Honey Balsamic Chicken

I love all things balsamic.  I’ve perfected my own balsamic vinaigrette dressing (which you can find here) and now I’ve perfected a super-simple-and-healthy balsamic chicken recipe.  Me and Corey absolutely love this dish.  We make it about once or twice a month, and I always make extra servings because the leftovers are almost as good as the fresh meal.


This recipe has the added benefit of smelling ABSOLUTELY DELICIOUS as soon as it starts cooking.  If you’re a fan of thyme and rosemary like I am, you will absolutely fall in love with the smells that come out of your oven as soon as you add the marinade to the sheet pan.

The recipe is so easy — I know you’ll love it if you give it a try!

What are your favorite balsamic and/or chicken dishes?  I’m always up for trying something new!

Honey Balsamic Chicken Recipe:

Servings: 4

Prep time: 15 minutes

Total time: 1 hour 15 minutes

Ingredients for marinade:

1/4 cup balsamic vinegar

6 tablespoons honey

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

3/4 teaspoon dried rosemary

1/2 teaspoon red pepper flakes

3/4 teaspoon salt

1/4 teaspoon pepper

Other ingredients:

4 chicken breasts

1.5 pounds baby red potatoes, cut into quarters

1 pound trimmed green beans

2 table spoons olive oil

Salt and pepper to taste


Preheat your oven to 425

Combine all marinade ingredients into a bowl, whisking them together to make sure they mix completely


Place chicken breasts in a large resealable baggie and pour the marinade on top.  Put this bag in your refrigerator for at least 30 minutes to marinate

Note my fashionable hair band bracelet

While the chicken marinates, place your quartered red potatoes on a sheet pan that you’ve lined with foil.  Pour 2 tablespoons of olive oil over the potatoes and season with salt and pepper.  Move the potatoes around to make sure they’re all coated.  Place them cut-side down on the foil and put them in the oven.

Bake the potatoes for 20 minutes.


After 20 minutes, take the pan out of the oven and add the green beans to the pan, returning it to the oven to bake for another 5-10 minutes.


Remove the pan again and place the chicken breasts on top of the potatoes and green beans.  Pour the marinade over the chicken and vegetables.  Bake for another 30-40 minutes.

I like to remove the pan from the oven every 12-15 minutes so I can baste the chicken with the pan juices to keep it from drying out.  I usually add a tiny bit of balsamic on top of each chicken breast, too — like I said, I really REALLY love balsamic — but this isn’t necessary.

After the 30-40 minutes is over and your chicken has cooked completely, remove the pan from the oven and allow the chicken to sit for about 5 minutes before serving.


Voila!  A fabulous and easy weeknight dinner.


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