy the chicken was! I used small red & gold potatoes, halved & quartered, depending on size. Everything was evenly layered on 1 dark sheet pan.
Prepping the asparagus caused my cook time to run about 10 mins longer. Internal chicken temp was 175 at 40 mins total. OMG … why does this combination of flavors in the marinade make my mouth so happy? I’ve cooked chicken a million different ways but never have I seen the cooked meat stay so moist! I was skeptical about the asparagus getting done in 10 minutes but that’s all it needed for the perfect soft crunch. Thank you, thank you, thank you … for this delicious one pan meal. I’ve bookmarked your recipe and will definitely fix this again.

My ten year old son has made this several times now. Cooked with green beans it comes out a treat. I freeze the leftovers in small lunch packs for work, my co-workers get jealous. Thanks heaps.

People obviously aren’t using red potatoes which do cook faster than other potatoes. Great recipe! Thank you!

my boys loved this! i used green beans instead

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